Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Assess olive oil for style and quality

KHU-AGR-0674

Australian Equivalent

AHCPHT414

Elements

Learning Outcomes

This unit of competency describes the skills and knowledge required to establish olive oil tasting protocols, determine sensory and analytical quality of olive oil, identify factors influencing the style and quality of olive oil, and implement findings. The unit applies to individuals who apply specialist skills and knowledge to assessing olive oil for style and quality. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. No licensing, legislative or certification requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Establish and implement appropriate tasting protocols

0674.E1.O1Establish appropriate tasting conditions

0674.E1.O2Apply industry tasting procedures

0674.E1.O3Determine oils to taste, and taste oils in the order that will best show the character of each oil

E2Determine style and sensory quality of the olive oil

0674.E2.O1Identify and assess characteristics of the olive oil

0674.E2.O2Taste oil to assess style

0674.E2.O3Smell and taste oil to assess sensory quality

0674.E2.O4Analyse and record observed defects for future action

E3Determine the analytical quality of the olive oil

0674.E3.O1Send oil samples to laboratory to test key chemical indices

0674.E3.O2Interpret key chemical indices to assess analytical quality of oil

0674.E3.O3Record observed chemical indices that are beyond the normal range, for future action

E4Identify factors influencing the style and quality of the olive oil

0674.E4.O1Identify horticultural factors that may influence the style and quality of the olive oil

0674.E4.O2Identify processing factors that may influence the style and quality of the olive oil

0674.E4.O3Identify other factors that may influence the style and quality of the olive oil

E5Implement findings of tastings and chemical analyses

0674.E5.O1Maintain records of season tastings and chemical analyses

0674.E5.O2Evaluate horticultural and processing activities and methods to identify modifications and improvements

0674.E5.O3Adjust and document horticultural production plan for next season

0674.E5.O4Document and communicate next season processing requirements to processing personnel