Application
This unit of competency describes the skills and knowledge required to prepare and monitor yeast and bacterial cultures used in wine production and to inoculate product according to set specifications and may involve work in confined spaces.
The unit applies to individuals who work in winemaking 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 in the workplace 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 for inoculation | 1.1 Confirm job requirements 1.2 Identify health and safety in the workplace hazards and controls according to workplace procedures 1.3 Select and fit personal protective equipment according to job requirements 1.4 Identify and confirm propagation requirements 1.5 Prepare yeast and bacterial cultures for use according to workplace procedures 1.6 Confirm availability and prepare product, services and materials to meet specified propagation requirements |
2. Prepare equipment for culture preparation | 2.1 Confirm cleaning and sterilising equipment is ready for use 2.2 Select, clean and sterilise propagation equipment and transfer equipment according to workplace procedures |
3. Maintain and monitor the propagation process | 3.1 Conduct transfer operations to meet propagation requirements 3.2 Conduct the culture propagation process using safe work practices 3.3 Inoculate ferments following work instruction 3.4 Monitor control points to confirm performance is maintained within specification 3.5 Monitor equipment to confirm operating condition 3.6 Identify and address non-conformance of product, process and equipment |
4. Complete propagation activities | 4.1 Complete propagation process according to workplace procedures 4.2 Dismantle equipment safely and prepare for cleaning 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 4.4 Conduct work according to workplace environmental guidelines 4.5 Record workplace information according to workplace procedures and format |
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 | Comprehend instructions in workplace documents |
Writing | Complete 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, sequence and implement tasks according to set routines and procedures Problem solve as issues arise |
Sectors
Cellar Operations (CEL)