KeySkills Certificate Level 3capitalwineschool.ca/PDF/l3_keyskills_2.pdf · 2013-02-23 · 2 WSET®...
Transcript of KeySkills Certificate Level 3capitalwineschool.ca/PDF/l3_keyskills_2.pdf · 2013-02-23 · 2 WSET®...
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‘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
Knowledge of organisation
Knowledge of organisation
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
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
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
3F18.2 (HS29)Determine customerneeds for spirits,liqueurs and associatedproducts
3F18.1 (HS29)Prepare service areasand serve spirits,liqueurs and associatedproducts
3F18.2 (HS29)Determine customerneeds for spirits,liqueurs and associatedproducts
Craft
Craft
Knowledge of organisation
Knowledge of organisation
Craft
1. Origins andproduction methods
3. Characteristics
3. Characteristics
3. Current trends
3. Characteristics
RangeA. Service
equipment
RangeA. Product
information
Performance Criteria3. Product
information
Performance Criteria3. Product
information
Performance Criteria1. Service equipment
Performance Criteria3. Product
information
UNIT 3F18 - PREPARE AND SERVE SPIRITS AND LIQUEURS
Unit and Element Titleof the VocationalQualification
NVQ Element Title UnderpinningKnowledge Title (eg Health and Safety)
Depth of Match tothe UnderpinningKnowledge
Supporting Knowledge forSupplementary Evidence
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 to Customersand Staff
Unit 2.1Identify and Recordthe Characteristics ofthe Principal Winesof the World
3F24.1 (HS31)Contribute to the planning and updating of a wine list
3F24.1 (HS31)Contribute to the planning and updating of a wine list
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
Performance Criteria1. Customer
requirements
Performance Criteria1. Customer
requirements
UNIT 3F24 - CONTRIBUTE TO THE DEVELOPMENT OF A WINE LIST
Unit and Element Titleof the VocationalQualification
NVQ Element Title UnderpinningKnowledge Title (eg Health and Safety)
Depth of Match tothe UnderpinningKnowledge
Supporting Knowledge forSupplementary Evidence
Unit 1.5Advice for Customers and Staff
3F19.1 (HS15)Maintain wine cellar
Knowledge of organisation
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
Unit and Element Titleof the VocationalQualification
NVQ Element Title UnderpinningKnowledge Title (eg Health and Safety)
Depth of Match tothe UnderpinningKnowledge
Supporting Knowledge forSupplementary Evidence
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
Unit 2.1Identify and Recordthe Characteristics ofthe Principal Winesof the World
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
Unit and Element Titleof the VocationalQualification
NVQ Element Title UnderpinningKnowledge Title (eg Health and Safety)
Depth of Match tothe UnderpinningKnowledge
Supporting Knowledge forSupplementary Evidence
DISTRIBUTIVE
Unit 1.6Advice to Customersand Staff
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
Unit 1.6Advice to Customersand Staff
Unit 1.6Advice to Customersand Staff
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
Unit 1.6Advice for Customersand Staff
D6Balance needs of yourcustomer and yourorganisation
D6Balance needs of yourcustomer and yourorganisation
Organisationalrequirements
Sector requirements
2. Products and services
2. Specific aspects of legislation andregulations
3. Industry, organisationalcodes of practice
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
Unit 1.6Advice for Customersand Staff
D7Work with others
Organisationalrequirements
Sector requirements
2. Products and services
2. Specific aspects of legislation and regulations
3. Industry, organisationalcodes of practice
2. Productsand services
OPTIONAL GROUP 3 - CUSTOMER SERVICES D7 - WORK WITH OTHERS TO IMPROVE THE CUSTOMER RELATIONSHIP
Unit and Element Titleof the VocationalQualification
NVQ Element Title UnderpinningKnowledge Title (eg Health and Safety)
Depth of Match tothe UnderpinningKnowledge
Supporting Knowledge forSupplementary Evidence
DISTRIBUTIVE
Unit 1.2 Light Winesof the World
Unit 1.3 Sparkling Winesof the World
Unit 1.4Fortified (Liqueur)Wines of 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
3. Industry, organisationalcodes of practice
Unit 1.6Advice to Customersand Staff
D9Plan improvements
Sector requirements
OPTIONAL GROUP 3 - CUSTOMER SERVICES D9
Unit 1.6Advice to Customersand Staff
D8Solve customer serviceproblems
Sector requirements 2. Specific aspects of legislation and regulations
3. Industry, organisationalcodes of practice
11Level 3 Certificate : Notes
12 Level 3 Certificate : Notes
ISSUE FOUR • JULY 2005 E&OE