Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPOPR2016 Mapping and Delivery Guide
Operate a beer maturation process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPOPR2016 - Operate a beer maturation process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a beer maturation process.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing environment. It typically applies to the production worker responsible for applying basic operating principles to the operation and monitoring of a beer maturation process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, food safety, and environmental 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.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
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
Elements of Competency Performance Criteria              
Element: Prepare for work in processing area
  • Confirm maturation requirements according to production requirements
  • Confirm clarification requirements, including specifications for any additions and agents
  • Confirm materials are available to meet production requirements
  • Confirm services as being ready for operation according to workplace procedures and safety and food safety requirements
  • Wear appropriate personal protective clothing and ensure correct fit
       
Element: Prepare the maturation process for production
  • Check equipment to confirm readiness for use according to workplace procedures
  • Set the maturation process to meet production requirements
  • Carry out pre-start checks according to operator instructions
       
Element: Operate and monitor beer maturation equipment
  • Start up, operate, and monitor equipment and control points for variation in operating conditions according to work health and safety and operating procedures
  • Confirm system and sub-system outputs meet specification
  • Identify, rectify and/or report out-of-specification product, process and equipment performance
  • Complete size and product changeovers in accordance with batch instructions
  • Record workplace information for the beer maturation process according to workplace procedures
       
Element: Shut down the system
  • Shut down the system safely according to operating procedures
  • Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements
  • Collect, treat and dispose of or recycle waste generated by both the process and workplace cleaning procedures
  • Record workplace information according to workplace procedures
       

Submission Requirements

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

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

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
Confirm maturation requirements according to production requirements 
Confirm clarification requirements, including specifications for any additions and agents 
Confirm materials are available to meet production requirements 
Confirm services as being ready for operation according to workplace procedures and safety and food safety requirements 
Wear appropriate personal protective clothing and ensure correct fit 
Check equipment to confirm readiness for use according to workplace procedures 
Set the maturation process to meet production requirements 
Carry out pre-start checks according to operator instructions 
Start up, operate, and monitor equipment and control points for variation in operating conditions according to work health and safety and operating procedures 
Confirm system and sub-system outputs meet specification 
Identify, rectify and/or report out-of-specification product, process and equipment performance 
Complete size and product changeovers in accordance with batch instructions 
Record workplace information for the beer maturation process according to workplace procedures 
Shut down the system safely according to operating procedures 
Clean and maintain equipment to meet the workplace cleaning schedule and procedural requirements 
Collect, treat and dispose of or recycle waste generated by both the process and workplace cleaning procedures 
Record workplace information according to workplace procedures 

Forms

Assessment Cover Sheet

FBPOPR2016 - Operate a beer maturation process
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

FBPOPR2016 - Operate a beer maturation process

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: