Prepare and apply complex additions and finings Evidence Guide

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Evidence Guide: FBPCEL3019 - Prepare and apply complex additions and finings

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

FBPCEL3019 - Prepare and apply complex additions and finings

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

Receive and process raw materials

Check incoming materials against documentation and place in storage area
Select, fit correctly and use required personal protective equipment
Take material samples for testing according to laboratory procedures
Transport materials to dry goods store after clearance from quality controller

Check incoming materials against documentation and place in storage area

Completed
Date:

Teacher:

Evidence:

Select, fit correctly and use required personal protective equipment

Completed
Date:

Teacher:

Evidence:

Take material samples for testing according to laboratory procedures

Completed
Date:

Teacher:

Evidence:

Transport materials to dry goods store after clearance from quality controller

Completed
Date:

Teacher:

Evidence:

Prepare to make additions and finings

Read work order and verify calculations for required addition or fining
Select, fit and use required personal protective equipment for contact with additions and finings
Select and prepare vessel required to collect and mix raw materials according to product batch specifications
Confirm weighing equipment is calibrated according to workplace tolerances
Select, obtain and weigh raw materials according work order requirements

Read work order and verify calculations for required addition or fining

Completed
Date:

Teacher:

Evidence:

Select, fit and use required personal protective equipment for contact with additions and finings

Completed
Date:

Teacher:

Evidence:

Select and prepare vessel required to collect and mix raw materials according to product batch specifications

Completed
Date:

Teacher:

Evidence:

Confirm weighing equipment is calibrated according to workplace tolerances

Completed
Date:

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Evidence:

Select, obtain and weigh raw materials according work order requirements

Completed
Date:

Teacher:

Evidence:

Mix materials to create additions and finings

Determine mixing methodology and equipment for specified addition or fining
Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures
Allow mixture to develop to required state

Determine mixing methodology and equipment for specified addition or fining

Completed
Date:

Teacher:

Evidence:

Mix raw materials to create the specified addition or fining according to manufacturer instructions and workplace procedures

Completed
Date:

Teacher:

Evidence:

Allow mixture to develop to required state

Completed
Date:

Teacher:

Evidence:

Apply additions and finings to juice or wine

Prepare juice or wine mixing equipment according to predetermined integrating method
Add addition or fining to juice or wine according to required method
Agitate juice or wine to fully integrate addition or fining
Complete addition and fining workplace records, including batch numbers

Prepare juice or wine mixing equipment according to predetermined integrating method

Completed
Date:

Teacher:

Evidence:

Add addition or fining to juice or wine according to required method

Completed
Date:

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Evidence:

Agitate juice or wine to fully integrate addition or fining

Completed
Date:

Teacher:

Evidence:

Complete addition and fining workplace records, including batch numbers

Completed
Date:

Teacher:

Evidence:

Complete additions and finings

Dismantle, clean and store equipment safely
Dispose of or recycle waste according to workplace and environmental procedures
Collect and transfer samples of wine or juice for analysis by laboratory

Dismantle, clean and store equipment safely

Completed
Date:

Teacher:

Evidence:

Dispose of or recycle waste according to workplace and environmental procedures

Completed
Date:

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Evidence:

Collect and transfer samples of wine or juice for analysis by laboratory

Completed
Date:

Teacher:

Evidence:

Assessed

Teacher: ___________________________ Date: _

Signature: ________________________________________________

Comments:

Instructions to Assessors

Required Skills and Knowledge

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has independently prepared, mixed and applied eight different additions and finings to juice or wine according to addition and fining work orders, including:

used one of the following additions:

yeast

malolactic bacteria

used at least four of the following additions:

ammonium bisulfite

caramel

ascorbic acid/erythorbic acid

diammonium phosphate (DAP)

grape concentrate

hydrogen peroxide

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

used at least three of the following finings:

activated carbon

bentonite

copper sulphate

enzymes

gelatine

polyvinylpolypyrrolidone (PVPP)

egg white

isinglass

casien.

In doing so, the individual must have:

used at least three of the following media:

cold water

warm water

juice

wine

used at least two of the following vessels and devices:

scales and other measuring equipment

barrel

bucket

mixing tub

manual agitator

mechanical agitator

wine tank

used at least three of the following application methods:

pour or drip in over the top

pump in over the top

pump in through tank valve

via doorway

venturi via pump

used at least two of the following integration methods:

gas rummaging

in place agitation

manual mixing

pumping over

submergible mixing

valve to valve

completed accurate and timely records of additions and finings applied according to workplace requirements, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume.

After each addition and fining has been applied to a batch of juice or wine, the individual must have:

collected, labelled and transferred a sample to a laboratory for analysis or tasting, using at least two of the following methods:

over the top

sample tap or valve

in line sample during transfer.

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

the physical properties, functions and benefits of wine additions, including:

ammonium bisulfite

ascorbic acid/erythorbic acid

caramel

hydrogen peroxide

grape concentrate

malic acid

malolactic bacteria

potassium sorbate

sulphur dioxide products

tannin

tartaric acid

yeast

yeast nutrients

the physical properties, functions and benefits of wine fining agents, including:

activated carbon

bentonite

casien

cream of tartar

copper sulphate

egg white

enzymes

gelatine

isinglass

polyvinylpolypyrrolidone (PVPP)

quality process and indicators related to the storage, mixing and application of additions and finings, including:

quarantine and testing of raw materials, including batch codes

sampling and testing of juice or wine prior to and after the application of additions and finings

contamination risks and controls associated with the preparation and application of additions and finings

requirements for vegan and allergen control, including label integrity requirements

weights and measures for additions and finings, including:

calibration of scales

units of measurement, including grams, kilograms, tonnes, millilitres, litres, hectolitres and kilolitres

mixing media used to prepare additions and finings used in wine making, including:

cold water

warm water

juice

wine

mixing vessels and devices used to prepare additions and finings used in wine making, including:

barrel

bucket

mixing tub

manual agitator

mechanical agitator

application methods for applying additions and finings to wine, including:

pour in over the top

pump in over the top

tank to tank transfer

valve to valve

venturi

equipment and methods for integrating additions and finings with wine or juice, including:

gas rummaging

in place mixing

manual mixing

submergible mixing

pumping over

valve to valve

record keeping requirements for additions and finings in wine making, including:

juice or wine identification

addition or fining identification

date, time and operator

quantity of material added by weight or volume

principles and methods for collection of wine samples for laboratory analysis, including:

over the top

sample tap

in line sample during transfer

cross-contamination

containers used

labelling

effects of time

workplace health and safety hazards and controls, including:

awareness of the limitations of controls

personal protective equipment

entering and working in confined spaces

hazardous substances, including additions and finings, cleaning products and gases

environmental issues and controls relevant to the storage, mixing and application of additions and finings, including:

rework and reuse of products

water use and recycling

waste processing

energy usage

materials and manual handling procedures related to the preparation, mixing and application of additions and finings.

Range Statement

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the individual, accessibility of the item, and local industry and regional contexts) are included.

Additions must include fiveof the following:	ammonium bisulfite caramel ascorbic acid/erythorbic acid diammonium phosphate (DAP) grape concentrate hydrogen peroxide malic acid malolactic bacteria potassium sorbate sulphur dioxide products tannin tartaric acid yeast yeast nurtients
Finings must include threeof the following:	activated carbon bentonite casien copper sulphate enzymes egg white gelatine isinglass polypvinylpolyppyrrolidone (PVPP)
Application method must include three of the following:	pour in or drip over the top pump in over the top pump in through tank valve venturi via pump via doorway
Integrating methods must include three of the following:	gas rummaging in place agitation manual mixing pumping over submergible mixing valve to valve

NTISthis.com

Evidence Guide: FBPCEL3019 - Prepare and apply complex additions and finings

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

FBPCEL3019 - Prepare and apply complex additions and finings

Receive and process raw materials

Prepare to make additions and finings

Mix materials to create additions and finings

Apply additions and finings to juice or wine

Complete additions and finings

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _