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 manager, supervisor or senior staff
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 and ordering experience and expertise may vary. Customers needs and requests may vary
Products
Products may include:
wines and spirits
Information systems
Information systems may be:
print or screen based
Equipment
Equipment may be electronic or manual and should include that which is required to conduct a wine tasting according to workplace policies and procedures, and may include:
glasses
foil cutters
corkscrews
champagne cork removers
wine thermometer
stoppers
vac-u-vin
spittoon
overhead projector
slide projector
video presenters
microphones
Materials
Materials may vary and may include:
overhead projector slides
videos
slides
tasting mats
detailed or specific product information sheets
pens and markers
napkins
wine lists
tasting notes
non-alcoholic drinks
food
Product knowledge
Product knowledge may include:
product style and characteristics
optimum serving condition
cellaring potential
storage requirements
stock availability
food and occasion matches
vintage characteristics
production techniques
price, discounts and special offers
sizes
specific knowledge to reflect customer needs and reason for tasting
Product tastings
Product tastings include those associated with:
overseas and domestic corporate buyers
internal enterprise functions
press tastings
pre-arranged winery tours of groups with a common interest (e.g. rotary clubs and wine clubs)
Product faults
Product faults may include:
tartrates
oxidation
haze
cork taint
excessive sulphur
imperfect packaging

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:
properly research needs of clients
identify and prepare wines correctly, including correct temperature, wine glasses and tasting environment
identify and remove out-of-specification product
establish details on style, vintage, region and other background information on products to be tasted
ensure personal presentation is appropriate to tasting event
follow correct hygiene procedures
conduct tasting to enterprise and customer requirements
provide accurate and relevant information to clients
answer questions appropriately.
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.