The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

access workplace information to identify work requirements

identify enterprise objectives and product range including:

identify beer products

recognise enterprise labels and logos

identify parent or associated enterprises

list services offered

identify brewing enterprise key production sites

locate and explain key functions of the work site

identify the role and responsibilities of own workplace

identify and apply personal hygiene policies and procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

Personal protective clothing and equipment as required

Work procedures including advice on company practices, safe work practices, food safety, quality and environmental requirements

Instructions, information, specifications and schedules as required

Equipment, services and corresponding information as required

Products and materials as required

Internal and external customers and suppliers as required

Cleaning procedures, materials and equipment as required

Documentation and recording requirements and procedures.

Method of assessment

The assessment of this unit may include observation of workplace practice supported by personal interviews within the workplace or in a simulated workplace environment. Assessment may also be supported by a range of alternative assessment methods which might include the following:

Written and/or oral questioning to assess knowledge and understanding

Project work

Completing workplace documentation

Written reports supported by practical assignments or tasks for individual assessment

Practical exercises including simulation, demonstrations and presentation.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills include:

Ability to:

Explain the stages in the brewing process and to match these to locations within the brewery or company

Locate and explain key functions of the work site. This should include:

locating and accessing key people

locating specific work areas and outlining their functions, e.g. toilets, first aid rooms, stores, maintenance workshops, quality assurance laboratory

identifying how functions relate to each other

Describing how each function or process contributes to enterprise objectives and product quality

Identify and apply personal hygiene policies and procedures with regards to:

cleanliness

hair tying and nets

work clothes, uniforms – cleanliness and repairs

sickness

cuts and open wounds

eating and drinking in the workplace

Identify own workplace, key equipment and site layout, roles and responsibilities

Identify workplace information sources, updating and access requirements and procedures

Apply recording requirements and procedures

Required knowledge includes:

Knowledge of:

Enterprise objectives as they relate to beer production

Workplace product and services range

Key production sites including:

listing key sites by name

locating sites on a map or stating location

outlining their role and input to enterprise activities

naming key personnel and contact points

identifying means of sourcing contact details

Key functions and processes within the enterprise

How each function or process contributes to product and services quality

Own workplace and site layout, roles and responsibilities

Location of work areas and key equipment

Identity, features and purpose of key equipment and work areas

Key people’s roles and responsibilities

Reporting procedures and processes

Workplace information sources, updating and access requirements and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Beer production stages

Includes:

wort production

fermentation

maturation

filtration and clarification

bright beer production

beer filling

beer packaging

and may include if conducted on site:

malting

hop extract

yeast propagation.

Workplace information can include:

Notice boards, public address or paging systems, Standard Operating Procedures (SOPs) manuals, work notes, signs and notices (permanent and temporary) , telephone or contact details, emergency exits, routes and collection points, websites and email systems, workplace policies and procedures.

Occupational health and safety

Organisational occupational health and safety

Legislative requirements of OH&S.

Enterprise objectives may include:

Mission statements, goals, business, brands and brand objectives.

Products may include:

Beer and beer related products, e.g. ale, stout, porter, light, carbohydrate modified and organic beer

Materials used in the brew house operations, e.g. barley, hops, yeast, water

Packaging raw materials, e.g. bottles, kegs, cans and stainless steel casks.

Services

May include:

gas

water

steam

compressed air

electricity

hydraulics

refrigeration.

Production sites may include:

Head office functions, production or processing plants, supplier facilities and consultancy services.

Key functions may include:

Brewing processes, bottling, packaging, warehouse and distribution, marketing, human resources (personnel, training and employee relations).

Roles and Responsibilities

Organisational requirements for own work

Role within work team

Role of work team participants.

Workplace policies, procedures and systems may include:

Those relating to safety, quality assurance, equal opportunities, sexual harassment, customer services, awards, pay.

Equipment and materials may vary from:

Those used in the brew house operations which includes wort production, fermentation, maturation, filtration and bright beer tank processes.