Unit of competency Outline

Date retreived
22/07/2026 2:58 PM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Provide advice on food and beverage matching

Provide advice on food and beverage matching

Unit of competency
National Code
SITHFAB017
State Code
AWR73
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
03/03/2016
View on TGA
State Implementation and Classification
Approved Date
12/07/2016
Field of Education
110103 - Food And Beverage Service
Original Release Date
12/07/2016
Nominal Hours
35
Description
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection, and continuously extend personal product knowledge to enhance customer service. Beverages can include wine, beer, spirits and liqueurs.The unit applies to hospitality organisations that serve food and beverage, including hotels, restaurants, wineries, fine food outlets and clubs. Advice on food and beverage matching might also be provided by wholesalers to hospitality outlets and by retail liquor outlets to retail customers.The unit applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision to provide advice to others about the matching of beverages to food items and cuisines. This includes beverage sales consultants, bar specialists, sommeliers, and other senior bar and food and beverage attendants.The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.
Notes
Elements and Performance Criteria
1. Evaluate foods and beverages.
  • 1.1.Assess the compatibility of both Australian and imported wines with various food items and cuisines.
  • 1.2.Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
  • 1.3.Determine the ways in which different methods of cooking affect food compatibility with different beverages.
  • 1.4.Evaluate the ways in which food features affect interactions with different beverages.
  • 1.5.Determine the ways in which beverage production techniques affect beverage compatibility with different foods.
2. Provide advice on food and beverage compatibility.
  • 2.1.Provide informed opinions and ideas to support the selection of compatible food and beverage items.
  • 2.2.Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.
  • 2.3.Provide tailored food and beverage matching advice that is appropriate to the specific need.
  • 2.4.Take account of business considerations when providing advice.
  • 2.5.Adapt and adjust advice appropriately to meet particular organisational requirements.
3. Extend and update own knowledge of food and beverage compatibility.
  • 3.1.Conduct research to access information on current and emerging food and beverage service trends and customer preferences.
  • 3.2.Identify customer taste trends based on customer contact and workplace interaction.
  • 3.3.Provide informed input about food and beverage matching to support organisational activities.
No information
No information
Replaces
State Code National Code Title Type
WF648 SITHFAB310 Provide advice on food and beverage matching Unit of competency
Replaced By
State Code National Code Title Type
OEC76 SITHFAB037 Provide advice on food and beverage matching Unit of competency