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Evidence Guide: AHCPHT401 - Assess olive oil for style and quality

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AHCPHT401 - Assess olive oil for style and quality

What evidence can you provide to prove your understanding of each of the following citeria?

Establish and implement appropriate tasting protocols

  1. Establish appropriate tasting conditions
  2. Apply accepted industry tasting procedures
  3. Taste oils in the order that will best show the character of each oil
Establish appropriate tasting conditions

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Apply accepted industry tasting procedures

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Taste oils in the order that will best show the character of each oil

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Determine style and sensory quality of the olive oil

  1. Identify and assess characteristics of the olive oil
  2. Taste oil to assess
  3. Smell and taste oil to assess sensory quality
  4. Analyse and record observed defects for future action
Identify and assess characteristics of the olive oil

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Taste oil to assess

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Smell and taste oil to assess sensory quality

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Analyse and record observed defects for future action

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Determine the analytical quality of the olive oil

  1. Send oil samples to laboratory to test key chemical indices
  2. Interpret key chemical indices to assess analytical quality of oil
  3. Record for future action observed chemical indices that are beyond the normal range
Send oil samples to laboratory to test key chemical indices

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Interpret key chemical indices to assess analytical quality of oil

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Record for future action observed chemical indices that are beyond the normal range

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify factors influencing the style and quality of the olive oil

  1. Identify horticultural factors that may influence style and quality of the olive oil
  2. Identify processing factors that may influence style and quality of the olive oil
  3. Identify other factors that may influence style and quality of the olive oil
Identify horticultural factors that may influence style and quality of the olive oil

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify processing factors that may influence style and quality of the olive oil

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Identify other factors that may influence style and quality of the olive oil

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Implement findings of tastings and chemical analyses

  1. Maintain records of season's tastings and chemical analyses
  2. Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made
  3. Adjust and document horticultural production plan for next season
  4. Document and communicate processing requirements for next season to processing personnel
Maintain records of season's tastings and chemical analyses

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Adjust and document horticultural production plan for next season

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Document and communicate processing requirements for next season to processing personnel

Completed
Date:

Teacher:
Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Establish and implement appropriate tasting protocols

1.1 Establish appropriate tasting conditions

1.2 Apply accepted industry tasting procedures

1.3 Taste oils in the order that will best show the character of each oil

2. Determine style and sensory quality of the olive oil

2.1 Identify and assess characteristics of the olive oil

2.2 Taste oil to assess

2.3 Smell and taste oil to assess sensory quality

2.4 Analyse and record observed defects for future action

3. Determine the analytical quality of the olive oil

3.1 Send oil samples to laboratory to test key chemical indices

3.2 Interpret key chemical indices to assess analytical quality of oil

3.3 Record for future action observed chemical indices that are beyond the normal range

4. Identify factors influencing the style and quality of the olive oil

4.1 Identify horticultural factors that may influence style and quality of the olive oil

4.2 Identify processing factors that may influence style and quality of the olive oil

4.3 Identify other factors that may influence style and quality of the olive oil

5. Implement findings of tastings and chemical analyses

5.1 Maintain records of season's tastings and chemical analyses

5.2 Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made

5.3 Adjust and document horticultural production plan for next season

5.4 Document and communicate processing requirements for next season to processing personnel

Required Skills and Knowledge

Element

Performance criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Establish and implement appropriate tasting protocols

1.1 Establish appropriate tasting conditions

1.2 Apply accepted industry tasting procedures

1.3 Taste oils in the order that will best show the character of each oil

2. Determine style and sensory quality of the olive oil

2.1 Identify and assess characteristics of the olive oil

2.2 Taste oil to assess

2.3 Smell and taste oil to assess sensory quality

2.4 Analyse and record observed defects for future action

3. Determine the analytical quality of the olive oil

3.1 Send oil samples to laboratory to test key chemical indices

3.2 Interpret key chemical indices to assess analytical quality of oil

3.3 Record for future action observed chemical indices that are beyond the normal range

4. Identify factors influencing the style and quality of the olive oil

4.1 Identify horticultural factors that may influence style and quality of the olive oil

4.2 Identify processing factors that may influence style and quality of the olive oil

4.3 Identify other factors that may influence style and quality of the olive oil

5. Implement findings of tastings and chemical analyses

5.1 Maintain records of season's tastings and chemical analyses

5.2 Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made

5.3 Adjust and document horticultural production plan for next season

5.4 Document and communicate processing requirements for next season to processing personnel

The candidate must be assessed on their ability to integrate and apply the performance requirements of this unit in a workplace setting. Performance must be demonstrated consistently over time and in a suitable range of contexts.

The candidate must provide evidence that they can:

identify olive oil styles

identify common olive oil defects

modify horticultural and/or processing practices to remedy variations from desired style and quality

The candidate must demonstrate knowledge of:

principles and practices for assessing olive oil

cause of olive oil defects and how they can be remedied

horticultural and processing practices that affect olive oil style, and reasons for the effect

relationship between critical chemical parameters and oil style and quality

Range Statement