Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCEL3012 Mapping and Delivery Guide
Perform de-aromatising, de-alcoholising or de-sulphuring operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCEL3012 - Perform de-aromatising, de-alcoholising or de-sulphuring operations |
---|---|---|---|
Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to prepare and operate de-aromatising, de-alcoholising or de-sulphuring processes in winemaking. The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements 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. |
||
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: Prepare the de-aromatising, de-alcoholising or de- sulphuring process for operation |
| |||||||
Element: Operate and monitor the de-aromatising, de-alcoholising or de-sulphuring process |
| |||||||
Element: Shut down the de-aromatising, de-alcoholising or de-sulphuring process |
|