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Evidence Guide: RTE4029A - Assess olive oil for style and quality

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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

 

RTE4029A - 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. Appropriate tasting conditions are established.
  2. Accepted industry tasting procedures are applied.
  3. Oils are tasted in the order that will best show character of each oil.
Appropriate tasting conditions are established.

Completed
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Accepted industry tasting procedures are applied.

Completed
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Oils are tasted in the order that will best show character of each oil.

Completed
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Determine style and sensory quality of the olive oil.

  1. Style of oil is assessed by tasting.
  2. Sensory quality of oil is assessed by smelling and tasting.
  3. Observed defects are analysed and recorded for future action.
  4. Characteristics of the olive oil are identified and assessed.
Style of oil is assessed by tasting.

Completed
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Sensory quality of oil is assessed by smelling and tasting.

Completed
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Observed defects are analysed and recorded for future action.

Completed
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Characteristics of the olive oil are identified and assessed.

Completed
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Determine the analytical quality of the olive oil.

  1. Samples of oils are sent to laboratory for testing of key chemical indices.
  2. Analytical quality of oil is assessed by interpreting key chemical indices.
  3. Observed chemical indices that are beyond the normal range are recorded for future action.
Samples of oils are sent to laboratory for testing of key chemical indices.

Completed
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Analytical quality of oil is assessed by interpreting key chemical indices.

Completed
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Observed chemical indices that are beyond the normal range are recorded for future action.

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

  1. Horticultural factors that may influence style and quality of the olive oil are identified.
  2. Processing factors that may influence style and quality of the olive oil are identified.
  3. Other factors that may influence style and quality of the olive oil are identified.
Horticultural factors that may influence style and quality of the olive oil are identified.

Completed
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Processing factors that may influence style and quality of the olive oil are identified.

Completed
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Other factors that may influence style and quality of the olive oil are identified.

Completed
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Implement findings of tastings and chemical analysis.

  1. Records of season's tastings and chemical analyses are maintained according to enterprise procedures.
  2. Horticultural and processing activities and methods are evaluated in terms of modifications and improvements to be made for next season.
  3. Horticultural production plan for next season is adjusted, documented and communicated to horticultural personnel according to enterprise procedures.
  4. Processing requirements for next season are documented and communicated to processing personnel according to enterprise procedures.
Records of season's tastings and chemical analyses are maintained according to enterprise procedures.

Completed
Date:

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Horticultural and processing activities and methods are evaluated in terms of modifications and improvements to be made for next season.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Horticultural production plan for next season is adjusted, documented and communicated to horticultural personnel according to enterprise procedures.

Completed
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Teacher:		 Evidence:

 

 

 

 

 

 

 

Processing requirements for next season are documented and communicated to processing personnel according to enterprise procedures.

Completed
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Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

Overview of assessment

This unit of competency could be assessed on its own or in combination with other units of competency relevant to the job function, such as RTE4920A Develop harvesting and processing specifications to produce an olive oil.

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

The critical requirements for this unit of competency as a whole are listed below.

Assessment must confirm one's ability to:

identify olive oil styles

identify common olive oil defects

plan to remedy variations from desired style and quality through modification of horticultural and/or processing practices.

Context and specific resources for assessment

Assessment for this unit of competency is to be largely practical in nature and may be assessed in an olive oil production workplace or in a situation that reproduces normal work conditions.

For valid assessment, one must have opportunities to participate in exercises, case studies and other real and simulated practical and knowledge assessments that demonstrate the skills and knowledge required to assess olive oil for style and quality.

The candidate must also have access to the following resources:

examples of oils of different styles

examples of oils made from different olive varieties

examples of oils showing each of the common defects

tasting equipment.

Guidance information for assessment

To ensure consistency in one's performance, competency 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.

The skills and knowledge required to assess olive oil for style and quality must be transferable to a range of work environments and contexts, including the ability to deal with unplanned events. For example, this could include work within one's own grove or in another enterprise.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

Required skills include:

accurately recording results of tasting

general tasting skills, including ability to detect and describe aromas and flavours, and to distinguish between bitterness and pungency in oils.

Required knowledge includes:

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

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 in the performance criteria is detailed below. Add any 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.

Tasting protocols include:

avoiding strong flavoured food, drinks and perfumed soaps before tasting

olive oil tasting profile sheets for recording tasting results

sequence of tasting (milder oils are tasted first)

using clean tasting cups or glasses

warming oil to about 28-30°C before tasting.

Accepted industry tasting procedures include:

COI/T.20/Doc. no. 13 General Methodology for the Organoleptic Assessment of Virgin Olive Oil

methods and standards adopted by the International Olive Oil Council for the sensory analysis of olive oil.

Chief characteristics of an olive oil are:

balance

bitterness

character and intensity of aroma and flavour

freshness

length

pungency.

Key olive oil styles are:

mild

medium

robust.

Most common defects in olive oil are described as:

burnt

dried

earthy

frosted

fusty

muddy

musty

rancid

winey.

Key chemicalindices of olive oil quality and shelf life include:

free fatty acid content

induction time

peroxide value

polyphenol level.

Horticultural factors that may influence style and quality of olive oil include:

quality parameters may be affected by:

disease or disorder of the fruit

frost damage

pest infestation

style will be influenced by:

climatic conditions

irrigation level

olive variety/cultivar

ripeness of olives at harvest

soil type.

Processing factors that influence style and quality of olive oil may include:

style may be influenced by:

conditions and length of storage in vats

frequency of racking of oil off sediment

mill hygiene, including cleanliness of machinery

quality may be influenced by:

amount and timing of water use during processing

length and temperature of malaxation.

Other factors that influence style and quality of olive oil may include:

age of oil

assemblage of blend

method and period of post-harvest fruit storage

method of harvest

time between harvesting and processing.

Information that may be recorded includes:

cleanliness of olives at harvest

crop yield

malaxation temperature and time

maturity of fruit at harvest

oil yield

type and degree of disease or disorders

water flow rates during processing.