Unit of competency Outline

Date retreived
22/07/2026 7:32 AM AWST

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Develop and update food and beverage knowledge

Develop and update food and beverage knowledge

Unit of competency
National Code
SITHFAB011A
State Code
S6392
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
22/10/2008
Field of Education
110103 - Food And Beverage Service
Original Release Date
22/10/2008
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to develop and maintain the general product knowledge required in food and beverage attending, bar service and catering. The unit brings together much of the product knowledge that underpins effective work performance in a range of food service roles. It addresses food knowledge and the relationship between different foods and beverages. It focuses on the need for ongoing updating of knowledge by all food and beverage staff. Types of food for which knowledge may be required include traditional or contemporary items and may be of varying ethnic origins.The specific product knowledge that applies to those mainly involved in beverage service is found in other units such as SITHFAB005A Provide table service of alcoholic beverages and SITHFAB002C Operate a bar. Care should be taken to avoid repetition in training and assessment. There are also three other higher level units that deal with specialised food and beverage knowledge. They are SITHFAB013A Provide specialist advice on food, SITHFAB025A Provide specialised advice on Australian wines and SITHFAB326A Provide specialised advice on imported wines.Some States or Territories have legislative requirements in relation to service of alcohol.
Notes
Elements and Performance Criteria
1 Research general information on food and beverages.
  • 1.1 Identify information required to fulfil daily activities associated with the job role.
  • 1.2 Identify suitable sources of required information on food and beverages.
  • 1.3 Develop and maintain current knowledge of food and beverages as required for the job role.
2 Share information with customers.
  • 2.1 Provide assistance to customers on selection of food and beverage items.
  • 2.2 Offer advice on suitable combinations of food and beverages where appropriate.
  • 2.3 Respond courteously and correctly to customer questions on menus and drinks lists.
  • 2.4 Provide advice on menu items in response to special dietary or cultural requirements of customers.
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.


Sources of required information on food and beverages may include:
chefs, cooks and other food service personnel
product suppliers
general and trade media, including print and electronic
food and beverage reference books
recipes and menus
internet
trade shows and exhibitions
food and cooking demonstrations.

Types of food for which knowledge is required may include:
appetisers
soups
meat, fish and seafood
vegetables
desserts and sweets
snacks
cheeses
fruit
salads
pre-packaged food items
specialist cuisine items.


Types of beverages for which knowledge is required may include:
wines
spirits
liqueurs
beers
non-alcoholic drinks.


Current knowledge of food and beverages must include:
current market trends
typical foods and wines of the local area
seasonal produce
enterprise menus and specials
enterprise trends
current food and beverage festivals
promotional activities.


Appropriate combinations of food and beverages are based on the following factors:
customer preferences
traditional combinations of foods and food and beverages
achieving balance of textures, colour and nutrition.


Dietary or cultural requirements may include:
kosher
halal
food exclusions for allergies and food intolerance
vegetarian.
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
Evidence of the following is essential:
ability to update and maintain current and relevant knowledge and apply this to the workplace
project or work activities that allow the candidate to demonstrate the application of knowledge to specific industry contexts and situations.


Context of and specific resources for assessment
Assessment must ensure:
interaction with and involvement of customers with varying requirements or requests
access to a range of sources for researching information.


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:
projects to research information on food and beverages
written or oral test on food and beverage knowledge
evaluation of presentation by candidate on food and beverage knowledge
workplace activity or role-play to demonstrate provision of food and beverage advice to customers
review of portfolios 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:
SITHFAB004A Provide food and beverage service.


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.
Replaces
State Code National Code Title Type
E2097 THHBFB11B Develop and update food and beverage knowledge Unit of competency