Elements and Performance Criteria

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:
all major and emerging Australian wine regions
emerging wine growing countries
Europe
New Zealand
North and South America
South Africa.
Beers, spirits and liqueurs include:
beer strengths
beer types
spirits
traditional and contemporary liqueurs.
Food features may relate to:
aroma
taste or flavour:
acidic
bitter
salty
spicy
spicy (heat)
sweet
umami
temperature:
cold
frozen
hot
warm
texture:
clean
creamy
crisp
crunch
fibrous
intensity
light or heavy mouth feel
marshmallow
moist
mousse
rich
slippery
smooth
velvety.
Beverage production techniques may relate to:
bottling or packaging processes
brewing practice
chemical components
fermentation processes
maturation processes
variations in raw products.
Informed opinions and ideas might be based on:
accepted food and beverage matches
critic reviews
information from customers
recommendations from suppliers or manufacturers
research and reading
results of own evaluations.
Tailored advice might consider:
customer budget
business objectives
customer characteristics:
age
allergies
cultural origins
gender
nature of the occasion:
duration of event
level of formality
time of day
profitability.
Appropriate and ethical business considerations may include:
current stock
profitability requirements
responsible service of alcohol
stock availability
supplier arrangements.
Research may include:
attending trade shows
attending wine tastings
reading general and trade media and supplier information
reading wine and beverage reference books
taking up memberships of associations and industry bodies
talking to product suppliers, winemakers and vineyard managers
using the Internet.
Food and beverage service trends may relate to:
contemporary eating and drinking habits
cultural and ethnic influences
developments in particular countries or cuisines
economic trends
health and fitness issues
major events and festivals
media influence
new ideas from chefs
seasonal and popular influences.
Organisational activities may include:
conducting product tastings
providing product advice and selling food and beverage to customers
selecting or assisting with selection of products from suppliers
writing or providing input to:
food and beverage menus
beverage lists
food and beverage matching menus.

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:
evaluate a range of beverages and their compatibility with different food items and cuisines
provide advice to customers on their selection of compatible food and beverage items
maintain and continuously extend personal knowledge of compatible food items, cuisines and beverage products
integrate knowledge of:
major food types, their characteristics and how those characteristics affect compatibility with beverages
compatibility of a range of beers, spirits, liqueurs, Australian and imported wines with various food items and cuisines.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational food and beverage outlet with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guideline; this may be a:
real industry workplace
simulated industry environment such as a training restaurant servicing customers
industryrealistic ratios of service staff to customers
other people with whom the individual can interact to discuss food and beverage characteristics and matching options, and to answer varied questions about compatibility of food and beverage items
current beverage product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources
current food information within recipes and descriptive menus.
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:
direct observation of the individual providing advice to customers about the compatibility of beverage with food items and cuisines
observation of a presentation on selected complementary food and beverage items
project activities that allow assessment of the individual’s ability to research information about various compatible food and beverages items and write matching menus which meet the customer preferences of a given hospitality outlet
written or oral questioning to assess knowledge of:
major food types, their characteristics and compatibility with beverages
cookery methods and effect on beverage matching
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
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:
SITHFAB201 Provide responsible service of alcohol
SITHFAB307 Provide table service of food and beverage
SITHFAB308 Provide silver service
SITHFAB309 Provide advice on food
SITXCCS303 Provide service to customers.