Prepare and serve wines

Transcription

1 Prepare and serve wines K/601/4939 Learner name: Learner number:

2 VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and Active Leisure sectors, with over 45 years of experience. VTCT is an awarding body regulated by national organisations including Ofqual, SQA, DfES and CCEA. VTCT is a registered charity investing in education and skills but also giving to good causes in the area of facial disfigurement. Statement of unit achievement By signing this statement of unit achievement you are confirming that all learning outcomes, assessment criteria and range statements have been achieved under specified conditions and that the evidence gathered is authentic. This statement of unit achievement table must be completed prior to claiming certification. Unit code Date achieved Learner signature Assessor initials IV signature (if sampled) Assessor tracking table All assessors using this Record of Assessment book must complete this table. This is required for verification purposes. Assessor name Assessor signature Assessors initials Assessor number (optional)

3 Prepare and serve wines The aim of this unit is to develop your knowledge, understanding and practical skills in preparing for wine service and serving wine. You will learn how to promote wine and take orders, and check equipment such as trays, corkscrews and ice buckets. _v7

4 NOS 2BS4 Level 2 Credit value 5 GLH 41 Observation(s) 2 External paper(s) 0

5 Prepare and serve wines Learning outcomes On completion of this unit you will: 1. Be able to prepare service areas, equipment and stock for wine service 2. Be able to determine customer requirements for wine 3. Be able to present and serve wine 4. Understand how to prepare service areas, equipment and stock for wine service 5. Understand how to determine customer requirements for wine 6. Understand how to present and serve wine Evidence requirements 1. Environment Evidence for this unit should be gathered within the workplace, however, you may be assessed within an approved realistic working environment (RWE) that meets People 1st s criteria. 2. Simulation Simulation is not allowed in this unit. 3. Observation outcomes Competent performance of Observation outcomes must be demonstrated on at least two occasions. Assessor observations, witness testimonies and products of work are likely to be the most appropriate sources of performance evidence. Professional discussion may be used as supplementary evidence for those criteria that do not naturally occur. Assessed observations should not be carried out on the same day for the same learning outcome. There should be sufficient time between assessments for reflection and personal development. You need to meet the same standard on a regular and consistent basis. Separating the assessments by a period of at least two weeks is recommended as competence must be demonstrated on a consistent and regular basis. 4. Range All ranges must be competently demonstrated as part of an assessed observation. 5. Knowledge outcomes There must be evidence that you possess all the knowledge and understanding listed in the Knowledge section of this unit. In most cases this can be done by professional discussion and/or oral questioning. Other methods, such as projects, assignments and/or reflective accounts may also be used. 6. Tutor/Assessor guidance You will be guided by your tutor/assessor on how to achieve learning outcomes and cover ranges in this unit. All outcomes and ranges must be achieved. 7. External paper There is no external paper for this unit. 3

6 Achieving observations and range Achieving observation outcomes Your assessor will observe your performance of practical tasks. The minimum number of competent observations required is indicated in the Evidence requirements section of this unit. Criteria may not always naturally occur during a practical observation. In such instances you will be asked questions to demonstrate your competence in this area. Your assessor will document the criteria that have been achieved through professional discussion and/or oral questioning. This evidence will be recorded by your assessor in written form or by other appropriate means. Guidance for tutors and assessors Tutors and assessors must refer to the document(s) listed below, prior to delivering this unit. Document(s) can be downloaded from Sector Assessment Strategy for competence based units of assessment and qualifications Your assessor will sign off a learning outcome when all criteria have been competently achieved. Achieving range The range section indicates what must be covered. The specified number of ranges must be practically demonstrated as part of an assessed observation. Evidence for the remaining points under the range must be assessed through questioning or witness testimony. Every range item must be evidenced. You may be required to undertake additional observations to ensure all range items have been covered. VTCT recommends that where possible all ranges are covered practically. Your assessor will document the portfolio reference once a range has been covered. 4

7 Observations Learning outcome 1 Be able to prepare service areas, equipment and stock for wine service You can: a. Make sure there are sufficient stocks of service linen, table items, service equipment and wine lists b. Make sure service linen, table items, service equipment and wine lists are clean and ready for use c. Make sure there is sufficient wine stock d. Make sure the wine stock is free from damage, available for service and stored at the recommended serving temperature *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Learner signature Assessor initials 5

8 Learning outcome 2 Be able to determine customer requirements for wine You can: a. Present the wine list to the customer when they are considering their order b. Establish an effective rapport with the customer and maintain it throughout the service c. Take the opportunity to maximise sales through up-selling, in line with current best practice and/or legislation* d. Give accurate wine list information to meet the requirements of the customer e. Refer customer queries outside own area of responsibility to the appropriate person* f. Take customers orders according to organisation s procedures *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Learner signature Assessor initials 6

9 Learning outcome 3 Be able to present and serve wine You can: a. Handle the wine and present it to the customer in a style and manner appropriate to the style of service b. Open the wine using the appropriate method c. Serve the wine at the recommended temperature using the correct service equipment d. Deal with routine customer queries and comments* e. Refill customers wine glasses in line with their requirements and establishment procedures *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Learner signature Assessor initials 7

10 Range You must practically demonstrate that you have: Prepared area for wine service with a minimum of 4 types of service equipment Glassware Trays Service cloths/linen Corkscrews/bottle opener Ice buckets/stands Chillers/coolers Ensured a minimum of 2 types of wine are stocked when preparing for service Red White/rosé Sparkling/semi-sparkling Dessert Determined customer requirements using a minimum of 3 types of information from the wine list Name and type of wine Price Style characteristics Country of origin Where applicable, the specified number of ranges must be practically demonstrated as part of an observation. Those remaining must be evidenced by practical observation or other assessment methods. All ranges must be evidenced in your portfolio. 8

11 You must practically demonstrate that you have: Determined requirements using a minimum of 1 type of customer need Customer taste and style Price Occasion Matching wine to menu items Presented and served wine using a minimum of 4 types of service equipment Glassware Trays Service cloths/linen Corkscrews/bottle openers Ice buckets/stands Chillers/coolers Presented and served a minimum of 2 types of wine Red White/rosé Sparkling/semi-sparkling Dessert Presented and served wine using a minimum of 2 service styles By the glass By the bottle By the carafe/decanter Where applicable, the specified number of ranges must be practically demonstrated as part of an observation. Those remaining must be evidenced by practical observation or other assessment methods. All ranges must be evidenced in your portfolio. 9

12 Developing knowledge Achieving knowledge outcomes You will be guided by your tutor and assessor on the evidence that needs to be produced. Your knowledge and understanding will be assessed using the assessment methods listed below*: Projects Observed work Witness statements Audio-visual media Evidence of prior learning or attainment Written questions Oral questions Assignments Case studies Professional discussion Where applicable your assessor will integrate knowledge outcomes into practical observations through professional discussion and/or oral questioning. When a criterion has been orally questioned and achieved, your assessor will record this evidence in written form or by other appropriate means. There is no need for you to produce additional evidence as this criterion has already been achieved. Some knowledge and understanding outcomes may require you to show that you know and understand how to do something. If you have practical evidence from your own work that meets knowledge criteria, then there is no requirement for you to be questioned again on the same topic. *This is not an exhaustive list. 10

13 Knowledge Learning outcome 4 Understand how to prepare service areas, equipment and stock for wine service You can: a. Describe safe and hygienic working practices when preparing service areas, equipment and stock for wine service b. State what equipment is necessary for different types of wine c. State what glassware is necessary for different types of wine d. State what temperatures different types of wine should be stored and maintained at before service e. State what organisational procedures relate to preparing service areas, equipment and stock f. Outline the types of unexpected situations that may arise when preparing service areas and how you would deal with them 11

14 Learning outcome 5 Understand how to determine customer requirements for wine You can: a. State current relevant legislation relating to trade descriptions and legislation when serving wine b. Describe how to deal with and report customer incidents c. State the importance of maximising sales through up-selling and how to do this d. Explain how to interpret the wine label information e. Describe the basic characteristics of the wines available within the establishment f. State how to describe wine characteristics to the customer g. List what factors to consider when providing advice to customers on choice of wine h. State what techniques to use to promote wines to customers i. State what legal measures can be used to serve wine and which ones are most appropriate to organisation j. State under what circumstances customers must not be served with alcohol k. Describe what symptoms indicate that a customer has drunk excessive amounts and what the legal responsibilities are in relation to this l. Describe how to refuse to serve customers displaying inappropriate behaviour 12

15 Learning outcome 6 Understand how to present and serve wine You can: a. Describe safe and hygienic working practices, relevant licensing weights and trades description legislation b. Describe the various safety procedures involved in opening a bottle of champagne or sparkling wine c. Describe the correct procedures for handling glassware and which glassware is appropriate for use in the service of different types of wine d. State the recommended temperatures for maintaining different types of wine during service e. State what the correct method of service (etiquette) is for white wine, red wine and sparkling wine f. State how many measures of wine are obtainable from standard bottles of wine g. Describe the types of unexpected situations that may arise when serving wine and how you would deal with them h. State what the indicators are when wine is not suitable for drinking 13

16 Notes Use this area for notes and diagrams 14