Unit of competency Outline

Date retreived
22/07/2026 4:35 PM AWST

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Assess olive oil for style and quality

Assess olive oil for style and quality

Unit of competency
National Code
AHCPHT401
State Code
BAT67
TGA Status
Replaced
DTWD Status
Transition (Replaced)
Current Release Number
1.00
Current Release Date
27/06/2016
View on TGA
State Implementation and Classification
Approved Date
12/01/2017
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
12/01/2017
Nominal Hours
100
Description
This unit of competency describes the skills and knowledge required to assess olive oil for style and quality.It applies to individuals who analyse information and exercise judgement to complete a range of advanced skilled activities and demonstrate deep knowledge in a specific technical area. They have accountability for the work of others and analyse, design and communicate solutions to a range of complex problems. All work is carried out to comply with workplace procedures.No occupational licensing, legislative or certification requirements are known to 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 accepted industry tasting procedures
  • 1.3 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
  • 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 for future action observed chemical indices that are beyond the normal range
4. Identify factors influencing the style and quality of the olive oil
  • 4.1 Identify horticultural factors that may influence style and quality of the olive oil
  • 4.2 Identify processing factors that may influence style and quality of the olive oil
  • 4.3 Identify other factors that may influence style and quality of the olive oil
5. Implement findings of tastings and chemical analyses
  • 5.1 Maintain records of season's tastings and chemical analyses
  • 5.2 Evaluate horticultural and processing activities and methods in terms of modifications and improvements to be made
  • 5.3 Adjust and document horticultural production plan for next season
  • 5.4 Document and communicate processing requirements for next season to processing personnel
No information
No information
Replaces
State Code National Code Title Type
D7193 AHCPHT401A Assess olive oil for style and quality Unit of competency
Replaced By
State Code National Code Title Type
OCS45 AHCPHT414 Assess olive oil for style and quality Unit of competency