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

FBPWIN2003 Mapping and Delivery Guide
Conduct sensory evaluation of wine

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPWIN2003 - Conduct sensory evaluation of wine
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to complete a basic sensory evaluation of wine, including the provision of tasting arrangements, identifying wine styles, grape varieties and faults and communicating basic information about wine.The unit applies to individuals who work across a range of sectors in the wine industry including cellar door sales. Individuals generally work under supervision but have some autonomy and accountability for their own work. 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: Prepare tasting area and taste wine styles
  • Prepare tasting area and equipment to facilitate wine tasting according to health and safety in the workplace requirements and workplace procedures
  • Ensure that each wine style is presented and tasted under the most favourable conditions for evaluation
  • Taste wines in relevant quantities and in the most favourable order to show characters of each wine
  • Maintain tasting and work area according to workplace hygiene requirements
       
Element: Identify key styles and grape varieties using sensory evaluation techniques
  • Follow correct tasting order and procedures using sight, smell and taste
  • Identify the key taste sensations according to industry practices
  • Explain the characteristics of the key wine styles and grape varieties with regard to sight, smell and taste
  • Evaluate and describe the quality and characteristics of the wine style
  • Ensure that evaluation conditions are as favourable as possible to minimise impact on outcomes
       
Element: Identify basic wine faults
  • Assess the quality of wine using sensory evaluation techniques
  • Recognise and report common wine faults and taints according to workplace procedures
       
Element: Communicate basic information about wine styles
  • Describe the characteristics of a range of basic wine styles
  • Explain the distinctions between similar wine styles
  • Respond to questions about wine styles according to workplace practices
  • State and explain key factors contributing to the style and flavour of wine
       

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
Prepare tasting area and equipment to facilitate wine tasting according to health and safety in the workplace requirements and workplace procedures 
Ensure that each wine style is presented and tasted under the most favourable conditions for evaluation 
Taste wines in relevant quantities and in the most favourable order to show characters of each wine 
Maintain tasting and work area according to workplace hygiene requirements 
Follow correct tasting order and procedures using sight, smell and taste 
Identify the key taste sensations according to industry practices 
Explain the characteristics of the key wine styles and grape varieties with regard to sight, smell and taste 
Evaluate and describe the quality and characteristics of the wine style 
Ensure that evaluation conditions are as favourable as possible to minimise impact on outcomes 
Assess the quality of wine using sensory evaluation techniques 
Recognise and report common wine faults and taints according to workplace procedures 
Describe the characteristics of a range of basic wine styles 
Explain the distinctions between similar wine styles 
Respond to questions about wine styles according to workplace practices 
State and explain key factors contributing to the style and flavour of wine 

Forms

Assessment Cover Sheet

FBPWIN2003 - Conduct sensory evaluation of wine
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

FBPWIN2003 - Conduct sensory evaluation of wine

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: