Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) are included.
Additions must include fiveof the following: | ammonium bisulfite caramel ascorbic acid/erythorbic acid diammonium phosphate (DAP) grape concentrate hydrogen peroxide malic acid malolactic bacteria potassium sorbate sulphur dioxide products tannin tartaric acid yeast yeast nurtients |
Finings must include threeof the following: | activated carbon bentonite casien copper sulphate enzymes egg white gelatine isinglass polypvinylpolyppyrrolidone (PVPP) |
Application method must include three of the following: | pour in or drip over the top pump in over the top pump in through tank valve venturi via pump via doorway |
Integrating methods must include three of the following: | gas rummaging in place agitation manual mixing pumping over submergible mixing valve to valve |
An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.
There must be evidence that the individual has independently prepared, mixed and applied eight different additions and finings to juice or wine according to addition and fining work orders, including:
used one of the following additions:
yeast
malolactic bacteria
used at least four of the following additions:
ammonium bisulfite
caramel
ascorbic acid/erythorbic acid
diammonium phosphate (DAP)
grape concentrate
hydrogen peroxide
malic acid
malolactic bacteria
potassium sorbate
sulphur dioxide products
tannin
tartaric acid
yeast
yeast nutrients
used at least three of the following finings:
activated carbon
bentonite
copper sulphate
enzymes
gelatine
polyvinylpolypyrrolidone (PVPP)
egg white
isinglass
casien.
In doing so, the individual must have:
used at least three of the following media:
cold water
warm water
juice
wine
used at least two of the following vessels and devices:
scales and other measuring equipment
barrel
bucket
mixing tub
manual agitator
mechanical agitator
wine tank
used at least three of the following application methods:
pour or drip in over the top
pump in over the top
pump in through tank valve
via doorway
venturi via pump
used at least two of the following integration methods:
gas rummaging
in place agitation
manual mixing
pumping over
submergible mixing
valve to valve
completed accurate and timely records of additions and finings applied according to workplace requirements, including:
juice or wine identification
addition or fining identification
date, time and operator
quantity of material added by weight or volume.
After each addition and fining has been applied to a batch of juice or wine, the individual must have:
collected, labelled and transferred a sample to a laboratory for analysis or tasting, using at least two of the following methods:
over the top
sample tap or valve
in line sample during transfer.
An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
the physical properties, functions and benefits of wine additions, including:
ammonium bisulfite
ascorbic acid/erythorbic acid
caramel
hydrogen peroxide
grape concentrate
malic acid
malolactic bacteria
potassium sorbate
sulphur dioxide products
tannin
tartaric acid
yeast
yeast nutrients
the physical properties, functions and benefits of wine fining agents, including:
activated carbon
bentonite
casien
cream of tartar
copper sulphate
egg white
enzymes
gelatine
isinglass
polyvinylpolypyrrolidone (PVPP)
quality process and indicators related to the storage, mixing and application of additions and finings, including:
quarantine and testing of raw materials, including batch codes
sampling and testing of juice or wine prior to and after the application of additions and finings
contamination risks and controls associated with the preparation and application of additions and finings
requirements for vegan and allergen control, including label integrity requirements
weights and measures for additions and finings, including:
calibration of scales
units of measurement, including grams, kilograms, tonnes, millilitres, litres, hectolitres and kilolitres
mixing media used to prepare additions and finings used in wine making, including:
cold water
warm water
juice
wine
mixing vessels and devices used to prepare additions and finings used in wine making, including:
barrel
bucket
mixing tub
manual agitator
mechanical agitator
application methods for applying additions and finings to wine, including:
pour in over the top
pump in over the top
tank to tank transfer
valve to valve
venturi
equipment and methods for integrating additions and finings with wine or juice, including:
gas rummaging
in place mixing
manual mixing
submergible mixing
pumping over
valve to valve
record keeping requirements for additions and finings in wine making, including:
juice or wine identification
addition or fining identification
date, time and operator
quantity of material added by weight or volume
principles and methods for collection of wine samples for laboratory analysis, including:
over the top
sample tap
in line sample during transfer
cross-contamination
containers used
labelling
effects of time
workplace health and safety hazards and controls, including:
awareness of the limitations of controls
personal protective equipment
entering and working in confined spaces
hazardous substances, including additions and finings, cleaning products and gases
environmental issues and controls relevant to the storage, mixing and application of additions and finings, including:
rework and reuse of products
water use and recycling
waste processing
energy usage
materials and manual handling procedures related to the preparation, mixing and application of additions and finings.
Assessment of the skills in this unit of competency must take place under the following conditions:
physical conditions:
a commercial winery
resources, equipment and materials:
the vessels, machinery and equipment stipulated in the performance evidence
the juice or wine stipulated in the performance evidence
the additions and finings stipulated in the performance evidence
specifications:
addition and fining work orders stipulated in the performance evidence
workplace procedures for preparation and application of the additions, finings, equipment and machinery stipulated in the performance evidence.
Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist