Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

AHCPHT403 Mapping and Delivery Guide
Develop harvesting and processing specifications to produce an olive oil

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency AHCPHT403 - Develop harvesting and processing specifications to produce an olive oil
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to develop specifications that will produce the required quantity, style and quality of oil from an olive crop.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.
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
Elements of Competency Performance Criteria              
Element: Specify the style and other characteristics desired of the olive oil
  • Specify desired properties of the olive oil using standard industry terminology
       
Element: Establish the appropriate time and conditions for harvesting
  • Estimate maturity of fruit using informal and formal methods
  • Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil
  • Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil
  • Obtain and brief harvesting personnel about harvest requirements and procedures
       
Element: Specify post-harvest handling and processing method
  • Specify post-harvest handling and treatment for olive crop using standard industry terminology
  • Specify processing using standard industry terminology
  • Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology
       
Element: Select an olive oil processor
  • Obtain details of suitable available processors
  • Review and apply criteria for selecting a processor
  • Select most suitable processor using predetermined criteria
  • Agree with specifications and related processing requirements with selected processor and incorporate into a contract
  • Document the specifications and related processing requirements in a report
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Specify the style and other characteristics desired of the olive oil

1.1 Specify desired properties of the olive oil using standard industry terminology

2. Establish the appropriate time and conditions for harvesting

2.1 Estimate maturity of fruit using informal and formal methods

2.2 Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil

2.3 Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil

2.4 Obtain and brief harvesting personnel about harvest requirements and procedures

3. Specify post-harvest handling and processing method

3.1 Specify post-harvest handling and treatment for olive crop using standard industry terminology

3.2 Specify processing using standard industry terminology

3.3 Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology

4. Select an olive oil processor

4.1 Obtain details of suitable available processors

4.2 Review and apply criteria for selecting a processor

4.3 Select most suitable processor using predetermined criteria

4.4 Agree with specifications and related processing requirements with selected processor and incorporate into a contract

4.5 Document the specifications and related processing requirements in a report

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

arrange for an appropriate method of processing to produce the desired style and quality of oil

document the specifications and related processing requirements in a report

estimate and schedule fruit maturity

incorporate specifications into a contract

select an appropriate style of oil that can be produced from a crop and describe it using standard industry terminology

The candidate must demonstrate knowledge of:

principles and practices for developing specifications for olive oil

how an olive oil is produced from olives

influence of processing on chemical composition of oil (polyphenols, aroma and flavour compounds)

influence of various harvesting methods on olive oil style and quality (bitterness, pungency, aroma and flavour)

market preferences for styles of olive oil

methods of olive oil extraction and advantages/disadvantages associated with each

post-harvest handling (including storage and transport) requirements for olive fruit intended for olive oil processing

post-processing storage and handling requirements of olive oil

relevant legislation and regulations covering food safety, trade practices and contract law

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Specify the style and other characteristics desired of the olive oil

1.1 Specify desired properties of the olive oil using standard industry terminology

2. Establish the appropriate time and conditions for harvesting

2.1 Estimate maturity of fruit using informal and formal methods

2.2 Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil

2.3 Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil

2.4 Obtain and brief harvesting personnel about harvest requirements and procedures

3. Specify post-harvest handling and processing method

3.1 Specify post-harvest handling and treatment for olive crop using standard industry terminology

3.2 Specify processing using standard industry terminology

3.3 Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology

4. Select an olive oil processor

4.1 Obtain details of suitable available processors

4.2 Review and apply criteria for selecting a processor

4.3 Select most suitable processor using predetermined criteria

4.4 Agree with specifications and related processing requirements with selected processor and incorporate into a contract

4.5 Document the specifications and related processing requirements in a report

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
Specify desired properties of the olive oil using standard industry terminology 
Estimate maturity of fruit using informal and formal methods 
Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil 
Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil 
Obtain and brief harvesting personnel about harvest requirements and procedures 
Specify post-harvest handling and treatment for olive crop using standard industry terminology 
Specify processing using standard industry terminology 
Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology 
Obtain details of suitable available processors 
Review and apply criteria for selecting a processor 
Select most suitable processor using predetermined criteria 
Agree with specifications and related processing requirements with selected processor and incorporate into a contract 
Document the specifications and related processing requirements in a report 

Forms

Assessment Cover Sheet

AHCPHT403 - Develop harvesting and processing specifications to produce an olive oil
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

AHCPHT403 - Develop harvesting and processing specifications to produce an olive oil

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: