Modification History
Not applicable.
Unit Descriptor
Unit Descriptor |
This unit involves the skills and knowledge required to serve wine and carry out wine service for passengers on a commercial aircraft, including storing and handling wines, setting a bar or cocktail unit, organising glassware, advising passengers on wines and wine choice, taking orders, and serving wine. Licensing, legislative, regulatory or certification requirements are applicable to this unit. |
Application of the Unit
Application of the Unit |
Work must be carried out in accordance with workplace procedures and relevant regulatory requirements. Use for ADF Aviation is to be in accordance with relevant Defence Orders and Instructions and applicable CASA compliance. Work is performed under some supervision usually within a team environment. Work involves the application of a knowledge and understanding of Australian and overseas wines, customer service principles and procedures and relevant regulatory requirements to the serving of wines to passengers on commercial aircraft across a variety of operational contexts within the Australian aviation industry. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
Employability Skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1 Store and handle wines |
1.1 Wines are stored for optimum quality as recommended by the manufacturer and within the possible parameters of the workplace 1.2 Quality problems are promptly identified and rectified in accordance with workplace procedures |
2 Set bar or cocktail unit |
2.1 Bar glassware is selected and checked for cleanliness, chips and cracks in accordance with workplace procedures and standards 2.2 Ice buckets are inspected and cleaned hygienically in accordance with workplace procedures and regulatory requirements 2.3 Napkins are prepared in accordance with workplace procedures and standards |
3 Organise glassware |
3.1 Appropriate glassware is correctly placed on tables in accordance with workplace procedures and standards 3.2 Appropriate styles of glassware are selected for use with particular wines 3.3 Glassware is selected, checked for cleanliness, chips and cracks and placed on passengers' tables in accordance with workplace procedures and standards 3.4 Where necessary, suitable glassware is selected to match a passenger's choice of wine and exchanged with that set on table 3.5 Used and unused glassware is removed at the appropriate time in accordance with workplace procedures and standards |
4 Converse with passengers about wine |
4.1 Appropriate communication techniques are used to converse with passengers about wine 4.2 A sufficient knowledge and understanding of wine appreciation is appropriately applied to conversation with passengers for the purpose of assisting them in making choices according to the food to be consumed |
5 Advise passengers on their wine choice |
5.1 Where applicable, wine list is discussed in terms of the wine areas of Australia and overseas using standard industry information including grape variety, notable producers and vintage 5.2 Passengers are correctly and courteously advised on their wine choice in terms of traditional combinations, seasonal and special occasions and contemporary cuisine 5.3 Feedback on composition of wine list is relayed to the passenger service supervisor/passenger service manager or appropriate department for product development in accordance with workplace procedures 5.4 Wine irregularities are appropriately followed up with appropriate personnel 5.5 The level of intoxication of passengers is monitored using appropriate methods in accordance with workplace procedures and regulatory requirements 5.6 Legislative requirements concerning the serving of alcoholic beverages are followed when providing advice to passengers on wine choice |
6 Take orders |
6.1 Wine list is presented in a courteous manner at the appropriate time in accordance with workplace procedures and standards 6.2 Orders are taken accurately in accordance with workplace procedures |
7 Serve wine |
7.1 Wine is presented in accordance with a passenger's order and workplace procedures 7.2 Wine is opened and checked for soundness in accordance with workplace procedures and regulatory requirements 7.3 Correct workplace procedures are followed if wine is refused after tasting 7.4 Wine is served and glasses refilled promptly and with minimal disruption in accordance with workplace procedures and regulatory requirements 7.5 Correct glassware is used when serving fortified wines in accordance with workplace procedures and standards |
Required Skills and Knowledge
REQUIRED KNOWLEDGE AND SKILLS |
This describes the essential knowledge and skills and their level required for this unit. |
Required knowledge : |
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Required skills : |
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Evidence Guide
EVIDENCE GUIDE |
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The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
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Context of and specific resources for assessment |
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Method of assessment |
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Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. |
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Wine service may be provided: |
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Performance may be demonstrated: |
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Advice and assistance provided to passengers to assist them in their choice of wine may include information on: |
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Standard industry information used to discuss wine lists in terms of the wine areas of Australia and overseas may include: |
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Legal requirement relating to liquor service may include but is not restricted to: |
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Methods of monitoring the level of intoxication of passengers may include: |
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Persons consulted concerning beverage service may include: |
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Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as: |
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Information/documents may include: |
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Applicable regulations/legislation may include: |
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Unit Sector(s)
Not applicable.
Competency field
Competency Field |
I - Customer Service |