Conduct a product tasting for alcoholic beverages

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 SITHFAB302, 'Conduct a product tasting for alcoholic beverages'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Conduct a product tasting for alcoholic beverages' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Taste and evaluate alcoholic beverages.

1.1 Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.

1.2 Use information from evaluations to prepare for tastings.

2. Set up and serve tasting samples.

2.1 Set up tasting area, equipment and supplies according to safety procedures and organisational standards.

2.2 Make tasting environment conducive to effective tasting.

2.3 Prepare and open products using techniques appropriate to particular product characteristics.

2.4 Pour and present product to customers according to legal requirements and organisational standards.

2.5 Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.

2.6 Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.

3. Interact with customers during tasting.

3.1 Proactively provide relevant and correct information on alcoholic beverage products to customers.

3.2 Encourage customers to ask questions or provide opinions on products being served.

3.3 Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.

3.4 Facilitate tasting by customers according to responsible service of alcohol procedures.

4. Maintain and rotate alcoholic beverage products.

4.1 Maintain the quality of open and closed alcoholic beverages according to product characteristics.

4.2 Store and rotate products to ensure optimum quality.

4.3 Identify beverage product faults and substitute other stocks or products.