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

FBPCEL3014 Mapping and Delivery Guide
Prepare and monitor wine cultures

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCEL3014 - Prepare and monitor wine cultures
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to prepare and monitor yeast and bacterial cultures used in wine production and to inoculate product according to set specifications and may involve work in confined spaces. The unit applies to individuals who work in winemaking 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 in the workplace 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 for inoculation
  • Confirm job requirements
  • Identify health and safety in the workplace hazards and controls according to workplace procedures
  • Select and fit personal protective equipment according to job requirements
  • Identify and confirm propagation requirements
  • Prepare yeast and bacterial cultures for use according to workplace procedures
  • Confirm availability and prepare product, services and materials to meet specified propagation requirements
       
Element: Prepare equipment for culture preparation
  • Confirm cleaning and sterilising equipment is ready for use
  • Select, clean and sterilise propagation equipment and transfer equipment according to workplace procedures
       
Element: Maintain and monitor the propagation process
  • Conduct transfer operations to meet propagation requirements
  • Conduct the culture propagation process using safe work practices
  • Inoculate ferments following work instruction
  • Monitor control points to confirm performance is maintained within specification
  • Monitor equipment to confirm operating condition
  • Identify and address non-conformance of product, process and equipment
       
Element: Complete propagation activities
  • Complete propagation process according to workplace procedures
  • Dismantle equipment safely and prepare for cleaning
  • Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
  • Conduct work according to workplace environmental guidelines
  • Record workplace information according to workplace procedures and format
       

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.
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
Confirm job requirements 
Identify health and safety in the workplace hazards and controls according to workplace procedures 
Select and fit personal protective equipment according to job requirements 
Identify and confirm propagation requirements 
Prepare yeast and bacterial cultures for use according to workplace procedures 
Confirm availability and prepare product, services and materials to meet specified propagation requirements 
Confirm cleaning and sterilising equipment is ready for use 
Select, clean and sterilise propagation equipment and transfer equipment according to workplace procedures 
Conduct transfer operations to meet propagation requirements 
Conduct the culture propagation process using safe work practices 
Inoculate ferments following work instruction 
Monitor control points to confirm performance is maintained within specification 
Monitor equipment to confirm operating condition 
Identify and address non-conformance of product, process and equipment 
Complete propagation process according to workplace procedures 
Dismantle equipment safely and prepare for cleaning 
Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 
Conduct work according to workplace environmental guidelines 
Record workplace information according to workplace procedures and format 

Forms

Assessment Cover Sheet

FBPCEL3014 - Prepare and monitor wine cultures
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

FBPCEL3014 - Prepare and monitor wine cultures

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: