Elements and Performance Criteria

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.
Policies and procedures
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information
Workplace information can include:
Standard Operating Procedures (SOPs)
workplace policy and procedures in regard to evaluating wine
specifications
work notes
instructions or verbal direction from manager, supervisor or senior staff
Staff
Staff may:
be full time, part time or casual
work in other areas of the enterprise
Information systems
Information systems may be:
print or screen based
Equipment
Equipment may vary and should include that which is required to evaluate wine according to workplace policies and procedures, and may include:
spittoons
glasses
corkscrews
Materials
Materials may vary and should include that which is required to evaluate wine according to workplace policies and procedures, and may include:
product information sheets
tasting notes
Wine faults
Wine faults may include:
evidence of excessive sulphur dioxide
cork taint and other faults
volatile acidity
tartrate crystals
oxidation
haze
brettanomyces
Wine factors
Wine factors include:
clarity
colour type and intensity
rims versus core differentiation
alcohol (degrees or %) intensity and character of aroma and flavour
oak characteristics
complexity
residual sugar
acidity, including malolactic treatment
body
weight
mouth feel
astringency
tannin
balance
length
Winemaking and grape growing techniques
Winemaking and grape growing techniques may include:
canopy management
harvesting management
maceration
cold fermentation
barrel fermentation
oak treatment
ageing
malolactic fermentation
sparkling wine production methods (e.g. tank, transfer and méthode champenoise)
World wines
World wines include:
France (Bordeaux, Burgundy, Champagne and Rhône)
Spain (Rioja, Sherry)
Germany (Liebfraumilch)
Italy (Lambrusco and Chianti)
Portugal (Port)
New Zealand
Chile
South Africa
California
Food factors
Food factors should include:
Acidity
oil or cream content
‘weight’
free proteins or rare meat
hot spices
sweetness
alcohol content

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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
consistently establish appropriate conditions for tasting wines, including optimum conditions for sight, smell and taste
correctly explain specific winemaking techniques and their effect on wine characteristics
identify wines for style, grape variety, vintage, region and quality, and evaluate and explain characteristics
identify specialised wine faults
explain optimum ageing, cellaring and serving conditions for wine styles.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment as required
work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements
instructions, information, specifications and schedules as required
equipment, services and corresponding information as required
products and materials as required
internal and external customers and suppliers as required
cleaning procedures, materials and equipment as required
documentation and recording requirements and procedures.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.