Application
This unit of competency describes the skills and knowledge required to prepare and operate de-aromatising, de-alcoholising or de-sulphuring processes in winemaking. The unit applies to individuals who work in cellar operations and 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 de-aromatising, de-alcoholising or de- sulphuring process for operation | 1.1 Identify and confirm production requirements 1.2 Confirm availability of required materials and services to meet production requirements 1.3 Confirm environmental guidelines and identify potential health and safety in the workplace hazards and controls according to workplace procedures 1.4 Select, fit and use personal protective equipment required for production 1.5 Prepare materials to meet production requirements 1.6 Check equipment to confirm readiness for use according to workplace procedures 1.7 Set the process to meet production requirements |
2. Operate and monitor the de-aromatising, de-alcoholising or de-sulphuring process | 2.1 Start up the de-aromatising, de-alcoholising or de-sulphuring process safely according to workplace procedures 2.2 Monitor production process to confirm de-aromatised, de-alcoholised or de-sulphurised product meets specifications 2.3 Identify and address non-conformance of product, process and equipment according to workplace procedures |
3. Shut down the de-aromatising, de-alcoholising or de-sulphuring 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 de-aromatising, de-alcoholising or de-sulphuring process and cleaning procedures 3.4 Record workplace information according to workplace procedures |
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 production and process information from a variety of workplace documents |
Writing | Record data and present information in required format |
Numeracy | Calculate numerical information 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, sequence and implement tasks required to achieve production requirements Respond to predictable routine problems, faults and out of specification issues and implements standard or logical solutions |
Sectors
Cellar Operations (CEL)