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Develop harvesting and processing specifications to produce an olive oil

KHU-AGR-0670

Australian Equivalent
AHCPHT410
Elements
4
Learning Outcomes
15

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. The unit applies to individuals who apply specialist skills and knowledge to developing harvesting and processing specifications to produce an olive oil. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. All work is carried out to comply with workplace procedures, health and safety in the workplace requirements, legislative and regulatory requirements, and sustainability and biosecurity practices. No licensing, legislative or certification requirements are known to apply to this unit at the time of publication.

Elements & Learning Outcomes

4
E1Specify the style and quality desired of the olive oil
0670.E1.O1Identify desired style of olive oil
0670.E1.O2Identify desired quality of olive oil
0670.E1.O3Specify desired properties of the olive oil using standard industry terminology
E2Establish the appropriate time and conditions for harvesting
0670.E2.O1Estimate maturity of fruit using informal and formal methods
0670.E2.O2Schedule harvest so that fruit picked will produce desired quality, style and quantity of olive oil
0670.E2.O3Evaluate range of harvest methods available and select the ones most likely to contribute to production of desired olive oil
0670.E2.O4Obtain and brief harvesting personnel about harvest requirements and procedures
E3Specify post-harvest handling and processing method
0670.E3.O1Specify and document post-harvest handling and treatment for olive crop using standard industry terminology
0670.E3.O2Specify and document processing using standard industry terminology
0670.E3.O3Specify and document packaging, storage and transport requirements for processed olive oil using standard industry terminology
E4Select an olive oil processor
0670.E4.O1Obtain details of available processors
0670.E4.O2Determine and apply criteria for selecting a processor
0670.E4.O3Select most suitable processor using predetermined criteria
0670.E4.O4Agree on and establish specifications and related processing requirements with selected processor, and incorporate into a contract
0670.E4.O5Document specifications and related processing requirements in a report
SEAL — South East Asia Learning Identifier & Skills Portal · Prepared for MLVT Executive approval and TVET institute review · Derived from the Australian National Training Register (training.gov.au, CC-BY) and aligned to the Cambodian Qualifications Framework and DSC Standard Training Packages · Delivered via Gibble SMS · July 2026