Unit of competency Outline
Date retreived
22/07/2026 8:57 PM AWST
22/07/2026 8:57 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Develop harvesting and processing specifications to produce an olive oil
Develop harvesting and processing specifications to produce an olive oil
Unit of competency
National Code
AHCPHT403A
AHCPHT403A
State Code
D7195
D7195
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
25/02/2014
Field of Education
050301 - Horticulture
Original Release Date
25/02/2014
Nominal Hours
100
Description
This unit covers developing harvesting and processing specifications to produce an olive oil and defines the standard required to: select an appropriate style of oil that can be produced from a crop and describe it using standard industry terminology; estimate and schedule fruit maturity; arrange for an appropriate method of processing to produce the desired style and quality of oil; incorporate specifications into a contract; and document the specifications and related processing requirements in a report.
Notes
Elements and Performance Criteria
1. Specify the style and other characteristics desired of the olive oil
- 1.1. Desired properties of the olive oil are specified using standard industry terminology.
2. Establish the appropriate time and conditions for harvesting
- 2.1. Maturity of fruit is estimated using informal and formal methods, and according to enterprise and industry procedures.
- 2.2. Harvest is scheduled so that fruit picked will produce desired quality, style and amount of olive oil.
- 2.3. Range of harvest methods available is evaluated and the ones most likely to contribute to production of desired olive oil are selected.
- 2.4. Where required, harvesting personnel are obtained and briefed about harvest requirements and procedures.
3. Specify post-harvest handling and processing method
- 3.1. Post-harvest handling and treatment for olive crop are specified using standard industry terminology.
- 3.2. Processing method is specified using standard industry terminology.
- 3.3. Packaging, storage and transport requirements for processed olive oil are specified using standard industry terminology.
4. Select an olive oil processor
- 4.1. Details of suitable available processors are obtained.
- 4.2. Criteria for selecting a processor are reviewed and applied.
- 4.3. Most suitable processor is selected using predetermined criteria.
- 4.4. Specifications and related processing requirements are agreed with selected processor and incorporated into a contract.
- 4.5. Document the specifications and related processing requirements in a report.
RANGE STATEMENT
The range statement relates to the unit of competency as a whole.
Harvesting specifications may include:
arrangements for delivery and collection of harvested crop
cost per tonne of fruit processed
delivery and collection of processed olive oil
price paid for processing, or amount of oil traded in lieu of processing fee
processing specifications include:
availability, particularly at time of optimum maturity
capability supported by referees
cleanliness
capacity and location of the mill
commercial terms offered
flexibility regarding processing parameters
methods of extraction available
price or processing fee
type and condition of pre-processing handling
storage facilities and type of olive milling.
Post-harvest handling may include:
transporting harvested produce from the field to post-harvest processing or storage facilities
grading
applying treatments
packing, labelling and storing harvested produce.
The range statement relates to the unit of competency as a whole.
Harvesting specifications may include:
arrangements for delivery and collection of harvested crop
cost per tonne of fruit processed
delivery and collection of processed olive oil
price paid for processing, or amount of oil traded in lieu of processing fee
processing specifications include:
availability, particularly at time of optimum maturity
capability supported by referees
cleanliness
capacity and location of the mill
commercial terms offered
flexibility regarding processing parameters
methods of extraction available
price or processing fee
type and condition of pre-processing handling
storage facilities and type of olive milling.
Post-harvest handling may include:
transporting harvested produce from the field to post-harvest processing or storage facilities
grading
applying treatments
packing, labelling and storing harvested produce.
EVIDENCE GUIDE
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.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
select an appropriate style of oil that can be produced from a crop and describe it using standard industry terminology
estimate and schedule fruit maturity
arrange for an appropriate method of processing to produce the desired style and quality of oil
incorporate specifications into a contract
document the specifications and related processing requirements in a report.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
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.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to workplace operations and satisfy holistically all of the requirements of the performance criteria and required skills and knowledge and include achievement of the following:
select an appropriate style of oil that can be produced from a crop and describe it using standard industry terminology
estimate and schedule fruit maturity
arrange for an appropriate method of processing to produce the desired style and quality of oil
incorporate specifications into a contract
document the specifications and related processing requirements in a report.
Context of and specific resources for assessment
Competency requires the application of work practices under work conditions. Selection and use of resources for some worksites may differ due to the regional or enterprise circumstances.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAT47 | AHCPHT403 | Develop harvesting and processing specifications to produce an olive oil | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D502 | AHC40310 | Certificate IV in Production Horticulture | Qualification |