SITHFAB031 - Provide advice on beers, spirits and liqueurs

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Unit code: SITHFAB031 | Study level: TAFE
Credit points
N/A
Location
Footscray Nicholson
Prerequisites
SITHFAB021 - Provide responsible service of alcohol
(Or equivalent to be determined by unit coordinator)
Overview
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Overview

This unit describes the performance outcomes, skills and knowledge required to evaluate a range of local and imported beers, spirits and liqueurs; provide advice to customers on their selection; and continuously extend personal product knowledge.
The unit applies to hospitality, retail, breweries and wholesale organisations that sell beers, spirits and liqueurs.
It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of beers, spirits and liqueurs. This includes beverage sales consultants, bar specialists, sommeliers, and 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.

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:

  • 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.

Required reading

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

As part of a course

This unit is studied as part of the following course(s):

Advanced Diploma of Hospitality Management
SIT60322 | Advanced diploma | Duration:
Certificate III in Hospitality
SIT30622 | Certificate iii | Duration:
Diploma of Hospitality Management
SIT50422 | Diploma | Duration:

Refer to the course page for information on how to apply for the course. VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.

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