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.
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Identify and respond to timber and material properties | 1.1 | Types of timber and inherent characteristics are analysed to select the optimum timber for the product |
1.2 | Characteristics and properties of oak are identified and considered |
1.3 | Properties and impacts of metals are identified and considered |
2 | Respond to the impact of the barrel properties on wine product | 2.1 | Cause and effects on the product of controlled oxidation is considered and responded to |
2.2 | Cause and effects on the product of barrel maturation is considered and responded to |
2.3 | Cause and effect of the fermentation in barrel is considered and responded to |
2.4 | Impact of seasoning on the barrel timber components and the product are considered as a factor in determination of seasoning requirements |
3 | Prepare for production | 3.1 | Applicable work health and safety (WHS), legislative and organisational requirements relevant to coopering operations are verified and complied with |
3.2 | Work order is reviewed, confirmed and clarified with appropriate personnel |
3.3 | Barrel production sequence is planned |
3.4 | Procedures are determined for checking quality at each stage of the process |
3.5 | Suitable work area is selected for the task |
3.6 | Tools and equipment suitable for the work are selected and checked for safe operation |
4 | Select and prepare components | 4.1 | Materials, hardware, fittings and attachments are collected |
4.2 | Fixing and joining devices are selected in accordance with work instructions and type of materials to be joined |
4.3 | Jigs are selected and checked for suitability of purpose |
4.4 | Components, including staves and heads, are machined and prepared to specification |
5 | Assemble components | 5.1 | Components are laid out and joined using jigs, appropriate fastenings and clamping devices |
5.2 | Hand and/or power tools and equipment are used as required |
5.3 | Assembled components are checked for compliance with specifications |
5.4 | Components are prepared, assembled, fitted and checked in accordance with specification |
6 | Finish the product | 6.1 | Product is lined in accordance with specification |
6.2 | Product is tested for leakage and faults are repaired |
6.3 | Decorative features or fittings are fitted and secured to specification |
6.4 | Product is sanded and prepared for coating |
6.5 | Product is coated in accordance with specification and intended commercial application |
7 | Clean work area/s and maintain equipment | 7.1 | Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures |
7.2 | Finished products are organised and stored in holding area |
7.3 | Waste and scrap are removed following workplace procedures |
7.4 | Tools and equipment used are cleaned; inspected for serviceable condition and stored appropriately in accordance with workplace procedures |
7.5 | Equipment and work area clean-up is maintained in accordance with workplace procedures |
7.6 | Records and reports are completed to workplace requirements |
Interpret work order and locate and apply relevant information
Apply safe handling requirements for equipment, products and materials, including use of personal protective equipment
Identify materials used in the work process
Follow work instructions, operating procedures and inspection processes to:
minimise the risk of injury to self or others
prevent damage to goods, equipment and products
maintain required production output and product quality
Identify a range of timber types, including oak, and detail their uses and limitations and the properties of American and French oak
Consider the likely effects of controlled oxidation, barrel maturation and in-barrel fermentation on products
Complete a minimum of two (2) non-fired and fully finished barrel or equivalent products to specification
Effectively conduct operator maintenance on tools and equipment
Use mathematical ideas and techniques to correctly complete measurements, calculate area and estimate material requirements
Communicate ideas and information to enable confirmation of work requirements and specifications and the reporting of work outcomes and problems, interpret basic plans and follow safety procedures
Avoid backtracking, work flow interruptions or wastage
Work with others and in a team by recognising dependencies and using cooperative approaches to optimise work flow and productivity
State or Territory WHS legislation, regulations, standards and codes of practice relevant to the full range of processes for coopering operation
Basic barrel construction terminology and techniques
Basic barrel repair terminology and techniques
Organisational and site standards, requirements, policies and procedures for coopering
Types of coopering tools and equipment and procedures for their safe use, operation and maintenance
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 and 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 and spirit product
Coopering components standard shapes and forms
Environmental protection requirements relating to the disposal of waste material
Established communication channels and protocols
Relevant problem identification and resolution
Set-up and operation of machining equipment
Cutting patterns and sequences
Cutting tool condition assessment
Storage systems and labelling
Procedures for the recording, reporting and maintenance of workplace records and information
Appropriate mathematical procedures for estimation and measurement