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 AHCPHT506A, 'Manage a wine making process'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Manage a wine making process' 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
ELEMENT | PERFORMANCE CRITERIA |
1. Determine type and style of wine to be produced and winemaking process to be followed | 1.1 The type and style of wine to be produced from the crop is determined according to variety and characteristics of the grapes, winemaking factors, consumer preferences, client requirements and industry trends 1.2 The winemaking process to be followed is determined 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 Grapes are harvested and handled in accordance with standard vineyard practices and quality criteria 2.2 Grapes meeting the desired variety and quality parameters are acquired and delivered to the winery 2.3 Grapes are prepared for fermentation, and must or juice is delivered to fermentation vessels to meet the desired wine type and style requirements |
3. Initiate a ferment | 3.1 Yeast types/strains are selected to produce a given wine type and style 3.2 Fermentation vessels are prepared and must or juice is transferred according to wine type and style requirements 3.3 Yeast culture is prepared according to specifications 3.4 Yeast is added to fermentation vessels according to specified instructions |
4. Manage primary fermentation | 4.1 Physical characteristics of ferment are monitored and adjusted 4.2 Chemical characteristics of ferment are monitored and adjusted 4.3 Potential fermentation problems are predicted 4.4 The presence of undesirable fermentation characteristics is detected 4.5 Steps to rectify fermentation problems are outlined 4.6 Gross lees or pressings are racked off into appropriate vessels at a determined time 4.7 Records of additions and adjustments are maintained |
5. Manage secondary fermentation | 5.1 Oak barrels are obtained and checked for serviceability for use if required 5.2 Wine is inoculated with selected malolactic fermentation bacteria 5.3 Malolactic fermentation is managed to the predetermined end point |
6. Mature wine in storage vessels | 6.1 Suitable maturation storage vessels to produce a given wine style are selected, obtained and checked for serviceability and use 6.2 Wine is transferred into the selected vessels according to determined wine style characteristics 6.3 Condition of wine in storage is monitored 6.4 Wine is bottled and sealed 6.5 Records are made and maintained |