Manage a wine making process

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 AHCPHT506, 'Manage a wine making process'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Reference books for 'Manage a wine making process' 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. Determine type and style of wine to be produced and winemaking process to be followed

1.1 Determine the type and style of wine to be produced according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends

1.2 Determine the winemaking process to be followed according to type and style of wine to be produced, quality and quantity of grapes available, and availability of required equipment and personnel

2. Acquire, deliver and prepare grapes for fermentation

2.1 Harvest and handle grapes in accordance with standard vineyard practices and quality criteria

2.2 Acquire and deliver to the winery grapes that meet the desired variety and quality parameters

2.3 Prepare grapes for fermentation, and deliver must or juice to fermentation vessels to meet the desired wine type and style requirements

3. Initiate a ferment

3.1 Select yeasts types/strains to produce a given wine type and style

3.2 Prepare fermentation vessels and transfer must or juice according to wine type and style requirements

3.3 Prepare yeast culture according to specifications and add to fermentation vessels

4. Manage primary fermentation

4.1 Monitor and adjust physical characteristics of ferment

4.2 Monitor and adjust chemical characteristics of ferment

4.3 Predict potential fermentation problems

4.4 Detect the presence of undesirable fermentation characteristics

4.5 Outline steps to rectify fermentation problems

4.6 Rack off gross lees or pressings into appropriate vessels at a determined time

4.7 Maintain records of additions and adjustments

5. Manage secondary fermentation

5.1 Obtain and check oak barrels for serviceability for use if required

5.2 Inoculate wine with selected malolactic fermentation bacteria

5.3 Manage malolactic fermentation to the predetermined end point

6. Mature wine in storage vessels

6.1 Select suitable maturation storage vessels to produce a given wine style and check for serviceability and use

6.2 Transfer wine into the selected vessels according to determined wine style characteristics

6.3 Monitor condition of wine in storage

6.4 Bottle and seal wine

6.5 Make and maintain records