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LG - THHFAB0182A PROVIDE SPECIALIST WINE SERVICE
LEARNER’S GUIDE
 PROVIDE SPECIALIST WINE SERVICE 
 Published by
HEART TRUST/NATIONAL TRAINING AGENCY
 Produced by
Learning Management Services Department
Gordon Town RoadKingston 7Jamaica W.I.
This material is protected by copyright. Copying this material or any part of it by any means,including digital or in any form is prohibited unless prior written permission is obtained fromthe HEART Trust/NTA
***
2003
***
 
Version 1 LRDU – MAY. 03
 
LG - THHFAB0182A PROVIDE SPECIALIST WINE SERVICE
TABLE OF CONTENTS
PAGEIntroduction
..........................................................................................................................
 
1
 
Welcome ................................................................................................................... 1This Competency Unit.................................................................................................... 1Before You Start............................................................................................................. 2Planning Your Learning Programme............................................................................. 2Self-Assessment Checklist............................................................................................. 2How To Use This Learner’s Guide................................................................................ 5Using the Computer and Other Resources..................................................................... 6Method of Assessment.................................................................................................... 6
Element 1:
 
Advise customers on local and imported wines
..............................................
7
 Self-Assessment Checklist........................................................................................... 14
Element 2: Evaluate wines
....................................................................................................
15
 Self-Assessment Checklist........................................................................................... 19
Element 3:
 
Develop wine lists
.............................................................................................. 20Self-Assessment Checklist........................................................................................... 25
Element 4:
 
Store and handle wines
..................................................................................... 26Self-Assessment Checklist........................................................................................... 30
Element 5:
 
Update wine knowledge
.................................................................................... 31Self-Assessment Checklist........................................................................................... 34
Version 1 LRDU – MAY. 03
 
LG - THHFAB0182A PROVIDE SPECIALIST WINE SERVICE
LG – THHFAB0182A
PROVIDE SPECIALIST WINESERVIE
 
INTRODUCTION
Welcome
Welcome to the Learner’s Guide for Unit of Competency “
Provide Specialist WineService
”. This is just one of a number of Learner’s Guides produced for the CommercialFood Preparation Skills stream of the Tourism and Hospitality Industry, and it is designedto guide you, the learner, through a series of learning processes and activities that willenable you to achieve the specified learning outcomes for the competency unit.The content of this guide was developed from the Competency Standard
THHFAB0182A,
which is one of the basic building blocks for the National VocationalQualification of Jamaica (NVQ-J) certification within the industry. Please refer to your 
 Learner’s Handbook 
for a thorough explanation of standards and competencies, and howthese relate to the NVQ-J certification.You are also advised to consult the Competency Standard and Assessment Instrument for a better understanding of what is required to master the competency.
This Competency Unit
“
Provide specialist wine service
” addresses the knowledge and skills required for effectively providing specialist wine service. The competency unit is comprised of thefollowing elements:Element 1: Advise customers on local and imported winesElement 2: Evaluate winesElement 3: Develop wine listsElement 4: Store and handle winesElement 5: Update wine knowledgeAs you go through each element, you will find critical information relating to each one.You are advised to study them carefully so that you will be able to develop the necessaryknowledge, skills and attitudes for providing specialist wine service
Version 1 -
LRDU – JUNE. 03
 1
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