Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
RTE4029A Mapping and Delivery Guide
Assess olive oil for style and quality
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | RTE4029A - Assess olive oil for style and quality |
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Description | This unit of competency specifies the outcomes required of growers to assess olive oil in terms of style and quality. The work is carried out so that horticultural and processing factors that may affect style and quality can be manipulated or adjusted. | ||
Employability Skills | The required outcomes described in this unit of competency contain applicable facets of Employability Skills. | ||
Learning Outcomes and Application | This unit of competency applies to olive growers who are assessing oil produced from heir olive crop. Work is likely to be performed without supervision. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | Not applicable. | ||
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 analysis. |
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