Elements and Performance Criteria

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, 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.
Policies and procedures
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information
Workplace information can include:
Standard Operating Procedures (SOPs)
workplace policy and procedures in regard to conducting product tastings
specifications
work notes
instructions or verbal direction from the manager, supervisor or senior staff
Products for tasting
Products for tasting may include:
wines and spirits
Product knowledge
Product knowledge may include:
product style and characteristics
optimum serving condition
cellaring potential
storage requirements
stock availability
serving requirements
food or occasion matches
vintage characteristics
production techniques
price
discounts
special offers
sizes
Cork characters associated with ageing products
Cork characters associated with ageing products may include:
shrinkage and expansion in response to inconsistent temperature
corks drying and shrinking where wine is not kept up to the cork
natural cork deterioration through ageing and exacerbated by vermin (e.g. mice and rats)
random bottle oxidation from some corks allowing more air in than others
cork bleeding, allowing wine and oxygen transfer across the cork barrier
Management techniques and practices for corks of ageing products
Management techniques and practices for corks of ageing products may include:
maintaining a constant cool temperature in bottle storage areas
maintaining the seal by keeping bottles in an inverted position and corks wet and expanded
monitoring bottles for signs of random bottle oxidation (e.g. darkening or browning of white wine colour) or wine and oxygen transfer (e.g. wine dripping onto the floor below an imperfect seal), and crusting around the seal
undertaking assigned responsibilities in a cork maintenance program for museum wines eg submitting wines to laboratory for resealing and bottle topping
controlling vermin in the cellar door sales and bottle storage area
Tasting equipment
Tasting equipment may vary and should include that which is required to prepare for and conduct a wine tasting according to workplace policy and procedures, and may include:
spittoons
glasses
corkscrews
foil cutters
champagne cork removers
decanters
wine thermometer
stoppers or vac-u-vins
Chilling equipment
Chilling equipment for product tasting may include:
ice buckets
fridges
cool box or bag
rapid ice
Support materials
Support materials may vary and should include that which is required to prepare for and conduct a wine tasting according to workplace policy and procedures, and may include:
product information sheets
promotional materials
tasting notes
evaluation sheets
napkins
ice
water
light food
pens or markers
wine lists
Customers
Customers may include:
regular, new, external, or enterprise personnel
people from a range of social, cultural or ethnic backgrounds and physical and mental abilities. English may not be their first language. Buying or ordering experience and expertise may vary
Product faults
Product faults may include:
tartrates
oxidation
haze
cork taint
excessive sulphur
packaging defects
Cellar door outlet
Cellar door outlets may vary according to:
size
type
location
Team members
Team members may include:
people from a range of social, cultural and ethnic backgrounds and physical and mental abilities
Staff
Staff may:
be full time, part time or casual
work in other areas of the enterprise
Trading or working conditions
Trading or working conditions may be:
routine, busy or quiet
Information systems
Information systems may be:
print or screen based

EVIDENCE GUIDE
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
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
ensure appropriate cellaring and rotation of stock to maintain product quality and suitability for tastings
prepare tasting area, equipment and supplies in a manner suitable for the range of products being tasted and the number of customers in the tasting
ensure products are correctly opened, checked and served to customers
communicate effectively to customers, including finding preferences, answering questions, and adjusting tasting order or range, to facilitate customer enjoyment
demonstrate knowledge of products being tasted
resolve customer complaints effectively, promptly and courteously.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
personal protective clothing and equipment as required
work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements
instructions, information, specifications and schedules as required
equipment, services and corresponding information as required
products and materials as required
internal and external customers and suppliers as required
cleaning procedures, materials and equipment as required
documentation and recording requirements and procedures.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.