This unit of competency describes the skills and knowledge required to operate a pot still for the first distillation of the input wine product.

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.

Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state/territory liquor licensing and health agencies.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Identify and confirm production requirements
Confirm availability of required materials and services to meet production requirements
Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures
Select and fit personal protective equipment relevant to the job role
Prepare product and materials for operation, ensuring the distillate or low wine meets pre-set specifications
Check equipment to confirm readiness for use according to workplace procedures
Set the process to meet production requirements
Start up the first distillation process safely according to workplace procedures
Monitor distillation process to confirm performance meets specifications
Sample and test the low wine product to ensure it meets specification
Identify and address non-conformance product, process and equipment according to workplace procedures
Identify and implement appropriate shutdown procedures
Dismantle equipment safely and prepare for cleaning
Collect, treat and dispose of or recycle waste generated by both the distillation process and cleaning procedures
Record workplace information according to workplace requirements

Assessment Cover Sheet

FBPCEL3015 - Perform first distillation (pot still brandy) operations

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPCEL3015 - Perform first distillation (pot still brandy) operations

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: