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 SITHFAB324A Provide specialised advice on food and beverage matching. Title simplified. Re-worked Elements, Performance Criteria, Required Skills and Knowledge to more fully articulate content. Two prerequisites removed. 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 beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection and to continuously extend personal product knowledge to enhance customer service.
Application of the Unit
Beverages can include wine, beer, spirits and liqueurs. This unit applies to hospitality organisations which serve food and beverage including hotels, restaurants, wineries, fine food outlets and clubs. Advice on food and beverage matching might also be provided by wholesalers to hospitality outlets and from retail liquor outlets to retail customers.
It applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision to provide advice to others about the matching of beverages to food items and cuisines. This includes beverage sales consultants, bar specialists, sommeliers and other 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: |
|
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 foods and beverages. |
1.1 Assess the compatibility of both Australian and imported wines with various food items and cuisines. 1.2 Assess the compatibility of beers , spirits and liqueurs with various food items and cuisines. 1.3 Determine the ways in which different methods of cooking affect food compatibility with different beverages. 1.4 Evaluate the ways in which food features affect interactions with different beverages. 1.5 Determine the ways in which beverage production techniques affect beverage compatibility with different foods. |
2. Provide advice on food and beverage compatibility. |
2.1 Provide informed opinions and ideas to support the selection of compatible food and beverage items. 2.2 Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues. 2.3 Provide tailored food and beverage matching advice that is appropriate to the specific need. 2.4 Take account of appropriate and ethical business considerations when providing advice. 2.5 Adapt and adjust advice appropriately to meet particular organisational requirements. |
3. Extend and update own knowledge of food and beverage compatibility. |
3.1 Conduct research to access information on current and emerging food and beverage service trends and customer preferences. 3.2 Identify customer taste trends based on customer contact and workplace experience. 3.3 Provide informed input about food and beverage matching to support organisational activities . |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills |
|
Required knowledge |
|
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. |
|
Overview of assessment |
|
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the ability to:
|
Context of and specific resources for assessment |
Assessment must ensure use of:
|
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:
|
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:
|
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. |
|
Australian and imported wines includes wines from: |
|
Beers , spirits and liqueurs include: |
|
Food feature s may relate to: |
|
Beverage production techniques may relate to: |
|
Informed opinions and ideas might be based on: |
|
Tailored advice might consider: |
|
Appropriate and ethical business considerations may include: |
|
Research may include: |
|
Food and beverage service trends may relate to: |
|
Organisational activities may include: |
|
Unit Sector(s)
Hospitality
Competency Field
Food and Beverage