Elements and Performance Criteria

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.
Imported winesinclude those from:
emerging wine growing countries
Europe
New Zealand
North and South America
South Africa.
Sensory evaluation techniquesinclude:
smell or nose appraisal:
techniques for releasing aroma and bouquet
recognising ‘off’ odours
assessing intensity of aromas
describing smell characteristics (e.g. fruity, vegetal, spicy)
assessing age
taste appraisal:
techniques for releasing wine flavours (sucking in air, swirling wine over taste buds)
spitting techniques
recognising acidity, sweetness, weight or body, length, wine faults
assessing balance of wine features on the palate
visual appraisal:
wine swirling and glass handling
use of light and background
intensity and type of colour
clarity
identifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content.
Other informationmay include:
details of production methods
presentation sessions from growers, wholesalers, distributors, visiting winemakers
product reviews
promotional information
reference texts on wines.
Work as a specialist in winemight involve:
conducting specialised wine tastings
developing wine list suggestions
making presentations on wine
providing winery tours
selling wine to corporations
selling wine to individuals.
Particular requirementsmay relate to:
amount of UV light
humidity
shelf life
stock rotation
temperature
vibrations.
Impaired qualitymight relate to:
cloudiness
cork faults
oxidation
presence of hydrogen sulphide
tartrates.
Appropriate and ethical business considerationsmay include:
current stock
profitability requirements
range being promoted
stock availability
supplier arrangements.
Formal and informal researchmay include:
attending trade shows
attending wine tastings
reading general and trade media and supplier information
reading wine reference books
taking up memberships of associations and industry bodies
talking to product suppliers, winemakers and vineyard managers
using the Internet.
Beverage service trends may relate to:
contemporary eating and drinking habits
cultural and ethnic influences
major events and festivals
media influence
seasonal and popular influences.
Organisational activitiesmay include:
conducting product tastings and tours
providing product advice and selling beverages to customers
selecting or assisting with selection of products from suppliers
writing or providing input to:
beverage menus
beverage lists
food and beverage matching menus.

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
evaluate a range of imported wines using sensory evaluation techniques including:
assessing balance of wine features on the palate
smell or nose appraisal
taste appraisal
visual appraisal
identify the characteristics of imported wines from:
emerging wine growing countries
Europe
New Zealand
North and South America
South Africa
provide advice to customers on their selection
maintain and continuously extend personal product knowledge to enhance organisational activities
integrate knowledge of:
past, current and emerging trends in the international wine industry
characteristics of international wines.
Context of and specific resources for assessment
Assessment must ensure use of:
a hospitality, wine or retail industry business operation which sells imported wines and workplace documentation defined in the Assessment Guidelines; this may be a:
real industry workplace
simulated industry environment such as a training outlet servicing customers
industryrealistic ratios of bar staff to customers
other people with whom the individual can interact to discuss beverage characteristics and options, and to answer varied questions about imported wines
current product information within sales kits, brochures, product manuals, supplier information kits, information databases and computerised information sources
a wide commercial range of imported wines.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual providing advice to customers or colleagues about imported wines
observation of a presentation on selected imported wines
project activities that allow assessment of the individual’s ability to research information about imported wines and write beverage menus and lists which meet the customer preferences of a given hospitality organisation
written or oral questioning to assess knowledge of:
past, current and emerging trends in the international wine industry
characteristics of international wines
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHFAB201 Provide responsible service of alcohol
SITHFAB302 Conduct a product tasting for alcoholic beverages
SITHFAB307 Provide table service of food and beverage
SITHFAB308 Provide silver service
SITXCCS303 Provide service to customers.