Modification History
This unit supersedes and is equivalent to FDFCELPLFB Operate the pressure leaf filtration process.
Unit Descriptor
Unit descriptor |
This specialist unit has been developed for the cellar stream of the wine sector. It covers the skills and knowledge required to prepare for and operate the pressure leaf filtration process. |
Application of the Unit
Application of the unit |
This unit applies to cellar staff in winemaking enterprises who use a leaf filtration process to filter wine, juice product or water using a range of filter media, including diatomite, perlite, cellulose and polyethylene. Filters may be pressure leaf filters or pressure lees filters. The unit can apply to both manual and computer-controlled leaf filter and lees filter equipment. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
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FDFCEL2018A |
Carry out inert gas handling operations |
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FDFCEL2019A |
Carry out transfer operations |
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Not applicable.
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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. |
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Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the skills and knowledge required for this unit. |
Required skills |
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 |
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 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 can include:
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Equipment |
Equipment may include:
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Product and materials |
Product and materials may include:
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Services |
Services may include:
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Confirming equipment status |
Confirming equipment status involves:
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Monitoring the process |
Monitoring the process may involve:
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Process set up, operation and monitoring functions |
Process set up, operation and monitoring functions may be:
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Control points |
Control points refer to those key points in a work process that must be monitored and controlled. This includes:
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Information systems |
Information systems may be:
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Work hazards |
Work may involve exposure to:
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Unit Sector(s)
Unit sector |
Wine operations |
Custom Content Section
Not applicable.