Unit of competency Outline

Date retreived
23/07/2026 12:19 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Conduct a standard product tasting

Conduct a standard product tasting

Unit of competency
National Code
FBPCDS2001
State Code
OAN07
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
110103 - Food And Beverage Service
Original Release Date
18/04/2019
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to plan, prepare and conduct standard product samples and tastings for wine and/or spirits.The unit applies to individuals who work in cellar door operations and conduct routine, ‘on request’ tastings from individual customers and small groups.When applied in the workplace, compliance with state and territory legislative requirements relating to the Responsible Service of Alcohol will be required.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
Notes
Elements and Performance Criteria
1. Store and handle products
  • 1.1 Cellar tasting products and rotate stock according to product style and workplace procedures
  • 1.2 Manage sediments and characters associated with ageing according to individual product requirements and workplace procedures
  • 1.3 Access information to ensure product usage dates are current
2. Set up product tasting area
  • 2.1 Prepare products for tasting using appropriate techniques for product style or characteristics
  • 2.2 Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers
  • 2.3 Prepare adequate supplies of suitable support materials and place ready for use
  • 2.4 Confirm tasting preparation meets with health and safety in the workplace procedures
3. Conduct product tastings
  • 3.1 Establish customer preferences using effective communication techniques and support materials
  • 3.2 Encourage customers to sample preferred product range in the most beneficial order to experience product characteristics effectively
  • 3.3 Give customers time and privacy to sample each product and make a decision
  • 3.4 Encourage customers to ask questions and pass opinions on products
  • 3.5 Answer customer queries accurately and comprehensively, or refer to another information resource
  • 3.6 Adjust tasting order and product range to suit customer requirements
4. Serve tasting samples
  • 4.1 Open product using techniques and procedures suitable to product characteristics
  • 4.2 Identify product faults and rectify and report according to workplace procedures
  • 4.3 Pour product and present to the customer for tasting in compliance with legal regulations
  • 4.4 Collect and dispose of waste according to workplace environmental guidelines
  • 4.5 Maintain optimum condition of open product and store sealed product according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
S7869 FDFCD2006A Conduct a standard product tasting Unit of competency