Elements and Performance Criteria
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 | ||
Evidence of Performance
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
Evidence of Knowledge
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
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency. Detail on appropriate performance levels for each furnishing unit of competency in reading, writing, oral communication and numeracy utilising the Australian Core Skills Framework (ACSF) are provided in the Furnishing Training Package Implementation Guide.
Range Statement
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 |
Sectors
Coopering