SITHFAB012

Application

This unit describes the performance outcomes, skills and knowledge required to evaluate a range of Australian wines; provide advice to customers on their selection; and continuously extend personal product knowledge.

The unit applies to hospitality, winery, retail and wholesale organisations that sell Australian wines.

It applies to personnel who operate independently or with limited guidance from others and who have substantial specialist knowledge of Australian wines. This includes beverage sales consultants, winery sales staff, bar specialists, sommeliers, and senior bar and food and beverage attendants.

Unit mapping information

SITHFAB305 Provide advice on Australian wines

Licensing, legislative, regulatory or certification requirements

The sale and service of alcohol is subject to the provisions of Responsible Service of Alcohol (RSA) law in each state and territory of Australia. Skills and knowledge for compliance with this law are covered by the prerequisite unit SITHFAB002 Provide responsible service of alcohol.

Foundation skills

Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.

Unit sector or competency field

Hospitality—Food and Beverage

Prerequisite, co-requisite or interdependent assessment of units

SITHFAB002 Provide responsible service of alcohol

Assessment conditions

Skills must be demonstrated in an operational wine sales or service environment. This can be:

• an industry workplace
• a simulated industry environment

Assessment must ensure access to:

• fixtures and large equipment:

  • bar service area

  • refrigerator

  • storage area for glassware and drinks

• stock:

  • wide commercial range of Australian wines

• organisational specifications:

  • information on wines currently listed in the Australian Wine and Brandy Corporation Register of Protected Names

  • price lists

  • promotional materials

  • product information, product reviews and information on production methods

  • promotional materials and details of presentation sessions

  • reference texts on Australian wines

  • organisational safety procedures

  • wine lists

• industry-realistic ratios of staff to customers; these can be:

  • staff and customers in an industry workplace during the assessment process; or

  • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and:

• have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency