Provide advice to customers on food and beverage matching - VTCT

VRQ
<strong>Provide</strong> <strong>advice</strong>
<strong>to</strong> cus<strong>to</strong>mers
on food and
beverage
matching
UV31174
H/503/1731
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Learner number:

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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.
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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 <strong>to</strong> good causes in the area
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UV31174
<strong>Provide</strong> <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on
food and beverage matching
The aim of this unit is <strong>to</strong> develop your knowledge and
understanding of food and beverage matching. Many
cus<strong>to</strong>mers enjoy an alcoholic beverage with their meal,
however, they may need support and expertise from staff
when choosing a beverage <strong>to</strong> match their chosen food.
You will study the various combinations of food and
beverages which are considered appropriate matches.
You will also put your new skills in<strong>to</strong> practice by advising
cus<strong>to</strong>mers on the selection of beverages <strong>to</strong> match the
foods they have chosen.
UV31174_v5

Level
Credit value
GLH
3
4
32
Observation(s)
2
External paper(s)
0

<strong>Provide</strong> <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on
food and beverage matching
Learning outcomes
On completion of this unit you will:
1. Be able <strong>to</strong> provide <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on
food and beverage matching
2. Understand how <strong>to</strong> provide <strong>advice</strong> <strong>to</strong>
cus<strong>to</strong>mers on food and beverage matching
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 <strong>to</strong> 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 <strong>to</strong> 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 <strong>to</strong>
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. Tu<strong>to</strong>r/Assessor guidance
You will be guided by your tu<strong>to</strong>r/assessor
on how <strong>to</strong> 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.
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3

4
Achieving observations
and range
Achieving observation outcomes Achieving range
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 <strong>to</strong> 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.
Your assessor will sign off a learning outcome
when all criteria have been competently
achieved.
UV31174
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.

Learning outcome 1
You can:
a. Promote beverages that will enhance the
combination of food and beverages
b. Assist cus<strong>to</strong>mers in beverage selection
according <strong>to</strong> taste and price preference
c. Offer specific <strong>advice</strong> on the compatibility of
different beverages with menu or food items
Observations
Be able <strong>to</strong> provide <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on food and beverage
matching
*May be assessed by supplementary evidence.
Observation 1 2 Optional Optional
Criteria questioned orally
Date achieved
Portfolio reference
Learner signature
Assessor initials
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6
Range
You must practically demonstrate that you have:
Assisted cus<strong>to</strong>mers in beverage selection using a minimum of
8 different preferences
Light
Full Light
Sweet
Dry
Sparkling
Still
House wine
Medium priced
Top of the range wines
By the glass
Carafe
Half bottles
By the bottle
Offered specific <strong>advice</strong> on the compatibility of different
beverages with a minimum of 3 menu or food items
Chocolate
Fruits
Soup
Eggs
Curry
Chilli
UV31174
Portfolio reference
Portfolio reference
It is strongly recommended that all range items are practically demonstrated. Where this is not
possible, other forms of evidence may be produced <strong>to</strong> demonstrate competence.

Achieving knowledge outcomes
You will be guided by your tu<strong>to</strong>r and assessor
on the evidence that needs <strong>to</strong> 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 in<strong>to</strong> 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 <strong>to</strong> produce
additional evidence as this criterion has already
been achieved.
Some knowledge and understanding outcomes
may require you <strong>to</strong> show that you know and
understand how <strong>to</strong> do something. If you have
practical evidence from your own work that
meets knowledge criteria, then there is no
requirement for you <strong>to</strong> be questioned again on
the same <strong>to</strong>pic.
*This is not an exhaustive list.
Developing knowledge
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Knowledge
Learning outcome 2
Understand how <strong>to</strong> provide <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on food and
beverage matching
You can: Portfolio reference
a. Explain how <strong>to</strong> engage with cus<strong>to</strong>mers in discussion on beverages
b. Explain how <strong>to</strong> support cus<strong>to</strong>mer’s beverage selection using a
variety of techniques
c. Explain why a range of foods and beverages may be considered <strong>to</strong>
be classic combinations
d. Explain how the senses work in relation <strong>to</strong> taste
e. Explain how different foods can affect the palate and taste
sensation
f. Explain how <strong>to</strong> advise cus<strong>to</strong>mers on a range of food and
beverages that may be considered classic combinations
g. Describe the type of language that should be used when
describing attributes of beverages including the terms aroma and
taste
h. Explain where <strong>to</strong> obtain information needed regarding beverages
UV31174

Unit content
This section provides guidance on the recommended knowledge and skills required <strong>to</strong> enable you
<strong>to</strong> achieve each of the learning outcomes in this unit. Your tu<strong>to</strong>r/assessor will ensure you have the
opportunity <strong>to</strong> cover all of the unit content.
Outcome 1: Be able <strong>to</strong> provide <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on food and beverage
matching
Beverages that enhance the
combination of food and beverages:
Red wines with red meats, white wines
with white meats, full bodied wines with
game, very dry wines with shellfish, sweet
wines with desserts and soft cheeses,
port with stil<strong>to</strong>n, brandy and liqueurs with
coffee.
Beverage selection according <strong>to</strong> taste
and price preference: Taste (light or full
bodied, sweet or dry, sparkling or still),
price (house wine, medium priced, <strong>to</strong>p of
the range wines).
Compatibility: Appropriate wines with
most foods, chocolate suggest a liqueur or
brandy, fruits and soup suggest a fortified
wine, eggs and vinegar suggest wine
is avoided, strong flavours (curry, chilli)
suggest beers.
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Outcome 2: Understand how <strong>to</strong> provide <strong>advice</strong> <strong>to</strong> cus<strong>to</strong>mers on food and
beverage matching
Discussions on beverages: Opportunities
(on arrival, offering the wine list, checking
that cus<strong>to</strong>mers are satisfied), make
suggestions of appropriate beverages,
ascertain if cus<strong>to</strong>mer is familiar with
particular beverages.
Support cus<strong>to</strong>mer’s selection using
a variety of techniques: Approve of
cus<strong>to</strong>mer’s choice, recommend appropriate
beverages, cus<strong>to</strong>mer’s needs (financial
limitation, special occasions, nationality).
Classic combinations: Light flavoured
foods should not be overpowered by strong
flavoured wines, strong flavoured foods will
overpower light flavoured wines.
Senses in relation <strong>to</strong> taste: Taste (sweet,
saline, bitter, sour), smell.
Different foods can affect the palate and
taste sensation: Chocolate, fruits, vinegar,
eggs, strong flavours.
Advise cus<strong>to</strong>mers of a range of classic
combinations: Red wines with red meats,
white wines with white meats, full bodied
wines with game, very dry wines with
shellfish, sweet wines with desserts and
soft cheeses, port with stil<strong>to</strong>n, brandy and
liqueurs with coffee.
Type of language: Aroma (fruity, vegetal,
tropical fruit, vanillin, woody), taste (full
bodied, sweet, dry, tannic, acidic, fruity).
Information needed regarding
beverages: Wine merchant, national
wine marketing agencies, wine fairs, wine
journals (Wine, Decanter), wine producers’
websites and marketing material.
UV31174