The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

prepare equipment and materials for preparing sample

blend, treat, process and bottle sample according to workplace requirements

identify out-of-standard results

shut down equipment, conduct housekeeping and dispose of waste according to workplace standards

complete documentation.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment as required

work procedures, including advice on company practices, safe work practices, food safety, quality and environmental requirements

instructions, information, specifications and schedules as required

equipment, services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures, materials and equipment as required

documentation and recording requirements and procedures.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competence should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Ability to:

Access workplace information to identify sample preparation requirements and specifications

Liaise with clients. These may include:

cellar

bottling hall

marketing

winemaker

show society representatives

trade representatives

Select, fit and use personal protective clothing and/or equipment

Confirm supply of necessary product, materials and services

Confirm equipment status and condition. This may include checking hygiene and sanitation processes are complete

Set up, start up and operate equipment to prepare sample to specification requirements

Prepare product and materials in correct quantity and sequence. This may include:

sanitising bottles

tasting or checking quality of product sample to be processed

preparing trade labels

Blend products to meet sample specifications. This may include:

ensuring a homogenous mix

activities to minimise oxidation and contamination

interpreting and calculating ratios

sensory evaluation of samples

Treat or process sample ready for bottling. This may include:

preparing and making additions and finings

operating filtration and separation equipment

activities to minimise oxidation and contamination

cold stabilisation

Set up, start up and operate sample processing equipment to meet sample specifications. This may include appropriate selection of:

centrifuge speed

filler size

stabilisation temperatures

inert gases

Monitor control points and equipment operation. This may include monitoring:

additions

sensory evaluation

clarity

Prepare a sample to meet specifications.

Recognise and identify non-conformance (e.g. wine faults and out of condition product) and out-of-specification results

Take corrective action for out-of-specification results and non-conformance

Report and/or record corrective action required

Bottle and label product samples. This may include:

operating manual or automatic bottling equipment

flushing with inert gas

meeting desired fill height

avoiding contamination

sealing bottle

providing accurate, legible and relevant information on label

ensuring effective adhesion of label

Pack samples for dispatch. This may include:

inserting in bottle capsules or post packs

packing in boxes

minimising risk of breakage or damage

including relevant documentation

providing handling and delivery instructions on outside of package

arranging dispatch and transport of samples

Store prepared samples appropriately. This may involve consideration of:

temperature

leakage or seal maintenance

occupational health and safety (OHS)

specific instructions

vibrations

ultraviolet (UV) light

Sort, collect, treat, recycle or dispose of waste

Shut down equipment in response to an emergency situation and routine shutdown requirements

Maintain workplace records

Maintain work area to meet housekeeping standards

Prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing prior to cleaning and sanitising

Clean and sanitise equipment

Conduct routine preventive maintenance according to enterprise procedures

Take samples according to enterprise procedures

Use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

Work cooperatively within a culturally diverse workforce

Required knowledge

Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace.

Knowledge of:

Purpose and principles of providing product samples

Workplace policy and procedures, with regard to:

providing samples

preparing samples

packaging samples

labelling samples

dispatching and transporting samples

Quality characteristics of products and materials used and affect on sample outcome

Equipment and instrumentation components, purpose and operating parameters

Services used

Significance and method of monitoring control points within the process

Common causes of variation or inaccuracies and corrective action required

OHS hazards and controls

Procedures and responsibility for reporting problems

Cleaning and sanitising requirements

Routine maintenance requirements of equipment

Waste handling requirements and procedures

Blending processes and procedures

Affect of oxidation on product sample quality and techniques to minimise oxidation

Routine maintenance procedures where relevant

Sampling techniques where relevant

Wine sensory evaluation techniques where relevant

Analytical test procedures where relevant

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements

Workplace information

Workplace information may include:

Standard Operating Procedures (SOPs)

specifications

production schedules

instructions

work notes

Material Safety Data Sheets (MSDS)

manufacturer instructions

verbal direction from manager, supervisor, or senior operator

Confirming equipment status

Confirming equipment status involves:

checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational

checking the operation and/or calibration of measuring instrumentation

Services

Services may include:

power

water

gases

Information systems

Information systems may be:

print or screen based

Product samples

Product samples may be for:

show competitions

trade shows

marketing departments

overseas and domestic buyers

educational purposes

Equipment

Equipment should include that which is required to prepare a sample to winemaker’s or production manager’s specifications and workplace standards. It may include, but is not limited to:

filters

centrifuges

fillers

laboratory equipment

Control points

Control points refer to those key points in a work process which must be monitored and controlled. This includes:

food safety (critical)

quality and regulatory control points

inspection points

Materials

Materials may include:

additions and finings

equipment consumables (e.g. filters)

bottles

corks

stoppers

labels

packaging

pens

Products

Products may include:

still, sparkling and fortified wines

spirits

juices

Sample specifications

Sample specifications may include:

winemaker instructions

entry requirements

production manager requirements

trade requirements

Wine faults

Wine faults may include:

tartrates

excess sulphur

haze

Work hazards

Work may involve exposure to:

chemical, dangerous or hazardous substances