Unit of competency Outline

Date retreived
23/07/2026 7:43 AM AWST

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Conduct a product tasting for alcoholic beverages

Conduct a product tasting for alcoholic beverages

Unit of competency
National Code
SITHFAB302
State Code
WF640
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
06/06/2013
Field of Education
110103 - Food And Beverage Service
Original Release Date
06/06/2013
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages and provide information on the key characteristics of the alcohol on offer for tasting. It requires the ability to taste and self-evaluate products on offer, set up and conduct tastings, interact with customers and maintain products at optimum quality throughout the product tasting.
Notes
Elements and Performance Criteria
1. Taste and evaluate alcoholic beverages.
  • 1.1 Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
  • 1.2 Use information from evaluations to prepare for tastings.
2. Set up and serve tasting samples.
  • 2.1 Set up tasting area, equipment and supplies according to safety procedures and organisational standards.
  • 2.2 Make tasting environment conducive to effective tasting.
  • 2.3 Prepare and open products using techniques appropriate to particular product characteristics.
  • 2.4 Pour and present product to customers according to legal requirements and organisational standards.
  • 2.5 Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.
  • 2.6 Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.
3. Interact with customers during tasting.
  • 3.1 Proactively provide relevant and correct information on alcoholic beverage products to customers.
  • 3.2 Encourage customers to ask questions or provide opinions on products being served.
  • 3.3 Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.
  • 3.4 Facilitate tasting by customers according to responsible service of alcohol procedures.
4. Maintain and rotate alcoholic beverage products.
  • 4.1 Maintain the quality of open and closed alcoholic beverages according to product characteristics.
  • 4.2 Store and rotate products to ensure optimum quality.
  • 4.3 Identify beverage product faults and substitute other stocks or products.
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.
Alcoholic beverages may include:
beer
fortified wines
liqueurs
sparkling wines
spirits
still wines.
Tasting area, equipment and suppliesmay include:
chilling equipment
evaluation sheets
glassware
ice
light food
napkins
opening devices
promotional and pricing literature
spittoons or spit buckets
tables and tableware
tasting notes
wine lists.
Customer questionsmay relate to:
cellaring requirements
comparisons between products
food and beverage matching
optimum time to drink
value for money.
Beverage product faultsmay include:
cork problems:
ageing
bleeding
drying
expansion
oxidation
shrinking
excessive hydrogen sulphide
haze
oxidation
tartrates.
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:
set up and conduct tastings for a diverse range of wines, beers, spirits and liqueurs on multiple occasions
maintain products at optimum quality throughout the product tasting sessions
interact with customers to provide accurate product information and satisfy their questions
integrate knowledge of:
key characteristics of Australian and imported wines, beers, spirits and liqueurs
key characteristics of the specific alcoholic beverages on offer for tasting
attributes of tasting areas that appeal to customers and that provide a safe environment
organisational standards for product presentation.
Context of and specific resources for assessment
Assessment must ensure use of:
a hospitality, cellar door or retail service industry environment, where product tastings are conducted and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training outlet servicing customers
industryrealistic ratios of service staff to customers
current product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources
a commercial range of alcoholic beverages to be tasted
tasting equipment.
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:
choosing an appropriate location and setting up in a safe and conductive area for product tastings
interacting with customers during a product tasting
maintaining products at optimum quality throughout the product tasting sessions
project activities that allow assessment of the individual’s ability to:
research information about key characteristics of a selected range of wines, beers, spirits and liqueurs for which they will conduct a product tasting
make a presentation on those products
written or oral questioning to assess knowledge of:
key characteristics of Australian and imported wines, beers, spirits and liqueurs
key characteristics of the specific alcoholic beverages on offer for tasting
attributes of tasting areas that appeal to customers and provide a safe environment
organisational standards for product presentation
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:
SITHFAB304 Provide advice on beers, spirits and liqueurs
SITHFAB305 Provide advice on Australian wines
SITHFAB306 Provide advice on imported wines
SITXCCS303 Provide service to customers.
Replaces
State Code National Code Title Type
WA609 SITHFAB222A Conduct a product tasting for alcoholic beverages Unit of competency
Replaced By
State Code National Code Title Type
AWR82 SITHFAB009 Conduct a product tasting for alcoholic beverages Unit of competency