Australian and New Zealand Standards for Food and Beverage Matching Techniques
This subject describes the skills and knowledge required to evaluate a range of beverages and their compatibility with different food items and cuisines, provide advice to customers on their selection, and continuously extend personal product knowledge to enhance customer service. Beverages can include wine, beer, spirits and liqueurs.
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Skills
Employability skills developed in this subject:
Responsible Service of Alcohol, Wine Knowledge, Wine Composition, Wine and Food Pairing, Attention to Detail, Exceptional Customer Service, Communication, Problem Solving.
Performance evidence
To complete the subject the participant has been able to demonstrate the ability to:
- Recognise major food types and their flavour profiles and recommend suitable beverage pairings; articulate how the features of food and beverage influence compatibility; and offer current, personalised advice on beverage selection across a range of tastes and budgets.
Knowledge evidence
To complete the subject requirements safely and effectively the individual has been able to:
- Explain the characteristics of major food types and how they influence compatibility with wines, beers, spirits and non-alcoholic drinks; describe beverage production techniques and their effect on flavour profile; and explain traditional and contemporary matches across culinary traditions.
eLearning skills
Digital and study skills applied throughout:
Computer Skills, Adaptability, Self Starter, Communication Skills, Writing Skills, Organisational Skills, Teamwork, Collaboration, Time Management, Research Skills.
Language
Medium of instruction:
English is the Medium of Instruction.
This excerpt includes information sourced from training.gov.au to complement our understanding. Most of the content is based on our interpretation of that information; please note its limited use for its intended purpose.