KeySkills Certificate Level 3 - Wine Academy Italia · 2 WSET® Level 3Certificate :Key Skills...

®

‘exploring the worldof wines and spirits’

‘exploring the worldof wines and spirits’

Key SkillsKey Skills for the

WSET® Level 3Certificatein Wines and Spirits

www.wset.co.ukISSUE FIVE • JULY 2005

2 WSET® Level 3 Certificate : Key Skills Mapping

WSET® Level 3 Certificate in Wines and Spirits

COMMUNICATIONKey Skill Element Depth of Match of Key Skills Element Title Evidence Requirements

Unit 1 C3.1 Read and synthesise Several opportunities for the key skill Wines and Spirits of the World information

C3.2 Discuss Several opportunities for the key skill

C3.3 Make a presentation No match

Unit 2 C3.4 Write documents Several opportunities for the assessment Application of the WSET Systematic of a short document in the form of tastingApproach to Tasting notes

Formal assessment of tasting notesas part of examinationNo requirement in qualification for the production of an extended document

Unit 1 N3.1 Interpret information Limited opportunities at Level 3 Wines and Spirits of the World Cost breakdowns of a bottle of wine or spirit,

costs and production figures

N3.2 Carry out multi-stage No matchcalculations

N3.3 Interpret results and No matchpresent findings

Unit 1 IT3.1 Search for information Several opportunities for the partial Wines and Spirits of the World using different sources assessment of key-skill requirements

and multiple-search by use of internet to support home-study criteria requirements stated in specifications

IT3.2 Enter and develop No matchinformation and derivenew information

IT3.3 Present information No match

APPLICATION OF NUMBER

INFORMATION TECHNOLOGY

3Level 3 Certificate : Key Skills Mapping continued

ISSUE FOUR • JULY 2005 E&OE

WSET® Level 3 Certificate in Wines and Spirits

Key Skill Element Depth of Match of Key Skills Element Title Evidence Requirements

IMPROVING OWN-LEARNING AND PERFORMANCEUnit 1 LP3.1 Set targets Several opportunities for the assessmentWines and Spirits of the World of key-skill requirements when undertaking

the recommended private study using theWSET® Level 3 Certificate Study Pack

LP3.2 Use plan Several opportunities for the assessmentof key-skill requirements when undertakingthe recommended private study using the

WSET® Level 3 Certificate Study Pack

LP3.3 Review progress Several opportunities for the assessmentand establish evidence of key-skill requirements when undertakingof achievements the recommended private study using the

WSET® Level 3 Certificate Study Pack

Unit 2 C3.4 Write documents Several opportunities for the assessment Application of the WSET Systematic of a short document in the form of tastingApproach to Tasting notes

Formal assessment of tasting notesas part of examinationNo requirement in qualification for the production of an extended document

WO3.1 Plan work with others No match

WO3.2 Seek co-operation No matchand check progresstowards objectives

WO3.3 Review work with others No match and agree ways ofimproving collaborative work

Unit 1 PS3.1 Explore a problem Partial match with the delivery of theWines and Spirits of the World and identify ways of underpinning knowledge required for

tackling it the identification of wine faults andwine-production problems

PS3.2 Plan and implement No matcha way of solving theproblem

PS3.3 Check if the problem No matchhas been solved andreview approach

WORKING WITH OTHERS

PROBLEM SOLVING

4 Level 3 Certificate : Key Skills Tracking Guides

C3.1 - Syllabus How to Generate Evidence How to Present EvidenceREAD AND SYNTHESISE AreaINFORMATION

KEY SKILL LEVEL 3 - COMMUNICATION

• Read and synthesiseinformation fromtwo documents ofapproximately 1,000words

• Contribute to a group discussion about acomplex subject

• Write two different typesof document, each onegiving differentinformation about acomplex subject.At least one documentshould be of 1,000words long

Unit 1Wines and Spiritsof the World

Unit 2 Application of theWSET® SystematicApproach to Tasting

Unit 1Wines and Spirits of the World

• Preparing oneself for examination

• Completing self-assessment questionsin Level 3 Certificate Study Guide

• Using sketch maps to locate wine- producing regions and note stylesof wines produced

• You will have several opportunities totake part in group discussion andexpress your opinions about the winesyou will taste by using the WSET®

Systematic Approach to tasting

• When tasting recommended wines andspirits you will discuss commercialvalue of the samples and the suitablefood matches

• There is no requirement for a Level 3student to produce an extendeddocument as part of the qualification

• The subject matter would suit thesetting of a report/essay-writingexercise for candidates wishing tocomplete portfolio at Level 3

• Copy of chapter read in Exploring Winesand Spirits

• Notes explaining purpose of readingthe document

• Copy of sketch maps with notesabout wines produced

• Completed notes/answers in theStudy Guide

• Locate wine regions on ‘blank’ mapsin Study Guide

• An observation record signed by an assessor who observed the discussion or audio/video tape of the discussion

• Finished work

C3.2 - Syllabus How to Generate Evidence How to Present EvidenceTAKE PART IN A AreaGROUP DISCUSSION

C3.3 - Syllabus How to Generate Evidence How to Present EvidenceWRITE DOCUMENTS Area

5Level 3 Certificate : Key Skills Tracking Guides continued

LP3.1 - Syllabus How to Generate Evidence How to Present SET TARGETS Area Evidence

KEY SKILL LEVEL 3 - IMPROVING OWN-LEARNING AND PERFORMANCE

• Set targets usinginformation fromappropriate peopleand plan how thesewill be met

• Take responsibility foryour learning, usingyour plan to help meettargets and improveperformance

• Review progress andestablish evidence ofyour achievements

Unit 1Wines and Spirits ofthe World

Unit 1Wines and Spirits ofthe World

Unit 2 Application of theWSET® SystematicApproach to Tasting

Unit 1Wines and Spiritsof the World

• Reading the WSET® Level 3 Certificate Specification toprovide you with accurate information

• Reading the materials in your WSET® Level 3Certificate Study Pack

• Seeking advice from a tutor, manager or someonewith prior knowledge of the WSET® Level 3Certificate

• Producing an action plan to meet targets for eachof the parts of the syllabus you are about to study

• Planning and allocating the hours recommendedin the specification for independent study

• Planing how to use the WSET® Level 3 CertificateStudy Pack, taking into account time you haveavailable and how you will identify what and howyou have learnt

• Taking into account what you have done beforeand what could affect your chances of success

• Using your action plan to help manage your time welland complete tasks, revise your plan when needed totake into account unexpected problems or the earlycompletion of tasks

• Checking progress using the questions in yourWSET® Level 3 Certificate Study Guide

• Checking progress by assessing and keeping recordsusing your Student Tasting Notes of wines tastedother than those tasted in lessons

• Checking progress by assessing and keeping notesof food-and wine-matching opportunities

• Selecting different ways of learning to improve yourperformance, eg use of internet to provide extra background information

• Noting on your Action Plan, what has gone well orless well and what you did to improve learningwhen things went less well

• Identifying targets you have met, eg been able tosatisfy the learning outcomes in the WSET® Level 3Certificate Specification by use of the questions inyour WSET® Level 3 Study Guide

• Identifying targets you have met and evidence ofyour achievements of application of the SystematicApproach to Tasting

• Making note of how you have used learning fromone task to meet the demands of the new task,eg this could be using the product knowledgegained to make a recommendation for the inclusionof a wine in a wine list

• Records which show theinformation you providedto help set targets

• Two action plans with actionpoints, deadlines and notesof support needed

• Action Plan to keep a log ofyour learning with notes of:

1. How you learned in different ways and adaptedyour approach

2. When you sought feedbackand support and how you used it

3. Any revisions made to your plan

• Records from those who haveseen your work which showyou managed yourself effectively and completedtasks

• Copies of Action Plans

• Completed questions fromthe Level 3 Certificate StudyGuide for at least twosubjects, eg sparkling winesand spirits

• Completed tasting notes fromtwo separate tasting sessionsshowing food and winematches and commercialvalues of wine

• Record of how you have usedlearning from the WSET®

Level 3 Certificate Course

LP3.2 - Syllabus How to Generate Evidence How to Present USE PLAN Area Evidence

LP3.3 - Syllabus How to Generate Evidence How to Present REVIEW PROGRESS Area EvidenceAND ACHIEVEMENTS

6 Level 3 Certificate : NVQ Tracking Guides

Mapping Against National Occupational StandardsThe WSET® Level 3 Certificate inWines and Spirits does not specifi-cally assess NVQs. However, it isconsidered that there are opportuni-ties for students to develop certainskills and knowledge that couldgenerate evidence for NVQ portfoliopresentation.

For the benefit of tutors and studentsa mapping key for the NVQs in thesectors of industry that benefit fromthe use of the WSET® Level 3Certificate in Wines and Spirits hasbeen produced. The mapping keywill give examples where in thenatural course of study for a WSET®

Level 3 Certificate in Wine and Spiritsit is possible to acquire knowledgeand generate evidence for portfoliosin the hospitality and distributionsectors. The mapping is based onthe product-knowledge requirementsof the NVQs identified. It should benoted that the opportunities forgenerating evidence might beaffected by the mode of studyadopted.

It would benefit a candidate, forexample, from a specialist wine andspirit retailer to take the WSET®

Level 3 Certificate in Wines andSpirits either alongside or prior toNVQ assessment in order to havethe required specialist knowledgefor the completion of the CustomerInformation and Product Knowledgebased units.

Not all unit and element requirementsare covered by the WSET® Level 3Certificate in Wines and Spirits. We,therefore, advise that any studentwho wishes to complete unit require-ments should contact their NVQassessor who should be able to givesuitable advice for the completion oftasks and the inclusion of evidencefrom the WSET® Level 3 Certificate inWines and Spirits as part of theirassessment.

The NVQs Identified are:Catering and Hospitality

• NVQ Level 3 SupervisoryManagement (Restaurant)

• NVQ Level 3 Drink Service (Craft)

• NVQ Level 3 Food Service (Craft)

It should be noted that the abovequalifications will soon be availablein a new format and the currentstandards are used for the mapping.An updated mapping sheet will beavailable once new standards arepublished.

Distribution

• NVQ Level 3 Retail Operations

• NVQ Level 3 Distribution andWarehousing

7Level 3 Certificate : NVQ Tracking Catering and Hospitality

UNIT 3F14 - MAINTAIN THE DRINK SERVICE

Unit and Element Titleof the VocationalQualification

NVQ Element Title UnderpinningKnowledge Title(eg Health and Safety)

Depth of Match to theUnderpinning Knowledge

Supporting Knowledge forSupplementary Evidence

Unit 1.6

Advice for Customersand Staff

3F14.2(HS11)Maintain the drink service area

3F14.3 (HS11)Supervise operationswithin licensing laws

3F14.4 (HS11)Monitor customerbehaviour to minimisedisruption to the service

Knowledge of organisation

Legal requirements

Legal requirements

2. Standards of service

1. Licensing legislation

1. How licensing legislationand industry codes ofpractice relate to monitoringof customer behaviour

RangeA. Wine

RangeB. Breaches of legislation

Unit 1.2 Light Wines of theWorld

Unit 1.3 Sparkling Wines ofthe World

Unit 1.4Fortified (Liqueur)Wines of the World

Unit 1.6Advice for Customersand Staff

Unit 2.1Identify and Recordthe Characteristics ofthe Principal Winesof the World

3F17.2 (HS28)Determine customerneed for wines

3F17.1(HS28)Prepare service areas,equipment and stock for service

3F17.2 (HS28)Determine customerneed for wines

3F17.2 (HS28)Determine customerrequirements for wines

Information & communication

Legal Requirements



Information and communication

3. Characteristics of wines

1. Accurate informationabout wines

3. How wine service integrates with food service

3. Characteristics of wine

RangeA. Information B. Wines

RangeA. Service equipmentB. Preparation of wine

C. Safe working practices

RangeA. Characteristics of tasteB. All wines

UNIT 3F17 - PREPARE AND SERVE WINES


NVQ Element Title UnderpinningKnowledge Title(eg Health and Safety)

Depth of Match to theUnderpinning Knowledge


CATERING AND HOSPITALITY

8 Level 3 Certificate : NVQ Tracking Catering and Hospitality continued

Unit 1.5Spirits and Liqueursof the World

Unit 1.5Spirits and Liqueursof the World

Unit. 6Advice for Customersand Staff

3F18.2 (HS29)Determine customerneeds for spirits,liqueurs and associatedproducts


3F18.1 (HS29)Prepare service areasand serve spirits,liqueurs and associatedproducts


Craft

Craft



Craft

1. Origins andproduction methods

3. Characteristics

3. Characteristics

3. Current trends

3. Characteristics

RangeA. Service

equipment

RangeA. Product

information

Performance Criteria3. Product

information


information

Performance Criteria1. Service equipment


information

UNIT 3F18 - PREPARE AND SERVE SPIRITS AND LIQUEURS


NVQ Element Title UnderpinningKnowledge Title (eg Health and Safety)

Depth of Match tothe UnderpinningKnowledge


Unit 1.2 Light Wines of theWorld

Unit 1.3 Sparkling Wines ofthe World


Unit 1.6Advice to Customersand Staff


3F24.1 (HS31)Contribute to the planning and updating of a wine list



Craft

Craft

Craft

1. Wine characteristics

3. Alcohol content

2. Compatibility of wine tomenu items

1. Wine characteristics

3. Alcohol content

RangeA. Customer

requirements

RangeA. Customer

requirements

Performance Criteria1. Customer

requirements


requirements


requirements

UNIT 3F24 - CONTRIBUTE TO THE DEVELOPMENT OF A WINE LIST





Unit 1.5Advice for Customers and Staff

3F19.1 (HS15)Maintain wine cellar


Problems

2. Why wine stocksneed specific methods of care

1. Faulty stock3. Faults identified

RangeB. Wines

C. Unpredicted situations

Performance Criteria2. Wine storage

7. Unpredictedsituations

UNIT 3F19 - MAINTAIN WINE CELLAR AND DISPENSE COUNTER





CATERING & HOSPITALITY

9Level 3 Certificate : NVQ Tracking Distributive

Unit 1. 6Advice for Customersand Staff

E15.2Contribute to a secure,safe and healthyworking environment

Monitor losses andinvestigate identifiedproblems

2.Procedures foridentifying andrecording losses

Range4. Stock

Performance CriteriaH. Identifying losses

and cause

Unit 1. 6Advice for Customersand Staff

B22.1Organise the receiptand storage of goods

Organise andmaintain storagefacilities

1.How to access thestorage needs forgoods on order

2. How to protectgoods fromdeterioration anddamage in avariety ofcircumstances

Range4. Requirements

Performance CriteriaH. Organisation of

storage facilities

NVQ LEVEL 3 RETAIL OPERATIONSNVQ LEVEL 3 DISTRIBUTION AND WAREHOUSINGMANDATORY UNIT E15 - CONTRIBUTE TO A SECURE, SAFE AND HEALTHY WORKING ENVIRONMENT

OPTIONAL GROUP 1 - STOCK MANAGEMENT - B22 - ORGANISE THE RECEIPT AND STORAGE OF GOODS


C.14 1 Prepare for and providedemonstrations ofspecialist products

Demonstrating andpromoting products

1. How to set up ademonstration ofvarious products(Wine and Spirits)

4. Features,advantages andbenefits of different products

5. Methods of comparing andcontrasting features.Advantages andbenefits of products

Range

3. Options

4. Inspect products

5. Demonstrations

6. Information

Performance Criteria

B. Accurately findout what the customer is looking for

D. Setting up demonstrations(tasting)

E. Components fordemonstration

F. ProvideDemonstrations

OPTIONAL GROUP 2 - MERCHANDISING AND SELLING GOODS - C14 - PROVIDE SPECIALIST SUPPORT IN HELPING CUSTOMERS TO MAKE PURCHASES





DISTRIBUTIVE


C.14 1 Prepare for and providedemonstrations ofspecialist products

Demonstrating andpromoting products

Organisational andLegal Requirements

4. Features,advantages andbenefits of different products

1. Legal rights andobligations

Range

5. Information

OPTIONAL GROUP 2 - MERCHANDISING AND SELLING GOODS - C14 - PROVIDE SPECIALIST SUPPORT IN HELPING CUSTOMERS TO MAKE PURCHASES

10 Level 3 Certificate : NVQ Tracking Distributive continued



D5Plan and organise thedelivery of reliable customer service

D5Plan and organise thedelivery of reliable customer service

Organisationalrequirements

Sector requirements

2. Products of your organisation

2. Specific aspectsof legislation andregulations

3. Industry, organisationalcodes of practice

Performance CriteriaH. Responding appropriately to

your customers


D6Balance needs of yourcustomer and yourorganisation

D6Balance needs of yourcustomer and yourorganisation


Sector requirements

2. Products and services

2. Specific aspects of legislation andregulations


Performance CriteriaD. Meeting your customer needs

and expectations

Performance CriteriaE. Explaining why needs

cannot be met

Performance CriteriaB. Solve customer

problems

NVQ LEVEL 3 RETAIL OPERATIONSNVQ LEVEL 3 DISTRIBUTION AND WAREHOUSING

OPTIONAL GROUP 3 - CUSTOMER SERVICES D6 - IMPROVE THE CUSTOMER RELATIONSHIP

OPTIONAL GROUP 3 - CUSTOMER SERVICES D5 - ORGANISE, DELIVER AND MAINTAIN RELIABLE CUSTOMER SERVICE, ORGANISE THE RECEIPT AND STORAGE OF GOODS


D7Work with others


Sector requirements

2. Products and services

2. Specific aspects of legislation and regulations


2. Productsand services

OPTIONAL GROUP 3 - CUSTOMER SERVICES D7 - WORK WITH OTHERS TO IMPROVE THE CUSTOMER RELATIONSHIP





DISTRIBUTIVE

Unit 1.2 Light Winesof the World

Unit 1.3 Sparkling Winesof the World


Unit 1.5 Spirits andLiqueurs of the World

D8Solve customer serviceproblems

Organisational andlegal requirements

OPTIONAL GROUP 3 - CUSTOMER SERVICES D8 - MONITOR AND SOLVE CUSTOMER SERVICE PROBLEMS

RangeA. Customer

service

Range

A. Problems,customerexpectationsand products

E. Identified bycustomers

2. Specific aspects oflegislation and regulations



D9Plan improvements

Sector requirements

OPTIONAL GROUP 3 - CUSTOMER SERVICES D9


D8Solve customer serviceproblems

Sector requirements 2. Specific aspects of legislation and regulations


11Level 3 Certificate : Notes

12 Level 3 Certificate : Notes

ISSUE FOUR • JULY 2005 E&OE

KeySkills Certificate Level 3 - Wine Academy Italia · 2 WSET® Level 3Certificate :Key Skills...

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