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

FBPCEL4004 Mapping and Delivery Guide
Coordinate wine operations general cellar processes

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPCEL4004 - Coordinate wine operations general cellar processes
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to coordinate work teams to set up, operate, handover and shut down general cellar operations processes, including fermentation, additions and finings, preparing wine cultures, performing heat exchange, inert gas handling and transfer of juice and wine.The unit applies to individuals who work in a commercial winery and are responsible for coordinating several work teams in general cellar operations processes to produce red or white wine. They take responsibility for their own work and the outcomes of others and apply high level planning and problem-solving skills. The processes may include the production of sparkling and fortified wines.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:

machinery and equipment stipulated in the performance evidence

juice or wine stipulated in the performance evidence

specifications:

two batch orders stipulated in the performance evidence

workplace procedures for general cellar operations processes, machinery and equipment stipulated in the performance evidence

relationships:

team members and others 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: Prepare to coordinate a general cellar operations shift
  • Confirm handover information from previous shift
  • Check work orders and other processing requirements for shift
  • Determine equipment preparation work required for the shift
  • Confirm capacity of equipment and vessels for required volumes
  • Identify and prioritise work tasks and allocate team responsibilities
  • Schedule team member rest and meal breaks according to workplace requirement and environmental conditions
  • Coordinate equipment checks and set up, including safety equipment is operational
  • Coordinate supply of consumables
       
Element: Monitor the general cellar operations processes
  • Oversee handover or start-up of production processes
  • Check workplace health and safety, housekeeping and staff welfare
  • Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults
  • Ensure quantity, productivity and quality specifications are met
  • Report any outcomes that do not meet specifications, and major process problems
  • Report maintenance issues to machinery and equipment technicians
  • Communicate with general cellar operations process team members and other team leaders about information that impacts on their work
  • Ensure accurate completion of records
       
Element: Coordinate product change over
  • Ensure current batch is complete, including push through
  • Coordinate cleaning and sanitizing of machinery, equipment and vessels according to workplace requirements
  • Prepare equipment and consumables for upcoming batch
  • Oversee start-up of new batch
  • Coordinate completion of change over records
       
Element: Coordinate shut down of the general cellar operations processes
  • Ensure current batch is complete, including push through
  • Coordinate cleaning of machinery, equipment and vessels
  • Advise maintenance team that machinery and equipment is ready for maintenance
  • Ensure disposal of waste according to workplace and environmental procedures
  • Ensure accurate completion of shut down records
       


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 coordinated the safe and efficient set-up, operation, hand over and shut down of two complete shifts of general cellar operations processes. Each shift must be a minimum of eight hours.

The individual must have coordinated the processing of at least two different batches of juice or wine, according to work orders, including:

at least two of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

wine transfer

controlled product specifications, including:

temperature

carbon dioxide

dissolved oxygen

coordinated safe and accurate processes, including:

handling and use of inert gas

preparation and application of at least one addition or fining

collection and delivery of samples to the laboratory

communicated with at least two cellar operations workers and with at least two of the following:

wine maker

cellar operations manager

maintenance team member

laboratory team member

coordinated use of two of the following:

heat exchanger

positive displacement pumps

centrifugal pumps

receival tanks or barrels

coordinated use of one of the following:

manual agitator

mechanical agitator

pump over

valve to valve.

For each shift, the individual must have:

coordinated at least two cellar operations workers, including scheduling start and finish times, meal and rest breaks

addressed quality issues and anomalies caused by equipment failure and operator error

addressed team members’ health and safety requirements; including:

correct fit and use of personal protective equipment

correct use of machinery guards, including lock out and isolation

compliance with vehicle and pedestrian traffic control

monitored timely and accurate completion of workplace records, including:

production notes, including additions to products

machinery and equipment logs

workplace safety reports

effectively coordinated a batch change over according to workplace time requirements.

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:

work orders and production schedules

general operating principles of machinery and equipment related to general cellar operations, including at least four of the following:

preparing wine cultures

fermentation

additions and finings

heat exchanging

transfer of juice and wine

vessels including tanks or barrels

pumps

inert gas related equipment, including bulk and small cylinders, regulators, valves and pipes

features and functions of machinery, equipment, including:

manufacturer and workplace instructions for safe operation

control panels and ancillary controls, including manual operations mode

operating capacities, efficiencies and applications

constraints and other limiting factors

location and purpose of guards, rails and sensors

knowledge of maintenance required and action to take if maintenance services are not available

cleaning requirements

routine and non routine machine and equipment faults, and process for rectification

utility services, including electricity, water, compressed air, and inert gasses

equipment and vessels, including:

volume

processing capacity

openings, doors and seals

valves and process flow

line check authorisations and procedures

vessel maintenance, cleaning and sanitation, including oak storage

machinery and equipment checks, including:

prestart checks, including emergency stop checks

lock out and tag out

return to service after isolation

consumables, including:

cleaning products

water and gas supplies

additions and finings

typical problems related to consumables, including, insufficient supplies, preparation, quality and identification

staff welfare, including:

working conditions, including temperature, vibration, noise and dust

rostering, breaks, rest and fatigue management

product and process quality indicators, including:

baume

alcohol

carbon dioxide

temperature

oxidation

general cellar operations quality control requirements, processes and actions, including:

production and processing order specifications

methods used to check quality

common causes of fermentation process quality issues and corrective action required, including a stuck ferment, ferment too cold and ferment too hot

common causes of clarification process quality issues and corrective action required

common causes of filtration process quality issues and corrective action required

planned sampling and testing associated with process monitoring and control

responding to machinery alerts and notifications

recording of results

records and reporting requirements, including:

quality

productivity

handover

health and safety

process information, including wine tracking

application of push through processes, including:

water

gas

wine or juice

product knowledge related to the batch being processed, including:

juice or wine variety

volume

the interrelationships between cellar operations and previous and subsequent wine making operations processes

product and process change over procedures and responsibilities

product batch identification and traceability requirements, including:

workplace requirements

client or receiver specifications

batch records

work health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces, including training and authorisation

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

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the general cellar processes.

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 handover information from previous shift 
Check work orders and other processing requirements for shift 
Determine equipment preparation work required for the shift 
Confirm capacity of equipment and vessels for required volumes 
Identify and prioritise work tasks and allocate team responsibilities 
Schedule team member rest and meal breaks according to workplace requirement and environmental conditions 
Coordinate equipment checks and set up, including safety equipment is operational 
Coordinate supply of consumables 
Oversee handover or start-up of production processes 
Check workplace health and safety, housekeeping and staff welfare 
Apply approved problem-solving principles and techniques to identify and rectify product, process, machine, equipment and operator faults 
Ensure quantity, productivity and quality specifications are met 
Report any outcomes that do not meet specifications, and major process problems 
Report maintenance issues to machinery and equipment technicians 
Communicate with general cellar operations process team members and other team leaders about information that impacts on their work 
Ensure accurate completion of records 
Ensure current batch is complete, including push through 
Coordinate cleaning and sanitizing of machinery, equipment and vessels according to workplace requirements 
Prepare equipment and consumables for upcoming batch 
Oversee start-up of new batch 
Coordinate completion of change over records 
Ensure current batch is complete, including push through 
Coordinate cleaning of machinery, equipment and vessels 
Advise maintenance team that machinery and equipment is ready for maintenance 
Ensure disposal of waste according to workplace and environmental procedures 
Ensure accurate completion of shut down records 

Forms

Assessment Cover Sheet

FBPCEL4004 - Coordinate wine operations general cellar processes
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

FBPCEL4004 - Coordinate wine operations general cellar processes

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: