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 in the performance criteria is detailed below.

Australian and Imported wines must include wines from:
all major and emerging Australian wine regions Europe - France, Italy, Germany, Greece, Spain, Portugal, Central and South Western Europe
North and South America
New Zealand
South Africa
emerging wine growing countries.


Food items and cuisines must include:
dishes from several major cuisines
appetisers
soups
meat, fish and seafood
fruits and vegetables
sweets and desserts
cheeses
salads
sauces and accompaniments.


Beers, spirits and liqueurs must include:
low alcohol, light, mid-strength and full strength beers
different beer types - draught, stout, golden, pale and brown ale, porter, wheat, blonde, lager, pilsner and bock
a range of spirits (local and imported) including vodka, gin, brandy, whisky, tequila, cognac, Armagnac and ready to drink items
a range of liqueurs to include Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake.


Methods of cooking must include:
boiling
poaching
steaming
stewing
braising
roasting
baking
grilling
shallow frying
deep-frying
stir-frying
pan-frying.


Beverages may include:
Australian and imported wines
beers
spirits
liqueurs.


Food features may relate to:
texture:
crunch
crisp
smooth
slippery
creamy
mouse
rich
clean
moist
intensity
light or heavy mouth feel
velvety
fibrous
marshmallow
taste or flavour:
salty
sweet
acidic
bitter
spicy
spicy (heat)
umami
temperature:
frozen
cold
warm
hot
spice (hot)
aroma:
sweet
acidic
astringent
spicy
spritzig
herbaceous
pungent
perfumed
fruity.


Beverage production techniques may relate to:
variations in raw products
brewing practice
fermentation processes
maturation processes
bottling or packaging processes
chemical components.


Informed opinions and ideas might be based on:
results of own evaluations
critic reviews
accepted food and beverage matches
research and reading
information from customers
recommendations from suppliers or manufacturers.


Tailored and appropriate advice might consider:
diner characteristics:
age
gender
physical condition
allergies
cultural origins
nature of the occasion:
level of formality
time of day
duration of event
customer budget
business objectives
profitability.


Appropriate and ethical business considerations may include:
profitability requirements
current stock
supplier arrangements
stock availability.


Formal and informal research may include:
talking to product suppliers, winemakers and vineyard managers
memberships of associations and industry bodies
reading general and trade media and supplier information
attending trade shows
attending wine tastings
reading wine reference books
using the internet.
Food and beverage matching trends may relate to:
new ideas from chefs
developments in particular countries or cuisines
health and fitness issues
economic trends.

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability match food and beverages appropriately demonstrated through a range of practical tastings, evaluations and provision of recommendations (across varied food and beverage types)
detailed knowledge of food and beverage matching as specified under required knowledge
ability to maintain and extend current and relevant knowledge of food and beverage matching and apply that knowledge to different workplace activities.


Context of and specific resources for assessment
Assessment must ensure:
interaction with, and involvement of other people to discuss food and beverage matching at a detailed level, and to answer varied questions about food and beverage matching
access to a wide range of foods and beverages (Australian and imported, range of cuisines)
access to detailed information on food and beverage, including cooking and production methods.


Methods 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 candidate providing advice to customers or colleagues
oral or written questions to assess in depth knowledge of food and beverage matching
evaluation of complementary menus and beverage lists developed by the candidate for a particular workplace purpose
observation of a presentation on food and beverage matching
evaluation of a research project to develop information about food and beverage matching for use in particular workplace context
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended. For example:
SITHFAB323A Provide specialised advice on beers, spirits and liqueurs
SITHFAB325A Provide specialised advice on Australian wines
SITHFAB326A Provide specialised advice on imported wines.