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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 conducting product tastingsspecificationswork notesinstructions or verbal direction from manager, supervisor or senior staff |
Customers | Customers may include:regular, new, external or enterprise personnelpeople from a range of social, cultural or ethnic backgrounds and physical and mental abilities. English may not be their first language. Buying and ordering experience and expertise may vary. Customers needs and requests may vary |
Products | Products may include:wines and spirits |
Information systems | Information systems may be:print or screen based |
Equipment | Equipment may be electronic or manual and should include that which is required to conduct a wine tasting according to workplace policies and procedures, and may include:glassesfoil cutterscorkscrewschampagne cork removerswine thermometerstoppersvac-u-vinspittoonoverhead projectorslide projectorvideo presentersmicrophones |
Materials | Materials may vary and may include:overhead projector slidesvideosslidestasting matsdetailed or specific product information sheetspens and markersnapkinswine liststasting notesnon-alcoholic drinksfood |
Product knowledge | Product knowledge may include:product style and characteristicsoptimum serving conditioncellaring potentialstorage requirementsstock availabilityfood and occasion matchesvintage characteristicsproduction techniquesprice, discounts and special offerssizesspecific knowledge to reflect customer needs and reason for tasting |
Product tastings | Product tastings include those associated with:overseas and domestic corporate buyersinternal enterprise functionspress tastingspre-arranged winery tours of groups with a common interest (e.g. rotary clubs and wine clubs) |
Product faults | Product faults may include:tartratesoxidationhazecork taintexcessive sulphur imperfect packaging |