The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

use personal protective clothing and equipment as required

identify use of oak product in wine making process

carry out oak treatment according to instructions

follow OHS procedures and MSDS or other instructions for use of chemicals in oak treatment

carry out minor repairs

stack and secure oak vessels according to instructions

maintain records according to requirements.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills include:

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

access workplace information to identify oak handling requirements

select, fit and use personal protective clothing and/or equipment

confirm supply of necessary materials and services

liaise with other work areas

prepare materials as required

select, set up and operate equipment as required, according to instructions

select appropriate oak handling activities and methods. This may depend on product characteristics and may include:

gassing barrels prior to filling

sparging line during emptying

performing oak handling activities according to instructions

using hand tools

monitor oak handling activities and equipment to identify out-of-specification results or non-compliance. This may involve monitoring:

positioning of stack

securing of stack

condition of oak vessels

sequence of filling, emptying and topping of barrels

take corrective action in response to out-of-specification results or non-compliance

report and/or record corrective action as required

sort, collect, treat, recycle or dispose of waste

shut down equipment in response to an emergency situation

shut down equipment in response to routine shutdown requirements

record workplace information

maintain work area to meet housekeeping standards

identify, rectify and/or report environmental non-compliance

apply Occupational Health and Safety (OHS) principles, policies and procedures associated with confined space entry, as required

perform routine maintenance

use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge includes:

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

purpose and principles of oak use in winemaking and/or spirit production

use of oak alternatives

link to related processes

effect of oak storage on end product including:

flavour

body

complexity

alcohol content

types of oak used for storage

common faults in oak barrels and casks, which may include:

leaks

possible sources of oak contamination and effect on end product

minor repair methods and procedures

faults on end product

main methods used in oak barrel and cask stacking

services used

significance and method of monitoring control points within the process

common causes of variation and corrective action required

OHS hazards and controls

lock-out and tag-out procedures

procedures and responsibility for reporting problems

shutdown and cleaning requirements associated with changeovers and types of shutdowns

waste handling requirements and procedures

recording requirements and procedures

OHS hazards and controls associated with confined space entry as required

manual cleaning and sanitising requirements and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information can include:

Standard Operating Procedures (SOPs)

specifications

production schedules or instructions

routine maintenance schedules

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor or senior operator

Equipment

Equipment may include:

specific transfer equipment

hand tools (e.g. hoop driver, hammer and level)

barrel shaver

sulphur burners

sulphitometers

purpose-designed barrel handling equipment

Oak

Oak may include:

various barrel sizes (e.g. hogshead, puncheon, vat, barrique and quarter cask)

vats

casks and planks made of various oak types (e.g. French, German, American and Yugoslavian)

new and old oak

Stacking methods

Stacking methods may include:

pyramid style

cradle

chock

stillage

Materials

Materials may include:

stillaging

chocks

cradles

sulphur dioxide

sulphuric acid

sodium hydroxide

sodium carbonate

sodium chloride

spirit and materials for repairing oak (e.g. hoops, nails, wood and cotton)

Service

Services may include:

power

water

steam

compressed air

inert gas

Information systems

Information systems may be:

print or screen based

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances

Product to be stored in cask

Product to be stored in cask may include:

red, white or fortified wines

spirits of various ages and stages of maturity