Modification History
The version details of this endorsed unit of competency set are in the table below. The latest information is at the top.
Version |
Comments |
1.1 |
Corrected the prerequisite unit codes to: SITHFAB305 Provide advice on Australian wines and SITHFAB306 Provide advice on imported wines. |
1.0 |
N Replaces but is not equivalent to SITHFAB428A Manage the sale or service of wine. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Two prerequisite units removed. SITHFAB404 Provide advice on Australian wines and SITHFAB405 Provide advice on imported wines retained as prerequisites. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to coordinate business activities associated with the sale and service of wine. It requires the ability to select wines, organise wine storage and cellaring systems and develop wine knowledge for self and other staff members.
Application of the Unit
This unit applies to hospitality, winery, retail and wholesale organisations which sell wines.
This unit applies to individuals who are responsible for both the technical and business aspects of wine service or sales. It therefore combines management and planning skills with specialised wine expertise. Job roles might include management of a specialised wine outlet (winery or retail outlet) or the management of wine for a restaurant.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
This unit must be assessed after the following prerequisite units: |
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SITHFAB305 |
Provide advice on Australian wines |
SITHFAB306 |
Provide advice on imported wines |
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
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. Research and select wines to meet business objectives. |
1.1 Develop or identify business objectives for the sale or service of wine. 1.2 Conduct relevant research on wine products, trends and market characteristics. 1.3 Maximise business opportunities through the development of wine-related products and services , including wine lists, that support business objectives and profitability requirements. 1.4 Identify and develop appropriate opportunities for the promotion of wine . |
2. Develop and monitor wine management systems. |
2.1 Research, select and purchase appropriate equipment to support wine service and storage in consultation with managers. 2.2 Organise wine storage and cellaring systems that ensure wine quality and business efficiency. 2.3 Establish and monitor systems that ensure effective communication between colleagues on wine-related issues. 2.4 Monitor the quality of wine products and services and provide pro-active support and assistance to colleagues. 2.5 Resolve wine-related issues and challenges and use experience to inform future planning and activities. 2.6 Pro-actively identify opportunities for improvement in wine management systems and make recommendations to managers. |
3. Develop and extend wine skills and knowledge for self and others. |
3.1 Pro-actively evaluate own skills and knowledge to identify gaps and opportunities for further skills development. 3.2 Access opportunities to extend wine skills and knowledge. 3.3 Provide timely and accurate advice to other staff and colleagues on wine and wine-related matters. 3.4 Organise or provide suitable training to staff on wine and wine service. 3.5 Maximise business and professional development opportunities through liaison with other members of the wine community and wine suppliers . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
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Context of and specific resources for assessment |
Assessment must ensure use of:
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Method of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
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Range Statement
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Business objectives may relate to: |
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Relevant research may relate to: |
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Wine-related products and services may include: |
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Opportunities for the promotion of wine may include: |
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Appropriate equipment may relate to: |
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Opportunities may include: |
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Wine suppliers may include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage