Prepare and serve wines

Transcription

1 Prepare and serve wines K/503/1729 Learner name: VRQ 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 the knowledge, understanding and practical skills required to prepare and serve wines to a high standard. You will be able to serve wines in restaurant situations and be able to recommend wines to complement a variety of food. You will learn about the making of different types of wines, and their different tastes and characteristics. You will also study the storage of wines prior to serving, and how to present and serve wine. _v5

4 Level 3 Credit value 4 GLH 35 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 and serve a range of wines 2. Understand different types and styles of wine 3. Understand the storage and service requirements of wine Evidence requirements 1. Environment Evidence for this unit may be gathered within the workplace or realistic working environment (RWE). 2. Simulation Simulation may be used in this unit, where no naturally occurring evidence is available. 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. 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 practically demonstrated or other forms of evidence produced to show they have been covered. 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 requirement for this unit. 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. 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. Achieving range The range section indicates what must be covered. Ranges should be practically demonstrated as part of an observation. Where this is not possible other forms of evidence may be produced. All ranges must be covered. Your assessor will document the portfolio reference once a range has been competently achieved. Your assessor will sign off a learning outcome when all criteria have been competently achieved. 4

7 Observations Learning outcome 1 Be able to prepare and serve a range of wines You can: a. Ensure service areas and equipment are ready for service b. Ensure wine stock is available and in a condition suitable for use c. Use information from wine evaluations to guide customers in their choice of wines d. Open bottles of wine using appropriate equipment e. Serve wine to customers in a manner that is appropriate f. Store wines that have been opened, according to standard procedures *May be assessed by supplementary evidence. Observation 1 2 Optional Optional Criteria questioned orally Date achieved Learner signature Assessor initials 5

8 Range You must practically demonstrate that you have: Prepared the 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 3 types of wine are stocked when preparing for service Red White/rosé Sparkling/semi-sparkling Dessert Determined customer requirements using a minimum of 4 types of information from the wine list Name Type of wine Price Style characteristics Country of origin It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 6

9 You must practically demonstrate that you have: 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 It is strongly recommended that all range items are practically demonstrated. Where this is not possible, other forms of evidence may be produced to demonstrate competence. 7

10 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. 8

11 Knowledge Learning outcome 1 Be able to prepare and serve a range of wines You can: g. Ensure that the wine list is accurate h. Match wines to a range of foods i. Evaluate wines using accepted sensory evaluation techniques 9

12 Learning outcome 2 Understand different types and styles of wine You can: a. Describe the specific qualities of different types of wine b. Explain how different types and styles of wine are produced, including: crushing pressing fermentation clarification maturation bottling c. Explain the characteristics of different grape varieties d. Explain the classification of wines by region and country e. Compare quality control of wine from different regions and countries f. Explain taste characteristics of different wines g. Explain faults that may occur in wine 10

13 Learning outcome 3 Understand the storage and service requirements of wine You can: a. Explain how to maintain the condition of wine prior to service b. Explain the importance of using appropriate glassware and service equipment for wines c. Explain possible solutions for issues that may occur when preparing and serving wine d. Explain the standard procedures for presenting and serving wine e. Explain how to store wine that has been opened 11

14 Unit content This section provides guidance on the recommended knowledge and skills required to enable you to achieve each of the learning outcomes in this unit. Your tutor/assessor will ensure you have the opportunity to cover all of the unit content. Outcome 1: Be able to prepare and serve a range of wines Service areas and equipment are ready for service: Check area is clean and tidy, check glasses for chips, check for sufficient glasses, check wine coolers, check waiter s friend. Wine stock is available and in a condition suitable for use: Check for sufficient stock, re-order stock appropriately, ensure stock is stored at the appropriate temperature, check for vintage changes against wine list. Information from wine evaluations: Colour, body, sweetness. Open bottles: Waiter s friend, cloth. Serve wines: Glass, bottle, carafe/ decanter, present the bottle label to the host, remove the capsule, wipe the cork, remove the cork, wipe the bottle top, pour a taste to the host, pour to the rest of the party, ladies first and finally top up the host s glass, sparkling wines (present the bottle label to the host, remove the foil, firmly hold the top of the cork and remove the wire cage, twist the cork from the tilted bottle, wipe the top, pour a taste to the host, pour to the rest of the party, ladies first and finally top up the host s glass). Store wine that has been opened: Vacuum pump tool, temperature. Wine list accuracy: All wines available, full and half bottles, correct vintages, price changes. Match wines with foods: Full bodied, red wines (game, beef, hard cheeses), medium to light red wines (lamb, oily fish, pasta dishes), dry white wines (shellfish, pork), medium white wines (vegetable dishes, rice dishes), sweet white wines (soft cheeses, desserts), fortified wines (soups, cheeses, fruit). Evaluate wines: Colour and clarity, nose (check for faults, oxidation, corked, acetobacter), taste (sweetness, body, tannin). 12

15 Outcome 2: Understand different types and styles of wine Specific qualities of different types of wine: Red, white, rosé, full bodied, light bodied, sweet, medium, dry, sparkling, fortified, vintage, aged, young. Production of different styles of wine: Crushing (red wines, rosé wines, macération carbonique), pressing (white wines, rosé wines), fermentation (cool fermentation, in bottle, in oak, in stainless steel), clarification (egg whites, ox blood, finings, kieselguhr), maturation (in oak, in bottle, solera), bottling (sparkling wines, still wines). Characteristics of different grape varieties: Red (cabernet sauvignon, merlot, syrah or shiraz, pinot noir), white (riesling, chardonnay, sauvignon blanc, pinot grigio), sherry (pedro ximinez), Madeira (sercial, verdelho, bual, malmsey). Classification of wines by region and country: France (Bordeaux, Burgundy, Champagne, Loire Valley, Côtes du Rhône, Alsace), Germany (Rhine, Mosel), Italy (Tuscany, Veneto, Piedmont, Lazio), Spain (Rioja, Penedes, Valdepeñas, sherry, cava), Portugal (Port, Madeira). Quality control from different regions and countries: France (appellation contrôlée, vin de table, méthode traditionelle), Germany (Qualitätswein bestimmter Anbaugebiet, Qualitätswein mit Prädikat, kabinett, auslese, beerenauslese, spätlese, eiswein), Italy (Denominazione di Origine Controllata, Denominazione di Origine Controllata e Garantita). Taste characteristics of different wines: Red, white, rosé, full bodied, light bodied, sweet, medium, dry, aged, young, oak aged, sur lié. Faults in wine: Corked, oxidised, affected by acetobacter. 13

16 Outcome 3: Understand the storage and service requirements of wine Maintain condition of wine prior to service: Cool, dark cellar, avoid vibrations, avoid changes in temperature, store on side to keep cork moist, store screw top wines upright to avoid leakage. Importance of appropriate glassware and service equipment for wines: Flute (sparkling wines, preserves sparkle), large glass (red wines, develops nose), narrow bowled glass (white wines, traps the bouquet), small glass (fortified wines, appropriately sized portion), waiter s friend, corkscrew (can be used with one hand, safe), decanter (wines with sediment, port, old red wines, helps wine breath, leave sediment in bottle). Solutions for issues that may occur when preparing and serving wines: Broken cork (can be removed with string), corked or other unacceptable wine (return to supplier), broken bottle (replace wine), spillage (clear-up spillage, apologise to customer), wrong vintage (replace if possible, or advise the customer). Standard procedures for presenting and serving wine: White, red and rosé wines present the bottle label to the host, remove the capsule, wipe the cork, remove the cork, wipe the bottle top, pour a taste to the host, pour to the rest of the party, ladies first and finally top up the host s glass. Sparkling wines present the bottle label to the host, remove the foil, firmly hold the top of the cork and remove the wire cage, twist the cork from the tilted bottle, wipe the top, pour a taste to the host, pour to the rest of the party, ladies first and finally top up the host s glass. How to store wine that has been opened: Vacuum pump tool, temperature. 14