Unit of competency Outline

Date retreived
22/07/2026 5:33 AM AWST

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Prepare and present artisan food and/or beverages

Prepare and present artisan food and/or beverages

Unit of competency
National Code
FBPPPL4008
State Code
OBN42
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
110103 - Food And Beverage Service
Original Release Date
14/05/2020
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to prepare and present artisanal food and beverages to a customer in a retail environment.This unit applies to those individuals who work in a food and beverage sales setting, with responsibility for storing, displaying and presenting products to a customer. Where this unit includes serving alcoholic beverages, the requirements for Responsible Service of Alcohol (RSA) must be met. Food business licensing and regulatory requirements also apply to this unit, so local requirements must be checked before delivery. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Recognise and identify key product features
  • 1.1 Identify specific artisan food or beverage product and its characteristics
  • 1.2 Identify raw materials used to make product and their characteristics
  • 1.3 Identify different processes used to make variations of the product
  • 1.4 Identify key sensory traits of the product
  • 1.5 Identify factors affecting product storage
2. Set up product tasting area
  • 2.1 Prepare products for tasting using appropriate techniques for product style or characteristics
  • 2.2 Check products to ensure they are fit for customer consumption
  • 2.3 Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers
  • 2.4 Prepare adequate supplies of suitable support materials and place ready for use
  • 2.5 Confirm tasting preparation meets health and safety requirements
3. Conduct product tastings
  • 3.1 Design and assemble sample product tasting based on an identified theme
  • 3.2 Encourage customers to sample product range in the most beneficial order to experience product characteristics effectively
  • 3.3 Explain product features and processing techniques to customers
  • 3.4 Give customers time and privacy to sample each product
  • 3.5 Encourage customers to ask questions and provide feedback on products
  • 3.6 Answer customer queries accurately and comprehensively, or refer to another information resource
  • 3.7 Adjust tasting order and product range to suit customer requirements
  • 3.8 Follow safety requirements for durations food can be left out of controlled temperature storage
4. Store artisan food or beverage product
  • 4.1 Store products to maintain quality and flavour
  • 4.2 Complete records to meet regulatory and sales requirements
  • 4.3 Clean workspace to meet regulatory requirements
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