SITHFAB017 - Provide advice on food and beverage matching

TAFE Victoria logo
Unit code: SITHFAB017 | Study level: TAFE
N/A
Footscray Nicholson
Industry
SITHFAB002 - Provide responsible service of alcohol
(Or equivalent to be determined by unit coordinator)
Overview
Enquire

Overview

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

Assessment

For Melbourne campuses

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.

Required reading

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

As part of a course

This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.

Search for units, majors & minors