Unit of competency Outline
Date retreived
23/07/2026 2:22 AM AWST
23/07/2026 2:22 AM AWST
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Assess olive oil for style and quality
Assess olive oil for style and quality
Unit of competency
National Code
AHCPHT414
AHCPHT414
State Code
OCS45
OCS45
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
21/05/2021
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
21/05/2021
Nominal Hours
100
Description
This unit of competency describes the skills and knowledge required to establish olive oil tasting protocols, determine sensory and analytical quality of olive oil, identify factors influencing the style and quality of olive oil, and implement findings.The unit applies to individuals who apply specialist skills and knowledge to assessing olive oil for style and quality. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Establish and implement appropriate tasting protocols
- 1.1 Establish appropriate tasting conditions
- 1.2 Apply industry tasting procedures
- 1.3 Determine oils to taste, and taste oils in the order that will best show the character of each oil
2. Determine style and sensory quality of the olive oil
- 2.1 Identify and assess characteristics of the olive oil
- 2.2 Taste oil to assess style
- 2.3 Smell and taste oil to assess sensory quality
- 2.4 Analyse and record observed defects for future action
3. Determine the analytical quality of the olive oil
- 3.1 Send oil samples to laboratory to test key chemical indices
- 3.2 Interpret key chemical indices to assess analytical quality of oil
- 3.3 Record observed chemical indices that are beyond the normal range, for future action
4. Identify factors influencing the style and quality of the olive oil
- 4.1 Identify horticultural factors that may influence the style and quality of the olive oil
- 4.2 Identify processing factors that may influence the style and quality of the olive oil
- 4.3 Identify other factors that may influence the style and quality of the olive oil
5. Implement findings of tastings and chemical analyses
- 5.1 Maintain records of season tastings and chemical analyses
- 5.2 Evaluate horticultural and processing activities and methods to identify modifications and improvements
- 5.3 Adjust and document horticultural production plan for next season
- 5.4 Document and communicate next season processing requirements to processing personnel
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BAT67 | AHCPHT401 | Assess olive oil for style and quality | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BJS6 | AHC40324 | Certificate IV in Production Horticulture | Qualification |
| BGH3 | AHC40320 | Certificate IV in Production Horticulture | Qualification |