This unit applies to cellar operations staff required to operate a pot still for the first distillation of the input wine product. The distillate or low wine must meet pre-set specifications. The unit covers managing the distillation equipment and process, taking samples and tests, routine and emergency shutdowns, and keeping of records. A working knowledge of Customs and Excise regulations is also required. The unit can apply to both manual and computer-controlled pot still distillation processes. |
Apply sampling procedures | ||
Perform basic tests | ||
ELEMENT | PERFORMANCE CRITERIA |
1. Prepare the first distillation process for operation | 1.1 Product and materials are confirmed and available to meet production requirements 1.2 Product and materials are prepared to meet production requirements 1.3 Services are confirmed as available and ready for operation 1.4 Equipment is checked to confirm readiness for use 1.5 The process is set to meet production requirements |
2. Operate and monitor the first distillation process | 2.1 The first distillation process is started up according to workplace procedures 2.2 Control points are monitored to confirm performance is maintained within specification 2.3 Low wine meets specification 2.4 Equipment is monitored to confirm operating condition 2.5 Out-of-specification distillate, process and equipment performance is identified, rectified and/or reported |
3. Shut down the distillation process | 3.1 The process is shut down according to workplace procedures 3.2 Equipment is dismantled and prepared for cleaning 3.3 Work is conducted in accordance with workplace environmental guidelines |
4. Record information | 4.1 Workplace information is recorded in the appropriate format |
Required skills include: |
Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify distillation requirements select, fit and use personal protective clothing and/or equipment confirm supply of necessary product, materials and services. This may include checking temperature and alcoholic strength liaise with other work areas prepare product and materials as required. This may include: heating the incoming product surveying vessel to be distilled taking dips of distillation product testing distillation product confirm equipment status and condition. This may include checking: pot is empty discharge valve is shut water flow to condensers receiver vessels for low wine pump operation integrity of lines and fittings set up and start up the process. This will include any tests or procedures required to meet Customs and Excise regulations monitor the process and equipment operation to identify out-of-specification results or non-compliance. This may involve monitoring: cooling water flow rates to condensers volume of charge temperature of distillate alcoholic strength of distillate heat source receiver for low wine pressure of still condensate rate or flow monitor supply and flow of product, materials and services to and from the process take corrective action in response to out-of-specification results or non-compliance report and/or record corrective action as required conduct product or batch changeovers take samples and conduct tests shut down equipment in response to an emergency situation shut down equipment in response to routine shutdown requirements prepare equipment for cleaning. This may involve draining and/or dismantling equipment, and removing waste either manually or by rinsing, in preparation for cleaning and sanitation record workplace information. This will include meeting the requirements of Customs and Excise regulations maintain work area to meet housekeeping standards ensure that all Customs and Excise regulations are adhered to sort, collect, treat, recycle or dispose of waste according to enterprise procedures carry out routine maintenance according to enterprise procedures perform transfer operations according to enterprise procedures identify, rectify and/or report environmental non-compliance according to enterprise procedures use oral communication skills/language to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |
Required knowledge includes: |
Note: The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Knowledge of: purpose and principles of batch distillation, including definition of the following terms: pot still charge first distillation low wine feints volatile wine components types and operation of distillation systems for brandy production, including pot stills and continuous stills and the critical differences between them. This should include: structure and operation effect on characteristics of end product, including flavour, aromas, alcohol content, complexity and smoothness link to related processes. This will include the yeasts and fermentation techniques used to make distillation wines, storage and handling of low wine, and distillation of low wine to brandy stages and changes which occur during first distillation. This will include changes in alcoholic strength and speed of distillation effect of process stages on different fractions of the distillate quality characteristics (specifications) for low wine product product and materials preparation requirements and effect of variation on the process process specifications, procedures and operating parameters equipment and instrumentation components, purpose and operation basic operating principles of process control systems where relevant sampling and testing procedures services used significance and method of monitoring control points within the process common causes of variation and corrective action required Occupational Health and Safety (OHS) hazards and controls. This will include: emergency flooding procedures emergency evacuation procedures lock-out and tag-out procedures procedures and responsibility for reporting problems environmental issues and controls shutdown and cleaning requirements associated with changeovers and types of shutdowns recording requirements and procedures the operation of Customs and Excise regulations waste handling requirements and procedures where relevant routine maintenance procedures where relevant transfer procedures where relevant |
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: use personal protective equipment and follow other specified OHS procedures prepare products, including checks for temperature and alcoholic strength prepare and confirm status of equipment before commencing distillation monitor distillation process control points and equipment, including taking of samples and conducting of tests take corrective action in response to out-of-specification results or non-compliance perform routine and emergency shutdowns demonstrate knowledge of OHS hazards, controls and emergency procedures adhere to Customs and Excise regulations record information appropriately. |
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 | This unit should be assessed together with other units of competency relevant to the function or work role. |
Guidance information for assessment | To ensure consistency in one's performance, competence 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. |
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. | |
Policies and procedures | Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements |
Workplace information | Workplace information can include: Standard Operating Procedures (SOPs) specifications production schedules and instructions work notes Material Safety Data Sheets (MSDS) manufacturer instructions verbal direction from manager, supervisor or senior operator |
Distillation equipment | Distillation equipment may include: pot still pumps lines and fittings valves heat exchangers condensers brandy ball receival vessels temperature controls test equipment (e.g. hydrometers and thermometers) |
Product and materials | Product and materials may include: a range of wine and low wines |
Services | Services may include: power water (hot and cold ) steam |
Confirming equipment | Confirming equipment status involves: checking that hygiene and sanitation standards, safety standards and pre-start requirements are met and that equipment is operational checking the calibration status of measuring instrumentation |
Monitoring the process | Monitoring the process may involve: the use of production data, such as speed control sheets sampling analytical tests |
Process set up, operation and monitoring functions | Process set up, operation and monitoring functions may be: manual or involve the use of a process control system |
Control points | Control points refer to those key points in a work process that must be monitored and controlled. This includes: food safety (critical) quality and regulatory control points inspection points |
Information systems | Information systems may be: print or screen based |
Work hazards | Work may involve exposure to: chemical, dangerous or hazardous substances |
Unit sector | Wine operations |
This unit contains employability skills. |
Not applicable.