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Evaluate Australian wines. 1.1.Identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions using the full range of sensory evaluation techniques.

01 / 02 / 2019 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Evaluate Australian wines.

1.1.Identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions using the full range of sensory evaluation techniques.

1.2.Review other information about viticulture and specific wine styles, regions and production methods to complement sensory evaluation process.

1.3.Develop informed opinions about Australian wines that support work as a specialist in wine.

2. Handle, store and monitor Australian wine products.

2.1.Store and cellar Australian wine according to particular requirements of different wines.

2.2.Monitor wine quality and recognise impaired quality based on in-depth knowledge of Australian wines.

2.3.Resolve issues with wine quality through appropriate corrective action.

2.4.Decant wines using techniques appropriate to the variety, style and vintage of wine.

3. Advise customers on Australian wines.

3.1.Provide accurate information and assistance on different Australian wine options.

3.2.Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.

3.3.Take account of business considerations when providing advice and make adjustments accordingly.

3.4.Assist customers with wine selections according to taste, price preferences and other specific needs.

4. Extend and update knowledge of Australian wines.

4.1.Conduct formal and informal research to access current, accurate and relevant information about wines.

4.2.Identify customer taste trends based on customer contact and workplace interactions.

4.3.Source information on current and emerging beverage service trends and customer preferences.

4.4.Provide informed input about Australian wines to support organisational activities.


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