Assessor Resource

AHCPHT401
Assess olive oil for style and quality

Assessment tool

Version 1.0
Issue Date: April 2024


This unit of competency describes the skills and knowledge required to assess olive oil for style and quality.

It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.

No occupational licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Establish and implement appropriate tasting protocols

1.1 Establish appropriate tasting conditions

1.2 Apply accepted industry tasting procedures

1.3 Taste oils in the order that will best show the character of each oil

2. Determine style and sensory quality of the olive oil

2.1 Identify and assess characteristics of the olive oil

2.2 Taste oil to assess

2.3 Smell and taste oil to assess sensory quality

2.4 Analyse and record observed defects for future action

3. Determine the analytical quality of the olive oil

3.1 Send oil samples to laboratory to test key chemical indices

3.2 Interpret key chemical indices to assess analytical quality of oil

3.3 Record for future action observed chemical indices that are beyond the normal range

4. Identify factors influencing the style and quality of the olive oil

4.1 Identify horticultural factors that may influence style and quality of the olive oil

4.2 Identify processing factors that may influence style and quality of the olive oil

4.3 Identify other factors that may influence style and quality of the olive oil

5. Implement findings of tastings and chemical analyses

5.1 Maintain records of season's tastings and chemical analyses

5.2 Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made

5.3 Adjust and document horticultural production plan for next season

5.4 Document and communicate processing requirements for next season to processing personnel

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:

identify olive oil styles

identify common olive oil defects

modify horticultural and/or processing practices to remedy variations from desired style and quality

The candidate must demonstrate knowledge of:

principles and practices for assessing olive oil

cause of olive oil defects and how they can be remedied

horticultural and processing practices that affect olive oil style, and reasons for the effect

relationship between critical chemical parameters and oil style and quality

Assessors must satisfy current standards for RTOs.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Establish and implement appropriate tasting protocols

1.1 Establish appropriate tasting conditions

1.2 Apply accepted industry tasting procedures

1.3 Taste oils in the order that will best show the character of each oil

2. Determine style and sensory quality of the olive oil

2.1 Identify and assess characteristics of the olive oil

2.2 Taste oil to assess

2.3 Smell and taste oil to assess sensory quality

2.4 Analyse and record observed defects for future action

3. Determine the analytical quality of the olive oil

3.1 Send oil samples to laboratory to test key chemical indices

3.2 Interpret key chemical indices to assess analytical quality of oil

3.3 Record for future action observed chemical indices that are beyond the normal range

4. Identify factors influencing the style and quality of the olive oil

4.1 Identify horticultural factors that may influence style and quality of the olive oil

4.2 Identify processing factors that may influence style and quality of the olive oil

4.3 Identify other factors that may influence style and quality of the olive oil

5. Implement findings of tastings and chemical analyses

5.1 Maintain records of season's tastings and chemical analyses

5.2 Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made

5.3 Adjust and document horticultural production plan for next season

5.4 Document and communicate processing requirements for next season to processing personnel

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:

identify olive oil styles

identify common olive oil defects

modify horticultural and/or processing practices to remedy variations from desired style and quality

The candidate must demonstrate knowledge of:

principles and practices for assessing olive oil

cause of olive oil defects and how they can be remedied

horticultural and processing practices that affect olive oil style, and reasons for the effect

relationship between critical chemical parameters and oil style and quality

Assessors must satisfy current standards for RTOs.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Establish appropriate tasting conditions 
Apply accepted industry tasting procedures 
Taste oils in the order that will best show the character of each oil 
Identify and assess characteristics of the olive oil 
Taste oil to assess 
Smell and taste oil to assess sensory quality 
Analyse and record observed defects for future action 
Send oil samples to laboratory to test key chemical indices 
Interpret key chemical indices to assess analytical quality of oil 
Record for future action observed chemical indices that are beyond the normal range 
Identify horticultural factors that may influence style and quality of the olive oil 
Identify processing factors that may influence style and quality of the olive oil 
Identify other factors that may influence style and quality of the olive oil 
Maintain records of season's tastings and chemical analyses 
Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made 
Adjust and document horticultural production plan for next season 
Document and communicate processing requirements for next season to processing personnel 

Forms

Assessment Cover Sheet

AHCPHT401 - Assess olive oil for style and quality
Assessment task 1: [title]

Student name:

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I declare that the assessment tasks submitted for this unit are my own work.

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Result: Competent Not yet competent

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Assessment Record Sheet

AHCPHT401 - Assess olive oil for style and quality

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

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