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

Evaluate grapes for production

KHU-AGR-0677

Australian Equivalent

AHCPHT507

Elements

Learning Outcomes

This unit of competency describes the skills and knowledge required to collect, process and evaluate grapes for production, monitor and evaluate vineyard, and analyse the effect of climate, site characteristics, grape varieties and viticultural practices on grape quality. The unit applies to individuals who apply specialised skills and knowledge to the evaluation of grapes for production, and take personal responsibility and exercise autonomy in undertaking complex work. They analyse and synthesise information, and analyse, design and communicate solutions to sometimes complex problems. No licensing, legislative or certification requirements apply to this unit at the time of publication.

Elements & Learning Outcomes

E1Collect samples

0677.E1.O1Identify vineyard block to be sampled

0677.E1.O2Determine optimum grape sampling time

0677.E1.O3Identify and interpret standard sampling procedures

0677.E1.O4Utilise vegetation indices where available to identify zones of uniformity or variation

0677.E1.O5Confirm sampling areas with client or winemaker

0677.E1.O6Observe and record out-of-specification condition or characteristics of grapes

0677.E1.O7Take samples of grapes according to standard sampling procedures

E2Process samples

0677.E2.O1Prepare sample processing equipment according to standard sampling procedures

0677.E2.O2Extract juice using processing equipment

0677.E2.O3Wash processing equipment between samples

0677.E2.O4Wash and store processing equipment after use

E3Evaluate samples

0677.E3.O1Evaluate juice using standard organoleptic procedures

0677.E3.O2Perform simple grape analysis procedures and record results

0677.E3.O3Evaluate results using quantitative parameters

E4Taste and evaluate wine

0677.E4.O1Use accepted tasting procedures for tasting wine

0677.E4.O2Identify the flavour and aroma components and characteristics of wine using organoleptic evaluation techniques

0677.E4.O3Identify the relative contribution and interaction of wine components to the wine taste, aroma and appearance, using accepted wine description terminology

E5Monitor and evaluate vineyard

0677.E5.O1Establish and document vineyard qualitative parameters

0677.E5.O2Monitor qualitative parameters to determine harvest time for optimum wine quality

0677.E5.O3Compare results to grape production plan schedule, and determine best course of action

0677.E5.O4Identify and communicate opportunities to optimise fruit quality prior to harvest

E6Analyse effects in grape quality

0677.E6.O1Identify effects of climate on grapes

0677.E6.O2Identify site effects on grape quality

0677.E6.O3Identify and analyse effects of grape variety and flavour

0677.E6.O4Identify and evaluate effects of vineyard management practices on grapes in terms of modifications and improvements to be made for the current and next season