Regulation On The Profession And On The Examination Requirements In The Practical And The Specialist Theoretical Part Of The Master Craftsman For The Brewers - And Brewer Crafts

Original Language Title: Verordnung über das Berufsbild und über die Prüfungsanforderungen im praktischen und im fachtheoretischen Teil der Meisterprüfung für das Brauer- und Mälzer-Handwerk

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Regulation on the professional image and on the examination requirements in the practical and in the theoretical part of the Master Test for the Brewer and Mälzer trades (Brauer-und Mälzermeisterverordnung-BrauMMstrV)

unofficial table of contents

BrauMMstrV

date of delivery: 15.08.1996

full quote:

" Brewer and Mälzermeisterverordnung vom 15. August 1996 (BGBl. I p. 1329) "

footnote

(+ + + text evidence from: 1.11.1996 + + +) unofficial table of contents

input formula

Based on § 45 of the Craft order in the version of the Notice of 28. December 1965 (BGBl. 1), which was last amended by Article 1 (63) of the Law of 20. December 1993 (BGBl. 2256), in conjunction with Article 56 (1) of the Jurisdiction Adjustment Act of 18 June 1991. March 1975 (BGBl. 705) and the organisation of the organisation of 17. November 1994 (BGBl. 3667), the Federal Ministry of Economics and Technology, in agreement with the Federal Ministry of Education, Science, Research and Technology, decrees:

1. Section
professional image

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§ 1 occupational picture

(1) The brewer and maltz craft trades are the following Activities to be attributed:
1.
Production of malts,
2.
Manufacture and bottling of beers and soft drinks.
(2) The following skills and skills are to be attributed to the brewer and maltz craft:
1.
Knowledge of work-related raw, auxiliary, and operating materials,
2.
Knowledge of the production of malt, in particular preparation and storage of raw materials, switches, germs and darts,
3.
Knowledge of the production and bottling of beer, especially wort production, fermentation, storage, and filtration,
4.
Knowledge of the production and bottling of non-alcoholic beverages,
5.
Knowledge of the occupational Hygiene regulations and cleaning techniques,
6.
Knowledge of biological and chemical-technical operation and quality control, in particular the Raw material analysis,
7.
Knowledge of Quality Management,
8.
Knowledge of the Occupational Physics, Chemistry, Mathematics and Biology, especially Microbiology,
9.
Knowledge of the Mälzereianlagen, in particular the preparation of raw materials, Soft-, Germ and Darranlagen,
10.
Knowledge of brewery plants, in particular Schroterei, wort production, fermentation, storage, filtration and bottling,
11.
Knowledge of occupational energy supply and environmental protection systems,
12.
Knowledge of the professional process automation,
13.
Knowledge of professional regulations, in particular of food law and the rules governing the operation of Switch systems,
14.
Knowledge of occupational health and safety regulations,
15.
Knowledge of occupational safety and health requirements,
16.
Knowledge of Occupational Nutrition,
17.
Knowledge of Labelling, Equipment, packaging, logistics and marketing,
18.
Assess and selection of raw materials,
19.
Making malt, in particular preparing the malt raw materials, switches, germs and darts,
20.
Entkeimen, Wiegen und Store von Malz,
21.
Schrote von Malz,
22.
Treat Mash, Blur, Wort, Dishes and Spice,
23.
Anstellen, Gären und Tubes,
24.
Storage, Nachgären und clarification,
25.
Filtrieren and Preservation, In particular, short-term heat and pasteurization,
26.
Filling,
27.
Insert the technical equipment, in particular, setting up, operating, controlling and monitoring,
28.
Control and monitoring of the production process,
29.
Perform job-related analyses and controls as well as their documentation,
30.
Cleaning and Disinfect,
31.
Maintenance of the brewery and malt facilities, as well as the shanks.

2. Section
Review requests in Parts I and II of the Master Review

Non-official table of contents

§ 2 Outline, Duration, and The practical test (Part I)

(1) In Part I, a master examination is to be carried out and a working sample should be carried out.(2) The preparation of the master examination should not take longer than one working day, the execution of the working sample shall not last longer than eight hours.(3) Minimum requirements for the existence of Part I are in each case sufficient performances in the master examination work and in the working sample. Non-official table of contents

§ 3 Master Examination Work

Two of the following tasks are to be finished as a master examination:
1.
Description of wort creation for given beers,
2.
Description of fermentation and maturation for pre-determined beers,
3.
Description of filtration and Preservation of beer,
4.
Description of the filling and packaging of beers or non-alcoholic beverages,
5.
Description of malt production with pre-set raw materials.
Table of Contents

§ 4 Work Probes

(1) The work sample is to perform the following tasks:
1.
Assessment of raw, auxiliary and operating materials,
2.
Performing a biological operational control; where samples are to be taken, processed, evaluated and evaluated, a biological preparation must be applied, the microscope shall be used, and yeasts and harmful germs must be identified,
3.
Perform a chemical-technical operational control, analyzing and analyzing a raw material, brine, operating and waste water, seasoning and beer, as well as an alcohol-free beverage. Assess the processes and processes according to pre-defined diagrams, and assess pre-determined guest and filtration diagrams as well as filtration reports.
(2) In the working sample, the most important skills are: To examine the knowledge that could not be proved or proved insufficiently in the master examination thesis. Non-official table of contents

§ 5 Examination of subject-theoretical knowledge (Part II)

(1) In Part II, knowledge of the following four To prove examination subjects:
1.
Technical technology:
a)
Manufacture of malt, in particular preparation and storage of the raw materials, switches, germs and Darren,
b)
Manufacture and bottling of beer, in particular seasoning, fermentation, storage and filtration,
c)
Production and bottling of non-alcoholic beverages,
d)
Professional hygiene regulations and Cleaning techniques,
e)
Mälzereianlagen, especially preparation of raw materials, soft, germ and darrant plants,
f)
Brewery plants, in particular Schroterei, wort production, fermentation, storage, filtration and bottling,
g)
occupational energy supply and environmental protection systems,
h)
labelling, equipment, packaging, Logistics and marketing,
i)
occupational process automation,
k)
occupational Rules of environmental protection and rational use of energy,
l)
Professional regulations, in particular food law and the rules governing the use of Operation of Schankanlagen,
m)
occupational health and safety regulations,
n)
Occupational Nutrition;
2.
Biological and chemical-technical operations-and Quality Control;
3.
Technical Mathematics and Calming:
a)
Surface, body, material and weight calculations,
b)
Yield-, Schwand-and Section calculations,
c)
Cost determination including all factors essential to price formation;
4.
Raw, auxiliary, and operating materials: species, properties, names, use processing, storage and disposal of the professional raw, auxiliary and Operating materials.
(2) The examination must be carried out in writing and orally.(3) The written examination shall not take longer than eight hours, the oral test shall not take more than half an hour. The written examination shall not be carried out for more than six hours in one day.(4) The examinee shall be exempted from the oral examination on request if, on average, he has provided at least good written services.(5) Minimum requirements for the existence of Part II are sufficient services in the examination subject referred to in paragraph 1, point 1.

3. Section
Transitional and Final Provisions

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§ 6 Transitional rule

The entry into force of this Regulation on current testing procedures will be completed in accordance with the provisions of the previous rules. Non-official table of contents

§ 7 Other requirements

The other requirements in the master test are determined by the Regulation on common requirements in the master's examination in the craft of 12. December 1972 (BGBl. 2381), as amended. Non-official table of contents

§ 8 Entry into force

(1) This Regulation occurs on the 1. November 1996, in force.(2) The provisions to be applied further pursuant to Section 122 of the Craft Code shall no longer be applicable to the extent to which they regulate the subject matter of this Regulation.