Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPCDS3003 Mapping and Delivery Guide
Coordinate winery hospitality activities

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCDS3003 - Coordinate winery hospitality activities
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to plan, conduct and evaluate winery hospitality activities. It includes limited responsibility for the work of others.The unit applies to individuals who work under broad direction and take responsibility for coordinating hospitality activities conducted as part of cellar door operations in the wine industry.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.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Identify required hospitality activities
  • Interpret workplace or organisation promotional schedule and apply to hospitality activities
  • Respond to ad-hoc customer requests and bookings according to workplace procedures
  • Confirm health and safety in the workplace, regulatory and workplace procedures relating to winery hospitality activities
       
Element: Plan and organise hospitality activities
  • Identify resources required to implement hospitality activities
  • Negotiate prices and services with suppliers and customers
  • Confirm supply of necessary resources and services according to supplier agreements and workplace procedures
       
Element: Prepare for winery hospitality activities
  • Prepare a schedule of events to ensure timely and effective implementation of activities
  • Prepare or produce support materials in line with promotional schedule and workplace requirements
  • Brief team and suppliers on their roles and responsibilities
       
Element: Implement hospitality activities
  • Coordinate resources effectively and efficiently to meet customer and workplace objectives
  • Monitor and maintain hospitality facilities within limits of responsibility
  • Recognise, rectify and report problems and anomalies to appropriate personnel
       
Element: Evaluate winery hospitality activities
  • Evaluate team performance based on workplace and customer objectives
  • Encourage and review customer feedback to improve performance
  • Assess suppliers and give feedback according to workplace procedures
  • Collate information to use for the financial and promotional viability assessment
  • Identify areas for improvement based on evidence collected and make recommendations to appropriate personnel
       

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Interpret workplace or organisation promotional schedule and apply to hospitality activities 
Respond to ad-hoc customer requests and bookings according to workplace procedures 
Confirm health and safety in the workplace, regulatory and workplace procedures relating to winery hospitality activities 
Identify resources required to implement hospitality activities 
Negotiate prices and services with suppliers and customers 
Confirm supply of necessary resources and services according to supplier agreements and workplace procedures 
Prepare a schedule of events to ensure timely and effective implementation of activities 
Prepare or produce support materials in line with promotional schedule and workplace requirements 
Brief team and suppliers on their roles and responsibilities 
Coordinate resources effectively and efficiently to meet customer and workplace objectives 
Monitor and maintain hospitality facilities within limits of responsibility 
Recognise, rectify and report problems and anomalies to appropriate personnel 
Evaluate team performance based on workplace and customer objectives 
Encourage and review customer feedback to improve performance 
Assess suppliers and give feedback according to workplace procedures 
Collate information to use for the financial and promotional viability assessment 
Identify areas for improvement based on evidence collected and make recommendations to appropriate personnel 

Forms

Assessment Cover Sheet

FBPCDS3003 - Coordinate winery hospitality activities
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPCDS3003 - Coordinate winery hospitality activities

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: