Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPBPG3006 Mapping and Delivery Guide
Operate traditional sparkling wine processes
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPBPG3006 - Operate traditional sparkling wine processes |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to set up, operate and shut down a range of manual, semi-automated and automated equipment involved in the traditional sparkling wine processes of shaking, neck freezing, de-crowning, dosing and topping up.The unit applies to individuals who are responsible for operating and monitoring traditional sparkling wine processes and associated equipment in the bottling and packaging industry. They work under broad direction and exercise autonomy and judgement where required. 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 are known to apply to this unit at the time of publication. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | |||
Competency Field |
Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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Elements of Competency | Performance Criteria | |||||||
Element: Prepare to operate traditional sparkling wine equipment |
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Element: Operate and monitor traditional sparkling wine processes |
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Element: Shut down traditional sparkling wine processes |
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Element: Conduct housekeeping activities |
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