Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AHCPHT401 Mapping and Delivery Guide
Assess olive oil for style and quality
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | AHCPHT401 - Assess olive oil for style and quality |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to assess olive oil for style and quality.It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Assessors must satisfy current standards for RTOs. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Establish and implement appropriate tasting protocols |
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Element: Determine style and sensory quality of the olive oil |
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Element: Determine the analytical quality of the olive oil |
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Element: Identify factors influencing the style and quality of the olive oil |
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Element: Implement findings of tastings and chemical analyses |
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