SITHFAB032 — Provide advice on Australian wines

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What an assessment for SITHFAB032 must cover

48 assessable components: 4 elements (15 performance criteria), 4 performance evidence and 22 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 Evaluate Australian wines.

1.1Use the full range of sensory evaluation techniques to identify and examine the characteristics of Australian wines from all major and emerging Australian wine regions.
1.2Review other information about viticulture and specific wine styles, regions and production methods to complement sensory evaluation process.
1.3Develop informed opinions about Australian wines that support work as a specialist in wine.

2 Handle, store and monitor Australian wine products.

2.1Store and cellar Australian wine according to particular requirements of different wines.
2.2Monitor wine quality and recognise impaired quality based on in-depth knowledge of Australian wines.
2.3Resolve issues with wine quality through appropriate corrective action.
2.4Decant wines using techniques appropriate to the variety, style and vintage of wine.

3 Advise customers on Australian wines.

3.1Provide accurate information and assistance on different Australian wine options.
3.2Discuss and debate wine characteristics, origins and production methods, taking account of customer level of wine knowledge.
3.3Take account of business considerations when providing advice and make adjustments accordingly.
3.4Assist customers with wine selections according to taste, price preferences and other specific needs.

4 Extend and update knowledge of Australian wines.

4.1Conduct formal and informal research to access current, accurate and relevant information about wines.
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 Australian wines to support organisational activities.

Performance evidence

discuss the characteristics of each of the following Australian wines with three different customers: - red and white - blended - sparkling - fortified - dessert
use the correct application of each of the following sensory evaluation techniques on at least one occasion to evaluate wines: - assessing balance of wine features on the palate - smell or nose appraisal - taste appraisal - visual appraisal
provide current, accurate and relevant advice to each of the above customers on their selection to meet different taste and price preferences
maintain and continuously extend personal product knowledge of the above Australian wines on at least one occasion to enhance workplace activities.

Knowledge evidence

full range of sensory evaluation techniques and their relevance to different types of wines: - assessing balance of wine features on the palate - 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 wine flavours - spitting techniques - recognising acidity, sweetness, weight or body, length, note, and wine faults - visual appraisal: - wine swirling and glass handling - use of light and background - intensity and type of colour - clarity - identifying ‘legs’ or ‘tears’ to assess alcohol or glycerol content
structure, history, trends and philosophies of the Australian wine industry and beverage service
past, current and emerging trends in the Australian wine industry: - contemporary eating and drinking habits - cultural and ethnic influences - major events and festivals - media influence - seasonal and popular influences - place of Australian wines in the international marketplace
general understanding of the operation of wine shows and wine medal systems in an Australian context
characteristics of major Australian wines from all major and emerging Australian wine regions: - 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
characteristics for each wine region: - different wine types and their styles - different production methods - label terminology and interpretation - major regional variations - principal grape varieties used in wine types - how Australian wine types and styles compare with imported wines
broad overview of Australian geography and its impact on wine growing
climatic classification of Australian grape-growing regions registered by the Geographical Indications Committee
factors that influence character of wine
impact of vineyard and viticultural techniques affecting taste and style of wine
annual cycle of a general vineyard and regional specific cycles
wine production methods and variations for white, red, sparkling and fortified wines: - basic wine production steps and variations for different wines - new world approaches to wine making - specific production techniques for: - white wine - red wine - sparkling wine - fortified wine
factors that affect style and quality of wine: - climate - soil - grape variety - viticultural techniques - storage - vinification techniques
key structural components in wine and their impact on taste: - alcohol - tannin - sugar - fruit flavour
indicators of quality in wines, and analysis and diagnosis of wine faults or impairments: - oxidation - tartrates - cloudiness - cork faults - presence of hydrogen sulphide
organisational activities for which knowledge of Australian wines 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 menus - beverage lists - food and beverage matching menus
wine service techniques: - serving aged wines - processes for decanting wine
storage and cellaring requirements for different wines and reasons for them: - amount of ultraviolet (UV) light - humidity - shelf life - stock rotation - temperature fluctuations - vibrations
contributing factors of a successful wine list
business considerations in the provision of information and advice on wines: - current stock - profitability requirements - range being promoted - stock availability - supplier arrangements
overview of types of foods that match successfully with different wines
formal and informal research methods to extend and update knowledge.

Foundation skills

Reading skills: comprehend detailed product information, promotional material and reviews about Australian wines.
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 Australian wines and participate in activities that continuously update knowledge.
Problem-solving skills: identify product faults and make judgments about appropriate remedial action.
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 SITHFAB032

What does an assessment tool for SITHFAB032 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for SITHFAB032 needs to address all 48 unit components: 4 elements with 15 performance criteria, 4 performance evidence requirements, 22 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 SITHFAB032?

Auditori pulls the current release of SITHFAB032 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 SITHFAB032 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing SITHFAB032 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 SITHFAB032, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.

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