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
What evidence can you provide to prove your understanding of each of the following citeria?
Determine type and style of wine to be produced and winemaking process to be followed
|
|
Determine the type and style of wine to be produced according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends Completed |
Evidence:
|
Determine the winemaking process to be followed according to type and style of wine to be produced, quality and quantity of grapes available, and availability of required equipment and personnel Completed |
Evidence:
|
Acquire, deliver and prepare grapes for fermentation
|
|
Harvest and handle grapes in accordance with standard vineyard practices and quality criteria Completed |
Evidence:
|
Acquire and deliver to the winery grapes that meet the desired variety and quality parameters Completed |
Evidence:
|
Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements Completed |
Evidence:
|
Initiate a ferment
|
|
Select yeasts types/strains to produce a given wine type and style Completed |
Evidence:
|
Prepare fermentation vessels and transfer must or juice according to wine type and style requirements Completed |
Evidence:
|
Prepare yeast culture according to specifications and add to fermentation vessels Completed |
Evidence:
|
Manage primary fermentation
|
|
Monitor and adjust physical characteristics of ferment Completed |
Evidence:
|
Monitor and adjust chemical characteristics of ferment Completed |
Evidence:
|
Predict potential fermentation problems Completed |
Evidence:
|
Detect the presence of undesirable fermentation characteristics Completed |
Evidence:
|
Outline steps to rectify fermentation problems Completed |
Evidence:
|
Rack off gross lees or pressings into appropriate vessels at a determined time Completed |
Evidence:
|
Maintain records of additions and adjustments Completed |
Evidence:
|
Manage secondary fermentation
|
|
Obtain and check oak barrels for serviceability for use if required Completed |
Evidence:
|
Inoculate wine with selected malolactic fermentation bacteria Completed |
Evidence:
|
Manage malolactic fermentation to the predetermined end point Completed |
Evidence:
|
Mature wine in storage vessels
|
|
Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use Completed |
Evidence:
|
Transfer wine into the selected vessels according to determined wine style characteristics Completed |
Evidence:
|
Monitor condition of wine in storage Completed |
Evidence:
|
Bottle and seal wine Completed |
Evidence:
|
Make and maintain records Completed |
Evidence:
|