key skills for thewset keyskills - wine academy italia · ‘looking behind the label’ ®...

‘looking behind the label’‘looking behind the label’

®

Key SkillsKey Skills for the

WSET® Level 2Certificatein Wines and Spirits

ISSUE SIX • AUGUST 2005 www.wset.co.ukwww.wsetinternational.com

INT_KS_05 12/10/06 2:48 pm

2 Key Skills Mapping

WSET® Level 2 Certificate in Wines and Spirits

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

Unit 1 C2.1a Contribute to Several opportunities for theIntroduction to a discussion assessment of key-skill requirementsWines and Spirits

C2 .1b Give a short talk Several opportunities for theassessment of key-skill requirements

C2.2 Read and Several opportunities for the summarize assessment of key-skill requirementsinformation

C2.3 Writing Several opportunities for theassessment of a short document

No requirement in qualification for theproduction of an extended document

Unit 1 N2.1 Interpret Limited opportunities at Level 2Introduction to informationWines and Spirits

N2.2 Carry out No matchcalculations

N2.3 Interpret No matchresults andpresent findings

Unit 1 LP2.1 Set targets Several opportunities for theIntroduction to assessment of key-skill requirementsWines and Spirits when undertaking the recommended

private study using the WSET® Level 2Certificate Study Pack

LP2.2 Use plan Several opportunities for theassessment of key-skill requirementswhen undertaking the recommendedprivate study using the WSET® Level 2Certificate Study Pack

LP2.3 Review Several opportunities for theprogress and assessment of key-skill requirementsachievements when undertaking the recommended

private study using the WSET® Level 2Certificate Study Pack

APPLICATION OF NUMBER

IMPROVING OWN-LEARNING AND PERFORMANCE

INT_KS_05 12/10/06 2:48 pm

3Key Skills Tracking Guides

C2.1a Syllabus How to Generate Evidence How to Present EvidenceCONTRIBUTE AreaTO A DISCUSSION

• Contribute to a Element 8 - There will be several opportunities • An observation record signeddiscussion about Describing the to discuss and express opinions by an assessor who observeda straightforward Characteristics about the wines tasted by use of the discussion or audio/video subject of the Principal the WSET® Systematic Approach tape of the discussion

Wines of the to TastingWorld

C2.1b Syllabus How to Generate Evidence How to Present EvidenceGIVE A SHORT TALK Area

• Give a short Element 8 - There will be several opportunities • An observation record signedtalk about a Describing the to present opinions to peer groups by an assessor who observedstraightforward Characteristics about the wines tasted. the discussion or audio/video subject using of the Principal This can be done with the use of tape of the discussionimages Wines of the the WSET® Systematic Approach • Tasting Notes produced

World to Tasting and the use of standard for the presentationWSET® tasting notes • Tasting Key of the wines

used in tasting• Systematic Approach Key

C2.2 Syllabus How to Generate Evidence How to Present EvidenceREAD AND AreaSUMMARIZEINFORMATION

• Read and Element 7 - Read Behind the Label • Copy of Behind the Labelsummarize Information Using information from the book • Notes explaining the purposefrom an extended and Advice make comments about your own of reading the bookdocument about for Customers alcohol consumption, ie, keep • Samples of highlighted texta straightforward and Staff record of units of alcohol. • A copy of the work producedsubject Summarize the health factors

relating to alcohol

• Read and Element 7 - Prepare oneself for examination • Copy of chapter read insummarize Information by completing self-assessment Behind the Labelfrom an extended and Advice questions in WSET® Level 2 • Notes explaining purpose ofdocument about for Customers Certificate Study Guide reading the documenta straightforward and Staff • Completed notes/answerssubject containing in the Study Guideat least one image

KEY SKILL LEVEL 2 - COMMUNICATION

INT_KS_05 12/10/06 2:48 pm

4 Key Skills Tracking Guides continued

C2.3 Syllabus How to Generate Evidence How to Present EvidenceWRITING Area

• Write an extended There is no requirement for an • Finished workdocument (eg, essay Intermediate student to produceor report) about a an extended document as part ofstraightforward the qualification.subject including The subject matter would suit theat least one image setting of a report/essay writing(eg, chart, graph or exercise for candidates wishingdiagram) to complete portfolio at Level 2

• Write a short Element 8 - Production of tasting notes using • Finished workdocument describing the the WSET® Systematic Approach • Completed Student Tastingabout a Characteristics to Tasting Notes bookletstraightforward of the Principalsubject (eg, letter Wines of theor some notes) World

KEY SKILL LEVEL 2 - COMMUNICATION (continued)

INT_KS_05 12/10/06 2:48 pm

5Key Skills Tracking Guides continued

LP2.1 Syllabus How to Generate Evidence How to Present EvidenceSET TARGETS Area

LP2.2 Syllabus How to Generate Evidence How to Present EvidenceUSE PLAN Area

LP2.3 Syllabus How to Generate Evidence How to Present EvidenceREVIEW PROGRESS Area

KEY SKILL LEVEL 2 - IMPROVING OWN-LEARNING AND PERFORMANCE

• Help set short-termtargets with anappropriate personand plan how thesewill be met

• Take responsibilityfor some decisionsabout your learning,using your plan andsupport from othersto help meet targets:

1. When studying astraightforwardsubject

2. When learningthrough astraightforwardpractical activity

• Review progress withan appropriate personand provide evidenceof your achievements,including how you haveused learning from onetask to meet thedemands of a new task

All

All

All

Read the Level 2 Certificate Specificationsto provide you with accurate information.Read the materials in your WSET® Level 2Certificate Study Pack.Seek advice from Tutor, manager or someonewith prior knowledge of the WSET® Level 2Certificate.Produce an Action Plan to meet targets foreach of the parts of the syllabus you are aboutto study.Plan how to use the WSET® Level 2 CertificateStudy Pack, taking into account time you haveavailable and how you will identify what andhow you have learned.Take into account what you have done beforeand what could affect your chances ofsuccess

Use your action plan to help manage yourtime well and complete tasks, revise your planwhen needed to take into account unexpectedproblems or the early completion of tasks.Check progress using the questions in yourWSET® Level 2 Certificate Study Guide.Check progress by assessing and keepingrecords using your Student Tasting Notesof wines tasted other than those tasted inlessons.Select different ways of learning to improveyour performance eg, use of internet toprovide extra background information

On your Action Plan note what has gone wellor less well and what you did to improvelearning when things went less well.Identify targets you have met eg, been able tosatisfy the learning outcomes in the WSET®

Level 2 Certificate Specification by use of thequestions in your WSET® Level 2 Study Guide.Identify targets you have met and evidenceof your achievements of application of theWSET® Systematic Approach to Tasting.Make note of how you have used learningfrom one task to meet the demands of a newtask, eg, this could be using your productknowledge gained to make a recommendationto a customer.

• Records which show theinformation you provided tohelp set targets

• Two Action Plans with actionpoints, deadlines and notesof support needed

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

1. When you asked for support

2. When and how you workedwithout close supervision

3. Any changes made to yourplan

4. Records from those whohave seen your work whichshow how you managed your time well and completedtasks

• Copies of Action Plans

• Completed questions fromthe Level 2 Certificate StudyGuide for at least two subjectseg, sparkling wines and spirits

• Completed Tasting notes fromtwo separate tasting sessions

• Record of how you have usedlearning from the WSET®

Level 2 Certificate Course

INT_KS_05 12/10/06 2:48 pm

DIST

RIBU

TIVE

OPTI

ONAL

GRO

UP 3

- M

ERCH

ANDI

SING

AND

SEL

LING

GOO

DS -

C3

- HE

LP C

USTO

MER

S TO

CHO

OSE

PROD

UCTS

6 NVQ Tracking : Distributive

Unit

and

Elem

ent T

itle

NVQ

Elem

ent T

itle

Unde

rpin

ning

Kno

wle

dge

Dept

h of

Mat

ch to

the

Supp

ortin

g Kn

owle

dge

for S

uppl

emen

tary

Evi

denc

eof

the

WSE

T®Ti

tle (e

g,He

alth

& S

afet

y)Un

derp

inni

ng K

now

ledg

eVo

catio

nal Q

ualif

icat

ion

Info

rmat

ion

and

Advi

ceC3

.1Pr

oduc

ts1.

The

diffe

renc

e be

twee

n th

ePe

rform

ance

Crit

eria

Rang

efo

r Cus

tom

ers

Iden

tify

cust

omer

feat

ures

of a

pro

duct

and

C.Gi

ve c

lear

exp

lana

tions

2.Al

tern

ativ

esan

d St

aff

prod

uct r

equi

rem

ents

the

bene

fits

of a

pro

duct

ab

out a

ltern

ativ

es

C3.1

W

orki

ng w

ith c

usto

mer

s1.

Ques

tioni

ng te

chni

ques

Perfo

rman

ce C

riter

iaId

entif

y cu

stom

erus

ed in

ord

er to

cla

rify

and

B.Ac

cura

tely

find

ing

out

prod

uct r

equi

rem

ents

conf

irm c

usto

mer

s’ b

uyin

gw

hat c

usto

mer

is lo

okin

g fo

rne

eds

C3.1

Prod

ucts

1.Th

e di

ffere

nce

betw

een

Perfo

rman

ce C

riter

iaRa

nge

Iden

tify

cust

omer

the

feat

ures

and

ben

efits

A.Gi

ve c

lear

exp

lana

tion

7.Al

tern

ativ

espr

oduc

t req

uire

men

tsof

a p

rodu

ctab

out a

ltern

ativ

es8.

Info

rmat

ion

2.Th

e fe

atur

es a

nd b

enef

itsE.

Give

acc

urat

e ad

vice

of p

rodu

cts

F.Pr

omot

ing

alte

rnat

ives

3.M

etho

ds o

f com

parin

gG.

Help

cus

tom

er u

nder

stan

dfe

atur

es a

nd b

enef

itsH.

Expl

ain

feat

ures

4.Ho

w to

iden

tify

the

feat

ures

of p

rodu

cts

5.Pr

oduc

t inf

orm

atio

n6.

Iden

tify

the

diffe

rent

opt

ions

NVQ

LEVE

L 2

RETA

IL O

PERA

TION

SNV

Q LE

VEL

2 DI

STRI

BUTI

ON A

ND W

AREH

OUSI

NGDu

e to

the

gene

ric n

atur

e of

the

Reta

il Op

erat

ions

NVQ

the

map

ping

is b

ased

on

a ca

ndid

ate’

s re

quire

men

t for

pro

duct

kno

wle

dge

in th

e sp

ecia

list a

rea

of re

tail.

It w

ould

,the

refo

re,

bene

fit a

can

dida

te,f

or e

xam

ple,

from

a s

peci

alis

t win

e an

d sp

irit r

etai

ler t

o ta

ke th

e W

SET®

Leve

l 2 C

ertif

icat

e ei

ther

alo

ngsi

de o

r prio

r to

NVQ

asse

ssm

ent i

n or

der t

o ha

ve th

e re

quire

dsp

ecia

list k

now

ledg

e fo

r the

com

plet

ion

of th

e Cu

stom

er In

form

atio

n an

d Pr

oduc

t Kno

wle

dge

base

d un

its.

INT_KS_05 12/10/06 2:48 pm

7NVQ Tracking : Distributive continued

OPTI

ONAL

UNI

T C4

- M

AXIM

IZE

PROD

UCT

SALE

S

Unit

and

Elem

ent T

itle

NVQ

Elem

ent T

itle

Unde

rpin

ning

De

pth

of M

atch

to th

e Su

ppor

ting

Know

ledg

e fo

r Sup

plem

enta

ry E

vide

nce

of th

e W

SET®

Know

ledg

e Ti

tle

Unde

rpin

ning

Kno

wle

dge

voca

tiona

l qua

lific

atio

n(e

g,He

alth

and

Saf

ety)

Unit

1.7

C4Id

entif

y op

portu

nitie

s to

2.W

hat t

he d

iffer

ence

isPe

rform

ance

Crit

eria

Rang

eIn

form

atio

n an

d Ad

vice

Max

imis

ein

crea

se th

e cu

stom

er b

ase

betw

een

a fe

atur

e of

aB.

Com

mun

icat

ion

of e

ssen

tial

for C

usto

mer

spr

oduc

t sal

espr

oduc

t and

a b

enef

it of

feat

ures

and

ben

efits

and

Staf

fa

prod

uct

OPTI

ONAL

UNI

T C5

- P

ROVI

DE IN

FORM

ATIO

N AN

D AD

VICE

TO

CUST

OMER

S

Unit

and

Elem

ent T

itle

NVQ

Elem

ent T

itle

Unde

rpin

ning

De

pth

of M

atch

to th

e Su

ppor

ting

Know

ledg

e fo

r Sup

plem

enta

ry E

vide

nce

of th

e W

SET®

Know

ledg

e Ti

tle

Unde

rpin

ning

Kno

wle

dge

Voca

tiona

l Qua

lific

atio

n(e

g,He

alth

and

Saf

ety)

All E

lem

ents

C5

Prov

ide

info

rmat

ion

3.Ho

w to

giv

e cl

ear a

ndPe

rform

ance

Crit

eria

Rang

ePr

ovid

e in

form

atio

n to

cus

tom

ers

accu

rate

info

rmat

ion

A.In

form

atio

n an

d ad

vice

1.In

form

atio

n an

d ad

vice

and

advi

ce4.

Know

ledg

e of

rele

vant

D.

Prov

ide

rele

vant

info

rmat

ion

to c

usto

mer

sto

cus

tom

ers

prod

ucts

and

ser

vice

s fo

r3.

Com

plai

nts

whi

ch in

form

atio

n is

requ

ired

Hand

ling

com

plai

nts

1.Ho

w to

ass

ess

com

plai

nts

4.Re

ason

s fo

r offe

ring

refu

nds

and

repl

acem

ent g

oods

DIST

RIBU

TIVE

con

tinue

d

INT_KS_05 12/10/06 2:48 pm

8 NVQ Tracking : Catering and Hospitality

UNIT

2FD

S3 -

PRE

PARE

AND

SER

VE B

OTTL

ED W

INES

Unit

and

Elem

ent T

itle

NVQ

Elem

ent T

itle

Unde

rpin

ning

De

pth

of M

atch

to th

e Su

ppor

ting

Know

ledg

e fo

r Sup

plem

enta

ry E

vide

nce

of th

e W

SET®

Know

ledg

e Ti

tle

Unde

rpin

ning

Kno

wle

dge

Voca

tiona

l Qua

lific

atio

n(e

g,He

alth

and

Saf

ety)

Unit

1.7

2FDS

3.2

Prod

uct K

now

ledg

e1.

Stre

ngth

of d

rinks

Rang

eIn

form

atio

n an

d Ad

vice

Dete

rmin

e cu

stom

er

A.Al

coho

l con

tent

for C

usto

mer

sre

quire

men

ts fo

r win

esan

d St

aff

2DFS

3.3

Prod

uct K

now

ledg

e1.

Stre

ngth

of d

rinks

Pres

ent a

nd s

erve

win

es

2FDS

3.1

Prod

uct K

now

ledg

e2.

Equi

pmen

t for

diff

eren

tRa

nge

Prep

are

and

serv

ety

pes

of w

ines

A.Se

rvic

e eq

uipm

ent

bottl

ed w

ines

3.St

orag

e te

mpe

ratu

res

B.Pr

epar

atio

n of

win

efo

r diff

eren

t typ

es o

f win

esC.

Safe

wor

king

pra

ctic

es

2DFS

3.2

Cust

omer

Car

e1.

Iden

tifyi

ng h

ost

Perfo

rman

ce C

riter

iaDe

term

ine

cust

omer

2.Pr

ovid

ing

win

e ad

vice

2.Se

rvic

e of

win

ere

quire

men

ts fo

r win

es

Heal

th a

nd S

afet

y6.

Safe

ope

ning

of

Perfo

rman

ce C

riter

iaRa

nge

Cham

pagn

e1.

Prep

arat

ion

of s

ervi

cea.

Serv

ice

equi

pmen

teq

uipm

ent a

nd w

ine

b.Se

rvic

e of

win

ePr

oduc

t Kno

wle

dge

3.Gl

assw

are

2.Se

rvic

e of

win

ec.

Basi

c fa

ults

4.Te

mpe

ratu

res

3.Pr

esen

t win

e5.

Serv

ice

etiq

uette

4.Te

mpe

ratu

re a

nd e

quip

men

t6.

Glas

ses

of w

ine

5.Fa

ults

in w

ine

from

bot

tle6.

Fillin

g gl

asse

s

Unit

1.8

2DFS

3.2

Prod

uct K

now

ledg

e5.

Way

s of

des

crib

ing

Rang

eDe

scrib

ing

Dete

rmin

e cu

stom

erw

ine

to c

usto

mer

a.M

ain

char

acte

ristic

sth

e Ch

arac

teris

tics

requ

irem

ents

for w

ines

of th

e Pr

inci

pal

2DFS

3.3

Prod

uct K

now

ledg

e1.

Accu

rate

info

rmat

ion

Win

es o

f the

Wor

ldPr

esen

t and

ser

ve w

ines

abou

t cha

ract

eris

tics

NVQ

LEVE

L 2

FOOD

AND

DRI

NK S

ERVI

CE

INT_KS_05 12/10/06 2:48 pm

9NVQ Tracking : Catering and Hospitality continued

UNIT

2FD

S3 -

PRE

PARE

AND

SER

VE B

OTTL

ED W

INES

Unit

and

Elem

ent T

itle

NVQ

Elem

ent T

itle

Unde

rpin

ning

De

pth

of M

atch

to th

e Su

ppor

ting

Know

ledg

e fo

r Sup

plem

enta

ry E

vide

nce

of th

e W

SET®

Know

ledg

e Ti

tle

Unde

rpin

ning

Kno

wle

dge

Voca

tiona

l Qua

lific

atio

n(e

g,He

alth

and

Saf

ety)

All e

lem

ents

2F

DS3.

2Pr

oduc

t Kno

wle

dge

2.Ac

cura

te in

form

atio

nPe

rform

ance

Crit

eria

Rang

eDe

term

ine

cust

omer

ab

out c

hara

cter

istic

s4.

Accu

rate

win

e lis

tA.

Win

e lis

t inf

orm

atio

n (a

ll)re

quire

men

ts fo

r win

es3.

Inte

rpre

t the

win

ein

form

atio

nla

bel i

nfor

mat

ion

2DFS

3.3

Prod

uct K

now

ledg

e3.

Accu

rate

info

rmat

ion

Pres

ent a

nd s

erve

win

esab

out c

hara

cter

istic

s

NVQ

LEVE

L 2

FOOD

AND

DRI

NK S

ERVI

CE

INT_KS_05 12/10/06 2:48 pm

key skills for thewset keyskills - wine academy italia · ‘looking behind the label’ ®...

Documents