FBPWIN2003 — Conduct sensory evaluation of wine
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What an assessment for FBPWIN2003 must cover
85 assessable components: 4 elements (15 performance criteria), 11 performance evidence and 55 knowledge evidence requirements, plus 4 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Prepare tasting area and taste wine styles
- 1.1Prepare tasting area and equipment to facilitate wine tasting according to health and safety in the workplace requirements and workplace procedures
- 1.2Ensure that each wine style is presented and tasted under the most favourable conditions for evaluation
- 1.3Taste wines in relevant quantities and in the most favourable order to show characters of each wine
- 1.4Maintain tasting and work area according to workplace hygiene requirements
2 Identify key styles and grape varieties using sensory evaluation techniques
- 2.1Follow correct tasting order and procedures using sight, smell and taste
- 2.2Identify the key taste sensations according to industry practices
- 2.3Explain the characteristics of the key wine styles and grape varieties with regard to sight, smell and taste
- 2.4Evaluate and describe the quality and characteristics of the wine style
- 2.5Ensure that evaluation conditions are as favourable as possible to minimise impact on outcomes
3 Identify basic wine faults
- 3.1Assess the quality of wine using sensory evaluation techniques
- 3.2Recognise and report common wine faults and taints according to workplace procedures
4 Communicate basic information about wine styles
- 4.1Describe the characteristics of a range of basic wine styles
- 4.2Explain the distinctions between similar wine styles
- 4.3Respond to questions about wine styles according to workplace practices
- 4.4State and explain key factors contributing to the style and flavour of wine
Performance evidence
- accessed workplace information to determine wine evaluation requirements
- prepared tasting area and equipment required for wine tasting
- prepared wine products for tasting including opening bottles safely
- implemented appropriate conditions for tasting and maintained tasting environment
- poured tasting samples cleanly and in appropriate quantities
- tasted wine samples in most appropriate order
- evaluated wines in an appropriate manner for sight, smell and taste
- used sensory evaluation techniques to correctly identify wine styles, wine characteristics and faults
- verbally described a wine style and answered questions about wines tasted
- maintained work area to meet housekeeping requirements
- followed health and safety procedures for evaluating wine
Knowledge evidence
- purpose and principles of sensory evaluation of wines
- quality characteristics of equipment and materials used in wine tasting
- characteristics of key wine styles and grape varieties
- factors affecting the outcomes of a tasting and optimum conditions required:
- environment
- taster
- glasses
- equipment
- wine preparation
- factors contributing to the order in which various wine styles should be tasted:
- still versus sparkling
- young versus old
- dry versus sweet
- non-oak versus oak
- light in bodied versus full-bodied
- white versus rosé versus red
- lower alcohol versus higher alcohol
- wine sensory evaluation techniques and procedures, with reasoning:
- handling of glass and swirling techniques
- use of light and white background
- visual appraisal
- sniffing and nosing
- tasting and spitting
- key taste sensations
- cleansing palate between tastings
- key wine features, how they vary and how they can be identified using tasting techniques:
- wine and quality (taints and deposits)
- sweetness
- acidity
- alcohol
- flavour and aroma
- tannin
- body and weight
- balance
- length
- texture
- key factors which affect the style and quality of wine:
- climate
- soil
- grape variety
- viticultural techniques
- storage
- vinification techniques
- basic wine faults and taints, features and causes:
- oxidation-type faults
- reductive wine faults
- additive-related faults
- common wine taints
- appropriate terminology for describing wine to customers and wine industry personnel
- interpretation of labels
- workplace procedures and responsibility for:
- reporting problems
- housekeeping
- recording requirements
- health and safety hazards and controls in the workplace
Foundation skills
- Reading: Interpret workplace procedures and wine product information
- Oral Communication: Use clear language to convey technical and specialised information about characteristics and types of wine
- Navigate the world of work: Understand and apply workplace procedures and legislative responsibilities relevant to own role
- Get the work done: Plan, organise and implement tasks required to complete wine tasting according to workplace requirements
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.
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Questions about assessing FBPWIN2003
What does an assessment tool for FBPWIN2003 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPWIN2003 needs to address all 85 unit components: 4 elements with 15 performance criteria, 11 performance evidence requirements, 55 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for FBPWIN2003?
Auditori pulls the current release of FBPWIN2003 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPWIN2003 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing FBPWIN2003 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPWIN2003, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
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