Application
This unit of competency describes the skills and knowledge required to develop specifications that will produce the required quantity, style and quality of oil from an olive crop.
It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.
No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.
Elements and Performance Criteria
Element | Performance criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Specify the style and other characteristics desired of the olive oil | 1.1 Specify desired properties of the olive oil using standard industry terminology |
2. Establish the appropriate time and conditions for harvesting | 2.1 Estimate maturity of fruit using informal and formal methods 2.2 Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil 2.3 Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil 2.4 Obtain and brief harvesting personnel about harvest requirements and procedures |
3. Specify post-harvest handling and processing method | 3.1 Specify post-harvest handling and treatment for olive crop using standard industry terminology 3.2 Specify processing using standard industry terminology 3.3 Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology |
4. Select an olive oil processor | 4.1 Obtain details of suitable available processors 4.2 Review and apply criteria for selecting a processor 4.3 Select most suitable processor using predetermined criteria 4.4 Agree with specifications and related processing requirements with selected processor and incorporate into a contract 4.5 Document the specifications and related processing requirements in a report |
Evidence of Performance
The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.
The candidate must provide evidence that they can:
arrange for an appropriate method of processing to produce the desired style and quality of oil
document the specifications and related processing requirements in a report
estimate and schedule fruit maturity
incorporate specifications into a contract
select an appropriate style of oil that can be produced from a crop and describe it using standard industry terminology
Evidence of Knowledge
The candidate must demonstrate knowledge of:
principles and practices for developing specifications for olive oil
how an olive oil is produced from olives
influence of processing on chemical composition of oil (polyphenols, aroma and flavour compounds)
influence of various harvesting methods on olive oil style and quality (bitterness, pungency, aroma and flavour)
market preferences for styles of olive oil
methods of olive oil extraction and advantages/disadvantages associated with each
post-harvest handling (including storage and transport) requirements for olive fruit intended for olive oil processing
post-processing storage and handling requirements of olive oil
relevant legislation and regulations covering food safety, trade practices and contract law
Assessment Conditions
Assessors must satisfy current standards for RTOs.
Foundation Skills
Foundation Skills essential to performance are explicit in the performance criteria of this unit of competency.
Range Statement
Sectors
Production horticulture (PHT)