Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
FDFCEL2004A Mapping and Delivery Guide
Perform single column lees stripping (continuous still brandy) operations
Version 1.0
Issue Date: May 2024
Qualification | - |
Unit of Competency | FDFCEL2004A - Perform single column lees stripping (continuous still brandy) operations |
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Description | This specialist unit has been developed for the cellar stream of the wine sector. It covers the skills and knowledge required to start up, operate and shut down a single column to strip alcohol from lees. | ||
Employability Skills | This unit contains employability skills | ||
Learning Outcomes and Application | This unit applies to lees stripping using a single column to strip alcohol from lees prior to rectification or as the first stage of alcohol recovery for brandy production from a continuous or pot still. Lees stripping must be undertaken in accordance with Customs and Excise regulations. Product and materials used may include a range of wine, low wine, wine lees or marc. Equipment may be manual or computer controlled. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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Prerequisites/co-requisites | FDFOP2004A Clean and sanitise equipmentFDFOP2013A Apply sampling proceduresMSL973001A Perform basic tests | ||
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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Element: Record information |
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