Assess olive oil for style and quality

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver AHCPHT401, 'Assess olive oil for style and quality'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Assess olive oil for style and quality' on This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to for every purchase, so go nuts :)

Elements and Performance Criteria


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