Provide advice on imported wines

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SITHFAB013, 'Provide advice on imported wines'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Provide advice on imported wines' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate imported wines.

1.1.Identify and examine the characteristics of a range of imported wines using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific imported wine styles, regions and production methods to complement the sensory evaluation process.

1.3.Develop informed opinions about imported wine that support work as a specialist in wine.

2. Handle, store and monitor imported wine products.

2.1.Store and cellar imported wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of wines.

2.3.Resolve issues with wine quality through appropriate corrective action.

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on imported wines.

3.1.Provide accurate information and assistance about different imported wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update own knowledge of imported wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about imported wines.

4.2.Identify trends in customer tastes based on direct contact and workplace interaction.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about imported wines to support organisational activities.