NZQA registered unit standard
17549 version 4
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Title
Demonstrate knowledge of beverage products
Level
4
Purpose
Credits
8
This theory-based unit standard is for people who provide
alcoholic and non-alcoholic beverages in the hospitality
industry.
People credited with this unit standard are able to demonstrate
knowledge of spirits, liqueurs, fortified wines, aperitifs, and
bitters.
Classification
Hospitality > Food and Beverage Service
Available grade
Achieved
Explanatory notes
1
Definition
RTDs – ready to drink beverages.
2
Legislation to be complied with includes but is not limited to –Sale and Supply of
Alcohol Act 2012.
3
Reference
Standard industry text – Lillicrap, D.R., Smith, R., and Cousins, J. (2010), Food and
Beverage Service (8th Edition) London: Hodder and Stoughton.
Outcomes and evidence requirements
Outcome 1
Demonstrate knowledge of spirits.
Range
spirits include but are not limited to – vodka, rum, gin, brandy, whisky, and
tequila.
Evidence requirements
1.1
The production methods used to produce each spirit are explained in terms of
the standard industry text.
1.2
The characteristics of each spirit are explained in terms of the standard industry
text.
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 New Zealand Qualifications Authority 2014
NZQA registered unit standard
Range
1.3
17549 version 4
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characteristics include but are not limited to – flavour, base, smell,
colour, alcohol %.
The brands of each spirit commonly available in New Zealand are identified in
terms of the standard industry text.
Range
evidence is required of five brands for each item in the outcome
range.
1.4
The uses and service styles for each spirit are explained in terms of the
standard industry text.
1.5
The categories and service styles of pre-prepared alcoholic beverages are
explained in terms of the standard industry text.
Range
1.6
pre-prepared alcoholic beverages include but are not limited to –
RTDs, cocktail mixes.
Common non-alcoholic beverages that are combined with spirits are described
in terms of their combinations.
Range
evidence is required of a minimum of two non-alcoholic beverages
that are combined with gin, vodka, whiskey, rum and brandy.
Outcome 2
Demonstrate knowledge of liqueurs.
Evidence requirements
2.1
The production methods used to produce each liqueur are explained in terms of
the standard industry text.
Range
2.2
The characteristics of each liqueur are explained in terms of the standard
industry text.
Range
2.3
production methods include but are not limited to – distillates, spirit
based, combination, infused.
characteristics include but are not limited to – flavour, base, smell,
colour, alcohol %;
liqueurs include but are not limited to – Cointreau, Galliano,
Drambuie, Kahlua, Baileys Irish Cream, Sambucca, Malibu,
Chartreuse, Frangelico, Grand Marnier, Crème de Menthe, Midori.
Alternatives for each liqueur are identified in terms of the standard industry text.
Range
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SSB Code 9068
liqueurs include but are not limited to – Cointreau, Galliano,
Drambuie, Kahlua, Baileys Irish Cream, Sambucca, Malibu,
Chartreuse, Frangelico, Grand Marnier, Crème de Menthe, Midori.
 New Zealand Qualifications Authority 2014
NZQA registered unit standard
2.4
17549 version 4
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The uses and service styles for each liqueur are explained in terms of the
standard industry text.
Range
liqueurs include but are not limited to – Cointreau, Galliano,
Drambuie, Kahlua, Baileys Irish Cream, Sambucca, Malibu,
Chartreuse, Frangelico, Grand Marnier, Crème de Menthe, Midori.
Outcome 3
Demonstrate knowledge of fortified wines.
Range
fortified wines include but are not limited to – Sherry, Port, Madeira, Marsala,
Vermouths.
Evidence requirements
3.1
The production methods used to produce each fortified wine are explained in
terms of the standard industry text.
3.2
The characteristics of fortified wines are explained in terms of the standard
industry text.
Range
3.3
The styles of fortified wines are explained in terms of the standard industry text.
Range
3.4
characteristics include but are not limited to – flavour, base, smell,
colour, alcohol %.
evidence is required for a minimum of two of each of the items in
the outcome range.
The service styles and uses for each fortified wine are explained in terms of the
standard industry text.
Outcome 4
Demonstrate knowledge of aperitifs and bitters.
Evidence requirements
4.1
The brands of aperitifs and bitters commonally available in New Zealand are
identified in terms of the standard industry text.
Range
4.2
a minimum of four available brands for each.
The uses and service styles for aperitifs and bitters are explained in terms of the
standard industry text.
Planned review date
ServiceIQ
SSB Code 9068
31 December 2019
 New Zealand Qualifications Authority 2014
NZQA registered unit standard
17549 version 4
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Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
23 June 2000
31 December 2013
Review
2
22 October 2004
31 December 2017
Review
3
12 December 2008
31 December 2017
Review
4
20 February 2014
N/A
Consent and Moderation Requirements (CMR) reference
0112
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact ServiceIQ at qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2014