Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
AHCPHT401A Mapping and Delivery Guide
Assess olive oil for style and quality
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | AHCPHT401A - Assess olive oil for style and quality |
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Description | This unit covers assessing olive oil for style and quality and defines the standard required to: identify olive oil styles; identify common olive oil defects; modify horticultural and/or processing practices to remedy variations from desired style and quality. | ||
Employability Skills | This unit contains employability skills. | ||
Learning Outcomes and Application | This unit applies to olive growers or managers assessing oil produced from an olive crop. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Establish and implement appropriate tasting protocols |
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Element: Determine style and sensory quality of the olive oil |
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Element: Determine the analytical quality of the olive oil |
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Element: Identify factors influencing the style and quality of the olive oil |
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Element: Implement findings of tastings and chemical analyses |
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