Be ahead of other applicants for positions in the Hospitality industry with the skills and knowledge to work safely in a
cellar. You will learn how to operate and maintain beverage dispensing systems, and monitor refrigeration systems, the
overall safety of cellar operations and the quality of beverage products.
This course will prepare you with the skills and knowledge Practical 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.
Why Should I Attend?
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.
This course will equip you with this skills and knowledge to safely operate and maintain beverage dispensing systems within
a cellar environment, monitor refrigeration systems and the overall safety of cellar operations, systematically check cellar
conditions and the quality of cellared beverages, monitor cellar operations over a stock delivery cycle, operational features
of beverage gas systems, operational features of refrigeration systems, Australian Standards that directly impact on cellar operations.
This course provides you with 4 hours of practical experience.
Some elements covered in this course:
1. Operate and maintain beverage dispensing systems
- 1.1 Operate beer systems according to manufacturer instructions and relevant safety requirements
- 1.2 Tap kegs according to safety requirements and manufacturer instructions
- 1.3 Handle, connect and store beverage gas according to relevant safety standards
- 1.4 Check post mix systems for effective operation and change syrup boxes as required
- 1.5 Clean beverage system parts in accordance with manufacturer instructions and safety requirements
- 1.6 Use chemicals safely according to product instructions
- 1.7 Correct or report dispensing system faults to the appropriate person according to scope of individual responsibility
2. Use and monitor refrigeration systems
- 2.1 Monitor and accurately measure refrigeration system, and adjust to comply with product requirements
- 2.2 Perform routine checking of glycol levels and cleaning of vents, ensuring safe use of chemicals at all times
- 2.3 Promptly identify refrigeration faults and report to qualified refrigeration mechanic according to organisational procedures
3. Monitor overall cellar safety
- 3.1 Make regular routine checks of gas systems according to relevant safety standards
- 3.2 Systematically monitor the use and storage of chemicals and ensure safety requirements are met
- 3.3 Monitor the cellar area for safety signage and take action to rectify any deficiencies
- 3.4 Proactively provide relevant information about safety issues to other workers
4. Monitor quality of beverage products
- 4.1 Monitor cellar temperature to ensure optimum storage conditions for different beverage products
- 4.2 Systematically check cellar conditions to ensure the requirements of the Australia New Zealand Food Standards (ANZFS) Code are met
- 4.3 Use systematic product rotation to maintain quality
- 4.4 Use manual or electronic stock control system to monitor quality of products and control stock during receiving, storage and issuing
- 4.5 Test the quality of beverage products regularly and identify faults
- 4.6 Take appropriate action to rectify faults within scope of individual responsibility or report to the appropriate person