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. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information
Workplace information can include:
Standard Operating Procedures (SOPs)
workplace policy and procedures in regard to providing tourism information
specifications
work notes
instructions or verbal direction from manager, supervisor or senior staff
Customers
Customers may include:
people from a range of social, cultural or ethnic backgrounds and physical and mental abilities. English may not be their first language
regular, new, external or enterprise personnel
Team members
Team members may include:
people from a range of social, cultural and ethnic backgrounds and physical and mental abilities
Staff
Staff may:
be full time, part time or casual
work in other areas of the enterprise
Trading and other working conditions
Trading and other working conditions may be:
routine, busy or quiet
Information systems
Information systems may be:
print or screen based
Information sources
Information sources may be:
available to the public
for enterprise personnel reference only
Australian wine regions
Australian wine regions may include, but are not limited to:
Barossa
Coonawarra
Riverland
Rutherglen
Yarra Valley
Hunter Valley
Margaret River
Launceston (alternatively the following could be put in brackets next to the relevant region)
Clare
McLaren Vale
Langhorne Creek
Padthaway
Pyrenees
Mudgee
Swan Valley
Cowra
MIA
Sunraysia
Gippsland
Granite Belt
Local events
Local events may include:
festivals
races
shows
Attractions and facilities
Attractions and facilities may include:
hotels
accommodation
train, bus and taxi services
restaurants and cafes
shops (e.g. grocery, police, hospitals, doctors, cinemas, theatres, petrol stations and ATMs)
other wineries
Key wine industry events and awards
Key wine industry events and awards may include:
Wine Australia
Tasting Australia and relevant regional events
International Wine Challenge
Jimmy Watson Trophy
regional and capital city shows and awards
Wine industry bodies
Wine industry bodies include:
Winemakers Federation of Australia (WFA)
Australian Wine & Brandy Corporation (AWBC)
Wine Grape Growers Council of Australia (WGCA)
Wine Industry National Education and Training Advisory Council (WINETAC)
Cooperative Research Centre for Viticulture (CRCV)
Phylloxera and Grape Industry Boards
Wine industry media
Wine industry media may include:
the Wine Industry Journal
Wine Spectator
Grapegrower and Winemaker
Decanter
Wine and Spirit International
Wine Magazine
Wine State Magazine
Distinguishing features
Distinguishing features include:
Climate
varieties of grape grown
styles of wine produced
size and characteristics of wine region
History
History may include:
founders
ownership
significant dates
Materials
Materials may include:
leaflets
maps
magazines
books

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
access and identify information on the history and range of enterprise, regional and Australian wines
provide tourism information appropriate to the needs of visitors to the cellar door
explain phylloxera threats and prevention measures
maintain cellar door information resources and display areas
liaise with internal and external contacts, including:
other departments in the enterprise
other wineries
tourist information bureaux
local attractions and facilities.
Context of and specific resources 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.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.