Unit of competency Outline

Date retreived
22/07/2026 6:10 PM AWST

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Perform first distillation (pot still brandy) operations

Perform first distillation (pot still brandy) operations

Unit of competency
National Code
FBPCEL3015
State Code
OAL54
TGA Status
Deleted
DTWD Status
Deleted
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
18/04/2019
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to operate a pot still for the first distillation of the input wine product. The unit applies to individuals who work in cellar operations and take responsibility for their own work using discretion and judgement in the selection and use of available resources. All work must be carried out to comply with workplace procedures according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.Legislative requirements relating to distilling alcohol apply to this unit. Users are advised to check current requirements with the Australian Tax Office and state/territory liquor licensing and health agencies.
Notes
Elements and Performance Criteria
1. Prepare the first distillation process
  • 1.1 Identify and confirm production requirements
  • 1.2 Confirm availability of required materials and services to meet production requirements
  • 1.3 Confirm environmental guidelines and identify potential health and safety hazards and controls according to workplace procedures
  • 1.4 Select and fit personal protective equipment relevant to the job role
  • 1.5 Prepare product and materials for operation, ensuring the distillate or low wine meets pre-set specifications
  • 1.6 Check equipment to confirm readiness for use according to workplace procedures
  • 1.7 Set the process to meet production requirements
2. Operate and monitor the first distillation process
  • 2.1 Start up the first distillation process safely according to workplace procedures
  • 2.2 Monitor distillation process to confirm performance meets specifications
  • 2.3 Sample and test the low wine product to ensure it meets specification
  • 2.4 Identify and address non-conformance product, process and equipment according to workplace procedures
3. Shut down the distillation process
  • 3.1 Identify and implement appropriate shutdown procedures
  • 3.2 Dismantle equipment safely and prepare for cleaning
  • 3.3 Collect, treat and dispose of or recycle waste generated by both the distillation process and cleaning procedures
  • 3.4 Record workplace information according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
S7881 FDFCEL2009A Perform first distillation (pot still brandy) operations Unit of competency