SITHFAB031 - Provide advice on beers, spirits and liqueurs

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:

• discuss the characteristics of each of the following local and imported beverage products with three different customers:

• basic spirits
• mid and top range spirits
  beer of different strengths
  beer of different types
  traditional and contemporary liqueurs

• use the correct application of each of the following sensory evaluation techniques on at least one occasion to evaluate beers, spirits and liqueurs:
  smell or nose appraisal
  taste appraisal
  visual appraisal
• provide current, accurate and relevant advice to each of the above customers to meet different taste and price preferences
• maintain and continuously extend personal product knowledge of the above beverage products on at least one occasion to enhance workplace activities.

Students will also be expected to demonstrate the following knowledge:

• sensory evaluation techniques and their relevance to different types of beers, spirits and liqueurs:

• smell or nose appraisal:
  techniques for releasing aroma and bouquet
  recognising ‘off’ odours
  assessing intensity of aromas
  describing smell characteristics
  assessing age
• taste appraisal:
  techniques for releasing flavours
  spitting techniques
  recognising acidity, sweetness, weight or body, length and faults
  assessing balance of wine features on the palate
• visual appraisal:
  use of light and background
  intensity and type of colour
  clarity
• identifying ‘legs’ or ‘tears’ to assess alcohol content

• past, current and emerging trends in beverage service trends in the Australian liquor industry:

• contemporary eating and drinking habits
• cultural and ethnic influences
• major events and festivals
• media influence
• seasonal and popular influences

• overview of international trends in beers, spirits and liqueurs:

• production methods for beers, spirits and liqueurs and the way that production affects the final product

• key structural components of beers, spirits and liqueurs
• characteristics of both Australian and imported beers, spirits and liqueurs:

• low alcohol, light, mid strength and full strength beers
• different beers:
  draught
  stout
  golden
  pale or brown ale
  porter
  wheat
  blonde
  lager
  pilsner
  bock
• different spirits:
  vodka
  gin
  brandy
  whisky
  tequila
  cognac
  Armagnac
  ready to drink items
• different liqueurs:
  Drambuie
  DOM Benedictine
  Cointreau
  Grand Marnier
  chartreuse
  Baileys Irish Cream
  Galliano
  sake

• organisational activities for which knowledge of beers, sprits and liqueurs is required:

• 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 into beverage lists
• food and beverage matching menus

• factors that affect the quality of different beers, spirits and liqueurs
• indicators of impaired quality of beer, spirit and liqueur products:

• cloudiness
• cork problems
• flat products

• storage requirements for different beers, spirits and liqueurs:

• amount of ultraviolet (UV) light
• humidity
• shelf life
• stock rotation
• temperature
• vibrations

• safety and hygiene issues of particular relevance to handling and storage of beers, spirits and liqueurs:

• general awareness of potential dangers associated with inert gases used in beverage dispensing systems, and their impact on different workers
• signage used for areas of restricted access

• overview of types of foods that match successfully with different beers, spirits and liqueurs
• formal and informal research methods to extend and update knowledge.