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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 in the performance criteria is detailed below. |
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Australian and Imported wines must include wines from: | all major and emerging Australian wine regions Europe - France, Italy, Germany, Greece, Spain, Portugal, Central and South Western EuropeNorth and South AmericaNew Zealand South Africaemerging wine growing countries. |
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Food items and cuisines must include: | dishes from several major cuisinesappetiserssoupsmeat, fish and seafoodfruits and vegetablessweets and dessertscheesessaladssauces and accompaniments. |
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Beers, spirits and liqueurs must include: | low alcohol, light, mid-strength and full strength beersdifferent beer types - draught, stout, golden, pale and brown ale, porter, wheat, blonde, lager, pilsner and bocka range of spirits (local and imported) including vodka, gin, brandy, whisky, tequila, cognac, Armagnac and ready to drink itemsa range of liqueurs to include Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake. |
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Methods of cooking must include: | boilingpoachingsteamingstewingbraisingroastingbakinggrillingshallow fryingdeep-fryingstir-fryingpan-frying. |
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Beverages may include: | Australian and imported winesbeersspiritsliqueurs. |
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Food features may relate to: | texture:crunchcrispsmoothslipperycreamymouserichcleanmoistintensitylight or heavy mouth feelvelvetyfibrousmarshmallowtaste or flavour:saltysweetacidicbitterspicyspicy (heat)umamitemperature:frozencoldwarmhotspice (hot)aroma:sweetacidicastringentspicyspritzigherbaceouspungentperfumedfruity. |
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Beverage production techniques may relate to: | variations in raw productsbrewing practicefermentation processesmaturation processesbottling or packaging processeschemical components. |
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Informed opinions and ideas might be based on: | results of own evaluationscritic reviewsaccepted food and beverage matchesresearch and readinginformation from customersrecommendations from suppliers or manufacturers. |
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Tailored and appropriate advice might consider: | diner characteristics:agegenderphysical conditionallergiescultural originsnature of the occasion:level of formalitytime of dayduration of eventcustomer budgetbusiness objectives profitability. |
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Appropriate and ethical business considerations may include: | profitability requirementscurrent stock supplier arrangementsstock availability. |
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Formal and informal research may include: | talking to product suppliers, winemakers and vineyard managersmemberships of associations and industry bodiesreading general and trade media and supplier informationattending trade showsattending wine tastingsreading wine reference booksusing the internet. |
Food and beverage matching trends may relate to: | new ideas from chefsdevelopments in particular countries or cuisineshealth and fitness issueseconomic trends. |