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 production stages
Includes:
wort production
fermentation
maturation
filtration and clarification
bright beer production
beer filling
beer packaging
and may include if conducted on site:
malting
hop extract
yeast propagation.
Workplace information can include:
Notice boards, public address or paging systems, Standard Operating Procedures (SOPs) manuals, work notes, signs and notices (permanent and temporary) , telephone or contact details, emergency exits, routes and collection points, websites and email systems, workplace policies and procedures.
Occupational health and safety
Organisational occupational health and safety
Legislative requirements of OH&S.
Enterprise objectives may include:
Mission statements, goals, business, brands and brand objectives.
Products may include:
Beer and beer related products, e.g. ale, stout, porter, light, carbohydrate modified and organic beer
Materials used in the brew house operations, e.g. barley, hops, yeast, water
Packaging raw materials, e.g. bottles, kegs, cans and stainless steel casks.
Services
May include:
gas
water
steam
compressed air
electricity
hydraulics
refrigeration.
Production sites may include:
Head office functions, production or processing plants, supplier facilities and consultancy services.
Key functions may include:
Brewing processes, bottling, packaging, warehouse and distribution, marketing, human resources (personnel, training and employee relations).
Roles and Responsibilities
Organisational requirements for own work
Role within work team
Role of work team participants.
Workplace policies, procedures and systems may include:
Those relating to safety, quality assurance, equal opportunities, sexual harassment, customer services, awards, pay.
Equipment and materials may vary from:
Those used in the brew house operations which includes wort production, fermentation, maturation, filtration and bright beer tank processes.

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:
access workplace information to identify work requirements
identify enterprise objectives and product range including:
identify beer products
recognise enterprise labels and logos
identify parent or associated enterprises
list services offered
identify brewing enterprise key production sites
locate and explain key functions of the work site
identify the role and responsibilities of own workplace
identify and apply personal hygiene policies and procedures.
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
The assessment of this unit may include observation of workplace practice supported by personal interviews within the workplace or in a simulated workplace environment. Assessment may also be supported by a range of alternative assessment methods which might include the following:
Written and/or oral questioning to assess knowledge and understanding
Project work
Completing workplace documentation
Written reports supported by practical assignments or tasks for individual assessment
Practical exercises including simulation, demonstrations and presentation.
Guidance information for assessment
To ensure consistency in one's performance, competency 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.