Unit of competency Outline

Date retreived
23/07/2026 1:05 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
AHCPHT410
State Code
OCT52
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
24/12/2020
View on TGA
State Implementation and Classification
Approved Date
21/05/2021
Field of Education
050301 - Horticulture
Original Release Date
21/05/2021
Nominal Hours
90
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.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.
Notes
Elements and Performance Criteria
1. Specify the style and quality desired of the olive oil
  • 1.1 Identify desired style of olive oil
  • 1.2 Identify desired quality of olive oil
  • 1.3 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 quantity 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 and document post-harvest handling and treatment for olive crop using standard industry terminology
  • 3.2 Specify and document processing using standard industry terminology
  • 3.3 Specify and document packaging, storage and transport requirements for processed olive oil using standard industry terminology
4. Select an olive oil processor
  • 4.1 Obtain details of available processors
  • 4.2 Determine and apply criteria for selecting a processor
  • 4.3 Select most suitable processor using predetermined criteria
  • 4.4 Agree on and establish specifications and related processing requirements with selected processor, and incorporate into a contract
  • 4.5 Document specifications and related processing requirements in a report
No information
No information
Replaces
State Code National Code Title Type
BAT47 AHCPHT403 Develop harvesting and processing specifications to produce an olive oil Unit of competency
State Code National Code Title Type
BJS6 AHC40324 Certificate IV in Production Horticulture Qualification
BGH3 AHC40320 Certificate IV in Production Horticulture Qualification