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
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The type and style of wine to be produced from the crop is determined according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends Completed |
Evidence:
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The winemaking process to be followed is determined 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:
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Acquire, deliver and prepare grapes for fermentation
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Grapes are harvested and handled in accordance with standard vineyard practices and quality criteria Completed |
Evidence:
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Grapes meeting the desired variety and quality parameters are acquired and delivered to the winery Completed |
Evidence:
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Grapes are prepared for fermentation, and must or juice is delivered to fermentation vessels to meet the desired wine type and style requirements Completed |
Evidence:
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Initiate a ferment
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Yeast types/strains are selected to produce a given wine type and style Completed |
Evidence:
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Fermentation vessels are prepared and must or juice is transferred according to wine type and style requirements Completed |
Evidence:
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Yeast culture is prepared according to specifications Completed |
Evidence:
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Yeast is added to fermentation vessels according to specified instructions Completed |
Evidence:
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Manage primary fermentation
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Physical characteristics of ferment are monitored and adjusted Completed |
Evidence:
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Chemical characteristics of ferment are monitored and adjusted Completed |
Evidence:
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Potential fermentation problems are predicted Completed |
Evidence:
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The presence of undesirable fermentation characteristics is detected Completed |
Evidence:
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Steps to rectify fermentation problems are outlined Completed |
Evidence:
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Gross lees or pressings are racked off into appropriate vessels at a determined time Completed |
Evidence:
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Records of additions and adjustments are maintained Completed |
Evidence:
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Manage secondary fermentation
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Oak barrels are obtained and checked for serviceability for use if required Completed |
Evidence:
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Wine is inoculated with selected malolactic fermentation bacteria Completed |
Evidence:
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Malolactic fermentation is managed to the predetermined end point Completed |
Evidence:
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Mature wine in storage vessels
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Suitable maturation storage vessels to produce a given wine style are selected, obtained and checked for serviceability and use Completed |
Evidence:
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Wine is transferred into the selected vessels according to determined wine style characteristics Completed |
Evidence:
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Condition of wine in storage is monitored Completed |
Evidence:
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Wine is bottled and sealed Completed |
Evidence:
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Records are made and maintained Completed |
Evidence:
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