SITHFAB029 — Conduct a product tasting for alcoholic beverages

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What an assessment for SITHFAB029 must cover

39 assessable components: 4 elements (15 performance criteria), 4 performance evidence and 13 knowledge evidence requirements, plus 7 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 Taste and evaluate alcoholic beverages.

1.1Identify basic characteristics of alcoholic beverages using sensory evaluation techniques.
1.2Use information from evaluations to prepare for tastings.

2 Set up and serve tasting samples.

2.1Set up tasting area, equipment and supplies according to safety procedures and organisational standards.
2.2Make tasting environment conducive to effective tasting.
2.3Prepare and open products using techniques appropriate to particular product characteristics.
2.4Pour and present product to customers according to legal requirements and organisational procedures.
2.5Serve tasting samples in an order that allows the customer to experience different product characteristics most effectively.
2.6Collect and dispose of tasting waste according to safety, hygiene and other organisational requirements.

3 Interact with customers during tasting.

3.1Proactively provide relevant and correct information on alcoholic beverage products to customers.
3.2Encourage customers to ask questions or provide opinions on products being served.
3.3Correctly answer customer questions about alcoholic beverage products and provide appropriate assistance with selections.
3.4Facilitate tasting by customers according to responsible service of alcohol procedures.

4 Maintain and rotate alcoholic beverage products.

4.1Maintain the quality of open and closed alcoholic beverages according to product characteristics.
4.2Store and rotate products to ensure optimum quality.
4.3Identify beverage product faults and substitute other stock or products.

Performance evidence

set up and conduct at least three different tasting sessions for at least two of the following types of alcoholic beverages: - beer - fortified wines - liqueurs - sparkling wines - spirits - still wines
maintain products at optimum quality throughout the above product tasting sessions
provide accurate product information in the above product tasting sessions on key characteristics of the specific alcoholic beverages on offer for tasting
respond to customer questions in a professional manner throughout the above product tasting sessions

Knowledge evidence

types and uses of equipment required for conducting a product tasting: - beverage list - bottle opening devices - chilling equipment - evaluation sheets - ice - napkins - presentational ice bucket - promotional and pricing literature - sampling glassware or drinkware - spittoons or spit buckets - tables and tableware - tasting notes
sensory evaluation techniques and their relevance to wines, beers, spirits and liqueurs: - assessing balance of wine features on the palate - smell or nose appraisal - taste appraisal - visual appraisal
attributes of tasting areas that appeal to customers, allow for free-flowing customer traffic, and provide a safe environment for staff and customers
ways of ensuring conducive environment for tasting: - neutralising odours - eradicating or reducing noise - optimising light conditions
organisational procedures for: - presentation of the tasting area - presentation and grooming of staff conducting tasting - display of product and promotional material - service-ware for alcoholic beverages
key characteristics of: - Australian and imported wine types - main Australian wine producing areas - key characteristics of the following main grape varieties and wine types: - red: - cabernet sauvignon - shiraz - pinot noir - merlot - grenache - white: - semillon - sauvignon blanc - riesling - chardonnay - pinot gris - blended wines - sparkling wines - fortified wines: - apera - muscat - tawny port - topaque - vintage port - dessert wines - compatibility with different types of food
key characteristics of Australian and imported beers, spirits and liqueurs, and ready to drink products: - flavour - compatibility with different types of food
correct order for tasting of products on offer
for the particular products on offer for tasting: - content of beverage labels and interpretation of their meaning - compatibility with different types of food - optimum presentation and storage conditions to ensure quality
indicators of common faults with products: - cork problems: - ageing - bleeding - drying - expansion - shrinking - excessive hydrogen sulphide - haze - oxidation - tartrates
hygiene practices for the handling and use of: - glassware - spittoons - opened products - other tableware
organisational procedures for the responsible service of alcohol during product tastings
correct and environmentally sound disposal methods for tasting waste, including for recyclable glass and plastic bottles and sampling glasses

Foundation skills

Reading skills to:: read and interpret organisational procedures for conducting tastings research information on the product on offer at the tasting.
Oral communication skills to:: use active listening and open and closed probe questioning to determine customer preferences and offer suitable products for tasting express personal views in a way that develops rapport and engages customers in the tasting of various products.
Numeracy skills to:: calculate sampling quantities for each pour measure and determine the correct temperature for storing and serving alcohol.
Learning skills to:: continuously update knowledge of alcoholic beverages on offer for tasting.
Problem-solving skills to:: evaluate the site where product tastings are conducted and set up an appealing and safe tasting environment.
Planning and organising skills to:: coordinate the set up and conduct of a tasting.
Technology skills to:: use tasting equipment and temperature control devices.

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 SITHFAB029

What does an assessment tool for SITHFAB029 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB029 needs to address all 39 unit components: 4 elements with 15 performance criteria, 4 performance evidence requirements, 13 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 SITHFAB029?

Auditori pulls the current release of SITHFAB029 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 SITHFAB029 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHFAB029 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 SITHFAB029, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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