FBPTEC4013 — Manage wort production for brewing
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What an assessment for FBPTEC4013 must cover
60 assessable components: 7 elements (32 performance criteria), 3 performance evidence and 23 knowledge evidence requirements, plus 2 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Prepare to produce wort
- 1.1Identify and apply standards, regulations and guidance materials that cover the risks associated with working in hazardous environments, including potentially explosive environments, dust, heat and steam
- 1.2Wear appropriate personal protective equipment (PPE) to ensure personal safety
- 1.3Apply effective clean-in-place (CIP) and sanitation procedures
- 1.4Identify specification for product
- 1.5Ensure adequate quantities of raw materials for specification
- 1.6Check quality of raw materials meets quality specifications and record details
2 Mill grain
- 2.1Set mill to crush malted grain to specification
- 2.2Carry out test run to ensure malt is crushed to specification
- 2.3Operate mill to crush malt and produce grist
3 Convert mash
- 3.1Transfer grist to mash tun
- 3.2Set water level, temperature and time in line with product specification, to convert starches to sugars
- 3.3Operate mash tun to produce and convert mash
- 3.4Monitor quality of mash using simple tests
- 3.5Analyse test results and adjust process as required
4 Separate mash
- 4.1Transfer mash into separation vessel
- 4.2Monitor separation process by using simple tests
- 4.3Dispose of spent grist in line with environmental requirements
- 4.4Complete processing and batch records in line with workplace procedures
5 Boil wort
- 5.1Transfer wort into kettle
- 5.2Set temperature of kettle for controlled boil
- 5.3Add hops and adjuncts to influence flavour, in line with specifications
- 5.4Monitor quality of wort using simple tests
- 5.5Analyse test results and adjust process as required
- 5.6Complete processing and batch records to ensure traceability
6 Cast wort
- 6.1Set operating parameters of equipment for wort transfer to cellar/fermentation vessel
- 6.2Monitor quality of wort using simple tests
- 6.3Analyse test results and adjust process as required
- 6.4Cool and oxygenate wort to fermentation specification
- 6.5Complete processing and batch records to ensure traceability
7 Conduct housekeeping activities
- 7.1Clean equipment and work area in line with workplace procedures
- 7.2Conduct routine maintenance activities
- 7.3Dispose of waste in line with regulatory requirements
Performance evidence
- addressing risks and managing hazards
- taking samples to monitor quality
- completing batch records in line with workplace requirements
Knowledge evidence
- purpose of milling grain to expose starchy material in the husk
- problems created from grain that is too heavily crushed or milled
- stage and changes that occur during wort production
- purpose of malt, hops, water, adjuncts and the preparation procedure
- quality characteristics and uses of end product and output
- typical tests carried out on wort to check pH, bitterness, colour
- instruments used for testing and how each is calibrated and certified
- procedures and equipment used for transfer operations, including pumps, membranes, hoses, valves, control instruments
- formulae and calculations used in recipe design in order to adjust process as required
- isomerisation of hops
- roles of enzymes in mash process, particularly alpha and beta amylase
- equipment and instrumentation components, purpose and operation
- cleaning, sanitisation and sterilisation procedures and purpose
- significance and method of monitoring control points within the equipment operation
- common causes of variation and corrective action required
- hazards and controls, including manual handling, working with dust, potential for explosion when working with grain and milling, risks of burns when working with heat and steam
- routine maintenance requirements
- waste handling and disposal requirements
- hazards and controls, including manual handling, working with ethanol and flammable substances
- Australian Standards, legislation, regulations and workplace licence requirements related to working in hazardous and potentially explosive environments
- Food Standards Code in relation to brewing
- Australian Taxation Office (ATO) requirements for excise
- recording requirements for traceability of product and ATO regulations
Foundation skills
- Numeracy: Measure and record weight of raw materials and volume of wort (using kg, L and hL) Accurately read and interpret gauges and test results
- Get the work done: Identify changes in quality of product and trace source
Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.
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Questions about assessing FBPTEC4013
What does an assessment tool for FBPTEC4013 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPTEC4013 needs to address all 60 unit components: 7 elements with 32 performance criteria, 3 performance evidence requirements, 23 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for FBPTEC4013?
Auditori pulls the current release of FBPTEC4013 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPTEC4013 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing FBPTEC4013 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPTEC4013, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- FBPTEC3001 — Apply raw materials, ingredient and process knowledge to production problems
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- FBPTEC3004 — Prepare, fill and store barrels for aging spirits
- FBPTEC3005 — Work with bakery ingredients, their functions and interactions
- FBPTEC3006 — Work with flours and baking additives
- FBPTEC4001 — Determine handling processes for perishable food items
- FBPTEC4002 — Apply principles of food packaging
- FBPTEC4003 — Control food contamination and spoilage
- FBPTEC4004 — Apply basic process engineering principles to food processing
- FBPTEC4005 — Apply an understanding of food additives
- FBPTEC4006 — Apply an understanding of legal requirements of food production
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