Unit of competency Outline
Date retreived
21/07/2026 11:27 PM AWST
21/07/2026 11:27 PM 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 product tasting for alcoholic beverages
Conduct a product tasting for alcoholic beverages
Unit of competency
National Code
SITHFAB222A
SITHFAB222A
State Code
WA609
WA609
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
23/04/2010
Field of Education
110103 - Food And Beverage Service
Original Release Date
23/04/2010
Nominal Hours
40
Description
This unit describes the performance outcomes, skills and knowledge required to set up and conduct product tastings of alcoholic beverages.The focus of this unit is on the practical skills to set up and conduct a tasting, underpinned by a broad general knowledge of alcoholic beverage products and a specific knowledge of products being tasted. The scope and depth of general knowledge will vary according to the work context but is broadly similar to that found in the food and beverage service unit SITHFAB005A Provide table service of alcoholic beverages. Some states and territories have legislative requirements in relation to service of alcohol that impact on the work activities described in this unit.
Notes
Elements and Performance Criteria
1 Taste and evaluate alcoholic beverages.
- 1.1 Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
- 1.2 Use information from evaluations in preparation for tastings.
2 Set up and serve tasting samples.
- 2.1 Set up tasting area, equipment and supplies according to hygiene and other safety requirements.
- 2.2 Make tasting environment conducive to effective tasting.
- 2.3 Prepare and open products using techniques appropriate to particular product characteristics.
- 2.4 Pour and present product to the customer in accordance with legal requirements and workplace policies.
- 2.5 Serve tasting samples in order that allows the customer to experience different product characteristics most effectively.
- 2.6 Collect and dispose of tasting waste according to safety, hygiene and other enterprise requirements.
3 Interact with customers during tasting.
- 3.1 Proactively provide relevant and correct information on alcoholic beverage products to customers.
- 3.2 Encourage customers to ask questions or provide opinions on products being served.
- 3.3 Correctly answer common customer questions about alcoholic beverage products and provide appropriate assistance with selections.
- 3.4 Encourage and facilitate responsible tasting by customers in accordance with Responsible Service of Alcohol provisions.
4 Handle and store alcoholic beverage products.
- 4.1 Handle alcoholic beverage products in a manner that ensures quality is maintained.
- 4.2 Maintain opened products as required by product characteristics.
- 4.3 Store and rotate products to ensure optimum quality and in accordance with workplace procedures.
- 4.4 Identify common beverage product faults and apply knowledge to work activities.
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 in the performance criteria is detailed below.
Alcoholic beverages may include:
still wines
fortified wines
sparkling wines
beer
spirits
liqueurs.
Sensory evaluation techniques may include:
sight, to check for clarity, brightness, and intensity and shade of colour
smell or nose, aroma and bouquet
taste components, including bitter, acid, salt, sweet and umami.
Tasting area, equipment and supplies may include:
glassware
spittoons or spit buckets
napkins
chilling equipment
ice
wine lists
light food
tasting notes
evaluation sheets
promotional and pricing literature
opening devices
tables and tableware.
Common customer questions about alcoholic beverages may include questions about:
food and beverage matching
cellaring requirements
optimum time to drink
comparisons between products
value for money.
Common beverage product faults may include:
cork problems (drying, shrinking, expansion, oxidation, bleeding and ageing)
haze
excessive hydrogen sulphide
tartrates
oxidation.
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 in the performance criteria is detailed below.
Alcoholic beverages may include:
still wines
fortified wines
sparkling wines
beer
spirits
liqueurs.
Sensory evaluation techniques may include:
sight, to check for clarity, brightness, and intensity and shade of colour
smell or nose, aroma and bouquet
taste components, including bitter, acid, salt, sweet and umami.
Tasting area, equipment and supplies may include:
glassware
spittoons or spit buckets
napkins
chilling equipment
ice
wine lists
light food
tasting notes
evaluation sheets
promotional and pricing literature
opening devices
tables and tableware.
Common customer questions about alcoholic beverages may include questions about:
food and beverage matching
cellaring requirements
optimum time to drink
comparisons between products
value for money.
Common beverage product faults may include:
cork problems (drying, shrinking, expansion, oxidation, bleeding and ageing)
haze
excessive hydrogen sulphide
tartrates
oxidation.
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to set up and conduct a product tasting in accordance with relevant safety, hygiene and other workplace requirements
effective interaction with customers
ability to provide accurate advice about products being tasted
knowledge of alcoholic beverages as specified under required knowledge.
Context of and specific resources for assessment
Assessment must ensure:
interaction with and involvement of customers or colleagues with varying requirements or requests about alcoholic beverages
access to information on alcoholic beverage products.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of candidate interacting with customers during a product tasting
oral or written questions to assess knowledge of safety and hygiene issues around product tastings
observation of a presentation on specific beverage products
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to set up and conduct a product tasting in accordance with relevant safety, hygiene and other workplace requirements
effective interaction with customers
ability to provide accurate advice about products being tasted
knowledge of alcoholic beverages as specified under required knowledge.
Context of and specific resources for assessment
Assessment must ensure:
interaction with and involvement of customers or colleagues with varying requirements or requests about alcoholic beverages
access to information on alcoholic beverage products.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of candidate interacting with customers during a product tasting
oral or written questions to assess knowledge of safety and hygiene issues around product tastings
observation of a presentation on specific beverage products
review of portfolio of evidence and third-party workplace reports of on-the-job performance by the candidate.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WF640 | SITHFAB302 | Conduct a product tasting for alcoholic beverages | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| S613 | SIT40307 | Certificate IV in Hospitality | Qualification |