This unit of competency describes the skills and knowledge required to work in a wine industry enterprise.

The unit applies to entry level wine industry workers who generally work under supervision but need to comprehend and follow workplace procedures.

All work must be carried out to comply with workplace procedures according to state/territory health and safety, and food safety legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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.

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

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Access and interpret workplace information to identify enterprise objectives and job roles
Use workplace information to identify range of enterprise wine products and services
Use workplace information to identify the enterprise's role in the wine industry supply chain
Identify key production sites and equipment and relate their role to the wine production process
Relate each key function of the worksite to the product range and quality
Identify key stages in wine production and relate each stage to end products
Identify key responsibilities of own section or function and impact of own role on wine production or supply
Establish own responsibilities for continuous improvement in accordance with workplace requirements
Determine a typical schedule of work relating to own responsibilities
Identify personal employment terms and conditions
Identify workplace policies that impact on work role
Apply workplace hazard identification and safety procedures to work role
Determine workplace procedures related to compliance with environmental legislation
Recognise the function of food safety and quality procedures to the enterprise's operations
Relate workplace policies about diversity and anti-discrimination to work role
Clean and keep work area safe and tidy according to workplace and legislative requirements
Maintain personal hygiene standards according to workplace and legislative requirements
Store equipment and materials according to workplace requirements

Assessment Cover Sheet

FBPWIN2001 - Perform effectively in a wine industry workplace

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPWIN2001 - Perform effectively in a wine industry workplace

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: