Unit of competency Outline

Date retreived
22/07/2026 9:14 AM 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.

Prepare and monitor wine cultures

Prepare and monitor wine cultures

Unit of competency
National Code
FBPCEL3014
State Code
OAL94
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
18/04/2019
Nominal Hours
40
Description
This unit of competency describes the skills and knowledge required to prepare and monitor yeast and bacterial cultures used in wine production and to inoculate product according to set specifications and may involve work in confined spaces. The unit applies to individuals who work in winemaking operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.All work must be carried out to comply with workplace procedures, according to state/territory health and safety in the workplace regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication
Notes
Elements and Performance Criteria
1. Prepare for inoculation
  • 1.1 Confirm job requirements
  • 1.2 Identify health and safety in the workplace hazards and controls according to workplace procedures
  • 1.3 Select and fit personal protective equipment according to job requirements
  • 1.4 Identify and confirm propagation requirements
  • 1.5 Prepare yeast and bacterial cultures for use according to workplace procedures
  • 1.6 Confirm availability and prepare product, services and materials to meet specified propagation requirements
2. Prepare equipment for culture preparation
  • 2.1 Confirm cleaning and sterilising equipment is ready for use
  • 2.2 Select, clean and sterilise propagation equipment and transfer equipment according to workplace procedures
3. Maintain and monitor the propagation process
  • 3.1 Conduct transfer operations to meet propagation requirements
  • 3.2 Conduct the culture propagation process using safe work practices
  • 3.3 Inoculate ferments following work instruction
  • 3.4 Monitor control points to confirm performance is maintained within specification
  • 3.5 Monitor equipment to confirm operating condition
  • 3.6 Identify and address non-conformance of product, process and equipment
4. Complete propagation activities
  • 4.1 Complete propagation process according to workplace procedures
  • 4.2 Dismantle equipment safely and prepare for cleaning
  • 4.3 Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
  • 4.4 Conduct work according to workplace environmental guidelines
  • 4.5 Record workplace information according to workplace procedures and format
No information
No information
Replaces
State Code National Code Title Type
S7879 FDFCEL2007A Prepare and monitor wine cultures Unit of competency