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Evidence Guide: FDFWIN1001A - Identify key operations in wine production

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

 

FDFWIN1001A - Identify key operations in wine production

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

Identify major stages in winemaking

  1. Key activities in preparation of grapes for wine production are identified
  2. Purpose and process of crushing, pressing, fermentation, maturation, fining, filtering, bottling and packaging are explained
  3. Sequence of operations and key equipment used are correctly identified
  4. Basic differences between red, white, fortified and sparkling wine processing are identified
  5. Industry terminology is used to describe wine processing activity and wine features
Key activities in preparation of grapes for wine production are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purpose and process of crushing, pressing, fermentation, maturation, fining, filtering, bottling and packaging are explained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sequence of operations and key equipment used are correctly identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Basic differences between red, white, fortified and sparkling wine processing are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Industry terminology is used to describe wine processing activity and wine features

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify wine sales and marketing strategies and processes

  1. Standard forms of wine packaging and labelling are identified
  2. Range and purpose of labelling information are identified
  3. Scope and purpose of different types of cellar door operations are identified
  4. Major wine regions and wine types and styles in Australia are identified
  5. Key features and market expectations of wine from different regions in Australia are described
  6. Difference between domestic and export markets and marketing strategies and requirements are identified
  7. Standard expert and consumer wine evaluation techniques and features are identified, including shows, reviews and tasting notes
Standard forms of wine packaging and labelling are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Range and purpose of labelling information are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Scope and purpose of different types of cellar door operations are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Major wine regions and wine types and styles in Australia are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Key features and market expectations of wine from different regions in Australia are described

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Difference between domestic and export markets and marketing strategies and requirements are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Standard expert and consumer wine evaluation techniques and features are identified, including shows, reviews and tasting notes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

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

Evidence of the ability to:

describe major Australian wine regions, common wine styles and grape varieties and their characteristics

identify main features of domestic and export markets

identify main production operation and sequence of operations for different wine types

identify wine products and common marketing techniques used

use wine industry terminology to communicate features and information about wine production.

Context of and specific resources for assessment

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

personal protective clothing and equipment as required

work procedures, including advice on relevant 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

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 and Knowledge

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 identify:

the correct sequence of wine production stages

types and purpose of fermentation processes

equipment used in wine processing and storage

typical bottling, labelling and packaging of wine

common marketing arrangements and advantages and disadvantages of each, including cellar door sales, mail order, internet marketing, and distribution through agents and wholesalers

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:

main stages of wine production and equipment used

common bottling, labelling and packaging used for wine

nature of Australian wine market, including domestic retail, and direct selling and export markets

wine industry terminology

Range Statement

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.

Wine related products

Wine related products may include:

grapes or grape products, wine (all types and styles)

fortifying spirits

promotional merchandise,

wine industry supplies (e.g. bottles, stoppers and casks) and services (e.g. personnel, expertise and analysis)

Wine types and styles

Wine types and styles include:

red, white, fortified and sparkling wine and typical variations in quality and flavour caused by ageing and processing techniques

Equipment

Equipment may include:

tanks

transfer equipment

filtration equipment

crushing and pressing equipment

fermentation vessels

stills and retorts

separators

barrels

process control equipment

IT equipment

bottling and packaging equipment