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 |
1.0 |
E Replaces and is equivalent to SITHFAB323A Provide advice on beers, spirits and liqueurs. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. SITHFAB201 Provide responsible service of alcohol added as a prerequisite. |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs, provide advice to customers on their selection and to continuously extend personal product knowledge.
Application of the Unit
This unit applies to hospitality, retail and wholesale organisations which sell beers, spirits and liqueurs.
It applies to senior personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers and senior bar and food and beverage attendants.
Licensing/Regulatory Information
The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB201 Provide responsible service of alcohol.
Pre-Requisites
This unit must be assessed after the following prerequisite unit: |
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SITHFAB201 |
Provide responsible service of alcohol |
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. Evaluate beers, spirits and liqueurs. |
1.1 Identify and explore the characteristics of a range of both Australian and imported beers , spirits and liqueurs using sensory evaluation techniques . 1.2 Review other information about beers, spirits and liqueurs to complement the sensory evaluation process. 1.3 Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist. |
2. Handle, store and monitor beers, spirits and liqueur products. |
2.1 Store and cellar products according to particular requirements for different beers, spirits and liqueurs. 2.2 Monitor product quality and recognise impaired quality based on a broad knowledge of beers, spirits and liqueurs. 2.3 Resolve issues with beverage quality through accurate identification of faults and appropriate corrective action. |
3. Advise customers on beers, spirits and liqueurs. |
3.1 Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers. 3.2 Discuss the different styles and features of beers, spirits and liqueurs with customers, taking account of customer level of knowledge. 3.3 Assist customers in selecting beverages according to taste and price preferences. |
4. Extend and update own knowledge of beers, spirits and liqueurs. |
4.1 Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs. 4.2 Identify customer taste trends based on customer contact and workplace experience. 4.3 Source information on current and emerging beverage service trends and customer preferences. 4.4 Provide informed input about beers, spirits and liqueurs to support organisational activities . |
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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Beers , spirits and liqueurs include: |
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Sensory evaluation techniques include: |
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Other information may include: |
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Work might involve: |
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Particular requirements may relate to: |
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I mpaired quality might relate to: |
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Formal and informal research may include: |
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Beverage service trends may relate to: |
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Organisational activities may include: |
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Unit Sector(s)
Hospitality
Competency Field
Food and Beverage