Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCEL3004A Mapping and Delivery Guide
Perform de-aromatising, de-alcoholising or de-sulphuring operations
Version 1.0
Issue Date: June 2024
Qualification | - |
Unit of Competency | FDFCEL3004A - Perform de-aromatising, de-alcoholising or de-sulphuring operations |
---|---|---|---|
Description | This specialist unit has been developed for the cellar stream of the wine sector. It covers the skills and knowledge required to prepare for and operate the de-aromatising, de-alcoholising or de-sulphuring operation. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to cellar operations staff required to operate a de-aromatising, de-alcoholising or de-sulphuring process. The product and materials may include a range of wine and/or juice products, sodium hydroxide and indicator solution (phenolphthalein).The unit covers managing the equipment and process, monitoring, routine and emergency shutdowns, and keeping of records. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
||
Prerequisites/co-requisites | FDFCEL2018A Carry out inert gas handling operationsFDFCEL2019A Carry out transfer operations | ||
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 |
| |||||||
Element: Record information |
|