NZQA registered unit standard 17549 version 4 Page 1 of 4 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. ServiceIQ SSB Code 9068 New Zealand Qualifications Authority 2014 NZQA registered unit standard Range 1.3 17549 version 4 Page 2 of 4 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 ServiceIQ 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 Page 3 of 4 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 Page 4 of 4 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