Unit of competency Outline

Date retreived
22/07/2026 1:59 PM AWST

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Manage cellar operations

Manage cellar operations

Unit of competency
National Code
FBPTEC4014
State Code
OBN38
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
110103 - Food And Beverage Service
Original Release Date
14/05/2020
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to manage cellar operations for the production of a fermented beverage.This unit applies to those workers who have responsibility for overseeing the cellar operations of fermented beverages and the quality assurance requirements associated with those products. It may include supervising the work of others.Legislative requirements relating to producing 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. Ferment wort
  • 1.1 Identify and apply standards, regulations and guidance materials that cover the risks associated with working hazardous environments, including explosive environments, confined spaces, working with CO2 and working at heights
  • 1.2 Identify specification for product
  • 1.3 Sanitise or clean-in-place (CIP) fermentation vessel
  • 1.4 Transfer wort to fermentation vessel
  • 1.5 Prepare and pitch yeast
  • 1.6 Add adjuncts, in line with specification for final product
  • 1.7 Set time and temperature for fermentation
  • 1.8 Allow wort to ferment for specified time to produce alcohol and flavour
  • 1.9 Conduct standard tests to check product development
  • 1.10 Analyse test results and adjust process as required
  • 1.11 Monitor and record fermentation process
  • 1.12 Complete processing and batch records to ensure traceability
2. Mature fermented beverage
  • 2.1 Sanitise maturation vessel, as required of process
  • 2.2 Transfer product to maturation vessel, as required of process
  • 2.3 Set time and temperature for maturation to allow yeast to propagate and flavours to develop
  • 2.4 Dry hop as required to product specification
  • 2.5 Add processing aids as required of product specification
  • 2.6 Conduct standard tests to monitor quality and flavour of product
  • 2.7 Analyse test results and adjust process as required
  • 2.8 Complete processing and batch records to ensure traceability
3. Conduct housekeeping activities
  • 3.1 Clean equipment and work area in line with workplace procedures
  • 3.2 Conduct routine maintenance activities
  • 3.3 Dispose of waste in line with regulatory requirements
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