Application
This unit of competency describes the skills and knowledge required to operate and monitor the decanter process in wine cellar operations.
The unit applies to individuals who take responsibility for their own work using discretion and judgement in the selection and use of available resources.
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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare the decanter process for operation | 1.1 Identify and confirm production requirements 1.2 Confirm availability and prepare product to meet decanter requirements 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures 1.4 Select and fit personal protective clothing and equipment required for production 1.5 Check equipment to confirm readiness for use according to workplace procedures 1.6 Set the process to meet decanter requirements |
2. Operate and monitor the decanter process | 2.1 Start up the decanter process according to workplace procedures 2.2 Monitor decanting process to confirm performance is maintained within specification 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures |
3. Shut down the decanter process | 3.1 Identify and implement appropriate shutdown procedures 3.2 Dismantle equipment safely and prepare for cleaning 3.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 3.4 Record workplace information according to workplace requirements |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret information from a variety of workplace documents |
Writing | Produce workplace documents in required format |
Numeracy | Perform calculations relating to measurements, quantities and operational specifications Interpret symbols and numbers during monitoring of process |
Navigate the world of work | Apply workplace procedures and legislative responsibilities to own role |
Interact with others | Use required communication mode to report operational information to relevant personnel |
Get the work done | Plan and organise tasks required to achieve job requirements Problem solve as issues arise |
Sectors
Cellar Operations (CEL)