Occupation: Wine Specialist (Demi Sommelier) Occupation Description: The Wine Specialist is responsible for managing and supervising the wine, gourmet, and natural foods department, inventory, in-stock position, pricing integrity, merchandising, labour, and other operational processes to organisation standards. He/She must follow the organisation sales and production planning standards and should ensure that the department achieves the standards and performance as outlined in the work plan. He should also ensure all new wine servers/wine waiters receive proper training and supervision, and correct ordering, receiving, unloading, storage, rotation of merchanise and building of displays. He should provide quality customer service, planning and organisation skills. He is expected to observe punctuality and reliability, and be able to work both independently and in a team environment. He normally works on a shift system, including evenings, weekends and holidays. He is expected to spend most of his time performing front of house duties, working between customers' tables and the bar area. Important Points to Note about this Document This document is intended purely to provide general information to enable individuals, employers and training providers to be informed about the skills for career, training and education purposes. SSG provides no warranty whatsoever about the contents of this document, and does not warrant that the courses of action mentioned in this document will secure employment, promotion, or monetary benefits. 1
The skills expected of the Wine Specialist (Demi Sommelier) are summarised as below: Skill Category Skill Analytical, Conceptual and Evaluative 1. Solve Problems and Make Decisions at Managerial Level Business Continuity Management 2. Execute Crisis Management Plans Business Negotiation 3. Apply Basic Negotiation Skills and Techniques Communications 4. Articulate and Discuss Ideas Food and Beverage Service 5. Coordinate Food and Beverage Service 6. Prepare and Serve Alcoholic Beverages 7. Prepare and Serve Wine 8. Provide Quality Control for Service 9. Supervise Bar Service 10. Understand New World Wine Producing Countries 11. Understand Old World Wine Producing Countries 12. Understand Sparkling, Sweet and Fortified Wines 13. Understand Viticulture, Vinification and Wine packaging Information and Results 14. Manage Service Performance 2
Innovation 15. Manage Productivity Improvements Leadership 16. Role Model the Service Vision People and Relationship Management 17. Coach for Service performance 18. Develop a Work Team 19. Lead Workplace Communication and Engagement 20. Manage a Diverse Service Environment 21. Supervise, Motivate and Empower Staff People Development 22. Conduct Orientation and Training Personal Management and Development 23. Develop Self to Maintain Professional Competence at Supervisory Level Planning and Implementation 24. Maintain Inventories 25. Manage Operations for Service Excellence Quality 26. Manage Quality System and Processes Sales and Marketing 27. Maintain Displays 3
Site/Outlet and Equipment Management 28. Implement Site/Outlet and Equipment Maintenance Plans Workplace Safety and Health 29. Manage Workplace Safety and Health System 4
Skill Code ES-ACE-402G-1 Skill Category Skill Sub-Category Analytical, Conceptual and Evaluative N/A Skill Solve Problems and Make Decisions at Managerial Level Skill Description This skill describes the ability to examine the causes of performance deficiency and its impact on an organisation. It also includes managing team dynamics to identify and address performance deficiency. 5
Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Advantages and disadvantages of the various methods to collect relevant and current information on organisational performance standards and quality control policies Sources of information to identify performance deficiency Advantages and disadvantages of the various methods to identify performance deficiency Types of analytical tools and techniques and their application in the problem- solving and decision-making process Principles of group dynamics and teamwork and techniques to manage team dynamics Types of decision-making models for arriving at the preferred solution and their features Factors affecting the effectiveness of an implementation plan Tools and techniques to identify performance deficiency or cause of failure in implemented solution and implementation plan and their features Advantages and disadvantages of various ways to formalise implemented solution as part of current Standard Operating Procedures (SOPs) Organisational procedures for amending and disseminating SOPs Application and Adaptation 6
and activities required of the occupation, and the ability to react to and manage the changes at work. Collect relevant and current information on organisational performance standards and quality control policies Identify the types of performance deficiency and examine the causes and their impact on organisation-related aspects Identify the root causes of the problems with team members using appropriate group facilitation techniques Determine a preferred solution using appropriate methods and draw up an implementation plan to implement the solution at the workplace Formalise implemented solution as part of the organisation s current standard operating procedures Evaluate the effectiveness of the implemented solution and implementation plan using appropriate techniques and criteria Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Generate creative ideas using appropriate idea generation and group facilitation techniques Shortlist the most viable ideas based on a set of pertinent criteria using appropriate problem-solving and decision-making techniques and tools Evaluate the impact of shortlisted ideas using appropriate problem-solving and decision-making techniques and tools Develop a corrective action plan for any shortfalls identified in the implemented solution and conduct a follow-up review of modifications made Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Manage team dynamics and differing opinions through the use of conflict management techniques 7
Learning to Learn develop and improve one s self within and outside of one s area of work. Reflect on own strengths and weaknesses and its impact in solving problems and making decisions Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. Version Control Version Date Changes Made Edited by ES-ACE-402G-1 1-Sep-16 Initial Version WDA 8
Skill Code BM-BCM-304E-1 Skill Category Skill Sub-Category Business Continuity Management N/A Skill Execute Crisis Management Plan Skill Description This skill describes the ability to execute crisis management plan. It also includes coordinating crisis response and recovery activities, executing individual roles during disruptive events and validating crisis management plan. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Crisis management plan, including crisis response and recovery activities Critical business functions Business continuity plans Emergency control exercises Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Assist in the coordination and integration of crisis response and recovery activities in accordance with recovery and business continuity plans to respond to disruptive events Execute individual roles within the crisis management plan to respond to disruptive events 9
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Participate in the organisation s emergency control exercises to validate and make improvements to the crisis management plan to ensure organisational readiness Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Manage own emotions to maintain composure and display selfconfidence and resilience when dealing with challenges in a crisis situation Respond appropriately to negative emotional cues of organisation members during a crisis situation to provide reassurance Learning to Learn develop and improve one s self within and outside of one s area of work. Augment own knowledge on crisis management by subscribing to diverse learning channels to ensure continuous learning for workplace application Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. 10
Version Control Version Date Changes Made Edited by BM-BCM-304E-1 1-Sep-16 Initial Version WDA 11
Skill Category Business Negotiation Skill Code BM-BN-301E-1 Skill Sub-Category N/A Skill Apply Basic Negotiation Skills and Techniques Skill Description This skill describes the ability to apply basic negotiation skills and techniques to achieve organisation s desired position in a negotiation. It also includes identifying negotiation outcomes and responsibilities, preparing background information and documenting negotiation. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Negotiation objectives Context of negotiation Social and cultural differences which may affect negotiations Interpersonal skills Communication and conflict resolution techniques Relevant precedents Components of minutes Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Identify negotiation outcomes in commercial situations to establish organisation s desired position in the negotiation Identify roles and responsibilities needed to support negotiation objectives Prepare relevant background information to understand other parties position Use negotiation processes and techniques to assist in achieving desired negotiation outcomes Record negotiations for evaluation and documentation purposes 12
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify opportunities to strive for negotiation outcomes to add value to the organisation Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Manage self to maintain composure and self-confidence when conducting negotiations Learning to Learn develop and improve one s self within and outside of one s area of work. Engage in self-reflection to identify own areas for improvement in negotiation techniques Improve own negotiation techniques by subscribing to learning channels and participating in review platforms with supervisors and peers to enhance own negotiation skills Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. 13
Version Control Version Date Changes Made Edited by BM-BN-301E-1 1-Sep-16 Initial Version WDA 14
Skill Category Communications Skill Code BM-COM-404E-1 Skill Sub-Category N/A Skill Articulate and Discuss Ideas Skill Description This skill describes the ability to articulate and discuss ideas. It includes selecting, reviewing and refining approaches to communicate ideas, identifying and implementing specific ways to encourage responses, substantiating and challenging viewpoints, as well as exchanging ideas to reach intended outcomes. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Factors to consider when selecting best approaches to communicate ideas Modes of communication Techniques of engaging others Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Select appropriate approaches to communicate ideas in an effective manner to achieve intended outcomes Identify and implement specific ways to encourage responses from communicating parties Substantiate or challenge viewpoints using a logical approach to achieve intended outcomes Exchange ideas until outcomes are reached to ensure agreement from communicating parties 15
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Review and refine approaches to communicate ideas to improve communication process and outcomes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Demonstrate empathy and appreciation of others views and issues when articulating and discussing ideas to ensure individual views are acknowledged and addressed Learning to Learn develop and improve one s self within and outside of one s area of work. Engage in self-reflection to identify areas for improvement in own ability to articulate and discuss ideas Improve own ability to articulate and discuss ideas by subscribing to diverse learning channels and participating in review platforms with peers and supervisors to ensure continuous learning Range of Application N/A It refers to the critical circumstances and contexts that the skill may be demonstrated. 16
Version Control Version Date Changes Made Edited by BM-COM-404E-1 4 August 2017 Initial Version SSG 17
Skill Code FSS-FBS-4003-1.1 Skill Category Food and Beverage Service Skill Sub-Category Skill Coordinate Food and Beverage Service Skill Description This skill describes the ability to implement service standards, food and beverage hygiene and safety guidelines, staff scheduling and supervise food and beverage service teams Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Service standards of the organisation Techniques of coaching, mentoring and giving feedback Methods to maintain food hygiene standards Maintenance of workplace hygiene and impact on foodborne illness Implications and definitions of contamination and crosscontamination Process of conducting on-the-job trainings for staff Considerations for handling high-risk foods Strategies and conditions to apply different service styles (e.g. plate, platter, family, take-away) Importance of menu knowledge including preparation methods and ingredients Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Implement service standards within the organisation Take corrective actions of guest dissatisfaction events Provide feedback for changes to service standards and provide inputs for ongoing changes to outlet procedures Schedule and complete scheduling documentations based on operational needs Ensure safety and hygiene of final products, and working place Identify signs of pest infestations and carry out follow-up actions Ensure outlet cleanliness and appearance is maintained Train, coach and mentor staff on service, safety and hygiene standards in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 18
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitoring organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned Provides feedback to co-worker and/or supervisor in a considerate and constructive manner Keep up to date on industry trends in the food and beverage sector Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output Range of Application Food safety and health requirements must include: National Environment Agency (NEA) environmental Public Health (Food Hygiene) Regulations It refers to the critical Workplace Safety and Health Regulations under the WSH circumstances and Act 2006 and all updates and current policies 19
contexts that the skill may be demonstrated. Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act 2015 Version Control Version Date Changes Made Edited by FSS-FBS-4003-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 20
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Skill Code FSS-FBS-4002-1.1 Skill Category Food and Beverage Service Skill Sub-Category Beverage Skill Prepare and Serve Alcoholic Beverages Skill Description This skill describes the ability to prepare and serve alcoholic beverages. It also includes understanding the different types of glassware and tool, serving temperature and maintenance of the storage equipment Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Types of alcoholic beverages, their ingredients, classifications, characteristics, labelling terms and quality standards Types of spirit and liqueur bases, garnishes and recipes Guidelines for analysing characteristics of spirits and liqueurs Growing areas and production processes of alcoholic beverages Types and maintenance of equipment and tools used for serving fermented beverages Techniques of preparing, dispensing and serving fermented beverages Types of glassware and serving temperatures Serving styles for spirits and liqueurs Differences between generic and premium spirits Legislative requirements pertaining to handling, consumption and labelling of alcoholic beverages Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Communicate the characteristics of spirits and liqueurs to customers Serve alcoholic beverages Change beer kegs, and clean and flush draught lines Observe guidelines for consumption of alcoholic beverages in accordance to The Liquor Control (Supply and Consumption) Act 22
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Suggest ways to maintain quality of beverage products Share feedback on current service processes with reference to organisational procedures Recommend methods for increasing personal productivity Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Comply with legislative requirements Build rapport with customers and co-workers Persuade customers to observe responsible alcohol consumption Communicate with co-workers and/or supervisors to achieve organisational objectives Demonstrate trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Accept feedback from co-workers and/or supervisors in a considerate and constructive manner Engage in self-reflection to improve on quality of tasks assigned Evaluate own strengths and weaknesses to improve skills and knowledge Identify available opportunities to learn from co-workers and/or supervisors Keep up-to-date on industry trends in the Food and Beverage sector 23
Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act Version Control Version Date Changes Made Edited by FSS-FBS-4002-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 24
Skill Code FSS-FBS-4001-1.1 Skill Category Food and Beverage Production Skill Sub-Category Beverage Skill Prepare and Serve Wines Skill Description This skill describes the ability to prepare and serve a range of sparkling, still, fortified and dessert wines. It also includes evaluating and recommending wines to match with dishes. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Concepts of viniculture and terroir Components of grapes and basic steps of winemaking Storage conditions for wines and properties affecting aging of wine Principles of wine production (vinification) and grape cultivation practices (viticulture) in different parts of the world (Old and New World) Basic techniques of sensory analysis (sight, small and taste) and evaluations (quality and maturity) of wines Common sensory descriptors and aroma wheel for tasting notes Guidelines for matching wines to seafood, meats, and cheeses and desserts Types of wines and their classifications, characteristics, grape varieties, quality standards and causes of wine faults Wine-related terms and wine labels Techniques of presenting, opening, decanting, and serving wines Types of glassware and serving temperatures Key factors to consider when selling wine Legislative requirements pertaining to handling, consumption and labelling of alcoholic beverages Application and Adaptation Analyse, evaluate and document the characteristics of wines Recommend food and wine pairings Present, open, decant and serve wines 25
and activities required of the occupation, and the ability to react to and manage the changes at work. Observe guidelines for consumption of alcoholic beverages in accordance with The Liquor Control (Supply and Consumption) Act Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Suggest ways to maintain quality of wines Share feedback on current service processes with reference to organisational procedures Recommend methods for increasing personal productivity Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Comply with legislative requirements Build rapport with customers and co-workers Persuade customers to observe responsible alcohol consumption Communicate with co-workers and/or supervisors to achieve organisational objectives Demonstrate trust, respect and support towards co-workers and/or supervisors in daily activities to achieve organisational objectives Demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Accept feedback from co-workers and/or supervisors in a considerate and constructive manner Engage in self-reflection to improve on quality of tasks assigned Evaluate own strengths and weaknesses to improve skills and knowledge Identify available opportunities to learn from co-workers and/or supervisors Keep up to-date on industry trends in the food and beverage sector 26
Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act Version Control Version Date Changes Made Edited by FSS-FBS-4001-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 27
Skill Code FSS-FBS-3006-1.1 Skill Category Food and Beverage Service Skill Sub-Category N/A Skill Provide Quality Control for Service Skill Description This skill describes the ability to provide quality control for service. It also includes supervising opening of shifts, monitoring customer service, handling customer complaints, handling problem payments and supervising handovers and closing of shifts. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Product knowledge, including menu items, ingredients and preparation techniques Quality standards and methods to maintain quality of par stock (e.g. linens) Service standards in the organisation Strategies and conditions to apply different service styles (plate, platter, family, take-away, etc.) Importance of performing table maintenance and meeting customers needs throughout meal Common reasons for customers dissatisfaction and how to handle them Importance of properly resolving customer complaints, to preserve brand image Appropriate authorities for resolving issues and complaints Functions of point of sales systems Documentation required for opening and closing shifts Staff job descriptions and levels of authority Methods to brief, coach and mentor staff Application and Adaptation and activities required of the occupation, and the ability to react to Monitor customer service Handle customer complaints Handle payments and related issues Supervise opening and closing shifts and ensure completion of relevant documentation 28
and manage the changes at work. Coach and mentor staff appropriately on service, safety, grooming and attire, in accordance with organisational procedures and Workplace Safety and Health requirements Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in quality control processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned Provides feedback to co-worker and/or supervisor in a considerate and constructive manner Keep up to date on industry trends in the food and beverage sector Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output 29
Monitor others to ensure that consistency is maintained in their work output Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-FBS-3006-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 30
Skill Code FSS-FBS-4004-1.1 Skill Category Food and Beverage Service Skill Sub-Category Beverage Skill Supervise Bar Service Skill Description This skill describes the ability preparie for operations, supervise service delivery and maintaining work areas at the bar. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Types and uses of tools and equipment in a bar Job descriptions, levels of authority and duties required at the end of shift, in terms of operations Bar product knowledge Bar order processing Staff grooming and attire, and cleanliness of bar Types and methods to complete documentation related to bar services Appropriate storage conditions for food and beverages Par stock quality, quantity levels and methods of maintainance Methods to secure inventory Coaching, mentoring and leadership skills Selling techniques Bill issuance and verification Cost analysis methods Importance of having a 'hospitality first' mindset Various techniques and procedures to handle incidents and customers' complaints for different situations Application and Adaptation and activities required of the occupation, and the ability to react to Supervise and conduct spot checks on beverage preparations and order delivery Monitor bar counters, bar inventory and requisitions Complete opening and ending shift duties and the documentation required Engage and communicate with staff 31
and manage the changes at work. Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Train, coach and mentor staff on product and service knowledge Handle and resolve customers complaints, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned Provide feedback to co-worker and/or supervisor in a considerate and constructive manner Keep up to date on industry trends in the food and beverage sector Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output 32
Monitor others to ensure that consistency is maintained in their work output Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Version Control Version Date Changes Made Edited by FSS-FBS-4004-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 33
Skill Code FSS-FBS-5005-1.1 Skill Category Food and Beverage Service Skill Sub-Category Beverage Skill Understand New World Wine Producing Countries Skill Description This skill describes the ability to classify the major New World wine producing countries, and examine wine history, wine laws, growing regions, viticulture and winemaking in these countries. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Major wine producing countries of the New World and major geographical elements that affect New World wine productions Differences between New World and Old World wines History of winemaking in the New World countries Differences among individual New World countries' wine laws Geopolitical developments in New World countries and their impact on wine companies Types of climatic conditions of major wine growing regions of New World countries Types of grape varieties wine production and wine styles of major wine growing regions in individual New World countries Methods of wine tasting and noting of the New World wines Labelling guidelines Types of information provided on wine labels and how they differ across countries Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Classify major wine producing countries of the New World Discuss the significance of major geographic conditions that affect New World wine production Differentiate wines of the Old World and New World Discuss the history of winemaking and regulations in the New World Countries and how the production of wines are governed by laws in individual New World countries Assess the effect of major geographic and climatic conditions that affect wine production in individual New World countries 34
Evaluate the types and characteristics of grape varieties of individual New World countries Relate geographical conditions, viticulture and winemaking to the wines of major wine growing regions of New World countries Communicate information effectively to customers and staff Demonstrate product knowledge by effectively sharing characteristics of various wines and making recommendations for customers Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback Generate ideas to create new products Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Align organisational compliance procedures and policies with food handling legislative requirements to meet quality standards Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines Learning to Learn develop and improve one s self within and outside of one s area of work Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas Coach others to overcome constraints at work Update constantly learning in relevant work area to adapt to changing environment 35
Attempt to apply learnings from other areas of work Be a brand ambassador and live the brand Provide recommendations on changes to brand standards to align with the evolving needs of the business and external environment Ensure that there are standard procedures in place and consistency in work output is maintained Range of Application It refers to the critical circumstances and Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act Version Control Version Date Changes Made Edited by FSS-FBS-5005-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 36
Skill Code FSS-FBS-5004-1.1 Skill Category Food and Beverage Service Skill Sub-Category Beverage Skill Understand Old World Wine Producing Countries Skill Description This skill describes the ability to classify the important wine producing countries of Europe, examine the European Union (EU) regulations related to wine classification and labelling, wine laws, growing regions, viticulture and winemaking in the Old World. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Major wine producing countries of Europe and major geographical elements that affect European wine production History of EU wine regulations, Protected Designation of Origin (PDO) classification, Protected Geographical Indication (PGI) classification, wine classification and EU labelling laws Differences among individual European countries' wine laws Types of climatic conditions of major wine growing regions of individual European countries Types of grape varieties, wine production and wine styles of major wine growing regions in European countries Different characteristics of Old World wines Developments in European geopolitical situations and their impact on wine companies Labelling guidelines Types of information provided on wine labels and how they differ across countries Application and Adaptation and activities required of the occupation, and the ability to react to Classify major wine producing countries in Europe Discuss the history of EU wine regulations and how the EU regulations influence different national policies Relate the EU Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and wine classifications to the classifications of individual countries 37
and manage the changes at work. Assess the economic and non-economic value of EU labelling laws Recognise the impact of individual country laws on wine production Assess the effect of general geographic conditions that influence wine production in individual European countries Evaluate the types and characteristics of grape varieties of individual European countries Relate geographical conditions, viticulture and winemaking to the wines of major wine growing regions of individual European countries Communicate and make recommendations regarding Old World wines to customers Educate staff on Old World wines, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback Generate ideas to create new products Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Align organisational compliance procedures and policies with food handling legislative requirements to meet quality standards Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines 38
Learning to Learn develop and improve one s self within and outside of one s area of work. Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas Coach others to overcome constraints at work Update constantly learning in relevant work area to adapt to changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and live the brand Provide recommendations on changes to brand standards to align with the evolving needs of the business and external environment Ensure that there are standard procedures in place and consistency in work output is maintained Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act Version Control Version Date Changes Made Edited by FSS-FBS-5004-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 39
Skill Code FSS-FBS-5003-1.1 Skill Category Food and Beverage Service Skill Sub-Category Beverage Skill Understand Sparkling, Sweet and Fortified Wines Skill Description This skill describes the ability to analyse sparkling, sweet and fortified wines and their characteristics. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Types, flavours and characteristics of sparkling, sweet and fortified wines Types of grapes used for sparkling, sweet and fortified wines Major styles of sparkling and sweet wines made from each grape varietal Different growing regions of grapes for sparkling, sweet and fortified wines Production types of sparkling, sweet and fortified wines Importance of product knowledge and sales techniques Labelling guidelines Types of information provided on wine labels and how they differ across countries Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Classify the types of sparkling, sweet and fortified wines, their origins and the grapes used to prepare them Evaluate the flavours and characteristics of sparkling, sweet and fortified wines by tasting and note taking Relate the production method to various international sparkling, sweet and fortified wines Curate a good selection of wines that caters to different needs and preferences of the market Make recommendations for customers on selection of sparkling, sweet and fortified wine Guide and train staff on serving sparkling, sweet and fortified wines, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 40
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Analyse potential key areas (technical and/or business related) for process improvement and/or value creation to the organisation and suggest ways to adapt existing techniques drawing from personal experiences and feedback Generate ideas to create new products Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Align organisational compliance procedures and policies with food handling legislative requirements to meet quality standards Generate ideas to build and develop relationships with new and/or existing customers and internal and external stakeholders Act as a role model and inspire team by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Deal with ethical and/or professional issues and make judgement in accordance to organisation's current practice and/or guidelines Learning to Learn develop and improve one s self within and outside of one s area of work. Apply cognitive skills and/ or past experience to generate technical or business solutions in unfamiliar areas Coach others to overcome constraints at work Update constantly learning in relevant work area to adapt to changing environment Attempt to apply learnings from other areas of work Be a brand ambassador and live the brand Provide recommendations on changes to brand standards to align with the evolving needs of the business and external environment Ensure that there are standard procedures in place and consistency in work output is maintained 41
Range of Application It refers to the critical circumstances and contexts that the skill may be demonstrated. Food safety and health requirements must include: National Environment Agency (NEA) Environmental Public Health (Food Hygiene) Regulations Workplace Safety and Health Regulations under the WSH Act Hazard Analysis and Critical Control Points management system (HACCP) Relevant food regulations under the Agri-Food and Veterinary Authority of Singapore (AVA) (e.g. Sale of Food Act) Liquor Control (Supply and Consumption) Act Version Control Version Date Changes Made Edited by FSS-FBS-5003-1.1 4 August 2017 Initial Version SSG and SPRING Singapore 42
Skill Code FSS-FBS-4005-1.1 Skill Category Food and Beverage Service Skill Sub-Category Beverage Skill Understand Viticulture, Vinification and Wine Packaging Skill Description This skill describes the ability to analyse the science of viticulture, examine the processes used in vinification and analyse the processes used in the maturation and packaging of wine. Knowledge and Analysis It refers to gathering, cognitive processing, integration and inspection of facts and information required to and activities. The ability to understand: Different types of grapes, their anatomy and the importance of growing environments to grapes Wine tasting and classification techniques and methods 6S's of wine tasting and formal wine tasting notes Vinification process and techniques for harvesting, selecting, processing and fermenting grapes Proper wine storing methods and their importance to wine maturation Wine packaging and labelling guidelines Types of information provided on wine labels and how they differ across countries Application and Adaptation and activities required of the occupation, and the ability to react to and manage the changes at work. Taste and analyse wine using the 6S wine tasting method Classify wines based on age, viticulture and vinification processes Assess the quality of wines based on viticulture and vinification processes Store wines properly and assess the effects of storage containers Obtain information from wine labels and observe wine labelling errors Guide and educate others on tasting, assessing and maintaining the quality of wine, viticulture and vinification processes of wine, in accordance with organisational procedures and recipes, food and Workplace Safety and Health requirements 43
Innovation and Value Creation generate purposive ideas to improve work performance and/or enhance business values that are aligned to organisational goals. Identify areas of improvement in processes Social Intelligence and Ethics use affective factors in leadership, relationship and diversity management guided by professional codes of ethics. Monitor organisational compliance with food handling legislative requirements to meet quality standards Ensure good rapport with customers and internal stakeholders Develop and maintain relationships by showing trust, respect and support towards co-workers and/or supervisor in daily activities to achieve organisational objectives Exhibit and ensure that team members demonstrate integrity and ethical behaviour at the workplace Learning to Learn develop and improve one s self within and outside of one s area of work. Identify gaps in learning and select approach to close the learning gap and improve on quality of task assigned Provide feedback to co-worker and/or supervisor in a considerate and constructive manner Keep up to date on industry trends in the food and beverage sector Identify available opportunities to learn from co-worker and/or supervisor for ownself and suggest opportunities for subordinates Ensure that others understand and apply the brand standards Be a role model for subordinates to adopt the brand standards Develop SOPs which ensure consistency in work output Monitor others to ensure that consistency is maintained in their work output 44