NTISthis.com

Evidence Guide: AHCPHT403 - Develop harvesting and processing specifications to produce an olive oil

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPHT403 - Develop harvesting and processing specifications to produce an olive oil

What evidence can you provide to prove your understanding of each of the following citeria?

Specify the style and other characteristics desired of the olive oil

  1. Specify desired properties of the olive oil using standard industry terminology
Specify desired properties of the olive oil using standard industry terminology

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Establish the appropriate time and conditions for harvesting

  1. Estimate maturity of fruit using informal and formal methods
  2. Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil
  3. Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil
  4. Obtain and brief harvesting personnel about harvest requirements and procedures
Estimate maturity of fruit using informal and formal methods

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain and brief harvesting personnel about harvest requirements and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify post-harvest handling and processing method

  1. Specify post-harvest handling and treatment for olive crop using standard industry terminology
  2. Specify processing using standard industry terminology
  3. Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology
Specify post-harvest handling and treatment for olive crop using standard industry terminology

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify processing using standard industry terminology

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select an olive oil processor

  1. Obtain details of suitable available processors
  2. Review and apply criteria for selecting a processor
  3. Select most suitable processor using predetermined criteria
  4. Agree with specifications and related processing requirements with selected processor and incorporate into a contract
  5. Document the specifications and related processing requirements in a report
Obtain details of suitable available processors

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review and apply criteria for selecting a processor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select most suitable processor using predetermined criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Agree with specifications and related processing requirements with selected processor and incorporate into a contract

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document the specifications and related processing requirements in a report

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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

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

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

Range Statement