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Evidence Guide: FBPGRA2012 - Prepare malted grain

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPGRA2012 - Prepare malted grain

What evidence can you provide to prove your understanding of each of the following citeria?

Steep grain

  1. Identify work requirements with relevant personnel
  2. Select, fit and use personal protective equipment according to work health and safety requirements
  3. Confirm equipment status and condition
  4. Set up, start and monitor equipment according to operating procedures
  5. Transfer grain from storage into steeping equipment according to workplace procedures
  6. Place hoses or other wetting equipment correctly to ensure uniform hydration and to avoid damage to grain
  7. Immerse, drain and rest grain for the specified number of cycles
  8. Monitor moisture content of grain during air resting to determine when it is ready for transfer to germination vessels
  9. Discharge wastewater to treatment or holding or other facilities according to workplace procedures
Identify work requirements with relevant personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, fit and use personal protective equipment according to work health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm equipment status and condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up, start and monitor equipment according to operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer grain from storage into steeping equipment according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place hoses or other wetting equipment correctly to ensure uniform hydration and to avoid damage to grain

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Immerse, drain and rest grain for the specified number of cycles

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor moisture content of grain during air resting to determine when it is ready for transfer to germination vessels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discharge wastewater to treatment or holding or other facilities according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Germinate grain

  1. Feed grain into germination vessel or floor according to workplace procedures
  2. Set up, operate and monitor turning and air blowing equipment to meet safety and production requirements
  3. Monitor green grain for humidity, temperature, moisture, chitting or acrospires, and general condition
  4. Adjust rate of turning, humidity and temperature according to specifications for malt type
  5. Transfer modified green grain to kiln according to specifications for malt type and results of laboratory testing
Feed grain into germination vessel or floor according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up, operate and monitor turning and air blowing equipment to meet safety and production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor green grain for humidity, temperature, moisture, chitting or acrospires, and general condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust rate of turning, humidity and temperature according to specifications for malt type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer modified green grain to kiln according to specifications for malt type and results of laboratory testing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate kiln to produce malt

  1. Conduct first drying of modified grain
  2. Confirm germination has stopped according to workplace procedures
  3. Cure modified grain through correct combination of air flow and heat for malt product specification
  4. Confirm colour, moisture content and other required specifications
  5. Clean the malt according to workplace procedures and food safety requirements
  6. Transfer separated culm to storage according to workplace procedures
  7. Transfer malt to storage according to workplace procedures
Conduct first drying of modified grain

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm germination has stopped according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cure modified grain through correct combination of air flow and heat for malt product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm colour, moisture content and other required specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean the malt according to workplace procedures and food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer separated culm to storage according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer malt to storage according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down process and complete work

  1. Identify the appropriate shutdown procedure
  2. Shut down the process safely according to operating procedures
  3. Clean and sanitise equipment according to work health and safety and food safety procedures
  4. Identify and report maintenance requirements according to workplace procedures
  5. Identify work requirements with relevant personnel
  6. Select, fit and use personal protective equipment according to work health and safety requirements
  7. Confirm equipment status and condition
  8. Set up, start and monitor equipment according to operating procedures
  9. Transfer grain from storage into steeping equipment according to workplace procedures
  10. Place hoses or other wetting equipment correctly to ensure uniform hydration and to avoid damage to grain
  11. Immerse, drain and rest grain for the specified number of cycles
  12. Monitor moisture content of grain during air resting to determine when it is ready for transfer to germination vessels
  13. Discharge wastewater to treatment or holding or other facilities according to workplace procedures
  14. Feed grain into germination vessel or floor according to workplace procedures
  15. Set up, operate and monitor turning and air blowing equipment to meet safety and production requirements
  16. Monitor green grain for humidity, temperature, moisture, chitting or acrospires, and general condition
  17. Adjust rate of turning, humidity and temperature according to specifications for malt type
  18. Transfer modified green grain to kiln according to specifications for malt type and results of laboratory testing
Identify the appropriate shutdown procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Shut down the process safely according to operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise equipment according to work health and safety and food safety procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report maintenance requirements according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify work requirements with relevant personnel

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, fit and use personal protective equipment according to work health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm equipment status and condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up, start and monitor equipment according to operating procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer grain from storage into steeping equipment according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place hoses or other wetting equipment correctly to ensure uniform hydration and to avoid damage to grain

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Immerse, drain and rest grain for the specified number of cycles

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor moisture content of grain during air resting to determine when it is ready for transfer to germination vessels

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discharge wastewater to treatment or holding or other facilities according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Feed grain into germination vessel or floor according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set up, operate and monitor turning and air blowing equipment to meet safety and production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor green grain for humidity, temperature, moisture, chitting or acrospires, and general condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust rate of turning, humidity and temperature according to specifications for malt type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer modified green grain to kiln according to specifications for malt type and results of laboratory testing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge