Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCDS2001 Mapping and Delivery Guide
Conduct a standard product tasting
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCDS2001 - Conduct a standard product tasting |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Store and handle products |
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Element: Set up product tasting area |
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Element: Conduct product tastings |
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Element: Serve tasting samples |
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