Elements and Performance Criteria

decanting
using specialised glassware
advanced table service of wine
monitoring wines by the glass
sparkling and fortified wine service.

talking to product suppliers, winemakers and vineyard managers
memberships of associations, professional organisations and industry bodies
networking
attending professional tastings and specialised seminars or conferences
attending wine promotions and tastings
wine and food festivals
tours
reading general and trade media
attending trade shows
reading wine reference books
internet.

Wine
temperature
humidity
light
vibration
bottle position
handling
stock rotation.

wholesalers
vineyards
auctions
internet distributors.

selecting and organising specials
organising and conducting wine tastings
presentations and stands at wine events
developing promotional material
implementing staff incentive schemes.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

detailed knowledge of wine, including all those areas of knowledge covered in the required knowledge section
ability to update and maintain current and relevant knowledge of wines
project or work activity that allows the candidate to demonstrate and apply knowledge of wine to the design and construction of multiple wine lists to meet different workplace needs.

Context of and specific resources for assessment

Assessment must ensure:

access to a wide range of wines and to information on wines
access to suitable equipment and facilities for storage and service of wine
interaction with and involvement of different wine suppliers and customers with varying requirements or requests about wine.

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:

case study to develop wine management strategies for a nominated workplace or wine outlet
evaluation of wine lists developed by the candidate
wine tastings to evaluate and monitor wines, and make recommendations for cellaring
observation of a presentation on wine by the candidate
evaluation of marketing materials on wine developed by the candidate
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:

FDFCDSCTTA Conduct a standard tasting
SITHFAB005A Provide table service of alcoholic beverages
SITHFAB011A Develop and update food and beverage knowledge
SITXINV002A Control and order stock.

Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.