FBPTEC4014 — Manage cellar operations
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What an assessment for FBPTEC4014 must cover
47 assessable components: 3 elements (23 performance criteria), 1 performance evidence and 21 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 Ferment wort
- 1.1Identify and apply standards, regulations and guidance materials that cover the risks associated with working hazardous environments, including explosive environments, confined spaces, working with CO2 and working at heights
- 1.2Identify specification for product
- 1.3Sanitise or clean-in-place (CIP) fermentation vessel
- 1.4Transfer wort to fermentation vessel
- 1.5Prepare and pitch yeast
- 1.6Add adjuncts, in line with specification for final product
- 1.7Set time and temperature for fermentation
- 1.8Allow wort to ferment for specified time to produce alcohol and flavour
- 1.9Conduct standard tests to check product development
- 1.10Analyse test results and adjust process as required
- 1.11Monitor and record fermentation process
- 1.12Complete processing and batch records to ensure traceability
2 Mature fermented beverage
- 2.1Sanitise maturation vessel, as required of process
- 2.2Transfer product to maturation vessel, as required of process
- 2.3Set time and temperature for maturation to allow yeast to propagate and flavours to develop
- 2.4Dry hop as required to product specification
- 2.5Add processing aids as required of product specification
- 2.6Conduct standard tests to monitor quality and flavour of product
- 2.7Analyse test results and adjust process as required
- 2.8Complete processing and batch records to ensure traceability
3 Conduct housekeeping activities
- 3.1Clean equipment and work area in line with workplace procedures
- 3.2Conduct routine maintenance activities
- 3.3Dispose of waste in line with regulatory requirements
Performance evidence
- An individual demonstrating competency must satisfy all of the elements and performance criteria in this unit. There must be evidence that the individual has managed cellar operations for the production of fermented beverages to meet specification, on at least one occasion.
Knowledge evidence
- purposes of each stage of cellaring operation
- stages and changes required for equipment operation, specific to product
- yeast handling parameters
- adjuncts typically added to end product, their effects and handling parameters
- quality characteristics and uses of end product and output
- materials preparation requirements and effect of variation on the equipment operation
- typical tests carried out on wort to check pH, alcohol, bitterness, colour, yeast count
- instruments used for testing and how each is calibrated
- procedures and equipment used for transfer operations, including pumps, membranes, hoses valves, control instruments
- dry hops techniques, as required for product
- equipment and instrumentation components, purpose and operation
- significance and method of monitoring control points within the equipment operation
- common causes of variation and corrective action required
- sanitisation and clean-in-place procedures and purpose
- hazards and controls, including manual handling, working with ethanol, working in confined spaces and with pressure vessels
- waste handling requirements and procedures
- routine maintenance requirements
- Australian Standards, legislation, regulations and workplace licence requirements related to the production and storage of alcohol
- Food Standards Code in relation to production of beverages
- legislation, regulation and workplace licence requirements related to the production of alcohol, Australian Taxation Office (ATO) in relation to excise tax, waste disposal
- recording requirements for traceability of product and taxation office requirements.
Foundation skills
- Numeracy: 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 FBPTEC4014
What does an assessment tool for FBPTEC4014 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPTEC4014 needs to address all 47 unit components: 3 elements with 23 performance criteria, 1 performance evidence requirements, 21 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 FBPTEC4014?
Auditori pulls the current release of FBPTEC4014 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 FBPTEC4014 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing FBPTEC4014 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 FBPTEC4014, 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
- FBPTEC3002 — Implement the pest prevention program
- FBPTEC3003 — Filter fermented beverages
- 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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