FBPCDS3002 — Plan and deliver a wine tasting event

Elements & performance criteria

Performance evidence

• prepared a plan for a wine tasting event
• identified and followed health and safety in the workplace procedures
• organised services and facilities to support a wine tasting event including: - records systems - technology - wine tasting equipment and materials - product availability - location and facilities
• identified and researched specific participant requirements and details on style, vintage, region and other background information about products to be tasted
• identified and prepared tasting resources and facilities including: - products at correct temperatures - glasses and supplies - suitable tasting environment
• conducted a specialised product tasting according to workplace procedures and industry practices including: - 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
• provided accurate and relevant information in line with participant requirements
• evaluated and assessed performance against participant, personal and workplace objectives.

Knowledge evidence

• different types of wine tasting events within industry practice
• health and safety in the workplace procedures and regulations for conducting wine tasting events
• basic event planning and delivery methods
• common industry systems for registration, finance and technology used in wine events
• purpose and principles of specialised product tasting, including: - link to related work areas and activities - quality characteristics of products and materials - promotional and brand objectives of the workplace and tasting events
• overview of international, national, regional and organisation-specific information about wine products
• workplace procedures relating to: - responsible service of alcohol - specialised and standard product tastings - customer service - customer complaints - information provision and presentation - activity performance review and evaluation
• product sensory evaluation techniques and procedures
• key presentation principles and techniques for engaging and informing customers about wine tasting
• workplace procedures and responsibility for reporting problems.

Foundation skills

• Reading: Gather and interpret product information from a variety of sources including labelling and advertising information
• Writing: Record workplace information using industry-based vocabulary and required format
• Oral Communication: Provide information using language appropriate to event participants Use questioning skills to gather feedback from participants Use active listening skills to respond to questions or feedback from participants
• Numeracy: Calculate numerical information relating to measurements, quantities, volumes and monetary value
• Navigate the world of work: Evaluate own work performance to identify opportunities to improve own skills or knowledge
• Interact with others: Use accepted practices and protocols for communicating with internal personnel and people external to the organisation
• Get the work done: Plan, sequence and implement tasks required to achieve outcomes Take responsibility for decisions made about event organisation and delivery Use the main features and functions of digital tools during the planning and delivery of a wine tasting event Evaluate event outcomes to identify opportunities to improve future events

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPCDS3002