Unit of competency Outline

Date retreived
23/07/2026 7:52 AM AWST

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Conduct winery and site tours

Conduct winery and site tours

Unit of competency
National Code
FBPCDS3001
State Code
OAM09
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
080701 - Tourism
Original Release Date
18/04/2019
Nominal Hours
30
Description
This unit of competency describes the skills and knowledge required to prepare, conduct and evaluate winery and site tours and presentations for a variety of domestic and overseas visitors.The unit applies to individuals who work in cellar door operations of wineries or distilleries of different sizes, locations and product ranges. Individuals have specialised knowledge and work under broad direction with responsibility for their own work. All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for winery and site tour
  • 1.1 Establish size and composition of tour group from relevant source
  • 1.2 Identify specialist requirements for touring party based on size and composition of the group
  • 1.3 Carry out background research to ensure the tour presentation includes up-to-date and appropriate information
  • 1.4 Plan for tour including route and timing
  • 1.5 Prepare required materials to meet customer and workplace objectives
2. Conduct winery and site tour
  • 2.1 Welcome and brief tour group according to workplace procedures
  • 2.2 Inform tour group members of health and safety in the workplace requirements and pest control precautions both before and during the tour, and monitor to ensure compliance
  • 2.3 Present information to tour group members that contains specialised and technical information appropriate to the group’s requirements
  • 2.4 Provide special facilities, services and hospitality arrangements according to workplace procedures and tour group requirements
  • 2.5 Present information in locations' that maximise tour group members' ability to hear and/or see the presentation
  • 2.6 Invite tour group members to ask questions and seek further explanation about information presented throughout the tour
  • 2.7 Maintain the safety, welfare and comfort of tour members at all times
3. Evaluate and assess performance
  • 3.1 Ask tour group members and any accompanying staff to review their experience according to workplace procedures
  • 3.2 Carry out a self-assessment of own performance in conducting the winery and site tour
  • 3.3 Identify positive and negative aspects of the way the tour was conducted and consider for future tour planning and organisation
  • 3.4 Review feedback from tour group members and take steps to incorporate where possible
No information
No information
Replaces
State Code National Code Title Type
S7864 FDFCD2001A Conduct winery and or site tours Unit of competency