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Brewing And Beverage Technology Training Regulations

Original Language Title: Brau- und Getränketechnik-Ausbildungsordnung

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479. Federal Minister of Economics and Labour Ordinance on Vocational Training in Brau-and Getränketechnik (Brau-und Getränketechnik-apprenticeship regulations)

On the basis of § § 8 and 24 of the Vocational Training Act, BGBl. No. 142/1969, as last amended by the Federal Law BGBl. I No 79/2003, shall be ordered:

Teaching profession Brau-und Getränketechnik

§ 1. (1) The teaching profession Brau-und Getränketechnik is set up with a teaching period of three years.

(2) In the teaching contracts, teaching certificates, teaching certificates and teaching letters, the teaching profession is to be described in the form corresponding to the sex of the apprentist (Brau-und Getränketechniker or Brau-und Getränketechnikerin).

Professional profile

§ 2. Due to the vocational training in the course of teaching and in the vocational school, the apprentice trained in the teaching profession Brau-und Getränketechnik is to be able to carry out the following activities professionally, independently and in a self-responsible way:

1.

Read and apply technical documentation,

2.

Set work steps, working methods and working methods,

3.

Plan and control work processes, assess work results,

4.

carry out work in accordance with the relevant safety rules, hygiene rules, standards and environmental standards;

5.

Assess, select, prepare, prepare, prepare and store raw materials,

6.

Operate, control, regulate and monitor equipment, apparatus, production facilities and bottling plants for beverage production,

7.

-manufacture beverages using regulations;

8.

Monitor and ensure product quality, as well as carry out quality assurance measures

9.

Maintain equipment, machinery and equipment, and perform simple maintenance work,

10.

computations of physical and chemical nature,

11.

Record and document technical data about the workflow and the work results.

Professional image

§ 3 . (1) The following vocational training shall be established for training in the teaching profession of Brau-und Getränketechnik; the skills and knowledge mentioned shall be conveyed, at the latest in the teaching year referred to in each case, in such a way that the apprentice is responsible for the To enable the pursuit of qualified activities in the sense of the professional profile, including, in particular, independent planning, implementation, control and optimization.

Pos.

1. Year of Teacher

2. Year of Teacher

3. Year of Teacher

1.

Handling and maintenance of the tools, equipment, machines, devices, devices and working tools to be used

2.

Knowledge of materials and auxiliary materials, their properties and possible uses

3.

Knowledge of the ergonomic design of the workplace

4.

Knowledge of the operational and legal form of the teaching staff

-

-

5.

Knowledge of the organizational structure and tasks and responsibilities of the individual operating areas

-

6.

Knowledge of work organisation, work planning and work design

7.

Basic knowledge of work preparation

Knowledge and cooperation in the planning of work, production planning and operational data collection

8.

Introduction to the tasks, the branch position and the offer of the teaching establishment

Knowledge of the market position and the customer's circle of teaching operations

9.

Basic knowledge of general, inorganic and organic chemistry

Knowledge of occupational general and organic chemistry

10.

Knowledge of occupational physics, such as mechanical engineering, caloric and electrical engineering

-

11.

Knowledge and application of job-specific mathematics, such as mixing calculations, recipe calculations, yield calculations and sales calculations

-

12.

Basic knowledge of the occupational chemical and physical measurement and testing methods as well as microbiological working methods

Carry out operational chemical, physical and microbiological measurement and testing procedures

13.

-

Logging and graphical evaluation of work results as well as their documentation using the operating EDP

14.

-

Basic knowledge of the raw material water (e.g. ingredients, water hardness and their meaning for beverage production), preparation processes, requirements for drinking water, analysis methods

Knowledge of the water treatment processes (water softening and water disinfection) and operation of the plant-specific water treatment plants

15.

Knowledge of the processes for the production of beverages (beer, lemonade, fruit juices and mineral waters)

16.

Knowledge of the promotion and storage of solids, liquids and gases as well as the handling of the plant-specific conveying and storage facilities

17.

-

Knowledge of plants for the generation of energy sources (such as compressed air, steam, cold) as well as the handling of operating energy sources

18.

-

Reading of technical drawings such as procedural diagrams, piping plans and schematics

19.

Basic knowledge of measuring, control and control technology

Operating and monitoring of measuring, control and control devices

20.

-

-

Knowledge of the circulation of returnable containers and their cleaning

21.

Knowledge of the facilities for bottling beverages in glass or glass Plastic bottles, cans, soft packages and other packaging, as well as the closure options, preservation, final packaging, storage and transport

Knowledge of the facilities for the bottling of beverages in Kegs, cleaning of kegs as well as storage and transport

22.

Handling of the plant-specific plants for filling and/or filling Cleaning of beverage containers as well as the storage of beverage containers

23.

Knowledge of the rules relating to human and industrial hygiene (hygiene regulations) and the importance of hygiene measures

Use of the operational measures relating to personnel and industrial hygiene (hygiene regulations) in compliance with the prescribed application guidelines and protective measures in the handling of cleaning and disinfecting agents

24.

Basic knowledge of quality assurance and quality control

Knowledge and application of operational quality management including documentation (HACCP)

25.

Knowledge and application of professional legislation and standards

26.

Knowledge of raw materials (e.g. cereals, malt, hops, domestic and exotic fruits, vegetables), their extraction, properties and uses

27.

Knowledge of the division of beverages (e.g. fruit juices, nectars, lemonades, beer varieties, beer mixed drinks)

-

-

28.

Participation in the selection, acceptance, testing for the use and storage of raw materials

Selection, acceptance, testing for the use and storage of raw materials

29.

Service of plants for processing fruit (e.g. mills, passing machines, presses) and for juice extraction from fruit and vegetables

30.

-

Pre-treatment, filtration and storage as well as preservation of fruit juices

31.

-

Fruit market extraction and production of concentrates and their preservation including aroma recovery

32.

-

Manufacture of non-alcoholic beverages on the basis of pre-determined recipes

33.

Knowledge of the malt species and the malt production as well as the apparatus used for this purpose

Malting and malt treatment as well as the red of the malt

34.

Knowledge of the production of wort (maceration, refining, wort boiling, wort treatment) as well as the facilities required for this purpose (mash vessels, refining systems, wort-ochre systems)

Wort preparation (Maic, Abelling, wort) as well as treating the wort (scrubbing removal, cooling)

35.

Knowledge of fermentation and the facilities of fermentation cellars

Fermentation and maturation as well as yeast management; knowledge of the extraction of fermentation carbon dioxide

36.

-

Knowledge of the filter types, filter aids and the construction of filter systems

Filtration and stabilization of the beer as well as serving the plants used for filtration

37.

-

-

Sensory evaluation of beverages

38.

-

Knowledge of the construction and operation of CIP systems

Knowledge of the construction of beverage storage facilities as well as handling and cleaning of a beverage drinking plant as well as correct treatment of the glasses

39.

The measures and regulations on the protection of the environment relevant to the teaching profession: basic knowledge of the operational measures for the sensible use of energy in the work-relevant work area; basic knowledge of the work-related work area residual materials and their separation, recovery and disposal of waste

40.

Knowledge of the relevant English technical expressions

41.

Knowledge and application of the company EDP (hard- and software)

42.

Knowledge of the obligations arising from the apprenticeship contract
(§ § 9 and 10 of the Vocational Training Act)

43.

Knowledge of the content and aim of the training as well as of essential training opportunities in this field (e.g. professional tyre test)

44.

Knowledge of the relevant safety rules and standards, as well as the relevant rules for the protection of life and health

45.

Knowledge of first-time supply in case of occupational accidents

46.

Basic knowledge of the labour law provisions which are subject to the law

(2) In the course of training in the professional knowledge and skills (with special attention to the requirements and requirements of the company (in order to ensure that the apprentite's personality is formed in order to provide him with the necessary skills for a specialist), he/she must be able to Key qualifications in terms of social competence (such as openness, teamwork, conflict ability), self-competence (such as self-assessment, self-confidence, self-reliance, resilience), methodological competence (such as presentation skills, rhetoric in German language, comprehensibility in the broad guidelines of the (a) and competence for self-directed learning (such as willingness to communicate knowledge of methods, ability to select suitable media and materials).

§ 4. Those vocational training positions which are not to be fulfilled by the teaching staff are to be carried out within the framework of a training association.

Rejecting Audit

Outline

§ 5. (1) The final examination shall be divided into a practical and theoretical examination.

(2) The practical test shall include the items of test work and expert discussion.

(3) The theoretical examination comprises the subjects Applied Mathematics, raw materials science and technology.

(4) The theoretical examination shall not apply if the candidate for examination has reached the teaching objective of the last grade of the professional vocational school or the successful completion of a vocational middle or higher school which replaces the teaching period has proven.

Practical examination

Audit work

§ 6. (1) The examination must be carried out in the form of the processing of an operational work order, after the examination board has been specified.

(2) The task has to be based on individual production steps in the production of beverages, including work planning, hygiene measures, measures on safety and health at work, at most necessary measures for the production of beverages and for the production of beverages. Environmental protection and quality control measures. The individual steps in the execution of the task are to be documented manually or computer-based. The examination committee may provide the examinee with relevant documents on the occasion of the task.

(3) The Examination Committee shall, on the basis of the purpose of the final examination and the requirements of the professional practice and the field of activity of the teaching staff, place a task, as a general rule, in six hours. can be executed.

(4) The examination shall be terminated after seven hours.

(5) The evaluation shall be based on the following criteria:

1.

accuracy,

2.

professional execution,

3.

professional use of the equipment, machines and equipment,

4.

Professional use of hygiene measures, environmental protection measures and occupational safety measures.

Expert discussion

§ 7. (1) The expert interview shall be submitted before the entire examination board.

(2) The expert discussion has to be developed from the practical activity. In this case, the practical knowledge of the test specimen can be determined using technical expressions. The examinee shall present subject-related problems and their solutions, demonstrate the technical background relevant to the contract and justify the procedure in the performance of the contract. The examination is in the form of a conversation that is as lively as possible, with a call for discussion by means of the description of situations and problems.

(3) The purpose of the topic is to correspond to the purpose of the final examination, the requirements of the professional practice and the field of activity of the course of study of the test specimen. In this case material samples, demonstration objects or display boards are to be used. Questions concerning the relevant hygiene rules, safety regulations, protection measures and accident prevention should be included.

(4) The expert discussion shall take 20 minutes for each test specimen. An extension of not more than ten minutes shall be carried out on a case-by-case basis if the examination board is not otherwise able to assess the performance of the test specimen without a doubt.

Theoretical examination

General provisions

§ 8. (1) The theoretical examination shall be carried out in writing. It can be carried out jointly for a larger number of test specimens, if this is possible without impairment of the test sequence. The theoretical examination can also be carried out in a computerised form, although all the essential steps for the examination board must be comprehensible.

(2) The theoretical test shall in principle be held prior to the practical examination.

(3) The tasks shall be in accordance with the scope and level of the purpose of the final examination and the requirements of the professional practice. They are to be explained separately to the examinees on the occasion of the task.

(4) The written work of the test specimen shall be marked accordingly.

Applied mathematics

§ 9. (1) The examination shall include the reply to one task in the following areas:

1.

Volum and mass calculation,

2.

Percentage,

3.

Yield calculations,

4.

Mixing Invoices,

5.

Fermentation gradation calculation.

(2) Use of calculation instructions, tables and formulas is allowed.

(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(4) The test shall be terminated after 80 minutes.

Raw materials customer

§ 10. (1) The examination shall include the answer to one task in each of the following areas:

1.

Malt and hops,

2.

fruits,

3.

Water,

4.

Acceptance, transport and storage of raw materials.

(2) The test can also be checked in programmed form with questionnaires. In this case, four tasks are to be carried out in each area.

(3) The tasks shall be carried out in such a way that they can normally be carried out in 60 minutes.

(4) The test shall be terminated after 80 minutes.

Technology

§ 11. (1) The examination shall include the description of a work sequence on the basis of a sketch and shall be extended to one of the following areas after the choice of the test item:

1.

Work flow in the brewery,

2.

Work flow in the fruit juice and/or fruit juice or Limonan production.

(2) The task shall be to be carried out in such a way that it can normally be carried out in 60 minutes.

(3) The test shall be terminated after 80 minutes.

Repeat Review

§ 12. (1) The final examination of the Lehrabate can be repeated.

(2) If up to three items have been rated "Not enough", the repeat examination shall be limited to the items rated "Not enough".

(3) If more than three items have been rated "Not enough", the entire test shall be repeated.

Restricted Additional Check

§ 13. After successfully completed examination of the teaching profession in the teaching profession Brauer and Mälzer, an additional examination in the teaching profession of Brau-und Getränketechnik, which is limited in comparison to § 27 (2) of the Vocational Training Act, can be filed. In the subjects of test work and expert discussion, this topic focuses on the topics of beverage technology.

Ratio numbers

§ 14. The ratios are laid down in Section 8 (3) to (8) of the Vocational Training Act. In addition to the lecturer (holder of the company; in the case of companies of the managing directors), those who are professionally trained are those who have a professional training in the teaching profession Brauer and Mälzer and/or the teacher. in a related teaching profession, or have completed relevant school-based vocational training, or persons who can provide evidence of at least three years of relevant practice.

In-force pedals and final provisions

§ 15. (1) This Regulation shall enter into force 1. Jänner 2006 in force.

(2) The training regulations for the teaching profession Brauer and Mälzer, BGBl. No 431/1972, as last amended by the BGBl Regulation. II No 177/2005, without prejudice to paragraph 4, with the expiry of 31 December 2005.

(3) The examination regulations for the teaching profession Brauer and Mälzer, BGBl. No 672/1974, as last amended by the BGBl Regulation. No 586/1992 and the BGBl agreement. No 163/1993, without prejudice to paragraph 4, with the expiry of 31 December 2005.

(4) Apprentices who are trained in the teaching profession Brauer and Mälzer on 31 December 2005 can continue to be trained up to the end of the agreed teaching period in accordance with the training regulations referred to in paragraph 2 and can be trained up to one year after the end of the course of training. the agreed apprenticeship period for the examination of the final examination according to the examination regulations referred to in paragraph 3 above.

(5) The teaching periods of those apprentices who are in the teaching profession Brauer and Mälzer in the first year of the apprenticeship in the first year of teaching in accordance with the training regulations referred to in paragraph 2 are fully based on the teaching period in the teaching profession Brau-und Getränketechnik to be counted.

Bartenstein