Elements and Performance Criteria

The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information can include Standard Operating Procedures (SOPs), and workplace policy and procedures in regard to evaluating wine. It also includes specifications, work notes, instructions or verbal direction from manager, supervisor or senior staff.
Enterprise product and service range may vary
Level of product knowledge may vary
Staff may be full-time, part-time or casual. They may also work in other areas of the enterprise.
Information systems may be print or screen based
Equipment may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg spittoons, glasses, corkscrews
Materials may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg product information sheets, tasting notes
All Australian wine styles
All Australian wine regions
All Australian grape varieties
Wine faults may include evidence of sulphur, cork taint and other faults, volatile acidity, tartrates, oxidation, haze
Wine factors include clarity, colour type and intensity, rims versus core differentiation, alcohol (degrees or %) intensity and character of aroma and flavour, oak characteristics, complexity, residual sugar, acidity (including malolactic treatment), body, weight, mouth feel, astringency, tannin, balance, length
Winemaking and grape growing techniques may include canopy management, harvesting management, maceration, cold fermentation, barrel fermentation, oak treatment, ageing, malolactic fermentation, sparkling wine production methods eg tank, transfer, méthode champenoise
World wines include France (Bordeaux, Burgundy, Champagne, Rhane) Spain (Rioja, Sherry), Germany (Liebfraumilch), Italy (Lambrusco, Chianti), Portugal (Port), New Zealand, Chile, South Africa, California
Food factors should include acidity, oil or cream content, "weight", free proteins or rare meat, hot spices, sweetness, alcohol content
The range statement indicates the context for demonstrating competence. This statement is a guide and unless otherwise indicated, items may or may not apply as required by the work context.
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information can include Standard Operating Procedures (SOPs), and workplace policy and procedures in regard to evaluating wine. It also includes specifications, work notes, instructions or verbal direction from manager, supervisor or senior staff.
Enterprise product and service range may vary
Level of product knowledge may vary
Staff may be full-time, part-time or casual. They may also work in other areas of the enterprise.
Information systems may be print or screen based
Equipment may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg spittoons, glasses, corkscrews
Materials may vary and should include that which is required to evaluate wine according to workplace policies and procedures eg product information sheets, tasting notes
All Australian wine styles
All Australian wine regions
All Australian grape varieties
Wine faults may include evidence of sulphur, cork taint and other faults, volatile acidity, tartrates, oxidation, haze
Wine factors include clarity, colour type and intensity, rims versus core differentiation, alcohol (degrees or %) intensity and character of aroma and flavour, oak characteristics, complexity, residual sugar, acidity (including malolactic treatment), body, weight, mouth feel, astringency, tannin, balance, length
Winemaking and grape growing techniques may include canopy management, harvesting management, maceration, cold fermentation, barrel fermentation, oak treatment, ageing, malolactic fermentation, sparkling wine production methods eg tank, transfer, méthode champenoise
World wines include France (Bordeaux, Burgundy, Champagne, Rhane) Spain (Rioja, Sherry), Germany (Liebfraumilch), Italy (Lambrusco, Chianti), Portugal (Port), New Zealand, Chile, South Africa, California
Food factors should include acidity, oil or cream content, "weight", free proteins or rare meat, hot spices, sweetness, alcohol content

The assessment process must address all of the following items of evidence.
Ability to:
Access workplace information to determine advanced wine sensory evaluation requirements
Confirm supply of necessary products, materials and equipment
Follow correct tasting procedures. This may include:
preparation of environment and self
preparation and service of wines
order of tasting
sensory evaluation techniques
recording and documentation techniques.
Accurately and effectively carry out wine sensory evaluation to determine:
wine style
country of origin
region of production
vintage
winemaking techniques
quality
value for money
wine faults
Identify and describe evidence of specific winemaking techniques and explain their effect on wine characteristics. These may include their effect on:
balance of acidity on the palate
complexity
weight, mouth feel
alcohol
aromas, flavours
colour
tannin
fault eradication
length.
Recommend appropriate enterprise alternatives to key Australian and world wines. These may consider:
price
style
quality
occasion.
Select appropriate enterprise products to complement food types. This should include consideration of:
wine factors (primarily acidity, sweetness, intensity of flavour, alcohol, tannin, weight)
food factors
occasion
price.
Advise on optimum serving and cellaring requirements of key enterprise, Australian and world wines. This will include consideration of specific consumer tastes and recommending:
cellaring time and conditions
decanting techniques
serving temperature
breathing, opening time.
Knowledge of:
Features and purpose of wine sensory evaluation techniques
Wine faults - features, causes and prevention or corrective action required
Wine tasting policy, procedures and techniques
Optimum conditions for tasting wine including:
environment
self, other people
equipment, glasses
wine preparation
Factors influencing the order in which wine should be tasted
Label terminology and meanings
"Trigger" characteristics of wine that can be assessed to identify key features including:
country of origin
region of production
vintage
winemaking, grape growing techniques
quality
value for money
How wine is made
Common winemaking, grape growing techniques and how they can be utilised to manipulate wine style and characteristics
Key Australian and world wines and enterprise products including their:
style, taste characteristics
price
quality
Key food and wine factors that will react together and which combinations create harmony and discord
Serving and cellaring requirements of key world and Australian wines and all enterprise products
Wine factors that will determine cellaring and serving requirements, including balance of alcohol, tannin, acidity and fruit flavours
Factors that will detrimentally affect the quality of wine during cellaring, including:
temperature
humidity
UV light
vibrations
OHS hazards and controls
Procedures and responsibility for reporting problems
Housekeeping requirements and procedures
Recording requirements and procedures
Relationship with other standards
Prerequisite units
The person being assessed in this Unit of Competency must be competent in:
FDFCDSEWB Evaluate wines (standard)
Resources required for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
Personal protective clothing and equipment as required
Work procedures including advice on company practices, safe work practices, food safety, quality and environmental requirements
Instructions, information, specifications and schedules as required
Equipment, services and corresponding information as required
Products and materials as required
Internal and external customers and suppliers as required
Cleaning procedures, materials and equipment as required
Documentation and recording requirements and procedures
Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.
The assessment process must address all of the following items of evidence.
Ability to:
Access workplace information to determine advanced wine sensory evaluation requirements
Confirm supply of necessary products, materials and equipment
Follow correct tasting procedures. This may include:
preparation of environment and self
preparation and service of wines
order of tasting
sensory evaluation techniques
recording and documentation techniques.
Accurately and effectively carry out wine sensory evaluation to determine:
wine style
country of origin
region of production
vintage
winemaking techniques
quality
value for money
wine faults
Identify and describe evidence of specific winemaking techniques and explain their effect on wine characteristics. These may include their effect on:
balance of acidity on the palate
complexity
weight, mouth feel
alcohol
aromas, flavours
colour
tannin
fault eradication
length.
Recommend appropriate enterprise alternatives to key Australian and world wines. These may consider:
price
style
quality
occasion.
Select appropriate enterprise products to complement food types. This should include consideration of:
wine factors (primarily acidity, sweetness, intensity of flavour, alcohol, tannin, weight)
food factors
occasion
price.
Advise on optimum serving and cellaring requirements of key enterprise, Australian and world wines. This will include consideration of specific consumer tastes and recommending:
cellaring time and conditions
decanting techniques
serving temperature
breathing, opening time.
Knowledge of:
Features and purpose of wine sensory evaluation techniques
Wine faults - features, causes and prevention or corrective action required
Wine tasting policy, procedures and techniques
Optimum conditions for tasting wine including:
environment
self, other people
equipment, glasses
wine preparation
Factors influencing the order in which wine should be tasted
Label terminology and meanings
"Trigger" characteristics of wine that can be assessed to identify key features including:
country of origin
region of production
vintage
winemaking, grape growing techniques
quality
value for money
How wine is made
Common winemaking, grape growing techniques and how they can be utilised to manipulate wine style and characteristics
Key Australian and world wines and enterprise products including their:
style, taste characteristics
price
quality
Key food and wine factors that will react together and which combinations create harmony and discord
Serving and cellaring requirements of key world and Australian wines and all enterprise products
Wine factors that will determine cellaring and serving requirements, including balance of alcohol, tannin, acidity and fruit flavours
Factors that will detrimentally affect the quality of wine during cellaring, including:
temperature
humidity
UV light
vibrations
OHS hazards and controls
Procedures and responsibility for reporting problems
Housekeeping requirements and procedures
Recording requirements and procedures
Relationship with other standards
Prerequisite units
The person being assessed in this Unit of Competency must be competent in:
FDFCDSEWB Evaluate wines (standard)
Resources required for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
Personal protective clothing and equipment as required
Work procedures including advice on company practices, safe work practices, food safety, quality and environmental requirements
Instructions, information, specifications and schedules as required
Equipment, services and corresponding information as required
Products and materials as required
Internal and external customers and suppliers as required
Cleaning procedures, materials and equipment as required
Documentation and recording requirements and procedures
Assessment requirements
For information on how to assess this competency standard and who can assess, refer to the Assessment Guidelines for this Training Package.