Assessment Requirements for SITHFAB029 Conduct a product tasting for alcoholic beverages

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Assessment Requirements for SITHFAB029 Conduct a product tasting for alcoholic beverages

Modification History

Not applicable.

Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages:

beer

fortified wines

liqueurs

sparkling wines

spirits

still wines

maintain products at optimum quality throughout the above product tasting sessions

provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting

respond to customer questions in a professional manner throughout the above product tasting sessions.

Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

types and uses of equipment required for conducting a product tasting:

beverage list

bottle opening devices

chilling equipment

evaluation sheets

ice

napkins

presentational ice bucket

promotional and pricing literature

sampling glassware or drinkware

spittoons or spit buckets

tables and tableware

tasting notes

sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs:

assessing balance of wine features on the palate

smell or nose appraisal

taste appraisal

visual appraisal

attributes of tasting areas that appeal to customers, allow for free-flowing customer traffic, and provide a safe environment for staff and customers

ways of ensuring conducive environment for tasting:

neutralising odours

eradicating or reducing noise

optimising light conditions

organisational procedures for:

presentation of the tasting area

presentation and grooming of staff conducting tasting

display of product and promotional material

service-ware for alcoholic beverages

key characteristics of:

Australian and imported wine types

main Australian wine producing areas

key characteristics of the following main grape varieties and wine types:

red:

cabernet sauvignon

shiraz

pinot noir

merlot

grenache

white:

semillon

sauvignon blanc

riesling

chardonnay

pinot gris

blended wines

sparkling wines

fortified wines:

apera

muscat

tawny port

topaque

vintage port

dessert wines

compatibility with different types of food

key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products:

flavour

compatibility with different types of food

correct order for tasting of products on offer

for the particular products on offer for tasting:

content of beverage labels and interpretation of their meaning

compatibility with different types of food

optimum presentation and storage conditions to ensure quality

indicators of common faults with products:

cork problems:

ageing

bleeding

drying

expansion

shrinking

excessive hydrogen sulphide

haze

oxidation

tartrates

hygiene practices for the handling and use of:

glassware

spittoons

opened products

other tableware

organisational procedures for the responsible service of alcohol during product tastings

correct and environmentally sound disposal methods for tasting waste, including for recyclable glass and plastic bottles and sampling glasses.

Assessment Conditions

Skills must be demonstrated in an operational commercial outlet where alcoholic beverage tastings take place. This can be:

an industry workplace; or

a simulated industry environment set up for the purposes of assessment.

Assessment must ensure access to:

small equipment:

decanters

glassware and service-ware for product samples and tastings

napkins

service trays, platters and doilies

ice buckets

waiter’s friend

pourers

wine preservers

stock:

condiments and accompaniments

commercial range of alcoholic beverages to be tasted

ice

cleaning materials and equipment

organisational specifications:

current product information in sales kits, brochures and product manuals

industry-realistic ratio of tasting staff to customers. These can be:

customers in an industry workplace during the assessment process; or

individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors and have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency.

Links

Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-899dff092694