The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Read and interpret a work/job specification

Identify a range of timber types, including oak, and detail their uses and limitations

Identify and explain the properties of American and French oak

Identify and describe the characteristics of four main wine types through sensory evaluation (wine tasting)

Explain the likely effects of controlled oxidation, barrel maturation and in barrel fermentation on products

Identify the likely impact of various levels of toasting on products

Comply with legislation, regulations, standards, codes of practice and established safe practices and procedures for coopering operations

Communicate effectively and work safely with others in the work area

Context of, and specific resources for assessment

The application of competency is to be assessed in the workplace or realistically simulated workplace

Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints

Assessment of essential underpinning knowledge, other than confirmatory questions, will usually be conducted in an off-site context

Assessment is to comply with relevant regulatory or Australian Standards requirements

The following resources should be made available:

workplace location or simulated workplace

examples of timber

samples of oak

a range of wine types

a range of toasting specifications

Method of assessment

Assessment must satisfy the endorsed assessment guidelines of the Furnishing Industry Training Package

Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of underpinning knowledge

Assessment methods must be by direct observation of tasks and include questioning on underpinning knowledge to ensure its correct interpretation and application

Assessment may be applied under project related conditions (real or simulated) and require evidence of process

Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances

Assessment may be in conjunction with assessment of other units of competency

Required skills

collect, organise and understand detailed technical information related to the materials and the products used in and related to coopering operations

communicate ideas and information to enable confirmation of work requirements and specifications, coordination of work with site supervisor, other workers and customers, and the reporting of work outcomes and problems

maintain records related to product and materials quality

work with others and in a team by recognising dependencies and using co-operative approaches to optimise work flow and productivity

use sensory evaluation techniques to identify basic wine faults

identify, anticipate and respond to the problems related to timber and material properties

identify, anticipate and respond to the impact of the barrel properties on the product (wine and spirits)

recognise and respond to circumstances outside instructions or personal competence

plan and organise activities to avoid any backtracking, work flow interruptions or wastage

use mathematical ideas and techniques to correctly complete measurements, calculate area and volume, and estimate other material requirements

clarify and confirm work instructions

plan own work within the given task parameters

accept responsibility for given tasks

set, monitor and satisfy personal work goals

satisfy the competency requirements for the job

maintain current knowledge of tools and materials

maintain current knowledge of coopering techniques

seek learning opportunities

use the workplace technology related to the selection, preparation and application of products and materials

Required knowledge

State or Territory OH&S legislation, regulations, standards and codes of practice relevant to the full range of processes for coopering operation

barrel construction terminology and techniques

barrel repair terminology and techniques

grape and wine types, characteristics, production methods and faults

organisational and site standards, requirements, policies and procedures for coopering

types of timbers used in the coopering industry, their characteristics, properties, uses and limitations

types and sources of oak and the advantage/disadvantages of each

the effects of the structure of timber including:

parts of the tree

tree cell structure

optimum stave production techniques

types of seasoning and the impacts of techniques, including combination techniques, on the cell structure

the effects of the barrel properties on the wine product

the effects of the barrel properties on other products including spirits

environmental protection requirements relating to the disposal of waste material

established communication channels and protocols

problem identification and resolution

storage systems and labelling

procedures for the recording, reporting and maintenance of workplace records and information

appropriate mathematical procedures for estimation and measurement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

OH&S requirements

are to be in accordance with Commonwealth, State or Territory legislation and regulations, organisational safety policies and procedures. Requirements may include but not be limited to the use of personal protective equipment and clothing, fire fighting equipment, first aid equipment, hazard and risk control and elimination of hazardous materials and substances, manual handling including lifting and carrying

Legislative requirements

are to be in accordance with applicable legislation from all levels of government that affect organisational operation. Requirements may include but not be limited to award and enterprise agreements, industrial relations, Australian Standards, confidentiality and privacy, OH&S, the environment, equal opportunity, anti-discrimination, relevant industry codes of practice, duty of care and heritage

Organisational requirements

may include but not be limited to legal, organisational and site guidelines, policies and procedures relating to own role and responsibility, quality assurance, procedural manuals, quality and continuous improvement processes and standards, OH&S, emergency and evacuation, ethical standards, recording and reporting, access and equity principles and practices, equipment use, maintenance and storage, environmental management (waste disposal, recycling and re-use guidelines)

Timber

used in the broader coopering operations may include French/American/Australian oak, red gum, maple spruce, jarrah, birch, cyprus, elm and fir

Oak properties

are to include types and sources, composition, medullary rays, tyloses

Metals

used in coopering may include steel, stainless steel, copper and other alloys

Key wine taste sensations

include acidity, sweetness, weight or body and length

Key wine styles

include white, rose, red, fortified, sparkling, still, light-bodied, full-bodied, dessert, dry and medium

Grape varieties

include Shiraz, Cabernet Sauvignon, Merlot, Grenache, Pinot Noir, Chardonnay, Riesling and Semillon. Wines should be single varietals or a blend of two varieties

Wine characteristics

include clarity, colour type and intensity, alcohol (light, medium, high) intensity and character of aroma and flavour, sweetness, acidity, body, weight, mouth feel, tannin, balance and length

Wine faults

may include deposits, haze, tartrates, oxidation, cork taint, excessive sulphur

Controlled oxidation

may contribute to softening of tannins, increase colour and wine stability and production of various aroma compounds by oxidative processes

Barrel maturation

may contribute to extraction of flavours from the oak which enhance the complexity and intensity of the wine flavour

Fermentation in barrel

may influence flavour extraction

Toasting impact

includes the effects of increased agents such as guaiacol, vanilla and syringaldehyde and others on the taste and aroma of the wine

Seasoning impact

includes the effects on the levels of extractable oak constituents, particularly oak lactones