Cambodian Skills Delivery Model

SEAL National Course Catalogue · MLVT / National Training Board

Sector Frameworks

1,164

Qualifications

15,161

Competency Units

10,938

Elements

41,782

Learning Outcomes

2,822

Assessment Packages

Operate and monitor cellar systems

KHU-TOU-0075

Australian Equivalent

SITHFAB028

Elements

Learning Outcomes

This unit describes the performance outcomes, skills and knowledge required to work safely in a cellar. It requires the ability to operate and maintain beverage dispensing systems; and monitor refrigeration systems, the overall safety of cellar operations and the quality of beverage products. Cellar covers any area used as the storage location for bulk beverages and the equipment that supports its service. This unit applies to hotels, clubs, casinos and sporting venues, but is also relevant to restaurants, or any other permanent or temporary catering venue where a cellar is maintained. This unit applies to any person who has responsibility for the operation and monitoring of a cellar. They may be a dedicated cellar person, a senior bar attendant, a manager or a business owner and they sometimes have stock control responsibilities. Safety issues and compliance requirements are a key focus

Elements & Learning Outcomes

E1Operate and maintain beverage dispensing systems.

0075.E1.O1Operate beverage systems according to manufacturer instructions and relevant safety requirements.

0075.E1.O2Tap kegs according to safety requirements and manufacturer instructions.

0075.E1.O3Handle, connect and store beverage gas according to relevant safety standards.

0075.E1.O4Check post-mix systems for effective operation and change syrup boxes as required.

0075.E1.O5Clean beverage system parts according to manufacturer instructions and safety requirements.

0075.E1.O6Use chemicals safely according to product instructions.

0075.E1.O7Correct or report dispensing system faults to appropriate person according to scope of individual responsibility.

E2Use and monitor refrigeration systems.

0075.E2.O1Monitor and accurately measure refrigeration system and adjust to comply with product requirements.

0075.E2.O2Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times.

0075.E2.O3Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures.

E3Monitor overall cellar safety.

0075.E3.O1Make regular routine checks of gas systems according to relevant safety standards.

0075.E3.O2Systematically monitor use and storage of chemicals and ensure safety requirements are met.

0075.E3.O3Monitor cellar area for safety signage and take action to rectify deficiencies.

0075.E3.O4Proactively provide relevant information about safety issues to other workers.

E4Monitor quality of beverage products.

0075.E4.O1Monitor cellar temperature to ensure optimum storage conditions for different beverage products.

0075.E4.O2Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met.

0075.E4.O3Use systematic product rotation to maintain quality.

0075.E4.O4Use manual or electronic stock control systems to monitor quality of products and control stock during receiving, storage and issuing.

0075.E4.O5Test quality of beverage products regularly and identify faults.

0075.E4.O6Take appropriate action to rectify faults within scope of own responsibility, or report to appropriate person.