Google links for SITHFAB324A - Provide specialised advice on food and beverage matching


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.

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 Europe North and South America New Zealand South Africa emerging wine growing countries.

Food items and cuisines must include:	dishes from several major cuisines appetisers soups meat, fish and seafood fruits and vegetables sweets and desserts cheeses salads sauces and accompaniments.

Beers, spirits and liqueurs must include:	low alcohol, light, mid-strength and full strength beers different beer types - draught, stout, golden, pale and brown ale, porter, wheat, blonde, lager, pilsner and bock a range of spirits (local and imported) including vodka, gin, brandy, whisky, tequila, cognac, Armagnac and ready to drink items a range of liqueurs to include Drambuie, DOM Benedictine, Cointreau, Grand Marnier, Chartreuse, Baileys Irish Cream and Galliano and sake.

Methods of cooking must include:	boiling poaching steaming stewing braising roasting baking grilling shallow frying deep-frying stir-frying pan-frying.

Beverages may include:	Australian and imported wines beers spirits liqueurs.

Food features may relate to:	texture: crunch crisp smooth slippery creamy mouse rich clean moist intensity light or heavy mouth feel velvety fibrous marshmallow taste or flavour: salty sweet acidic bitter spicy spicy (heat) umami temperature: frozen cold warm hot spice (hot) aroma: sweet acidic astringent spicy spritzig herbaceous pungent perfumed fruity.

Beverage production techniques may relate to:	variations in raw products brewing practice fermentation processes maturation processes bottling or packaging processes chemical components.

Informed opinions and ideas might be based on:	results of own evaluations critic reviews accepted food and beverage matches research and reading information from customers recommendations from suppliers or manufacturers.

Tailored and appropriate advice might consider:	diner characteristics: age gender physical condition allergies cultural origins nature of the occasion: level of formality time of day duration of event customer budget business objectives profitability.

Appropriate and ethical business considerations may include:	profitability requirements current stock supplier arrangements stock availability.

Formal and informal research may include:	talking to product suppliers, winemakers and vineyard managers memberships of associations and industry bodies reading general and trade media and supplier information attending trade shows attending wine tastings reading wine reference books using the internet.
Food and beverage matching trends may relate to:	new ideas from chefs developments in particular countries or cuisines health and fitness issues economic trends.

NTIS this!

SITHFAB324A - Provide specialised advice on food and beverage matching

Google Links

Elements and Performance Criteria

Required Skills

Evidence Required

Range Statement