Elements and Performance Criteria

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.
Beer systems may include:
approved cleaning keg or dosing unit
direct pull systems
flow back systems
ice bank systems
multiple hook-up
party kegs
refrigerated beer line systems
Temprite or instantaneous cooler system.
Safety requirements may relate to:
chemical and detergent use, including manual or a dosing unit detergent system
conducting risk assessments
correct lifting, moving and handling techniques for kegs and cylinders
correct servicing and maintenance of equipment which operate under pressure e.g. connectors and couplers
dealing with pressure factors
legislative requirements
requirements under Australian Standards
safe use of electrical equipment.
Beverage system partsinclude:
beer lines
beer pumps
beer taps
connectors
couplers
foam on beer (FOB) detectors
manifolds
transfer leads.
Chemicals may include:
‘Corrosive 8’ detergents
general cleaning agents
low pH detergents
one-part detergent solutions
specialised-part cleaning agents
two-part detergent solutions.
Dispensing systems include:
beer
frozen drink dispensers
post-mix syrups
spirits
wine.
Refrigeration systems include:
cabinets
chilled beer fonts
chiller plates
cold rooms
compressors
cool room
glycol system or refrigerated beer line system
glycol tanks and pumps
ice bank or water chilled system
portable systems
Temprite or instantaneous cooler system
glycol system or refrigerated beer line system.
Gas systemsinclude:
alarms
beverage gases
gas cylinders
gas regulators
isolating gas board.
Beverage products may include:
aerated and mineral waters
ancillary cellar products (e.g. paper products)
bulk and packaged beers
juices and syrups
liqueurs
post-mix
spirits
wine.
Faults may include:
cloudy beer
flat beer
heady beer
no or slow beer flow
sour beer.
Appropriate action to rectify faultsmay include:
checking for gas leaks (e.g. drop tests, spray tests)
checking, identifying fault and adjusting:
gas systems
refrigeration systems
cleaning and maintaining equipment
cleaning of lines and equipment
controlling and rotating stock
monitoring:
compliance with AS5034 requirements
gas system alarms
regulator pressures.

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

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
safely operate and maintain beverage dispensing systems within a cellar environment
monitor refrigeration systems and the overall safety of cellar operations
systematically check cellar conditions and the quality of cellared beverages
monitor cellar operations over a stock delivery cycle
integrate knowledge of:
operational features of beverage gas systems
operational features of refrigeration systems
Australian Standards that directly impact on cellar operations.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial cellar with the fixtures, large and small equipment and workplace documentation defined in the Assessment Guidelines for cellars; this may be a:
real industry workplace
simulated industry environment such as a training bar and cellar servicing customers
industryrealistic ratios of bar staff to customers
a wide commercial range of bar stock including wines, beers, spirits, liqueurs, post mix syrups and non-alcoholic beverages
workplace and other documentation:
AS5034-2005 Installation and use of inert gases for beverage dispensing, and associated standards
AS3780-1994 The Storage and handling of corrosive substances
ANZFS Code or plain English documents issued by national, state or territory government regulators
MSDS for hazardous substances used in cellars
current commercial policies and procedures used for the operation of cellars
an industry manual or electronic stock control system.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual operating and monitoring cellar systems including a bulk dispensing and refrigeration system for a whole shift
evaluation of documents produced by the individual:
fault reports
temperature checks
maintenance log books
stock control records
direct observation of the individual carrying out maintenance of beverage system parts
written or oral questioning to assess knowledge of:
operational features of beverage gas systems
operational features of refrigeration systems
Australian Standards that directly impact on cellar operations
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
SITHFAB202 Operate a bar
SITXINV201 Receive and store stock
SITXINV301 Purchase goods
SITXINV401 Control stock
SITXWHS101 Participate in safe work practices
SITXWHS301 Identify hazards, assess and control safety risks.