Application
This unit of competency describes the skills and knowledge required to work in a wine industry enterprise.
The unit applies to entry level wine industry workers who generally work under supervision but need to comprehend and follow workplace procedures.
All work must be carried out to comply with workplace procedures according to state/territory health and safety, and food safety 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. Recognise enterprise objectives and products | 1.1 Access and interpret workplace information to identify enterprise objectives and job roles 1.2 Use workplace information to identify range of enterprise wine products and services 1.3 Use workplace information to identify the enterprise's role in the wine industry supply chain |
2. Recognise wine operations production streams and functions | 2.1 Identify key production sites and equipment and relate their role to the wine production process 2.2 Relate each key function of the worksite to the product range and quality 2.3 Identify key stages in wine production and relate each stage to end products |
3. Identify workplace role and responsibilities | 3.1 Identify key responsibilities of own section or function and impact of own role on wine production or supply 3.2 Establish own responsibilities for continuous improvement in accordance with workplace requirements 3.3 Determine a typical schedule of work relating to own responsibilities |
4. Interpret workplace procedures and employment conditions | 4.1 Identify personal employment terms and conditions 4.2 Identify workplace policies that impact on work role 4.3 Apply workplace hazard identification and safety procedures to work role 4.4 Determine workplace procedures related to compliance with environmental legislation 4.5 Recognise the function of food safety and quality procedures to the enterprise's operations 4.6 Relate workplace policies about diversity and anti-discrimination to work role |
5. Maintain work area | 5.1 Clean and keep work area safe and tidy according to workplace and legislative requirements 5.2 Maintain personal hygiene standards according to workplace and legislative requirements 5.3 Store equipment and materials 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 | Comprehend information from a variety of workplace documents |
Numeracy | Perform calculations required to create timelines and schedules |
Get the work done | Plan and organise tasks related to own work role |
Sectors
Wine Operations (WIN)