SITHFAB037 - Provide advice on food and beverage matching

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Unit code: SITHFAB037 | 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 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.

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 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 or flavour
  • temperature
  • texture
  • cookery method
  • provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
  • maintain and continuously extend personal knowledge of the major food and beverage trends listed in the knowledge evidence on at least one occasion 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:
  • appetisers
  • cheeses
  • fruits and vegetables
  • meat, fish and seafood
  • salads
  • sauces and accompaniments
  • soups
  • sweets and desserts
  • the following major methods of cookery and their impact in regard to food and beverage matching:
  • baking
  • boiling
  • braising
  • deep-frying
  • grilling
  • pan-frying
  • poaching
  • roasting
  • steaming
  • stewing
  • stir-frying
  • beverage production techniques and their impact on food and beverage matching:
  • bottling or packaging processes
  • brewing practice
  • chemical components
  • fermentation processes
  • maturation processes
  • variations in raw products
  • 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:
  • contemporary eating and drinking habits
  • cultural and ethnic influences
  • developments in particular countries or cuisines
  • economic trends
  • health and fitness issues
  • major events and festivals
  • media influence
  • seasonal and popular influences
  • organisational activities for which knowledge of major food types is required:
  • conducting product tastings
  • providing product advice and selling food and beverage to customers
  • selecting or assisting with selection of products from suppliers
  • writing or providing input into food and beverage menus or beverage lists
  • business considerations in the provision of information on food and beverage matching:
  • current stock
  • profitability requirements
  • responsible service of alcohol
  • stock availability
  • supplier arrangements
  • formal and informal research methods to extend and update knowledge
  • factors to consider in achieving a balance between food and beverages on a menu
  • primary components of Australian Dietary Guidelines including for children, adolescents and older Australians.

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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