SITHFAB009 - Conduct a product tasting for alcoholic beverages

Unit code: SITHFAB009 | Study level: TAFE

Nominal hours:

Location

Footscray Nicholson

Industry

Prerequisites

SITHFAB002 - Provide responsible service of alcohol

(Or equivalent to be determined by unit coordinator)

Overview

This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages and provide information on the key characteristics of the alcohol on offer for tasting. It requires the ability to taste and self-evaluate products on offer, set up and conduct tastings, interact with customers and maintain products at optimum quality throughout the product tasting.

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:

set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages: beer; fortified wines; liqueurs; sparkling wines; spirits, and; still wines;
maintain products at optimum quality throughout the above product tasting sessions;
provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting, and;
respond to customer questions in a professional manner.

Students will also be expected to demonstrate the following knowledge:

common equipment required for conducting a product tasting and its uses;
sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs;
attributes of tasting areas that appeal to customers, allow for free flowing customer traffic, and provide a safe environment for staff and customers;
ways of ensuring conducive environment for tasting;
organisational procedures;
key characteristics of: Australian and imported wine types and main Australian wine producing areas;
key characteristics of the following main grape varieties and wine types;
key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products;
indicators of common faults with products;
hygiene practices;
organisational procedures for the responsible service of alcohol during product tastings, and;
correct and environmentally sound disposal methods for tasting waste, especially for recyclable glass and plastic bottles and sampling glasses.

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.