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

FBPWIN3001 Mapping and Delivery Guide
Evaluate wines (advanced)

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPWIN3001 - Evaluate wines (advanced)
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to evaluate a broad range of wines and identify by grape variety, region and vintage. It includes identification of specialised wine faults, food and wine matching, and advice on serving and ageing.The unit applies to individuals who work across a range of sectors in the wine industry including cellar door sales. Individuals work under broad direction and take responsibility 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: Identify and evaluate specific wine characteristics
  • Use industry accepted tasting procedures including use of sight, smell and taste to evaluate wine characteristics
  • Identify and describe Australian wines in terms of grape varieties, regions and vintage
  • Identify and discuss specific winemaking techniques with customers and/or industry personnel
  • Apply sensory evaluation techniques to inspect and identify specialised wine faults and report to relevant workplace personnel
  • Complete quality evaluations of selected wines
       
Element: Compare Australian styles with key world wines
  • Identify well known world wines in terms of style and quality
  • Identify and compare workplace wine products and styles with international products
  • Recommend appropriate workplace wines as alternatives to international wine styles and products where possible
       
Element: Enhance consumer enjoyment of wine
  • Select and recommend appropriate workplace wines to match food choices
  • Specify optimum ageing and serving requirements for selected wines
       

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
Use industry accepted tasting procedures including use of sight, smell and taste to evaluate wine characteristics 
Identify and describe Australian wines in terms of grape varieties, regions and vintage 
Identify and discuss specific winemaking techniques with customers and/or industry personnel 
Apply sensory evaluation techniques to inspect and identify specialised wine faults and report to relevant workplace personnel 
Complete quality evaluations of selected wines 
Identify well known world wines in terms of style and quality 
Identify and compare workplace wine products and styles with international products 
Recommend appropriate workplace wines as alternatives to international wine styles and products where possible 
Select and recommend appropriate workplace wines to match food choices 
Specify optimum ageing and serving requirements for selected wines 

Forms

Assessment Cover Sheet

FBPWIN3001 - Evaluate wines (advanced)
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

FBPWIN3001 - Evaluate wines (advanced)

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: