Evaluate wine

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 AHCPHT505, 'Evaluate wine'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Evaluate wine' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com 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. Analyse chemical components of wine

1.1 Determine chemical components for a particular wine style and identify testing laboratories

1.2 Take samples of grapes, juice or wine according to standard sampling procedures and laboratory requirements

1.3 Perform simple wine analysis procedures and record results

1.4 Evaluate and compare results of chemical analyses with desired values to identify potential chemical problems in the winemaking process and any required additions or fining agents

2. Resolve wine making problems

2.1 Evaluate wine or juice using standard laboratory and organoleptic procedures

2.2 Identify the protein stability of a wine using a buttes or heat technique

2.3 Identify the need for cold stabilisation of a wine

2.4 Use additives and/or fining agents to alleviate problems or improve quality

2.5 Evaluate the effectiveness of additives and/or fining agents used to alleviate problems or improve quality and adjust their use where indicated

2.6 Carry out wine-making and handling processes in a hygienic working environment

2.7 Describe, record and use cellar operations procedures and instructions during the winemaking process

3. Taste and evaluate a wine

3.1 Use accepted tasting procedures for tasting the wine

3.2 Identify the flavour and aroma components and characteristics of the wine using organoleptic evaluation techniques

3.3 Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology

4. Analyse the effect of winemaking techniques on wine

4.1 Identify evidence of the winemaking technique in the wine to distinguish it from other influences on the wine

4.2 Identify faults in the wine attributable to the winemaking technique and distinguish from bottle age characteristics

4.3 Determine the effect of winemaking techniques on suitability of wine for cellaring

5. Analyse the effect of site characteristics, viticultural practices and grape varieties on wine quality

5.1 Identify effects of climate in the wine

5.2 Identify effects of the physical characteristics of vineyard sites in the wine

5.3 Identify and analyse effects of grape variety

5.4 Identify and evaluate effects of viticultural practices in the wine in terms of modifications and improvements to be made for the next season

5.5 Adjust, document and communicate viticultural production plan for next season to vineyard personnel

6. Analyse current packaging methods, bottle closure methods and wine labelling laws

6.1 Identify the range of wine packaging available and used in the Australian wine industry

6.2 Identify and compare the range of wine bottle closure methods used in the Australian wine industry

6.3 Identify and interpret current wine labelling regulations and their impact on the wine industry