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

FBPCEL3019 Mapping and Delivery Guide
Prepare and apply complex additions and finings

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCEL3019 - Prepare and apply complex additions and finings
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to receive, test, store, prepare, add and follow up the application of complex additions and finings in wine making processes.The unit applies to cellar hands who work under broad direction in a cellar operations environment and are responsible for all of the processes related to the application of complex additions and finings in various stages of wine making, including vintage, clarification and filtration. They take responsibility for their own work, have limited responsibility for the outcomes of other workers and solve problems related to cellar operations processes.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 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.

Assessment of the skills in this unit of competency must take place under the following conditions:

physical conditions:

a commercial winery

resources, equipment and materials:

the vessels, machinery and equipment stipulated in the performance evidence

the juice or wine stipulated in the performance evidence

the additions and finings stipulated in the performance evidence

specifications:

addition and fining work orders stipulated in the performance evidence

workplace procedures for preparation and application of the additions, finings, equipment and machinery stipulated in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards
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: Receive and process raw materials
  • Check incoming materials against documentation and place in storage area
  • Select, fit correctly and use required personal protective equipment
  • Take material samples for testing according to laboratory procedures
  • Transport materials to dry goods store after clearance from quality controller
       
Element: Prepare to make additions and finings
  • Read work order and verify calculations for required addition or fining
  • Select, fit and use required personal protective equipment for contact with additions and finings
  • Select and prepare vessel required to collect and mix raw materials according to product batch specifications
  • Confirm weighing equipment is calibrated according to workplace tolerances
  • Select, obtain and weigh raw materials according work order requirements
       
Element: Mix materials to create additions and finings
  • Determine mixing methodology and equipment for specified addition or fining
  • Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures
  • Allow mixture to develop to required state
       
Element: Apply additions and finings to juice or wine
  • Prepare juice or wine mixing equipment according to predetermined integrating method
  • Add addition or fining to juice or wine according to required method
  • Agitate juice or wine to fully integrate addition or fining
  • Complete addition and fining workplace records, including batch numbers
       
Element: Complete additions and finings
  • Dismantle, clean and store equipment safely
  • Dispose of or recycle waste according to workplace and environmental procedures
  • Collect and transfer samples of wine or juice for analysis by laboratory
       


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.

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently prepared, mixed and applied eight different additions and finings to juice or wine according to addition and fining work orders, including:

used one of the following additions:

yeast

malolactic bacteria

used at least four of the following additions:

ammonium bisulfite

caramel

ascorbic acid/erythorbic acid

diammonium phosphate (DAP)

grape concentrate

hydrogen peroxide

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

used at least three of the following finings:

activated carbon

bentonite

copper sulphate

enzymes

gelatine

polyvinylpolypyrrolidone (PVPP)

egg white

isinglass

casien.

In doing so, the individual must have:

used at least three of the following media:

cold water

warm water

juice

wine

used at least two of the following vessels and devices:

scales and other measuring equipment

barrel

bucket

mixing tub

manual agitator

mechanical agitator

wine tank

used at least three of the following application methods:

pour or drip in over the top

pump in over the top

pump in through tank valve

via doorway

venturi via pump

used at least two of the following integration methods:

gas rummaging

in place agitation

manual mixing

pumping over

submergible mixing

valve to valve

completed accurate and timely records of additions and finings applied according to workplace requirements, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume.

After each addition and fining has been applied to a batch of juice or wine, the individual must have:

collected, labelled and transferred a sample to a laboratory for analysis or tasting, using at least two of the following methods:

over the top

sample tap or valve

in line sample during transfer.

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the physical properties, functions and benefits of wine additions, including:

ammonium bisulfite

ascorbic acid/erythorbic acid

caramel

hydrogen peroxide

grape concentrate

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

the physical properties, functions and benefits of wine fining agents, including:

activated carbon

bentonite

casien

cream of tartar

copper sulphate

egg white

enzymes

gelatine

isinglass

polyvinylpolypyrrolidone (PVPP)

quality process and indicators related to the storage, mixing and application of additions and finings, including:

quarantine and testing of raw materials, including batch codes

sampling and testing of juice or wine prior to and after the application of additions and finings

contamination risks and controls associated with the preparation and application of additions and finings

requirements for vegan and allergen control, including label integrity requirements

weights and measures for additions and finings, including:

calibration of scales

units of measurement, including grams, kilograms, tonnes, millilitres, litres, hectolitres and kilolitres

mixing media used to prepare additions and finings used in wine making, including:

cold water

warm water

juice

wine

mixing vessels and devices used to prepare additions and finings used in wine making, including:

barrel

bucket

mixing tub

manual agitator

mechanical agitator

application methods for applying additions and finings to wine, including:

pour in over the top

pump in over the top

tank to tank transfer

valve to valve

venturi

equipment and methods for integrating additions and finings with wine or juice, including:

gas rummaging

in place mixing

manual mixing

submergible mixing

pumping over

valve to valve

record keeping requirements for additions and finings in wine making, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume

principles and methods for collection of wine samples for laboratory analysis, including:

over the top

sample tap

in line sample during transfer

cross-contamination

containers used

labelling

effects of time

workplace health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces

hazardous substances, including additions and finings, cleaning products and gases

environmental issues and controls relevant to the storage, mixing and application of additions and finings, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the preparation, mixing and application of additions and finings.

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.

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) are included.

Additions must include fiveof the following:

ammonium bisulfite

caramel

ascorbic acid/erythorbic acid

diammonium phosphate (DAP)

grape concentrate

hydrogen peroxide

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nurtients

Finings must include threeof the following:

activated carbon

bentonite

casien

copper sulphate

enzymes

egg white

gelatine

isinglass

polypvinylpolyppyrrolidone (PVPP)

Application method must include three of the following:

pour in or drip over the top

pump in over the top

pump in through tank valve

venturi via pump

via doorway

Integrating methods must include three of the following:

gas rummaging

in place agitation

manual mixing

pumping over

submergible mixing

valve to valve

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
Check incoming materials against documentation and place in storage area 
Select, fit correctly and use required personal protective equipment 
Take material samples for testing according to laboratory procedures 
Transport materials to dry goods store after clearance from quality controller 
Read work order and verify calculations for required addition or fining 
Select, fit and use required personal protective equipment for contact with additions and finings 
Select and prepare vessel required to collect and mix raw materials according to product batch specifications 
Confirm weighing equipment is calibrated according to workplace tolerances 
Select, obtain and weigh raw materials according work order requirements 
Determine mixing methodology and equipment for specified addition or fining 
Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures 
Allow mixture to develop to required state 
Prepare juice or wine mixing equipment according to predetermined integrating method 
Add addition or fining to juice or wine according to required method 
Agitate juice or wine to fully integrate addition or fining 
Complete addition and fining workplace records, including batch numbers 
Dismantle, clean and store equipment safely 
Dispose of or recycle waste according to workplace and environmental procedures 
Collect and transfer samples of wine or juice for analysis by laboratory 

Forms

Assessment Cover Sheet

FBPCEL3019 - Prepare and apply complex additions and finings
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

FBPCEL3019 - Prepare and apply complex additions and finings

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: