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Evidence Guide: FBPCDS2001 - Conduct a standard product tasting

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCDS2001 - Conduct a standard product tasting

What evidence can you provide to prove your understanding of each of the following citeria?

Store and handle products

  1. Cellar tasting products and rotate stock according to product style and workplace procedures
  2. Manage sediments and characters associated with ageing according to individual product requirements and workplace procedures
  3. Access information to ensure product usage dates are current
Cellar tasting products and rotate stock according to product style and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Manage sediments and characters associated with ageing according to individual product requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Access information to ensure product usage dates are current

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up product tasting area

  1. Prepare products for tasting using appropriate techniques for product style or characteristics
  2. Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers
  3. Prepare adequate supplies of suitable support materials and place ready for use
  4. Confirm tasting preparation meets with health and safety in the workplace procedures
Prepare products for tasting using appropriate techniques for product style or characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare tasting equipment suitable to product and tasting requirements and set up ready for use by customers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare adequate supplies of suitable support materials and place ready for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm tasting preparation meets with health and safety in the workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct product tastings

  1. Establish customer preferences using effective communication techniques and support materials
  2. Encourage customers to sample preferred product range in the most beneficial order to experience product characteristics effectively
  3. Give customers time and privacy to sample each product and make a decision
  4. Encourage customers to ask questions and pass opinions on products
  5. Answer customer queries accurately and comprehensively, or refer to another information resource
  6. Adjust tasting order and product range to suit customer requirements
Establish customer preferences using effective communication techniques and support materials

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Encourage customers to sample preferred product range in the most beneficial order to experience product characteristics effectively

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Give customers time and privacy to sample each product and make a decision

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Encourage customers to ask questions and pass opinions on products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Answer customer queries accurately and comprehensively, or refer to another information resource

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust tasting order and product range to suit customer requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve tasting samples

  1. Open product using techniques and procedures suitable to product characteristics
  2. Identify product faults and rectify and report according to workplace procedures
  3. Pour product and present to the customer for tasting in compliance with legal regulations
  4. Collect and dispose of waste according to workplace environmental guidelines
  5. Maintain optimum condition of open product and store sealed product according to workplace procedures
Open product using techniques and procedures suitable to product characteristics

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify product faults and rectify and report according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pour product and present to the customer for tasting in compliance with legal regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect and dispose of waste according to workplace environmental guidelines

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain optimum condition of open product and store sealed product according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge