Application

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 of the unit. These reflect compliance requirements under work health and safety (WHS) legislation and obligations under AS 5034 Installation and use of inert gases for beverage dispensing.

Contains the following documents

• Assessment Matrix (Mapping Document)

• New Assessor Workbook/Guide (in MS Word Format)

• New Cover Sheet

• Learner Guide  (in MS Word Format)

• New Learner Evidence Document

• Learner Workbook (in MS Word Format)

• New Observation and Demonstration Checklists

• New Session Plan (in MS Word Format)

• PowerPoint presentation

For more information please contact us on sarah@rtomaterials.com.au