FBPWIN3001 - Evaluate wines (advanced)
Product information
A$624.37
+
SKU: FBPWIN3001-EVALUATE-WINES-ADVANCED
Description
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.
Pre-requisite Unit
Prerequisite unit of competency for this unit is:
- FBPWIN2003 Conduct sensory evaluation of wine
Unit Sector
Wine Operations (WIN)
|
Elements |
Performance Criteria |
|
Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
|
1. Identify and evaluate specific wine characteristics |
1.1 Use industry accepted tasting procedures including use of sight, smell and taste to evaluate wine characteristics 1.2 Identify and describe Australian wines in terms of grape varieties, regions and vintage 1.3 Identify and discuss specific winemaking techniques with customers and/or industry personnel 1.4 Apply sensory evaluation techniques to inspect and identify specialised wine faults and report to relevant workplace personnel 1.5 Complete quality evaluations of selected wines |
|
2. Compare Australian styles with key world wines |
2.1 Identify well known world wines in terms of style and quality 2.2 Identify and compare workplace wine products and styles with international products 2.3 Recommend appropriate workplace wines as alternatives to international wine styles and products where possible |
|
3. Enhance consumer enjoyment of wine |
3.1 Select and recommend appropriate workplace wines to match food choices 3.2 Specify optimum ageing and serving requirements for selected wines |
Your unit is delivered to you in an electronic format via download, or WeTransfer. Our materials contain references and links to topical literature and Word documents; including
• comprehensive Candidate Learning Guide;
• Candidate Assessment Tool;
• Trainer Marking Guide;
• training support references and PowerPoint presentations
• Competency assessment mapping against:
- performance criteria;
- foundation skills;
- performance evidence;
- knowledge evidence.
Our resources are able to be contextualised and replicated as you see fit.
Our licence allows you to reprint, badge, remove, and add materials to your specifications – if you feel it necessary.
Our resources still offer you the breadth, depth and complexity of knowledge and competencies covering selecting, adapting and transferring skills and knowledge to new environments.
Our resources still provide you with the technical advice and early leadership skills for problem resolution.
The licence allows for use online
There has never been any fee for updates in a current package (that is, when it is the same TGA Code) as they become available