Assessor Resource

SITHFAB301
Operate and monitor cellar systems

Assessment tool

Version 1.0
Issue Date: April 2024


Cellar covers any area used as the storage location for bulk beverages and the equipment that supports its service. This unit applies to hotels, clubs, casinos and sporting venues, but is also relevant to restaurants, or any other permanent or temporary catering venue where a cellar is maintained.

This unit applies to any person who has responsibility for the operation and monitoring of a cellar. They may be a dedicated cellar person, a senior bar attendant, a manager or a business owner and they sometimes have stock control responsibilities.

This unit describes the performance outcomes, skills and knowledge required to work safely in a cellar. It requires the ability to operate and maintain beverage dispensing systems, and monitor refrigeration systems, the overall safety of cellar operations and the quality of beverage products.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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

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

Evidence of the ability to:

safely operate and maintain beverage dispensing systems within a cellar environment

monitor refrigeration systems and the overall safety of cellar operations

systematically check cellar conditions and the quality of cellared beverages

monitor cellar operations over a stock delivery cycle

integrate knowledge of:

operational features of beverage gas systems

operational features of refrigeration systems

Australian Standards that directly impact on cellar operations.

Context of and specific resources for assessment

Assessment must ensure use of:

an operational commercial cellar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines for cellars; this may be a:

real industry workplace

simulated industry environment such as a training bar and cellar servicing customers

industryrealistic ratios of bar staff to customers

a wide commercial range of bar stock including wines, beers, spirits, liqueurs, post mix syrups and non-alcoholic beverages

workplace and other documentation:

AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards

AS3780-1994 The Storage and handling of corrosive substances

ANZFS Code or plain English documents issued by national, state or territory government regulators

MSDS for hazardous substances used in cellars

current commercial policies and procedures used for the operation of cellars

an industry manual or electronic stock control system.

Method of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the individual operating and monitoring cellar systems including a bulk dispensing and refrigeration system for a whole shift

evaluation of documents produced by the individual:

fault reports

temperature checks

maintenance log books

stock control records

direct observation of the individual carrying out maintenance of beverage system parts

written or oral questioning to assess knowledge of:

operational features of beverage gas systems

operational features of refrigeration systems

Australian Standards that directly impact on cellar operations

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.

Guidance information for assessment

The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:

SITHFAB202 Operate a bar

SITXINV201 Receive and store stock

SITXINV301 Purchase goods

SITXINV401 Control stock

SITXWHS101 Participate in safe work practices

SITXWHS301 Identify hazards, assess and control safety risks.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, 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.

Required skills

communication skills to make accurate verbal reports on dispensing system faults

critical thinking skills to evaluate the operational efficiency of all cellar systems and implement systematic changes to improve operations

literacy skills to:

read and interpret:

ANZFS codes

complex manufacturer’s instructions for the operation of a range of cellar equipment

logbook entries

Material Safety Data Sheets (MSDS)

safety procedures and signs

stock control system records

write reports on faulty equipment, document measurements of all equipment calibrations and complete logbook entries for testing and checking activities

numeracy skills to:

accurately calculate complex calibrations of a range of cellar equipment

calculate the dilution requirements for chemicals and cleaning products

measure temperatures for the storage of cellar stock items

planning and organising skills to systematically monitor cellar conditions and the operational efficiency and safety of all cellar equipment

problem-solving skills to identify faults in operational cellar systems and adjust equipment to rectify faults

self-management skills to manage own speed, timing and productivity

teamwork skills to provide practical information about cellar issues to colleagues

technology skills to work with equipment at an operational and basic maintenance level.

Required knowledge

key requirements of cellar compliance laws, including:

Health Act

OHS or WHS legislation

Food Standards Australia New Zealand (FSANZ) Act 1991

primary elements of the ANZFS Code that directly impact on cellar operations

full requirements of Australian Standards that directly impact on cellar operations:

AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards

AS3780-1994 The storage and handling of corrosive substances

operational features of beverage gas systems, including:

key components of beverage dispensing systems for beer and post mix syrups

isolating gas board

monitoring alarms

monitoring of regulator pressures

types of beverage gases

how to handle, store, connect and disconnect beverage gas cylinders (including different types of cylinder systems and different types of gas)

inert gas in confined spaces and the potential dangers

particular dangers of carbon dioxide and nitrogen

required fire protection equipment and other emergency and alarm procedures

methods and techniques for undertaking routine checks for gas leaks (including monitoring of regulators, drop tests, spray tests, disconnecting and re-connecting leads)

typical roles and responsibilities of different people in operating and maintaining the system including those within the hospitality establishment and external contractors

operational features of refrigeration systems including:

chiller plates

compressors

glycol system or refrigerated beer line system

glycol tanks and pumps

safe manual handling techniques for lifting and shifting heavy items

procedures and safety requirements for the use and storage of hazardous substances such as chemicals and other cleaning agents

content of labelling and material safety data sheets for hazardous substances

correct and environmentally sound disposal methods for hazardous substances

overview information on the way that beer is brewed and what this means for cellar operations

cellar products, which must include beer, and their characteristics, including:

correct handling and storage

shelf life

potential faults.

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 systems may include:

approved cleaning keg or dosing unit

direct pull systems

flow back systems

ice bank systems

multiple hook-up

party kegs

refrigerated beer line systems

Temprite or instantaneous cooler system.

Safety requirements may relate to:

chemical and detergent use, including manual or a dosing unit detergent system

conducting risk assessments

correct lifting, moving and handling techniques for kegs and cylinders

correct servicing and maintenance of equipment which operate under pressure e.g. connectors and couplers

dealing with pressure factors

legislative requirements

requirements under Australian Standards

safe use of electrical equipment.

Beverage system partsinclude:

beer lines

beer pumps

beer taps

connectors

couplers

foam on beer (FOB) detectors

manifolds

transfer leads.

Chemicals may include:

‘Corrosive 8’ detergents

general cleaning agents

low pH detergents

one-part detergent solutions

specialised-part cleaning agents

two-part detergent solutions.

Dispensing systems include:

beer

frozen drink dispensers

post-mix syrups

spirits

wine.

Refrigeration systems include:

cabinets

chilled beer fonts

chiller plates

cold rooms

compressors

cool room

glycol system or refrigerated beer line system

glycol tanks and pumps

ice bank or water chilled system

portable systems

Temprite or instantaneous cooler system

glycol system or refrigerated beer line system.

Gas systemsinclude:

alarms

beverage gases

gas cylinders

gas regulators

isolating gas board.

Beverage products may include:

aerated and mineral waters

ancillary cellar products (e.g. paper products)

bulk and packaged beers

juices and syrups

liqueurs

post-mix

spirits

wine.

Faults may include:

cloudy beer

flat beer

heady beer

no or slow beer flow

sour beer.

Appropriate action to rectify faultsmay include:

checking for gas leaks (e.g. drop tests, spray tests)

checking, identifying fault and adjusting:

gas systems

refrigeration systems

cleaning and maintaining equipment

cleaning of lines and equipment

controlling and rotating stock

monitoring:

compliance with AS5034 requirements

gas system alarms

regulator pressures.

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
Operate beer systems according to manufacturer instructions and relevant safety requirements. 
Tap kegs according to safety requirements and manufacturer instructions. 
Handle, connect and store beverage gas according to relevant safety standards. 
Check post mix systems for effective operation and change syrup boxes as required. 
Clean beverage system parts in accordance with manufacturer instructions and safety requirements. 
Use chemicals safely according to product instructions. 
Correct or report dispensing system faults to the appropriate person according to scope of individual responsibility. 
Monitor and accurately measure refrigeration system, and adjust to comply with product requirements. 
Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times. 
Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures. 
Make regular routine checks of gas systems according to relevant safety standards. 
Systematically monitor the use and storage of chemicals and ensure safety requirements are met. 
Monitor the cellar area for safety signage and take action to rectify any deficiencies. 
Proactively provide relevant information about safety issues to other workers. 
Monitor cellar temperature to ensure optimum storage conditions for different beverage products. 
Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met. 
Use systematic product rotation to maintain quality. 
Use manual or electronic stock control system to monitor quality of products and control stock during receiving, storage and issuing. 
Test the quality of beverage products regularly and identify faults. 
Take appropriate action to rectify faults within scope of individual responsibility or report to the appropriate person. 

Forms

Assessment Cover Sheet

SITHFAB301 - Operate and monitor cellar systems
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

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Assessor name:

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Assessment Record Sheet

SITHFAB301 - Operate and monitor cellar systems

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

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