This unit (SITHFAB017) 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. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


SITHFAB002 - Provide responsible service of alcohol

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Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and 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 major food types listed in the knowledge evidence and their compatibility with different beverages with at least three different customers; - explain to the above customers how the following features affect compatible food and beverage matches: aroma, taste of flavour, temperature, texture and cookery method; - provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences, and; - maintain and continuously extend personal food, beverage and menu knowledge to enhance workplace activities. Students will also be expected to demonstrate the following knowledge: - major food types, their characteristics and how those characteristics affect compatibility with beverages; - major methods of cookery and their impact in regard to food and beverage matching; - beverage production techniques and their impact in regard to food and beverage matching; - compatibility of the beers, spirits and liqueurs with various food items and cuisines; - compatibility of Australian and imported wines with major food items and cuisines; - overview of the chemistry of primary food and beverage components; - different ways that alcohol is used in cooking and the impact on food items; - traditional and contemporary food and beverage matches across above cuisines, food types and beverage styles; - current and emerging trends in food and beverage matching in Australia and internationally; - organisational activities for which knowledge of major food types is required; - business considerations in the provision of information on food and beverage matching; - formal and informal research methods to extend and update knowledge, and; - factors to consider in achieving a balance between food and beverages on a menu.

Where to next?

As part of a course

This unit is studied as part of the following courses. Refer to the course page for information on how to apply for the course.

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