Unit of competency Outline
Date retreived
22/07/2026 1:43 AM AWST
22/07/2026 1:43 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Apply product and material knowledge to coopering operations
Apply product and material knowledge to coopering operations
Unit of competency
National Code
LMFCP3001A
LMFCP3001A
State Code
W8490
W8490
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
05/08/2014
Field of Education
030199 - Manufacturing Engineering And Technology, N.e.c.
Original Release Date
05/08/2014
Nominal Hours
40
Description
This unit covers the competency required to apply product and material knowledge to coopering operations by identifying and responding to timber properties, applying sensory evaluation techniques to wine products, identifying basic wine faults and responding to the impact of barrel properties on wine products.
Notes
Elements and Performance Criteria
1. Identify and respond to timber and material properties
- 1.1. Applicable OH&S, legislative and organisational requirements relevant to coopering operations are verified and complied with
- 1.2. The types of timber and inherent characteristics are analysed to select the optimum timber for the product
- 1.3. The characteristics and properties of oak are identified and considered
- 1.4. The properties and impacts of metals are identified and considered
2. Apply sensory evaluation techniques to wine products
- 2.1. Correct tasting procedures using sight, smell and taste are followed
- 2.2. The four key taste sensations of the tongue are identified
- 2.3. Characteristics of the key wine styles and grape varieties with regards to sight, smell and taste are explained
- 2.4. Wine is identified according to style and grape variety
- 2.5. The quality and characteristics of the wine style are evaluated ensuring conditions for evaluation are as favourable as possible
3. Identify basic wine faults
- 3.1. Basic wine faults are recognised and reported
- 3.2. The cork is inspected and faults identified
4. Respond to the impact of the barrel properties on wine product
- 4.1. The cause and effects on the product of controlled oxidation is considered and responded to
- 4.2. The cause and effects on the product of barrel maturation is considered and responded to
- 4.3. The cause and effect of the fermentationin barrel is considered and responded to
- 4.4. The impacts of toasting on the barrel and the product are responded to as a factor in the toasting operation
- 4.5. The impact of seasoning on the barrel timber components and the product are considered as a factor in determination of seasoning requirements
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
OH&S requirements
are to be in accordance with Commonwealth, State or Territory legislation and regulations, organisational safety policies and procedures. Requirements may include but not be limited to the use of personal protective equipment and clothing, fire fighting equipment, first aid equipment, hazard and risk control and elimination of hazardous materials and substances, manual handling including lifting and carrying
Legislative requirements
are to be in accordance with applicable legislation from all levels of government that affect organisational operation. Requirements may include but not be limited to award and enterprise agreements, industrial relations, Australian Standards, confidentiality and privacy, OH&S, the environment, equal opportunity, anti-discrimination, relevant industry codes of practice, duty of care and heritage
Organisational requirements
may include but not be limited to legal, organisational and site guidelines, policies and procedures relating to own role and responsibility, quality assurance, procedural manuals, quality and continuous improvement processes and standards, OH&S, emergency and evacuation, ethical standards, recording and reporting, access and equity principles and practices, equipment use, maintenance and storage, environmental management (waste disposal, recycling and re-use guidelines)
Timber
used in the broader coopering operations may include French/American/Australian oak, red gum, maple spruce, jarrah, birch, cyprus, elm and fir
Oak properties
are to include types and sources, composition, medullary rays, tyloses
Metals
used in coopering may include steel, stainless steel, copper and other alloys
Key wine taste sensations
include acidity, sweetness, weight or body and length
Key wine styles
include white, rose, red, fortified, sparkling, still, light-bodied, full-bodied, dessert, dry and medium
Grape varieties
include Shiraz, Cabernet Sauvignon, Merlot, Grenache, Pinot Noir, Chardonnay, Riesling and Semillon. Wines should be single varietals or a blend of two varieties
Wine characteristics
include clarity, colour type and intensity, alcohol (light, medium, high) intensity and character of aroma and flavour, sweetness, acidity, body, weight, mouth feel, tannin, balance and length
Wine faults
may include deposits, haze, tartrates, oxidation, cork taint, excessive sulphur
Controlled oxidation
may contribute to softening of tannins, increase colour and wine stability and production of various aroma compounds by oxidative processes
Barrel maturation
may contribute to extraction of flavours from the oak which enhance the complexity and intensity of the wine flavour
Fermentation in barrel
may influence flavour extraction
Toasting impact
includes the effects of increased agents such as guaiacol, vanilla and syringaldehyde and others on the taste and aroma of the wine
Seasoning impact
includes the effects on the levels of extractable oak constituents, particularly oak lactones
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
OH&S requirements
are to be in accordance with Commonwealth, State or Territory legislation and regulations, organisational safety policies and procedures. Requirements may include but not be limited to the use of personal protective equipment and clothing, fire fighting equipment, first aid equipment, hazard and risk control and elimination of hazardous materials and substances, manual handling including lifting and carrying
Legislative requirements
are to be in accordance with applicable legislation from all levels of government that affect organisational operation. Requirements may include but not be limited to award and enterprise agreements, industrial relations, Australian Standards, confidentiality and privacy, OH&S, the environment, equal opportunity, anti-discrimination, relevant industry codes of practice, duty of care and heritage
Organisational requirements
may include but not be limited to legal, organisational and site guidelines, policies and procedures relating to own role and responsibility, quality assurance, procedural manuals, quality and continuous improvement processes and standards, OH&S, emergency and evacuation, ethical standards, recording and reporting, access and equity principles and practices, equipment use, maintenance and storage, environmental management (waste disposal, recycling and re-use guidelines)
Timber
used in the broader coopering operations may include French/American/Australian oak, red gum, maple spruce, jarrah, birch, cyprus, elm and fir
Oak properties
are to include types and sources, composition, medullary rays, tyloses
Metals
used in coopering may include steel, stainless steel, copper and other alloys
Key wine taste sensations
include acidity, sweetness, weight or body and length
Key wine styles
include white, rose, red, fortified, sparkling, still, light-bodied, full-bodied, dessert, dry and medium
Grape varieties
include Shiraz, Cabernet Sauvignon, Merlot, Grenache, Pinot Noir, Chardonnay, Riesling and Semillon. Wines should be single varietals or a blend of two varieties
Wine characteristics
include clarity, colour type and intensity, alcohol (light, medium, high) intensity and character of aroma and flavour, sweetness, acidity, body, weight, mouth feel, tannin, balance and length
Wine faults
may include deposits, haze, tartrates, oxidation, cork taint, excessive sulphur
Controlled oxidation
may contribute to softening of tannins, increase colour and wine stability and production of various aroma compounds by oxidative processes
Barrel maturation
may contribute to extraction of flavours from the oak which enhance the complexity and intensity of the wine flavour
Fermentation in barrel
may influence flavour extraction
Toasting impact
includes the effects of increased agents such as guaiacol, vanilla and syringaldehyde and others on the taste and aroma of the wine
Seasoning impact
includes the effects on the levels of extractable oak constituents, particularly oak lactones
EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Read and interpret a work/job specification
Identify a range of timber types, including oak, and detail their uses and limitations
Identify and explain the properties of American and French oak
Identify and describe the characteristics of four main wine types through sensory evaluation (wine tasting)
Explain the likely effects of controlled oxidation, barrel maturation and in barrel fermentation on products
Identify the likely impact of various levels of toasting on products
Comply with legislation, regulations, standards, codes of practice and established safe practices and procedures for coopering operations
Communicate effectively and work safely with others in the work area
Context of, and specific resources for assessment
The application of competency is to be assessed in the workplace or realistically simulated workplace
Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints
Assessment of essential underpinning knowledge, other than confirmatory questions, will usually be conducted in an off-site context
Assessment is to comply with relevant regulatory or Australian Standards requirements
The following resources should be made available:
workplace location or simulated workplace
examples of timber
samples of oak
a range of wine types
a range of toasting specifications
Method of assessment
Assessment must satisfy the endorsed assessment guidelines of the Furnishing Industry Training Package
Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of underpinning knowledge
Assessment methods must be by direct observation of tasks and include questioning on underpinning knowledge to ensure its correct interpretation and application
Assessment may be applied under project related conditions (real or simulated) and require evidence of process
Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances
Assessment may be in conjunction with assessment of other units of competency
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Read and interpret a work/job specification
Identify a range of timber types, including oak, and detail their uses and limitations
Identify and explain the properties of American and French oak
Identify and describe the characteristics of four main wine types through sensory evaluation (wine tasting)
Explain the likely effects of controlled oxidation, barrel maturation and in barrel fermentation on products
Identify the likely impact of various levels of toasting on products
Comply with legislation, regulations, standards, codes of practice and established safe practices and procedures for coopering operations
Communicate effectively and work safely with others in the work area
Context of, and specific resources for assessment
The application of competency is to be assessed in the workplace or realistically simulated workplace
Assessment is to occur under standard and authorised work practices, safety requirements and environmental constraints
Assessment of essential underpinning knowledge, other than confirmatory questions, will usually be conducted in an off-site context
Assessment is to comply with relevant regulatory or Australian Standards requirements
The following resources should be made available:
workplace location or simulated workplace
examples of timber
samples of oak
a range of wine types
a range of toasting specifications
Method of assessment
Assessment must satisfy the endorsed assessment guidelines of the Furnishing Industry Training Package
Assessment methods must confirm consistency and accuracy of performance (over time and in a range of workplace relevant contexts) together with application of underpinning knowledge
Assessment methods must be by direct observation of tasks and include questioning on underpinning knowledge to ensure its correct interpretation and application
Assessment may be applied under project related conditions (real or simulated) and require evidence of process
Assessment must confirm a reasonable inference that competency is able not only to be satisfied under the particular circumstance, but is able to be transferred to other circumstances
Assessment may be in conjunction with assessment of other units of competency
No information