Regulation on vocational training for the brewer and maltz/the brewer and maleerine

Unofficial table of contents

Brau/MälzAusbV 2007

Date of completion: 22.02.2007

Full quote:

" Ordinary on Vocational Training for the Brauer and Mälzer/Brauerin and Mälzerin of 22 February 2007 (BGBl. I p. 186, 1202) "

This legal regulation is a training order within the meaning of § 4 of the Vocational Training Act and § 25 of the Craft Code. The training regulations and the coordinated framework curriculum for the vocational school, agreed by the Standing Conference of the Ministers of Education and Cultural Affairs of the Länder in the Federal Republic of Germany, will soon be published as a supplement to the Federal Gazette.

Footnote

(+ + + Text evidence from: 1.8.2007 + + +) 

  

Unofficial table of contents

Input formula

Pursuant to § 4 (1) in conjunction with § 5 of the Vocational Training Act of 23 March 2005 (BGBl. 931), of which § 4 (1) was last amended by Article 232 (1) of the Regulation of 31 December 2008. October 2006 (BGBl. 2407), and Section 25 (1) in conjunction with Section 26 of the Craft Code in the version of the Notice of 24 September 1998 (BGBl. I p. 3074, 2006 I p. 2095), of which Article 25 (1) was last amended by Article 146 of the Regulation of 31 December 2002. October 2006 (BGBl. 2407) and § 26 last amended by Article 2 (4) of the Law of 23 March 2005 (BGBl). 931), the Federal Ministry of Economics and Technology, in agreement with the Federal Ministry of Education and Research, is responsible for the following: Unofficial table of contents

§ 1 State recognition of the vocational training profession

The training profession Brauer and Mälzer/Brauerin and Mälzerin will be

1.

pursuant to Section 4 (1) of the Vocational Training Act and

2.

In accordance with § 25 of the Craft Code of Crafts for Industrial Training Number 29, Brauer and Mälzer, Appendix B of the Craft Regulations

state-approved. Unofficial table of contents

§ 2 Training Duration

The training lasts three years. Unofficial table of contents

§ 3 Training framework plan, vocational training programme

(1) The subject-matter of vocational training shall be at least the skills, knowledge and skills listed in the training framework plan (Appendix) (professional capacity for action). An organization of the training, which deviates from the training framework plan, is allowed in particular, insofar as operational particularities require the deviation. (2) Vocational training for the brewer and maltz/to the brewer and maltzerin is divided into two parts. as follows (training professional image):
Section A
Job-profiling skills, knowledge and skills:

1.

hygiene,

2.

raw materials, excipients and resources,

3.

Make Malts,

4.

Produce seasoning,

5.

Bears, tyres, storage and filtration of beer,

6.

Manufacture non-alcoholic soft drinks and beer-mixed drinks,

7.

Filling and packing,

8.

Beverage cans and product maintenance,

9.

Technical infrastructure,

10.

Waiting; taxes and rules;

Section B
Integrative skills, knowledge and skills:

1.

Vocational training, labour and collective bargaining,

2.

Establishment and organisation of training activities,

3.

safety and health protection at work,

4.

environmental protection,

5.

Planning of work processes, quality assurance measures,

6.

Information and communication.

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§ 4 Implementation of vocational training

(1) The skills, knowledge and skills referred to in this Regulation shall be taught in such a way as to enable trainees to carry out a qualified professional activity within the meaning of Article 1 (3) of the Vocational Training Act. , which includes, in particular, independent planning, implementation and control. This qualification must also be proved in the examinations according to § § 5 and 6. (2) The trainees have to draw up a training plan on the basis of the training framework plan for the trainees. (3) The trainees have a to provide written evidence of formal qualifications. They should be given the opportunity to carry out the written evidence of formal qualifications during the training period. The trainees have to check the written proof of training on a regular basis. Unofficial table of contents

§ 5 Interim examination

(1) An intermediate examination shall be carried out in order to determine the training status. It is to take place at the end of the second year of training. (2) The intermediate examination shall cover the skills, knowledge and skills listed in the Annex for the first three years of training, as well as those in the field of vocational education and training (3) The intermediate examination takes place in an examination area which is practically to be carried out and which is to be carried out in a written form. In the interim test, the test specimen is to demonstrate that it represents process steps, control and document production processes, clean and disinfect production facilities, set work equipment, technical documentation, and Use information and communication systems, carry out subject-related calculations, describe functions of plants and machines, carry out safety and health measures at work, hygiene and environmental protection (4) The following guidelines exist for the practical examination area:

1.

The following areas shall be used:

a)

Cereals, water, hops, yeast,

b)

Malz,

c)

Seasoning and

d)

technical equipment;

2.

the test specimen is to carry out up to four working samples and document it with practical documents;

3.

the examination period shall not exceed two hours.

(5) The following guidelines exist for the written examination area:

1.

The following areas shall be used:

a)

raw materials and their storage,

b)

Malt production,

c)

WürzehCreation,

d)

refrigeration,

e)

Water treatment and

f)

cleaning and disinfection;

2.

the examinee shall deal with written tasks relating to case-related cases;

3.

the examination period shall not exceed three hours.

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§ 6 Gesellenprüfung/auditing

(1) The journeyman's examination/final examination shall determine whether the examinee has acquired the professional capacity to act. In the examination of the journeyman's examination/final examination, the examinee is to prove that he has a command of the necessary professional skills, possessing the necessary knowledge and skills and with that in the course of vocational education and training, for which he/she is responsible for the Vocational training is familiar to essential teaching materials. The training regulations must be based on. (2) The journeyman's examination/final examination consists of the examination areas

1.

practical work,

2.

process technology,

3.

Operating technology and

4.

Economic and social studies.

(3) The following guidelines exist for the examination area of practical work:

1.

The aim of the test project is to identify and evaluate raw materials and auxiliary materials as well as operating materials, to identify and correct faults and quality defects, to calibrate and use measuring instruments, to establish work equipment, to ensure that work processes are carried out in compliance with the requirements of the Planning and carrying out legal, economic and process engineering specifications, evaluating and documenting work results, as well as measures on safety and health at work, as well as on hygiene, quality assurance and in order to protect the environment;

2.

For this purpose,

a)

Control of brewing processes,

b)

in operation and handing over a concreting system,

c)

Maintenance and operation of subsystems,

d)

Set up or retrofit an asset part from the filling area,

e)

Mixing a beer mixed drink or an alcohol-free drink,

f)

Draw and evaluate samples, determine parameters,

where the areas referred to in points (a) and (b) must be included in the selection and must be included in each of the areas referred to in points (c) and (d) and in the areas referred to in points (e) and (f);

3.

the test specimen is to carry out four working samples and document them with practical documents;

4.

the working sample referred to in point 2 (a) must include at least two sub-processes; the underlying process may be carried out as a simulation, giving the examiner the opportunity to enter into the simulation programme;

5.

the total examination period shall not exceed five hours.

(4) The following guidelines exist for the examination area of process technology:

1.

The purpose of the test project is to demonstrate that it analyses technical problems with linked work organisation, natural science, mathematical, technological and business-related behaviour, assess them and find suitable solutions , while taking into account safety and health protection at work, environmental protection, hygiene and quality assurance measures;

2.

tasks arising from the production of malt and beer as well as beer-mixed drinks and non-alcoholic beverages as well as process-related calculations are to be considered;

3.

the examinee shall deal with written tasks relating to case-related cases;

4.

the examination time shall not exceed 150 minutes.

(5) The following guidelines exist for the examination area operating technology:

1.

The purpose of the test project is to demonstrate that it analyses technical problems with linked work organisation, natural science, mathematical, technological and business-related behaviour, assess them and find suitable solutions , while taking into account safety and health protection at work, environmental protection, hygiene and quality assurance measures;

2.

tasks are to be considered for the use, function, maintenance and cleaning of machines and equipment as well as for the function of measuring, control and control equipment;

3.

the examinee shall deal with written tasks relating to case-related cases;

4.

the examination time shall not exceed 90 minutes.

(6) The following guidelines exist for the examination area of economic and social studies:

1.

The purpose of the audit is to demonstrate that it is capable of presenting and assessing the general economic and social context of the working and working world;

2.

the examinee shall deal with written tasks relating to case-related cases;

3.

the examination time shall not exceed 60 minutes.

(7) The individual examination areas shall be weighted as follows:

1.	Review Area practical work	50 percent,
2.	Review Area Process technology	25 percent,
3.	Review Area Operating technology	15 percent,
4.	Review Area Economic and social studies	10 percent.

(8) The journeyman's examination/final examination has been passed if the services

1.

in the overall result, at least "sufficient",

2.

in the examination area, practical work and in the working sample referred to in paragraph 3 (2) (b), at least "sufficient",

3.

in at least two of the other examination areas with at least "sufficient" and

4.

in no examination area with "insufficient"

(9) At the request of the examinee or at the discretion of the examination board, the examination is in one of the examination areas rated worse than "sufficient", in which audit services with their own request and weighting be supplemented by an oral examination of about 15 minutes if this can be the case for the passing of the examination. In determining the result for this examination area, the previous result and the result of the oral supplementary examination in a ratio of 2: 1 shall be weighted. Unofficial table of contents

§ 7 Existing Vocational Training Conditions

Vocational training conditions which exist at the date of entry into force of this Regulation may be continued in accordance with the provisions of this Regulation, taking into account the training period previously completed, if the Contracting Parties agree to this. Unofficial table of contents

§ 8 Entry into force, external force

This Regulation shall enter into force on 1 August 2007. Unofficial table of contents

Annex (to § 3)
Training framework for vocational training for the brewer and maltz/the brewer and maleerine

(Fundstelle: BGBl. I 2007, 189-192 (1202)) >

Section A Professional skills, knowledge and skills
Lfd. No.	Part of the training profession	Skills, knowledge and skills to be mediated	Time guide values in weeks
			1.-18. Month	19.-36. Month
1	2	3	4
1	Hygiene (Section 3 (2) (A) (1))	a) Cleaning, disinfecting and sterilizing production plants and piping systems b) Application and use of cleaning and disinfection solutions c) Implementing measures of personnel, product and operational hygiene	10
2	Raw materials, excipients and resources (Section 3 (2) (A) (2))	a) Specify the need for raw materials, auxiliary materials and operating materials for production processes in the brewery's hot area b) Accept, check, store and provide raw materials, auxiliary materials and operating materials for the brewery's malt and hot area c) Control and maintain stocks	6
		d) Specify the need for auxiliary materials and equipment for the production processes for the cold area and the filling process e) Accept, check, store and provide auxiliary materials and equipment for the cold area of the brewery and the bottling plant		3
3	Manufacture of malt (§ 3 para. 2 Section A No. 3)	a) Equipment and machinery for conveying, processing, whitching, germs, darts, sterilization and warehousing service and control of production processes b) Set times, temperatures and quantities for the MälzProcesses c) Degree of softness, germ stage, grain resolution and malfunction of the malt d) Take samples, carry out grain and malt analyses	4
4	Manufacture of seasoning (Section 3 (2), Section A, point 4)	a) Malt, taking into account the stipulotion of the scrap b) Set times, temperatures, and quantities for mash processes c) Maischprocesses after malt quality and beer variety d) Magians	13
		e) Cooking seasonings and giving hops f) Clarify and cool seasoning g) Analyzing brewing water	13
5	Garages, tyres, storage and filtration of beer (Section 3 (2) (A) (5))	a) Run yeast management	3
		b) Control fermentation, maturation and storage, determine the maturing condition of beer c) Filter and stabilize beer d) Perform Beer Analyses		22
6	Manufacture of non-alcoholic soft drinks and beer-mixed drinks (Section 3 (2) (A) (6))	a) Serving carbonization plants and adjusting carbonic acid contents b) Differentiate sugar and syruparte as well as essences and calculate dosages c) Serving ausmischanlagen d) Produce limonads, fruit juices or fruit juice e) Making beer mixes		4
7	Filling and packing (Section 3 (2) (A) (7))	a) Accept, check, store, and deploy packaging b) Setting up, retrofitting and serving filling systems c) Samples for monitoring of bottling take and evaluate		15
8	Beverage cans and product maintenance (§ 3 para. 2 Section A no.8)	a) Building, holding, maintaining and handling beverage-based equipment b) Carry out risk assessments for beverage storage facilities according to legal regulations c) Transfer of beverage facilities and instruct operators d) Store and present products, advise customers e) Care for glasses and drinks		4
9	Technical infrastructure (Section 3 (2) (A) (9))	a) Read and apply procedural graphs and pipe plans b) Operating and monitoring plants for water supply and water treatment as well as for wastewater treatment c) Operating and monitoring refrigeration, compressed air and steam generation systems d) Operating and monitoring systems for heat recovery	16
10	Waiting; taxes and rules (§ 3 para. 2 Section A No. 10)	a) Perform mechanical maintenance on machines and equipment b) Waiting for pumps and valves		11
		c) Calibrate measuring devices and set and document parameters for measuring, control and control devices d) Parameterize programmable control systems and control function sequences		11
Section B Integrative skills, knowledge and skills
1	Vocational training, labour and collective bargaining (§ 3 (2) (B) (1))	a) Explain the importance of the training contract, in particular completion, duration and termination b) Mutual rights and obligations arising from the training contract c) The possibilities of continuing vocational training d) call essential parts of the employment contract e) the main provisions of the collective agreements applicable to the establishment of the establishment	throughout the training
2	Establishment and organization of the training company (§ 3 para. 2 Section B No. 2)	a) Explaining the structure and tasks of the training company b) Explaining the basic functions of the training company such as procurement, manufacturing, sales and administration c) The relationship between the training company and its employees on economic organisations, professional representatives and trade unions d) Describe the basics, tasks and ways of working of the company's constitutional or personnel representation legal bodies
3	Safety and health at work (Section 3 (2) (B) (3))	a) Identify risks to safety and health at work and take action to avoid them b) apply occupational health and safety and accident prevention regulations c) Describe behaviour in the event of accidents and initiate initial measures d) Apply preventive fire safety rules; describe behaviour in fires and take measures to combat fires
4	Environmental protection (Section 3 (2) (B) (4))	Contribute to the prevention of operational environmental pressures in the occupational field of action, in particular: a) explain possible environmental pressures through the training establishment and its contribution to environmental protection b) apply environmental protection rules applicable to the training establishment c) Use the possibilities of economical and environmentally friendly use of energy and materials d) Avoid waste; supply substances and materials to environmentally friendly disposal
5	Planning of work processes Quality assurance measures (§ 3 para. 2 Section B no. 5) I	a) Plan and set work steps and processes according to functional, organizational, technical, legal and economic criteria as well as to the manufacturer's specifications b) Apply subject-related legislation c) Apply test methods and test equipment d) carry out chemical-technical analyses and sensory tests in the malt and in the hot area of the brewery	8
		e) Controlling, documenting and evaluating work results f) Planning and implementing tasks in a team, evaluating results and evaluating results g) Implementing measures to prevent and correct errors and quality defects h) Systematically searching for causes of errors and quality defects, creating error reports i) Propose measures to improve work processes j) carry out chemical-technical analyses and sensory tests in the cold area of the brewery as well as microbiological investigations		8
6	Information and communication (Section 3 (2) (B) (6))	a) Applying information and communication systems b) Ensure communication with previous and downstream functional areas c) Collect, secure and maintain data, observe data protection d) Presenting facts in discussions with superiors, employees, suppliers and customers, as well as applying German and foreign-language technical expressions	5