Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

MSFCP2003 Mapping and Delivery Guide
Produce barrels using fired processes

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency MSFCP2003 - Produce barrels using fired processes
Description
Employability Skills
Learning Outcomes and Application
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Assessors must:

hold training and assessment competencies as determined by the National Skills Standards Council (NSSC) or its successors

have vocational competency in the furnishing industry at least to the level being assessed with broad industry knowledge and experience, usually combined with a relevant industry qualification

be familiar with the current skills and knowledge used and have relevant, current experience in the furnishing industry.

Assessment methods must confirm consistency of performance over time rather than a single assessment event and in a range of workplace relevant contexts.

Assessment must be by observation of relevant tasks with questioning on underpinning knowledge and, where applicable, multimedia evidence, supervisor’s reports, projects and work samples.

Assessment is to be conducted on single units of competency or in conjunction with other related units of competency. Foundation skills are integral to competent performance in the unit and should not be assessed separately.

Assessment must occur on the job or in a workplace simulated facility with relevant process, equipment, materials, work instructions and deadlines.

Access is required to materials and equipment relevant to producing a fired coopering product and specifications.
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
Elements of Competency Performance Criteria              
Element: Identify and respond to timber and material properties
  • Types of timber and inherent characteristics are analysed to select the optimum timber for the product
  • Characteristics and properties of oak are identified and considered
  • Properties and impacts of metals are identified and considered
       
Element: Respond to the impact of the barrel properties on wine product
  • Cause and effects on the product of controlled oxidation is considered and responded to
  • Cause and effects on the product of barrel maturation is considered and responded to
  • Cause and effect of the fermentation in barrel is considered and responded to
  • Impact of toasting on the barrel and the product are responded to as a factor in the toasting operation
  • Impact of seasoning on the barrel timber components and the product are considered as a factor in determination of seasoning requirements
       
Element: Prepare for production
  • Applicable work health and safety (WHS), legislative and organisational requirements relevant to coopering operations are verified and complied with
  • Work order is reviewed, confirmed and clarified with appropriate personnel
  • Barrel production sequence is planned
  • Procedures are determined for checking quality at each stage of the process
  • Suitable work area is selected for the task
  • Tools and equipment suitable for the work are selected and checked for safe operation
       
Element: Select and prepare components
  • Materials, hardware, fittings and attachments are collected
  • Fixing and joining devices are selected in accordance with work instructions and type of materials to be joined
  • Jigs are selected and checked for suitability of purpose
  • Components, including staves and heads, are machined and prepared to specification
       
Element: Pre-assemble barrel components
  • Components are laid out inspected and selected for use and joined using jigs
  • Heads are joined and clamped
  • Staves are fitted and hooped
  • Hand and/or power tools and equipment are used as required
  • Assembled components are checked for compliance with specifications
       
Element: Fire the barrel
  • Barrel’s intended use and related technical instructions are analysed to determine the toasting technique and timing
  • Barrel interior is toasted to specification
  • Tensioning processes are applied
  • Hoops are fitted
  • Crozing is completed to specification
  • Heads are cut, bevelled to size and fitted
       
Element: Finish the product
  • Barrel is finished using belt, disk or machine sander and hand tools
  • Final hoops and decorative features or fittings are fitted and secured to specification
  • Barrel is tested for leakage and faults are repaired
       
Element: Clean work area and maintain equipment
  • Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures
  • Finished products are organised and stored in holding area
  • Waste and scrap are removed following workplace procedures
  • Tools and equipment used are cleaned, inspected for serviceable condition and stored appropriately in accordance with workplace procedures
  • Equipment and work area clean-up is maintained in accordance with workplace procedures
       
Element: Records and reports are completed to workplace requirements
  • Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures
       


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.

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 toasting on the barrel and the product are responded to as a factor in the toasting operation

2.5

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

Pre-assemble barrel components

5.1

Components are laid out inspected and selected for use and joined using jigs

5.2

Heads are joined and clamped

5.3

Staves are fitted and hooped

5.4

Hand and/or power tools and equipment are used as required

5.5

Assembled components are checked for compliance with specifications

6

Fire the barrel

6.1

Barrel’s intended use and related technical instructions are analysed to determine the toasting technique and timing

6.2

Barrel interior is toasted to specification

6.3

Tensioning processes are applied

6.4

Hoops are fitted

6.5

Crozing is completed to specification

6.6

Heads are cut, bevelled to size and fitted

7

Finish the product

7.1

Barrel is finished using belt, disk or machine sander and hand tools

7.2

Final hoops and decorative features or fittings are fitted and secured to specification

7.3

Barrel is tested for leakage and faults are repaired

8

Clean work area and maintain equipment

8.1

Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures

8.2

Finished products are organised and stored in holding area

8.3

Waste and scrap are removed following workplace procedures

8.4

Tools and equipment used are cleaned, inspected for serviceable condition and stored appropriately in accordance with workplace procedures

8.5

Equipment and work area clean-up is maintained in accordance with workplace procedures

Records and reports are completed to workplace requirements

8.6

Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures

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 fired and fully finished barrel or equivalent product to specification

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

Barrel construction terminology and techniques

Barrel firing/toasting techniques

Barrel repair terminology and techniques

The impact of firing on barrel content characteristics

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

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

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

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 toasting on the barrel and the product are responded to as a factor in the toasting operation

2.5

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

Pre-assemble barrel components

5.1

Components are laid out inspected and selected for use and joined using jigs

5.2

Heads are joined and clamped

5.3

Staves are fitted and hooped

5.4

Hand and/or power tools and equipment are used as required

5.5

Assembled components are checked for compliance with specifications

6

Fire the barrel

6.1

Barrel’s intended use and related technical instructions are analysed to determine the toasting technique and timing

6.2

Barrel interior is toasted to specification

6.3

Tensioning processes are applied

6.4

Hoops are fitted

6.5

Crozing is completed to specification

6.6

Heads are cut, bevelled to size and fitted

7

Finish the product

7.1

Barrel is finished using belt, disk or machine sander and hand tools

7.2

Final hoops and decorative features or fittings are fitted and secured to specification

7.3

Barrel is tested for leakage and faults are repaired

8

Clean work area and maintain equipment

8.1

Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures

8.2

Finished products are organised and stored in holding area

8.3

Waste and scrap are removed following workplace procedures

8.4

Tools and equipment used are cleaned, inspected for serviceable condition and stored appropriately in accordance with workplace procedures

8.5

Equipment and work area clean-up is maintained in accordance with workplace procedures

Records and reports are completed to workplace requirements

8.6

Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.

Unit context includes:

WHS requirements, including legislation, building codes, material safety management systems, hazardous and dangerous goods codes and local safe operating procedures or equivalent

work is carried out in accordance with legislative obligations, environmental legislation, relevant health regulations, manual handling procedures and organisation insurance requirements

work requires individuals to demonstrate some discretion, judgement and problem-solving skills

Appropriate personnel include:

supervisors

suppliers

clients

colleagues

managers

Barrels include:

traditional barrel or equivalent products, such as:

vats

casks

tubs

bars

baths

Timbers include:

French/American/Australian oak

red gum

maple spruce

jarrah

birch

cyprus

elm

fir

Oak properties include:

types and sources

composition

medullary rays

tyloses

Metals include:

steel

stainless steel

copper

other alloys

Barrel maturation:

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

Production sequence includes:

docking and grading staves

dressing staves

jointing staves

rising or assembling barrel

bending the barrel

crozing

making heads

cutting the head

fitting the head

finishing the barrel

fitting final hoops

testing

Tools and equipment include:

hand tools:

hand plane

chisels

hand saws

spokeshave

hammer

mallet

auger

croze

driver

knives (belly, crum, heading and hollow)

cooper’s hammer

maul

bradawal

adze(s)

shaves (hoop, inside and heading)

swift

marking-out tools

files

rasps

scraper

screwdrivers

hand drill

power tools:

bench grinder

presses (hoops)

head making machine

drop saw

circular power saw

planer

double sided planer

drill

jig saw

computer numeric controlled (CNC) router

laser cutter

trimmer

biscuit machine

brad/nail and staple gun

sanders (long belt, disk and machine)

Materials include:

solid timber

caulking cotton

wedges

workhole pegs

tooth picks

metal wedges

Jigs include:

shaped templates for routing

Coopering components include:

heads

staves and hoops

decorative features or fittings in steel, stainless steel or copper

Checking includes:

fitting

correct number and fitting of staves

hoop and hardware, fittings and attachments

conformity to work instruction and quality requirements

Decorative features or fittings include:

final hoops and taps which may be steel, stainless steel or copper

Testing includes:

standard hot water leakage testing

Repair of leakage faults include:

plugging

caulking

re-machining

Storage includes:

ensuring that there is no obstruction of traffic

components and products are not damaged in storage

products are accessible for further distribution/despatch

Waste includes:

off-cuts

shavings

sawdust

Records and reports include:

the machining method

product type

size

inspection

grading and labelling outcomes

storage locations

quality outcomes

hazards

incidents

equipment malfunctions

Personal protective equipment includes:

that prescribed under legislation, regulations and enterprise policies and practices

Information and procedures include:

workplace procedures relating to the use of tools and equipment

work instructions, including job sheets, cutting lists, plans, drawings and designs

workplace procedures relating to reporting and communication

manufacturer specifications and operational procedures

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
Types of timber and inherent characteristics are analysed to select the optimum timber for the product 
Characteristics and properties of oak are identified and considered 
Properties and impacts of metals are identified and considered 
Cause and effects on the product of controlled oxidation is considered and responded to 
Cause and effects on the product of barrel maturation is considered and responded to 
Cause and effect of the fermentation in barrel is considered and responded to 
Impact of toasting on the barrel and the product are responded to as a factor in the toasting operation 
Impact of seasoning on the barrel timber components and the product are considered as a factor in determination of seasoning requirements 
Applicable work health and safety (WHS), legislative and organisational requirements relevant to coopering operations are verified and complied with 
Work order is reviewed, confirmed and clarified with appropriate personnel 
Barrel production sequence is planned 
Procedures are determined for checking quality at each stage of the process 
Suitable work area is selected for the task 
Tools and equipment suitable for the work are selected and checked for safe operation 
Materials, hardware, fittings and attachments are collected 
Fixing and joining devices are selected in accordance with work instructions and type of materials to be joined 
Jigs are selected and checked for suitability of purpose 
Components, including staves and heads, are machined and prepared to specification 
Components are laid out inspected and selected for use and joined using jigs 
Heads are joined and clamped 
Staves are fitted and hooped 
Hand and/or power tools and equipment are used as required 
Assembled components are checked for compliance with specifications 
Barrel’s intended use and related technical instructions are analysed to determine the toasting technique and timing 
Barrel interior is toasted to specification 
Tensioning processes are applied 
Hoops are fitted 
Crozing is completed to specification 
Heads are cut, bevelled to size and fitted 
Barrel is finished using belt, disk or machine sander and hand tools 
Final hoops and decorative features or fittings are fitted and secured to specification 
Barrel is tested for leakage and faults are repaired 
Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures 
Finished products are organised and stored in holding area 
Waste and scrap are removed following workplace procedures 
Tools and equipment used are cleaned, inspected for serviceable condition and stored appropriately in accordance with workplace procedures 
Equipment and work area clean-up is maintained in accordance with workplace procedures 
Faulty and/or defective equipment is tagged and reported in accordance with workplace procedures 

Forms

Assessment Cover Sheet

MSFCP2003 - Produce barrels using fired processes
Assessment task 1: [title]

Student name:

Student ID:

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

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

MSFCP2003 - Produce barrels using fired processes

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

Assessor name:

Signature:

Date:

Student signature:

Date: