Unit of competency Outline

Date retreived
23/07/2026 1:29 AM AWST

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Provide advice on food and beverage matching

Provide advice on food and beverage matching

Unit of competency
National Code
SITHFAB037
State Code
OEC76
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110103 - Food And Beverage Service
Original Release Date
18/10/2022
Nominal Hours
35
Description
This unit describes the performance outcomes, skills and knowledge required to evaluate a range of beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection, and continuously extend personal product knowledge to enhance customer service. Beverages can include wine, beer, spirits and liqueurs.The unit applies to hospitality organisations that serve food and beverage, including hotels, restaurants, wineries, fine food outlets and clubs. Advice on food and beverage matching might also be provided by wholesalers to hospitality outlets and by retail liquor outlets to retail customers.The unit applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision to provide advice to others about the matching of beverages to food items and cuisines. This includes beverage sales consultants, bar specialists, sommeliers, and other senior bar and food and beverage attendants.The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Evaluate foods and beverages.
  • 1.1. Assess the compatibility of both Australian and imported wines with various food items and cuisines.
  • 1.2. Assess the compatibility of beers, spirits and liqueurs with various food items and cuisines.
  • 1.3. Determine the ways in which different methods of cooking affect food compatibility with different beverages.
  • 1.4. Evaluate the ways in which food features affect interactions with different beverages.
  • 1.5. Determine the ways in which beverage production techniques affect beverage compatibility with different foods.
2. Provide advice on food and beverage compatibility.
  • 2.1. Provide informed opinions and ideas to customers to support the selection of compatible food and beverage items.
  • 2.2. Exchange and discuss options, ideas and information in a manner that builds positive rapport with customers and colleagues.
  • 2.3. Provide tailored food and beverage matching advice that is appropriate to the specific need.
  • 2.4. Take account of business considerations when providing advice.
  • 2.5. Adapt and adjust advice appropriately to meet particular organisational requirements.
3. Extend and update own knowledge of food and beverage compatibility.
  • 3.1. Research information on current and emerging food and beverage service trends and customer preferences.
  • 3.2. Identify customer taste trends based on customer contact and workplace interaction.
  • 3.3. Provide informed input about food and beverage matching to support organisational activities.
No information
No information
Replaces
State Code National Code Title Type
AWR73 SITHFAB017 Provide advice on food and beverage matching Unit of competency