Required skills include

Ability to

determine wine characteristics and faults using organoleptic evaluation techniques

document plans specifications and production work procedures and write reports for staff managers clients and contractors

communicate and negotiate verbally and in writing with the client staff managers suppliers contractors and consultants

research evaluate and record information

comply with legislative requirements

Required knowledge

Knowledge of

changes to the physical characteristics of grapes during ripening including size hardness and colour

changes to the chemical characteristics of grapes during ripening including acid sugar and flavour

factors involved in the initiation and management of primary secondary and malolactic fermentation processes

ideal Australian cellaring conditions

vintage ratings in Australia

sensory evaluation of wines with potential for cellaring

varieties of wine grapes in Australia

types and styles of wine produced in Australia

balance in relation to wine taste

climatic and physical features of wine grape growing areas and wine styles produced

main export markets

food safety requirements

cleaning procedures and processes including

cleaning and sanitising agents

cleaning systems and equipment

waste disposal

wastewater removal

packaging regulations and relationship to product marketing and quality

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

Overview of assessment

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

The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following

perform chemical analyses necessary for the winemaking process

evaluate wine

identify and recommend improvements to viticultural practices that will contribute to enhanced wine quality in the next season

Context of and specific resources for assessment

Competency requires the application of work practices under work conditions Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances

Method of assessment

Assessment methods must satisfy the endorsed Assessment Guidelines of the AHC Training Package and can be assessed holistically with other units

Assessment methods must satisfy the endorsed Assessment Guidelines of the AHC10 Training Package and can be assessed holistically with other units

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

Assessment must be by direct observation of tasks with questioning on required knowledge and it must also reinforce the integration of employability skills

Assessment methods must confirm the ability to access interpret and apply the required knowledge

Assessment may be applied under projectrelated 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

The assessment environment should not disadvantage the candidate

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality gender or language backgrounds other than English

Where the participant has a disability reasonable adjustment may be applied during assessment

Language and literacy demands of the assessment task should not be higher than those of the work role

Guidance information for assessment

To ensure consistency of performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Wine types and styles include:

Grape varieties

Chemical analyses include:

Organoleptic procedures include:

Additives and fining agents

Hygienic working environment

Tasting procedures

Major flavour and aroma components include:

Characteristics of wine include:

Winemaking techniques include:

Faults in wine include:

Packaging methods and bottle closure methods

Wine labelling laws include: