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Unit of competency details

AHCPHT410 - Develop harvesting and processing specifications to produce an olive oil (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes AHCPHT403 - Develop harvesting and processing specifications to produce an olive oilMinor changes to application. Major changes to performance criteria. Foundation skills added. Assessment requirements updated 23/Dec/2020

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 24/Dec/2020

Companion volumes:
Unit of competency Assessment requirements

Delivery:
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Training packages that include this unit

Qualifications that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 050301 Horticulture  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 050301 Horticulture  09/Feb/2021 
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Unit of competency

Modification History

Release

Comments

Release 1

This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Application

This unit of competency describes the skills and knowledge required to develop specifications that will produce the required quantity, style and quality of oil from an olive crop.

The unit applies to individuals who apply specialist skills and knowledge to developing harvesting and processing specifications to produce an olive oil. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.

All work is carried out to comply with workplace procedures, health and safety in the workplace requirements, legislative and regulatory requirements, and sustainability and biosecurity practices.

No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Production Horticulture (PHT)

Elements and Performance Criteria

Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Specify the style and quality desired of the olive oil

1.1 Identify desired style of olive oil

1.2 Identify desired quality of olive oil

1.3 Specify desired properties of the olive oil using standard industry terminology

2. Establish the appropriate time and conditions for harvesting

2.1 Estimate maturity of fruit using informal and formal methods

2.2 Schedule harvest so that fruit picked will produce desired quality, style and quantity of olive oil

2.3 Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil

2.4 Obtain and brief harvesting personnel about harvest requirements and procedures

3. Specify post-harvest handling and processing method

3.1 Specify and document post-harvest handling and treatment for olive crop using standard industry terminology

3.2 Specify and document processing using standard industry terminology

3.3 Specify and document packaging, storage and transport requirements for processed olive oil using standard industry terminology

4. Select an olive oil processor

4.1 Obtain details of available processors

4.2 Determine and apply criteria for selecting a processor

4.3 Select most suitable processor using predetermined criteria

4.4 Agree on and establish specifications and related processing requirements with selected processor, and incorporate into a contract

4.5 Document specifications and related processing requirements in a report

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill

Description

Reading
  • Identify and interpret information regarding requirements for developing harvesting and processing specifications to produce an olive oil

Writing
  • Document olive oil processor contract

Oral communication
  • Initiate discussions with harvesting personnel and olive oil processor, using clear language and standard industry terminology to communicate olive crop harvest and post-harvest requirements and procedures, and communicate and agree on olive oil specifications and processing requirements

Unit Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

AHCPHT410 Develop harvesting and processing specifications to produce an olive oil

AHCPHT403 Develop harvesting and processing specifications to produce an olive oil

Minor changes to application

Major changes to performance criteria

Foundation skills added

Assessment requirements updated

Not equivalent

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

 

Assessment requirements

Modification History

Release

Comments

Release 1

This version released with AHC Agriculture, Horticulture and Conservation and Land Management Training Package Version 6.0.

Performance Evidence

An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit.

There must be evidence that the individual has developed harvesting and processing specifications to produce olive oil on at least one occasion, and has:

  • estimated and scheduled fruit maturity
  • documented and communicated olive crop harvest and post-harvest requirements and procedures
  • selected an appropriate style of oil that can be produced from a crop, and described it using standard industry terminology
  • incorporated specifications into an olive oil processor contract
  • arranged for an appropriate method of processing to produce the desired style and quality of oil
  • documented olive oil specifications and related processing requirements in a report.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • principles and practices for developing specifications for olive oil, including:
  • how an olive oil is produced from olives
  • influence of processing on chemical composition of oil, including polyphenols, aroma and flavour compounds
  • influence of various harvesting methods on olive oil style and quality, including; bitterness, pungency, aroma and flavour
  • market preferences for styles of olive oil
  • methods of olive oil extraction and advantages/disadvantages associated with each
  • post-harvest handling, including storage and transport requirements for olive fruit intended for olive oil processing
  • post-processing storage and handling requirements of olive oil.

Assessment Conditions

Assessment of the skills in this unit of competency must take place under the following conditions:

  • physical conditions:
  • a workplace setting or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • industry publications and internet sources of information relevant to the development of olive oil harvesting and processing specifications
  • relationships:
  • harvesting personnel and olive oil processor
  • timeframes:
  • according to job requirements.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=c6399549-9c62-4a5e-bf1a-524b2322cf72

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