SITHFAB029 - Conduct a product tasting for alcoholic beverages

Unit code:SITHFAB029Study level:TAFE

Nominal hours

Location

Footscray Nicholson

Prerequisites

SITHFAB021 - Provide responsible service of alcohol
(Or equivalent to be determined by unit coordinator)
Co-requisites
(Corequisite units must be studied concurrently with this unit)

Overview

This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages and provide information on the key characteristics of the alcohol on offer for tasting. It requires the ability to taste and self-evaluate products on offer, set up and conduct tastings, interact with customers and maintain products at optimum quality throughout the product tasting.
The unit applies to hospitality, retail and wholesale organisations that conduct product tastings of wines, beers, spirits or liqueurs.
It applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers and bar attendants.The sale and service of alcohol, including in product tastings, is subject to the provisions of Responsible Service of Alcohol (RSA) law in each State and Territory of Australia.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:

set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages:

beer
fortified wines
liqueurs
sparkling wines
spirits
still wines

maintain products at optimum quality throughout the above product tasting sessions
provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting
respond to customer questions in a professional manner throughout the above product tasting sessions.

Students will also be expected to demonstrate the following knowledge:

types and uses of equipment required for conducting a product tasting:

beverage list
bottle opening devices
chilling equipment
evaluation sheets
ice
napkins
presentational ice bucket
promotional and pricing literature
sampling glassware or drinkware
spittoons or spit buckets
tables and tableware
tasting notes

sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs:

assessing balance of wine features on the palate
smell or nose appraisal
taste appraisal
visual appraisal

attributes of tasting areas that appeal to customers, allow for free-flowing customer traffic, and provide a safe environment for staff and customers
ways of ensuring conducive environment for tasting:

- neutralising odours
eradicating or reducing noise
optimising light conditions

organisational procedures for:

presentation of the tasting area
presentation and grooming of staff conducting tasting
display of product and promotional material
service-ware for alcoholic beverages

key characteristics of:

Australian and imported wine types
main Australian wine producing areas

key characteristics of the following main grape varieties and wine types:
red:

cabernet sauvignon
shiraz
pinot noir
merlot
grenache

white:

semillon
sauvignon blanc
riesling
chardonnay
pinot gris
blended wines
sparkling wines

fortified wines:

apera
muscat
tawny port
topaque
vintage port
dessert wines

compatibility with different types of food
key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products:

flavour
compatibility with different types of food

correct order for tasting of products on offer
for the particular products on offer for tasting:

content of beverage labels and interpretation of their meaning
compatibility with different types of food
optimum presentation and storage conditions to ensure quality

indicators of common faults with products:
cork problems:

ageing
bleeding
drying
expansion
shrinking

excessive hydrogen sulphide
haze
oxidation
tartrates
hygiene practices for the handling and use of:

glassware
spittoons
opened products
other tableware

organisational procedures for the responsible service of alcohol during product tastings
correct and environmentally sound disposal methods for tasting waste, including for recyclable glass and plastic bottles and sampling glasses.

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required in the form of workbooks produced by Victoria University and/or via the Victoria University e-learning system.