Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FBPCEL3017 Mapping and Delivery Guide
Perform single column lees stripping (continuous still brandy) operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FBPCEL3017 - Perform single column lees stripping (continuous still brandy) operations |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | This unit of competency describes the skills and knowledge required to perform lees stripping 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.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. | ||
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 the lees stripping process for operation |
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Element: Operate and monitor the lees stripping process |
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Element: Shut down the lees stripping process |
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