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

FBPOPR2030 Mapping and Delivery Guide
Operate a brewery fermentation process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPOPR2030 - Operate a brewery fermentation 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 brewery fermentation 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 brewery fermentation process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work 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.
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 the fermentation process for operation
  • Check production requirements according to job specifications
  • Confirm availability of required materials according to operating requirements
  • Confirm availability of services according to workplace procedures
  • Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements
  • Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitation standards are met and all safety guards are in place
  • Set the fermentation process to meet production requirements
       
Element: Operate and monitor the system
  • Start up, operate and monitor the system for variation in operating conditions according to work health and safety and operating procedures
  • Confirm system and sub-system outputs meet specifications
  • Monitor equipment to confirm operating condition
  • Monitor and control temperature to confirm operating condition
  • Monitor and control pressure to ensure operating condition
  • Undertake analysis to ensure yeast effectiveness and freedom from bacterial contamination according to food safety and workplace procedures
       
Element: Recover beer if required
  • Put yeast slurry through a beer recovery process in order to minimise beer wastage
  • Transfer recovered beer to appropriate tank or vessel according to food safety and workplace procedures
       
Element: Shut down the system
  • Shut down the system safely according to operating procedures
  • Clean and maintain equipment to meet the cleaning schedule and procedural requirements
  • Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures
  • Record workplace information in the appropriate format
       

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
Check production requirements according to job specifications 
Confirm availability of required materials according to operating requirements 
Confirm availability of services according to workplace procedures 
Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements 
Conduct pre-start checks according to operator instructions, including checking that hygiene and sanitation standards are met and all safety guards are in place 
Set the fermentation process to meet production requirements 
Start up, operate and monitor the system for variation in operating conditions according to work health and safety and operating procedures 
Confirm system and sub-system outputs meet specifications 
Monitor equipment to confirm operating condition 
Monitor and control temperature to confirm operating condition 
Monitor and control pressure to ensure operating condition 
Undertake analysis to ensure yeast effectiveness and freedom from bacterial contamination according to food safety and workplace procedures 
Put yeast slurry through a beer recovery process in order to minimise beer wastage 
Transfer recovered beer to appropriate tank or vessel according to food safety and workplace procedures 
Shut down the system safely according to operating procedures 
Clean and maintain equipment to meet the cleaning schedule and procedural requirements 
Collect, treat and dispose of or recycle waste generated by both the process and cleaning procedures 
Record workplace information in the appropriate format 

Forms

Assessment Cover Sheet

FBPOPR2030 - Operate a brewery fermentation 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

FBPOPR2030 - Operate a brewery fermentation 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: