The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

properly research needs of clients

identify and prepare wines correctly, including correct temperature, wine glasses and tasting environment

identify and remove out-of-specification product

establish details on style, vintage, region and other background information on products to be tasted

ensure personal presentation is appropriate to tasting event

follow correct hygiene procedures

conduct tasting to enterprise and customer requirements

provide accurate and relevant information to clients

answer questions appropriately.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills include:

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

access workplace information to identify specialised wine tasting requirements

confirm supply of necessary products and materials

liaise with other work areas and customers. This may include:

winery hospitality coordinator

marketing and public relations (PR)

winemaker

prepare product and materials as required

confirm equipment status and condition as required

identify out-of-specification products and materials or non-compliance

take corrective action in response to out-of-specification products and materials or non-compliance

report and/or record corrective action

apply a high standard of personal presentation. This may include:

personal hygiene

appropriate and clean clothes or uniform

accurately identify specific customer requirements. These may include:

reason for tasting (e.g. commercial and hobby)

numbers expected

time of arrival and departure

other activity and commitments before and after

specific products required for tasting

specific information sought (e.g. production techniques and vintage characteristics)

common interests of group (e.g. club members)

identify personal and enterprise objectives of tasting (e.g. product sale overseas)

plan and organise tasting event. This may include consideration of:

equipment

materials

personnel skills and availability

product availability

information to research

expertise availability (e.g. winemakers)

space and seating

facilities

research background information to meet customer requirements. This may include a variety of information resources, including:

libraries

industry bodies (e.g. Winemakers Federation of Australia and Wine Export Council)

enterprise personnel (e.g. winemakers and vineyard managers)

conduct a specialised product tasting according to workplace policy and procedures and customer requirements. This may include:

articulating an accurate sensory evaluation of product tasted

serving products in appropriate condition for specific tasting

identifying and removing faulty products prior to tasting

maintaining optimum tasting environment

providing customer service

ensuring comfort of tasters

provide accurate and relevant information in line with customer requirements. This may include:

preparation and distribution of information sheets

delivering a presentation

operating visual aids effectively and professionally

leading and/or facilitating the product tasting

evaluate and assess performance against customer, personal and workplace objectives. This may include:

seeking feedback from customers and colleagues

receiving negative and positive criticism

logging sales

collating results

writing and presenting reports

communicate effectively and professionally. This may include:

verbal (e.g. face to face, telephone, individual and group communication)

written (e.g. leaflets, overhead projector and reports)

body language

relaying and summarising complex and technical information

deal with customer complaints according to workplace policy and procedures

respond sensitively to the information needs of customers from a range of cultural and social backgrounds

respond appropriately to VIP or expert groups

provide hospitality or other facilities in accordance with instructions

prepare equipment for cleaning as required

record workplace information

maintain work area to meet housekeeping standards

facilitate teams according to enterprise procedures

evaluate wines (advanced) according to enterprise procedures

work cooperatively within a culturally diverse workforce.

Required knowledge includes:

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

purpose and principles of specialised wine tasting

link to related work areas and activities

quality characteristics of products and materials

promotional and brand objectives of the enterprise and tasting events

domestic and international distributors of enterprise products

basic judging procedures for Australian Wine Awards

international, national, regional and enterprise-specific knowledge of wine industry

workplace policy and procedures with regard to:

responsible service of alcohol

specialised and standard product tastings

customer service

customer complaints

information provision and presentation

international and VIP guests

hospitality services

activity performance review and evaluation

product sensory evaluation techniques and procedures

presentation principles and techniques, including:

overhead projector and slide presentation

hand-out preparation

using visual aids

body language

voice projection

talk structure and terminology

questioning

active listening

summarising

evaluation techniques and procedures

reporting techniques and procedures

procedures and responsibility for reporting problems

Occupational health and safety (OHS) hazards and controls

recording requirements and procedures

housekeeping requirements and procedures

team facilitation techniques where relevant

advanced wine sensory evaluation techniques where relevant.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

workplace policy and procedures in regard to conducting product tastings

specifications

work notes

instructions or verbal direction from manager, supervisor or senior staff

Customers

Customers may include:

regular, new, external or enterprise personnel

people from a range of social, cultural or ethnic backgrounds and physical and mental abilities. English may not be their first language. Buying and ordering experience and expertise may vary. Customers needs and requests may vary

Products

Products may include:

wines and spirits

Information systems

Information systems may be:

print or screen based

Equipment

Equipment may be electronic or manual and should include that which is required to conduct a wine tasting according to workplace policies and procedures, and may include:

glasses

foil cutters

corkscrews

champagne cork removers

wine thermometer

stoppers

vac-u-vin

spittoon

overhead projector

slide projector

video presenters

microphones

Materials

Materials may vary and may include:

overhead projector slides

videos

slides

tasting mats

detailed or specific product information sheets

pens and markers

napkins

wine lists

tasting notes

non-alcoholic drinks

food

Product knowledge

Product knowledge may include:

product style and characteristics

optimum serving condition

cellaring potential

storage requirements

stock availability

food and occasion matches

vintage characteristics

production techniques

price, discounts and special offers

sizes

specific knowledge to reflect customer needs and reason for tasting

Product tastings

Product tastings include those associated with:

overseas and domestic corporate buyers

internal enterprise functions

press tastings

pre-arranged winery tours of groups with a common interest (e.g. rotary clubs and wine clubs)

Product faults

Product faults may include:

tartrates

oxidation

haze

cork taint

excessive sulphur

imperfect packaging