Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Store and handle products
   • 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
2. Set up product tasting area
   • 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
3. Conduct product tastings
   • 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
4. Serve tasting samples
   • 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