Unit of competency Outline

Date retreived
23/07/2026 4:43 AM AWST

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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
AHCPHT403
State Code
BAT47
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
050301 - Horticulture
Original Release Date
12/01/2017
Nominal Hours
100
Description
This unit of competency describes the skills and knowledge required to develop specifications that will produce the required quantity, style and quality of oil from an olive crop.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. Specify the style and other characteristics desired of the olive oil
  • 1.1 Specify desired properties of the olive oil using standard industry terminology
2. Establish the appropriate time and conditions for harvesting
  • 2.1 Estimate maturity of fruit using informal and formal methods
  • 2.2 Schedule harvest so that fruit picked will produce desired quality, style and amount of olive oil
  • 2.3 Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil
  • 2.4 Obtain and brief harvesting personnel about harvest requirements and procedures
3. Specify post-harvest handling and processing method
  • 3.1 Specify post-harvest handling and treatment for olive crop using standard industry terminology
  • 3.2 Specify processing using standard industry terminology
  • 3.3 Specify packaging, storage and transport requirements for processed olive oil using standard industry terminology
4. Select an olive oil processor
  • 4.1 Obtain details of suitable available processors
  • 4.2 Review and apply criteria for selecting a processor
  • 4.3 Select most suitable processor using predetermined criteria
  • 4.4 Agree with specifications and related processing requirements with selected processor and incorporate into a contract
  • 4.5 Document the specifications and related processing requirements in a report
No information
No information
Replaces
State Code National Code Title Type
D7195 AHCPHT403A Develop harvesting and processing specifications to produce an olive oil Unit of competency
Replaced By
State Code National Code Title Type
OCT52 AHCPHT410 Develop harvesting and processing specifications to produce an olive oil Unit of competency
State Code National Code Title Type
BCZ0 AHC40316 Certificate IV in Production Horticulture Qualification