Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
SITHFAB008 Mapping and Delivery Guide
Operate and monitor cellar systems
Version 1.0
Issue Date: April 2024
Qualification | - |
Unit of Competency | SITHFAB008 - Operate and monitor cellar systems |
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Description | |||
Employability Skills | |||
Learning Outcomes and Application | 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.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.Safety issues and compliance requirements are a key focus of the unit. These reflect compliance requirements under work health and safety (WHS) legislation and obligations under AS 5034 Installation and use of inert gases for beverage dispensing. | ||
Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. Skills must be demonstrated in an operational commercial cellar. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: fixtures and large equipment: beverage system parts: beer lines beer pumps beer taps connectors couplers FOB detectors transfer leads manifolds cool room gas systems: alarms beverage gases gas cylinders gas regulators isolating gas board keg area liquor storage area post-mix dispensing system refrigeration system reticulated beer dispensing system: two complete beer lines, from keg to beer tap approved cleaning keg or dosing unit small equipment: safety goggles and gloves cleaning agents and chemicals: ‘Corrosive 8’ detergents general cleaning agents low pH detergents one-part detergent solutions specialised-part cleaning agents two-part detergent solutions wide commercial range of alcoholic and non-alcoholic bar stock organisational specifications and other documentation: equipment manufacturer instructions Australian standards that directly impact on cellar operations: AS5034 Installation and use of inert gases for beverage dispensing AS3780 The storage and handling of corrosive substances Australia New Zealand Food Standards (ANZFS) Code or plain English documents issued by national, state or territory government regulators SDS for hazardous substances used in cellars current commercial policies and procedures used for the operation of cellars industry manual or electronic stock control system. Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors; and: have worked in industry for at least three years where they have applied the skills and knowledge of this unit of competency. |
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Prerequisites/co-requisites | |||
Competency Field | Food and Beverage |
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: Operate and maintain beverage dispensing systems. |
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Element: Use and monitor refrigeration systems. |
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Element: Monitor overall cellar safety. |
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Element: Monitor quality of beverage products. |
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