Unit of competency Outline

Date retreived
23/07/2026 3:39 PM AWST

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Manage and propagate yeast

Manage and propagate yeast

Unit of competency
National Code
FBPTEC4015
State Code
OBN22
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
030307 - Food Processing Technology
Original Release Date
14/05/2020
Nominal Hours
35
Description
This unit of competency describes the skills and knowledge required to select, propagate and store yeast for the production of fermented beverages. 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. Select yeast variety
  • 1.1 Identify key properties of yeast and different strains
  • 1.2 Determine whether dry yeast to liquid yeast suits need
  • 1.3 Identify nutritional needs of yeast
  • 1.4 Establish yeast health, viability and vitality
  • 1.5 Identify storage requirements of yeast
2. Propagate yeast
  • 2.1 Identify and confirm propagation requirements
  • 2.2 Sterilise equipment and follow safe work practices
  • 2.3 Prepare yeast propagation media ensuring availability of nutrients
  • 2.4 Inoculate yeast culture ensuring aseptic techniques and incubate in specified conditions
  • 2.5 Monitor yeast count or yeast by weight, viability and vitality
  • 2.6 Perform microbiological techniques and methods to ensure a pure yeast culture
3. Maintain and monitor the propagation process
  • 3.1 Select, clean and sterilise equipment according to workplace health and safety and food safety procedures
  • 3.2 Conduct transfer operations to meet propagation requirements
  • 3.3 Add yeast to wort at specified ratio
  • 3.4 Make scale-up additions to ensure optimum performance
  • 3.5 Monitor time, temperature and nutrients to ensure propagation
  • 3.6 Conduct standard tests to monitor quality and flavour of product
  • 3.7 Identify and rectify out-of-specification product, process and equipment performance
  • 3.8 Identify different propagation equipment and methods
4. Harvest yeast
  • 4.1 Evaluate yeast slurry for harvesting
  • 4.2 Identify different yeast harvest methods
  • 4.3 Store yeast for re-use
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