Modification History
September 2012: clarified pre-requisite information.
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit covers the skills and knowledge required to prepare wine samples, conduct tests and record data. |
Application of the Unit
Application of the unit |
This unit of competency has been developed for the laboratory stream of the wine sector. It describes the work conducted by laboratory technicians who use basic instrumental tests or procedures to evaluate wines. All operations must comply with relevant standards, appropriate procedures and/or enterprise requirements. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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FDFLAB2006A |
Record laboratory data, and |
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FDFLAB2001A |
Perform basic analytical tests*, or FDFLAB2011A Use basic laboratory equipment |
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FDFLAB2002A |
Perform basic microbiological tests*, or FDFLAB2012 Maintain aseptic environment FDFLAB2011A Use basic laboratory equipment |
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FDFLAB2009A |
Perform packaging quality control procedures* FDFLAB2011A Use basic laboratory equipment |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Prepare wine sample |
1.1 Wine to be tested is identified and appropriate standard method and safety requirements selected 1.2 Personal protective equipment and safety procedures are applied as specified for test method 1.3 Wine sample description is recorded, compared with specification and discrepancies reported 1.4 Wine sample is prepared in accordance with testing requirements |
2. Test wine sample |
2.1 Wine sample is measured 2.2 Equipment and materials are set up and used according to workplace procedures 2.3 Calibration status of equipment is checked 2.4 Test method is carried out according to procedure 2.5 Results are read and interpreted 2.6 Out-of-standard results are identified and appropriate action taken 2.7 Equipment is shut down in accordance with operating procedures |
3. Process data |
3.1 Test data is recorded noting atypical observations 3.2 Calculated quantities are checked to ensure they are consistent with estimations 3.3 Results are recorded and reported in accordance with enterprise procedures 3.4 Trends in data and/or results are interpreted and out-of-specification or atypical results promptly reported to appropriate personnel 3.5 Basic procedure or equipment problems which have led to atypical data or results are identified and addressed |
4. Maintain a safe work environment |
4.1 Established work practices are applied to ensure personal safety and that of other laboratory personnel 4.2 Generation of waste is minimised and environmental standards applied including the safe disposal of laboratory wastes 4.3 Equipment and reagents are cleaned, cared for and stored as required |
5. Maintain laboratory records |
5.1 Approved data is recorded into enterprise system 5.2 Confidentiality of enterprise information and laboratory data is maintained 5.3 Security of enterprise information and laboratory data is ensured 5.4 Equipment logs are maintained in accordance with enterprise procedures |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills include: |
Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to:
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Required knowledge includes: |
Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of ability to:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with core units and other units of competency relevant to the function or work role. |
Guidance information for assessment |
To ensure consistency in one's performance, competence 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. |
Range Statement
RANGE STATEMENT |
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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, if used in the performance criteria, is detailed below. 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) may also be included. |
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Policies and procedures |
Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements |
Workplace information |
Workplace information may include:
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Tests |
Tests will vary but may involve:
Tests may be:
The tint and depth of colour in wines can be measured in terms of the amount of light in the visible range that is absorbed by a wine sample using a UV/Vis spectrophotometer. Accuracy of wine colour analysis is important as an incorrect result may result in over-fining of wines or the preparation of blends that do not meet winemaking specifications. |
Equipment |
Equipment may vary and should include that listed in test procedure or directions for conducting analyses |
Materials |
Materials may vary and should include those listed in test procedure or directions for conducting analyses |
Confirming equipment status |
Confirming equipment status involves:
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Potential problems |
Potential problems may occur if the technician fails to:
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Unit Sector(s)
Unit sector |
Wine operations |