SITHFAB031 — Provide advice on beers, spirits and liqueurs

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What an assessment for SITHFAB031 must cover

35 assessable components: 4 elements (14 performance criteria), 4 performance evidence and 11 knowledge evidence requirements, plus 6 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 Evaluate beers, spirits and liqueurs.

1.1Identify and examine the characteristics of Australian and imported beers, spirits and liqueurs using sensory evaluation techniques.
1.2Review other information about beers, spirits and liqueurs to complement sensory evaluation process.
1.3Develop informed opinions about beers, spirits and liqueurs to support work as a beverage specialist.

2 Handle, store and monitor beers, spirits and liqueurs.

2.1Store and cellar products according to particular requirements for different beers, spirits and liqueurs.
2.2Monitor product quality and recognise impaired quality of beers, spirits and liqueurs.
2.3Resolve issues with beverage quality through corrective action.

3 Advise customers on beers, spirits and liqueurs.

3.1Provide accurate advice about Australian and imported beers, spirits and liqueurs to customers.
3.2Discuss different styles and features of beers, spirits and liqueurs, taking account of customer level of knowledge.
3.3Determine business considerations when providing advice and make adjustments accordingly.
3.4Assist customers in selecting beverages according to taste, price preferences and other specific customer needs.

4 Extend and update knowledge of beers, spirits and liqueurs.

4.1Conduct formal and informal research to access current, accurate and relevant information about beers, spirits and liqueurs.
4.2Identify customer taste trends based on customer contact and workplace interactions.
4.3Source information on current and emerging beverage service trends and customer preferences.
4.4Provide informed input about beers, spirits and liqueurs to support organisational activities.

Performance evidence

discuss the characteristics of each of the following local and imported beverage products with three different customers: - basic spirits - mid and top range spirits - beer of different strengths - beer of different types - traditional and contemporary liqueurs
use the correct application of each of the following sensory evaluation techniques on at least one occasion to evaluate beers, spirits and liqueurs: - smell or nose appraisal - taste appraisal - visual appraisal
provide current, accurate and relevant advice to each of the above customers to meet different taste and price preferences
maintain and continuously extend personal product knowledge of the above beverage products on at least one occasion to enhance workplace activities.

Knowledge evidence

sensory evaluation techniques and their relevance to different types of beers, spirits and liqueurs: - smell or nose appraisal: - techniques for releasing aroma and bouquet - recognising ‘off’ odours - assessing intensity of aromas - describing smell characteristics - assessing age - taste appraisal: - techniques for releasing flavours - spitting techniques - recognising acidity, sweetness, weight or body, length and faults - assessing balance of wine features on the palate - visual appraisal: - use of light and background - intensity and type of colour - clarity - identifying ‘legs’ or ‘tears’ to assess alcohol content
past, current and emerging trends in beverage service trends in the Australian liquor industry: - contemporary eating and drinking habits - cultural and ethnic influences - major events and festivals - media influence - seasonal and popular influences
overview of international trends in beers, spirits and liqueurs: - production methods for beers, spirits and liqueurs and the way that production affects the final product - key structural components of beers, spirits and liqueurs
characteristics of both Australian and imported beers, spirits and liqueurs: - low alcohol, light, mid strength and full strength beers - different beers: - draught - stout - golden - pale or brown ale - porter - wheat - blonde - lager - pilsner - bock - different spirits: - vodka - gin - brandy - whisky - tequila - cognac - Armagnac - ready to drink items - different liqueurs: - Drambuie - DOM Benedictine - Cointreau - Grand Marnier - chartreuse - Baileys Irish Cream - Galliano - sake
organisational activities for which knowledge of beers, sprits and liqueurs is required: - conducting product tastings and tours - providing product advice and selling beverages to customers - selecting or assisting with selection of products from suppliers - writing or providing input into beverage lists - food and beverage matching menus
factors that affect the quality of different beers, spirits and liqueurs
indicators of impaired quality of beer, spirit and liqueur products: - cloudiness - cork problems - flat products
storage requirements for different beers, spirits and liqueurs: - amount of ultraviolet (UV) light - humidity - shelf life - stock rotation - temperature - vibrations
safety and hygiene issues of particular relevance to handling and storage of beers, spirits and liqueurs: - general awareness of potential dangers associated with inert gases used in beverage dispensing systems, and their impact on different workers - signage used for areas of restricted access
overview of types of foods that match successfully with different beers, spirits and liqueurs
formal and informal research methods to extend and update knowledge.

Foundation skills

Reading skills: comprehend detailed product information, promotional material and reviews about beers, spirits and liqueurs.
Writing skills: summarise notes, and record information in basic documents, information sheets and files.
Oral communication skills: discuss and debate different ideas and opinions about products.
Learning skills: review own knowledge of beers, spirits and liqueurs and participate in activities to continuously update knowledge.
Planning and organising skills: schedule regular checks on the storage of beverage products.
Self-management skills: take responsibility for sourcing and updating current and emerging product information.

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 SITHFAB031

What does an assessment tool for SITHFAB031 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB031 needs to address all 35 unit components: 4 elements with 14 performance criteria, 4 performance evidence requirements, 11 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 SITHFAB031?

Auditori pulls the current release of SITHFAB031 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?

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Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of SITHFAB031, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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