Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.
Wine service may be provided:
on any passenger-carrying aircraft type in commercial service
during short and/or long haul services
in economy, business class and first class service categories
in any allowable operating and weather conditions
in accordance with regulatory and operational requirements, including OH&S regulations
Performance may be demonstrated:
in an approved cabin service simulator
in a suitably simulated work environment
on a passenger-carrying aircraft
Advice and assistance provided to passengers to assist them in their choice of wine may include information on:
wine types
style names, varieties, label terminology
basic rules to assist in the enjoyment of wine with food
other relevant wine quality criteria
Standard industry information used to discuss wine lists in terms of the wine areas of Australia and overseas may include:
climate
soil types
grape varieties
production and maturation processes
notable producers
Legal requirement relating to liquor service may include but is not restricted to:
prohibited sale of alcohol to minors
identification of, and refusal to serve, intoxicated persons and other excluded categories
advice to passengers on strengths of alcoholic beverages
Methods of monitoring the level of intoxication of passengers may include:
observation of changes of behaviour
monitoring of noise levels
monitoring of drink orders
Persons consulted concerning beverage service may include:
passengers
other cabin crew and flight crew members
catering staff
ground support staff
Dependent on the type of organisation concerned and the local terminology used, workplace procedures may be referred to as:
company procedures
enterprise procedures
organisational procedures
established procedures
standard operating procedures
Information/documents may include:
relevant regulatory requirements pertaining to the serving of alcoholic beverages on aircraft
airline procedures and instructions and job specification
airline wine service procedures checklists and procedures
product and manufacturers information concerning the wines available from the in-flight wine menu
appropriate reference books on Australian and overseas wines
induction and training materials
conditions of service, legislation and industrial agreements including workplace agreements and awards
Applicable regulations/legislation may include:
relevant regulatory requirements pertaining to the serving of alcoholic beverages on aircraft
relevant OH&S legislation
environmental protection legislation
relevant food handling and hygiene legislation
equal opportunity and anti-discrimination legislation
relevant Australian Standards
industrial relations and workplace compensation legislation

EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit and include demonstration of applying:
the underpinning knowledge and skills
relevant legislation and workplace procedures
other relevant aspects of the range statement

Context of and specific resources for assessment
Performance is demonstrated consistently over a period of time and in a suitable range of contexts
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals

Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment at the registered training organisation, and/or
in an appropriate range of situations in the workplace