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.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Cellar tasting products and rotate stock according to product style and workplace procedures
Manage sediments and characters associated with ageing according to individual product requirements and workplace procedures
Access information to ensure product usage dates are current
Prepare products for tasting using appropriate techniques for product style or characteristics
Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers
Prepare adequate supplies of suitable support materials and place ready for use
Confirm tasting preparation meets with health and safety in the workplace procedures
Establish customer preferences using effective communication techniques and support materials
Encourage customers to sample preferred product range in the most beneficial order to experience product characteristics effectively
Give customers time and privacy to sample each product and make a decision
Encourage customers to ask questions and pass opinions on products
Answer customer queries accurately and comprehensively, or refer to another information resource
Adjust tasting order and product range to suit customer requirements
Open product using techniques and procedures suitable to product characteristics
Identify product faults and rectify and report according to workplace procedures
Pour product and present to the customer for tasting in compliance with legal regulations
Collect and dispose of waste according to workplace environmental guidelines
Maintain optimum condition of open product and store sealed product according to workplace procedures

Assessment Cover Sheet

FBPCDS2001 - Conduct a standard product tasting

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPCDS2001 - Conduct a standard product tasting

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: