Competency Standard UNIT Operate a cellar system NOMINAL HOURS: 45 UNIT NUMBER: D1.HBS.CL5.05 UNIT DESCRIPTOR: This unit with the skills and knowledge required to operate a cellar system within the hotel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Operate and maintain bulk Unit Variables dispensing systems The Unit Variables provide advice to interpret the and context of this unit of competence, Operate bulk dispensing systems in allowing for differences between enterprises and workplaces. It relates to the unit as a whole accordance with manufacturer's and facilitates holistic assessment instructions and safety requirements This unit applies to all industry sectors that require to operate a cellar system within the Monitor temperature, carbonation and labour divisions of the hotel and travel industries and may include: pump pressure Food and Beverage Service Clean connectors, extractors and heads hygienically may include: Bulk dispensing systems Set up nitrogen and integrated systems Beer safely in accordance with manufacturer's Spirits specifications Wine Identify faulty products and product delivery problems promptly and implement Post-mix syrups. corrective action Refrigeration systems may include: Cold Cabinets Instantaneous coolers
Competency Standard UNIT Operate a cellar system NOMINAL HOURS: 45 UNIT NUMBER: D1.HBS.CL5.05 UNIT DESCRIPTOR: This unit with the skills and knowledge required to operate a cellar system within the hotel industries workplace context ELEMENTS AND PERFORMANCE CRITERIA UNIT VARIABLE AND ASSESSMENT Element 1: Operate and maintain bulk dispensing systems Operate bulk dispensing systems in accordance with manufacturer's instructions and safety requirements Monitor temperature, carbonation and pump pressure Clean connectors, extractors and heads hygienically Set up nitrogen and integrated systems safely in accordance with manufacturer's specifications Identify faulty products and product delivery problems promptly and implement corrective action Unit Variables The Unit Variables provide advice to interpret the and context of this unit of competence, allowing for differences between enterprises and workplaces. It relates to the unit as a whole and facilitates holistic assessment This unit applies to all industry sectors that require to operate a cellar system within the labour divisions of the hotel and travel industries and may include: Food and Beverage Service Bulk dispensing systems may include: Beer Spirits Wine Post-mix syrups. Refrigeration systems may include: Cold Cabinets Instantaneous coolers