Provide specialised advice on food and beverage matching

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 SITHFAB324A, 'Provide specialised advice on food and beverage matching'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Provide specialised advice on food and beverage matching' 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




Evaluate beverages.


Assess the compatibility of both Australian and imported wines with various food items and cuisines.


Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.


Determine the ways in which different methods of cooking affect food compatibility with different beverages.


Evaluate the ways in which food features affect interactions with different beverages.


Determine the ways in which beverage production techniques affect beverage compatibility with different foods.


Provide advice on food and beverage compatibility.


Provide informed opinions and ideas to support the selection of compatible food and beverage items.


Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.


Provide food and beverage matching advice that is tailored and appropriate to the specific need.


Take account of appropriate and ethical business considerations when providing advice.


Adapt and adjust advice appropriately to meet particular workplace requirements.


Monitor trends in food and beverage.


Use formal and informal research to investigate and critically evaluate Australian and international food and beverage matching trends and apply to the workplace as appropriate.


Proactively use workplace experience and customer contact to identify particular trends in customer tastes and their impact on food or beverage products being offered.