SITHFAB029 - Conduct a product tasting for alcoholic beverages

Unit code: SITHFAB029 | Study level: TAFE
Nominal hours:
40
Location
Footscray Nicholson
Prerequisites
SITHFAB021 - 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 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.
The unit applies to hospitality, retail and wholesale organisations that conduct product tastings of wines, beers, spirits or liqueurs.
It applies to frontline sales and operational personnel who operate with some level of independence and under limited supervision. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers and bar attendants.The sale and service of alcohol, including in product tastings, 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:

  • 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
  • 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
  • respond to customer questions in a professional manner throughout the above product tasting sessions.

Students will also be expected to demonstrate the following knowledge:

  • types and uses of equipment required for conducting a product tasting:
  • beverage list
  • bottle opening devices
  • chilling equipment
  • evaluation sheets
  • ice
  • napkins
  • presentational ice bucket
  • promotional and pricing literature
  • sampling glassware or drinkware
  • spittoons or spit buckets
  • tables and tableware
  • tasting notes
  • sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs:
  • assessing balance of wine features on the palate
  • smell or nose appraisal
  • taste appraisal
  • visual appraisal
  • 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:
    • neutralising odours
  • eradicating or reducing noise
  • optimising light conditions
  • organisational procedures for:
  • presentation of the tasting area
  • presentation and grooming of staff conducting tasting
  • display of product and promotional material
  • service-ware for alcoholic beverages
  • key characteristics of:
  • Australian and imported wine types
  • main Australian wine producing areas
  • key characteristics of the following main grape varieties and wine types:
  • red:
  • cabernet sauvignon
  • shiraz
  • pinot noir
  • merlot
  • grenache
  • white:
  • semillon
  • sauvignon blanc
  • riesling
  • chardonnay
  • pinot gris
  • blended wines
  • sparkling wines
  • fortified wines:
  • apera
  • muscat
  • tawny port
  • topaque
  • vintage port
  • dessert wines
  • compatibility with different types of food
  • key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products:
  • flavour
  • compatibility with different types of food
  • correct order for tasting of products on offer
  • for the particular products on offer for tasting:
  • content of beverage labels and interpretation of their meaning
  • compatibility with different types of food
  • optimum presentation and storage conditions to ensure quality
  • indicators of common faults with products:
  • cork problems:
  • ageing
  • bleeding
  • drying
  • expansion
  • shrinking
  • excessive hydrogen sulphide
  • haze
  • oxidation
  • tartrates
  • hygiene practices for the handling and use of:
  • glassware
  • spittoons
  • opened products
  • other tableware
  • organisational procedures for the responsible service of alcohol during product tastings
  • correct and environmentally sound disposal methods for tasting waste, including 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 Victoria University and/or via the Victoria University 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.

Search for units, majors & minors