This unit (SITHFAB011) 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. 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:

Contact VU Polytechnic


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 following local and imported beverage products with different customers on three different occasions: basic spirits; mid and top range spirits; beer of different strengths; beer of different types; traditional and contemporary liqueurs; - demonstrate the correct application of each of the following sensory evaluation techniques 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, and; - maintain and continuously extend personal product knowledge 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; - past, current and emerging trends in beverage service trends in the Australian liquor industry; - overview of international trends in beers, spirits and liqueurs; - key structural components of beers, spirits and liqueurs; - characteristics of both Australian and imported beers, spirits and liqueurs; - organisational activities for which knowledge of beers, sprits and liqueurs is required; - factors that affect the quality of different beers, spirits and liqueurs; - indicators of impaired quality of beer, spirit and liqueur products; - storage requirements for different beers, spirits and liqueurs; - safety and hygiene issues of particular relevance to handling and storage of beers, spirits and liqueurs; - overview of types of foods that match successfully with different beers, spirits and liqueurs, and; - formal and informal research methods to extend and update knowledge.

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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