Assessor Resource
FBPCEL3012
Perform de-aromatising, de-alcoholising or de-sulphuring operations
Assessment tool
Version 1.0
Issue Date: May 2024
This unit of competency describes the skills and knowledge required to prepare and operate de-aromatising, de-alcoholising or de-sulphuring processes in winemaking. The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
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