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

FDFWIN1001A Mapping and Delivery Guide
Identify key operations in wine production

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFWIN1001A - Identify key operations in wine production
Description This unit covers the identification of the key characteristics of Australian wine production and major industry issues.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit supports introductory training in the wine industry, for example, vocational training in high schools and induction or applications where overview knowledge of the Australian wine industry is needed (e.g. wine region tourism personnel and wine enterprise support staff).The unit is intended to be delivered in conjunction with basic wine grape growing, cellar door sales and cellar operations units and assumes that exposure to wine grape growing and winemaking operations is done under close supervision.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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: Identify major stages in winemaking
  • Key activities in preparation of grapes for wine production are identified
  • Purpose and process of crushing, pressing, fermentation, maturation, fining, filtering, bottling and packaging are explained
  • Sequence of operations and key equipment used are correctly identified
  • Basic differences between red, white, fortified and sparkling wine processing are identified
  • Industry terminology is used to describe wine processing activity and wine features
       
Element: Identify wine sales and marketing strategies and processes
  • Standard forms of wine packaging and labelling are identified
  • Range and purpose of labelling information are identified
  • Scope and purpose of different types of cellar door operations are identified
  • Major wine regions and wine types and styles in Australia are identified
  • Key features and market expectations of wine from different regions in Australia are described
  • Difference between domestic and export markets and marketing strategies and requirements are identified
  • Standard expert and consumer wine evaluation techniques and features are identified, including shows, reviews and tasting notes
       


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.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of the ability to:

describe major Australian wine regions, common wine styles and grape varieties and their characteristics

identify main features of domestic and export markets

identify main production operation and sequence of operations for different wine types

identify wine products and common marketing techniques used

use wine industry terminology to communicate features and information about wine production.

Context of and specific resources for assessment

Assessment may occur in a real or a simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on relevant company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

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.

Required skills

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to identify:

the correct sequence of wine production stages

types and purpose of fermentation processes

equipment used in wine processing and storage

typical bottling, labelling and packaging of wine

common marketing arrangements and advantages and disadvantages of each, including cellar door sales, mail order, internet marketing, and distribution through agents and wholesalers

Required knowledge

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

main stages of wine production and equipment used

common bottling, labelling and packaging used for wine

nature of Australian wine market, including domestic retail, and direct selling and export markets

wine industry terminology

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Wine related products

Wine related products may include:

grapes or grape products, wine (all types and styles)

fortifying spirits

promotional merchandise,

wine industry supplies (e.g. bottles, stoppers and casks) and services (e.g. personnel, expertise and analysis)

Wine types and styles

Wine types and styles include:

red, white, fortified and sparkling wine and typical variations in quality and flavour caused by ageing and processing techniques

Equipment

Equipment may include:

tanks

transfer equipment

filtration equipment

crushing and pressing equipment

fermentation vessels

stills and retorts

separators

barrels

process control equipment

IT equipment

bottling and packaging equipment

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
Key activities in preparation of grapes for wine production are identified 
Purpose and process of crushing, pressing, fermentation, maturation, fining, filtering, bottling and packaging are explained 
Sequence of operations and key equipment used are correctly identified 
Basic differences between red, white, fortified and sparkling wine processing are identified 
Industry terminology is used to describe wine processing activity and wine features 
Standard forms of wine packaging and labelling are identified 
Range and purpose of labelling information are identified 
Scope and purpose of different types of cellar door operations are identified 
Major wine regions and wine types and styles in Australia are identified 
Key features and market expectations of wine from different regions in Australia are described 
Difference between domestic and export markets and marketing strategies and requirements are identified 
Standard expert and consumer wine evaluation techniques and features are identified, including shows, reviews and tasting notes 

Forms

Assessment Cover Sheet

FDFWIN1001A - Identify key operations in wine production
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

FDFWIN1001A - Identify key operations in wine production

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: