Elements and Performance Criteria

RANGE STATEMENT
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.
Wine related products
Wine related products may include:
grapes or grape products, wine (all types and styles)
fortifying spirits
promotional merchandise,
wine industry supplies (e.g. bottles, stoppers and casks) and services (e.g. personnel, expertise and analysis)
Wine types and styles
Wine types and styles include:
red, white, fortified and sparkling wine and typical variations in quality and flavour caused by ageing and processing techniques
Equipment
Equipment may include:
tanks
transfer equipment
filtration equipment
crushing and pressing equipment
fermentation vessels
stills and retorts
separators
barrels
process control equipment
IT equipment
bottling and packaging equipment

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
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.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
describe major Australian wine regions, common wine styles and grape varieties and their characteristics
identify main features of domestic and export markets
identify main production operation and sequence of operations for different wine types
identify wine products and common marketing techniques used
use wine industry terminology to communicate features and information about wine production.
Context of and specific resources for assessment
Assessment may occur in a real or a simulated workplace where the assessee has access to:
personal protective clothing and equipment as required
work procedures, including advice on relevant company practices, safe work practices, food safety, quality and environmental requirements
instructions, information, specifications and schedules as required
equipment, services and corresponding information as required
products and materials as required
documentation and recording requirements and procedures.
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.