Regulation on vocational training for burners/distillers

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BrennAusbV

Date of completion: 30.01.1981

Full quote:

" Regulation on vocational training for burners/distillers of 30 January 1981 (BGBl. 146) "

Footnote

(+ + + Text evidence from: 1.8.1982 + + +)
(+ + + measures on the basis of the EinigVtr cf. BrennAusbV Appendix EV + + +) Unofficial table of contents

Input formula

On the basis of § 25 of the Vocational Training Act of 14 August 1969 (BGBl. 1112), the last of which is Article 24 (1) of the Law of 24 August 1976 (BGBl). 2525) has been amended, in agreement with the Federal Minister for Education and Science: Unofficial table of contents

§ 1 State recognition of the vocational training profession

The Brenner/Brennerin training occupation is recognized as a vocational training occupation of the industrial economy and agriculture. Unofficial table of contents

§ 2 Training Duration

The training lasts three years. Unofficial table of contents

§ 3 Training profession

The subject of vocational training shall be at least the following skills and knowledge:

1.

Occupational safety and accident prevention,

2.

environmental protection,

3.

Carry out hygiene measures,

4.

Knowledge of product-related legislation,

5.

knowledge of training operations,

6.

Service and maintenance of the technical equipment,

7.

Accept, control and store the raw materials,

8.

Prepare and open up the raw materials,

9.

Mash and yeast according to different methods,

10.

Manufacture and process of waste materials,

11.

Fermentation of the Maic,

12.

Distilling the raw and fine brands,

13.

Cutting, storing and marketing fine-branded products,

14.

Values of the Schlempe.

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§ 4 Training framework plan

The skills and knowledge according to § 3 are to be taught according to the guidance on the factual and chronological structure of the vocational training (training framework plan) contained in the annex. A material and time breakdown of the content of the training content deviating from the training framework plan is particularly permissible insofar as a basic vocational training is preceded by a basic training or a special operating experience requires the deviation. Unofficial table of contents

§ 5 Training plan

The trainee has to draw up a training plan on the basis of the training framework plan for the trainee. Unofficial table of contents

§ 6 Report Bulletin

The apprentice has a report booklet in the form of a training certificate. It is the opportunity to give him the opportunity to carry out the report during the training period. The training course has to be reviewed regularly by the report booklet. Unofficial table of contents

§ 7 Interim examination

(1) An intermediate examination shall be carried out in order to determine the level of training. It shall take place before the end of the second year of training. (2) The intermediate examination shall cover the skills and knowledge referred to in the Appendix to § 4 for the first three half-years, as well as to those in the vocational education and training course. (3) In order to demonstrate the skills, the examinee should carry out four working samples for a total of three hours in total. In particular, the following shall be considered:

1.

Determine the nature of raw materials,

2.

Weighing, measuring and booking raw materials,

3.

Preparation and use of equipment and equipment,

4.

Maischen,

5.

Carry out hygiene measures,

6.

Deliver the Schlempe.

(4) In order to demonstrate the knowledge, the test item shall solve tasks in the following areas in writing in a maximum of 180 minutes:

1.

the nature and composition of the raw materials;

2.

Storage of raw materials,

3.

Manufacture of malt,

4.

Preparation of the mash with the equipment required for this purpose,

5.

Alcohol extraction from raw materials containing starch and sugar,

6.

product-related legislation,

7.

Area, volume and weight calculation,

8.

Mixing calculation,

9.

Percentage.

The written tasks shall also refer to cases related to practice. (5) If the written examination is carried out in programmed form, the examination period referred to in paragraph 4 may be undershot. Unofficial table of contents

§ 8 Final examination

(1) The final examination shall cover the skills and knowledge listed in the Appendix to § 4, as well as the teaching material taught in the course of vocational education, to the extent that it is essential for vocational training. (2) For the purpose of proof of The aim of the test is to carry out three working samples for a maximum of six hours in total. In particular, the following shall be considered:

1.

Assessment of raw materials and finished products in accordance with common procedures,

2.

Preparing steam generators,

3.

Include raw materials, as well as mash and yeast, according to different methods,

4.

Manufacture and process of waste materials,

5.

Fermentation of the mash as well as distilling of the raw and fine brands,

6.

Fine-brand cutting.

(3) In order to prove the knowledge, the test subject shall be examined in writing in the examination subjects Technology, Technical Mathematics as well as Economic and Social Studies. Questions and tasks may be considered in particular from the following areas:

1.

in the test subject Technology:

a)

Characteristics, quality characteristics and the use of raw materials,

b)

Processing of raw materials,

c)

the functioning of the technical equipment for the production of raw and fine spirits,

d)

the course of fermentation,

e)

production of extract-free spirit drinks,

f)

Composition and utilization of the Schlempe,

g)

Energy and water supply in the distillery,

h)

product-related legislation,

i)

environmental pressures and ways of eliminating them,

k)

company-type accident sources and occupational safety and health measures;

2.

in the examination subject Technical Mathematics:

a)

Area, volume and weight calculation,

b)

Calculation of yield, shrinkage and intersections;

3.

in the examination subject Economic and social studies: economic and social studies.

The questions and tasks should also relate to practice-related cases. (4) For the written knowledge examination, the following time limits are to be assumed:

1.	in the Technology Examination	120 minutes,
2.	in the examination subject Technical Mathematics	90 minutes,
3.	in the examination subject Economic and social studies	60 minutes.

(5) Insofar as the written examination is carried out in programmed form, the examination period referred to in paragraph 4 may be undershot. (6) The written examination shall be at the request of the examinee or at the discretion of the examination committee in to supplement each subject by an oral examination, if it is essential for the existence of the examination. The written examination has a double weight compared to the oral examination. (7) Within the knowledge test, the test subject technology has double the weight of each of the remaining subjects. (8) The examination has been passed, if in each case in At least sufficient services are provided for the examination of completion and knowledge as well as within the proficiency test in the examination subject technology. Unofficial table of contents

Section 9 Repeal of provisions

The occupational profiles established up to now, the vocational training plans and the examination requirements for the professions, the training professions and the comparably regulated occupations covered by this Regulation, in particular for training occupations Agricultural distillers and distillate burners shall no longer apply, subject to § 10. Unofficial table of contents

§ 10

- Unofficial table of contents

§ 11 Berlin-clause

This regulation applies in accordance with Section 14 of the Third Transfer Act in conjunction with Section 112 of the Vocational Training Act, also in the Land of Berlin. Unofficial table of contents

§ 12 Entry into force

This Regulation shall enter into force on 1 August 1982. Unofficial table of contents

Final formula

The Federal Minister for Economic Affairs
The Federal Minister for Food, Agriculture and Forestry Unofficial table of contents

Annex (to § 4)
Training framework for vocational training for the Brenner/Brennerin

(Fundstelle: BGBl. I 1981, 149-153)
Lfd. Nr.Part of the training course to teach skills and knowledge in the training half-year 123456 1234

1	Occupational safety and accident prevention (§ 3 no. 1)	a)	naming occupational health and safety regulations from laws and regulations	to mediate throughout the training period
		b)	professional regulations of the statutory accident insurance institutions, in particular accident prevention regulations, guidelines and leaflets, call
		c)	Explain rules on how to handle distillers
		d)	Describing hazards in handling corrosive substances
		e)	Causes of alcohol explosions
		f)	Explaining measures to prevent alcohol explosions
		g)	Protective measures on electrical equipment, in particular in explosion-prone and damp rooms,
		h)	Use of technical devices
		i)	Describe accident causing human wrongdoing as well as operating typical accident sources and situations
		k)	Serving fire protection devices
		l)	Initiate First Aid Measures
		m)	Explaining the need for work hygiene
		n)	Describing the dangers of excessive alcohol consumption
2	Environmental protection (§ 3 no. 2)	a)	Describe the causes of environmental pollution caused by noise, heat, dust, gases and vapours, and identify ways of eliminating them.
		b)	Dispose of waste water and waste in compliance with the legal provisions
3	Carrying out hygienic measures (§ 3 no. 3)	a)	Cleaning and disinfecting agents select
		b)	Adjust the concentration of the cleaning and disinfectant according to specification
		c)	Maintain technical equipment and machinery
		d)	Cleaning and disinfecting production vessels and equipment as well as storage facilities
		e)	Applying sterilization methods
		f)	Keeping work clean
4	Knowledge of product-related legislation (§ 3 No. 4)	a)	Reflecting the definition of spirit drinks
		b)	explain key provisions of the Branntweinmonopolgesetz, including the Implementing Provisions
		c)	Define distilleries according to their mode of operation, the processing of the raw materials and the detection of the spirits
		d)	call for essential customs and excise duties
		e)	Explain the importance of the calibration obligation
		f)	Explain product-related requirements in the pre-pack regulation
		g)	to name product-related provisions of the Law on the Transport of Food and Consumer Products
		h)	product-related regulations of the Wine Act as well as the Dye And Essences Regulation
5	Knowledge of the training establishment (§ 3 no. 5)	a)	Description of the type, legal form, organizational structure and tasks of the training establishment	X
		b)	the authorities, economic organisations and professional associations which are important for the training operation		X
		c)	Explain production processes and their operational relationships					X
		d)	Describe operational energy and water supply and justify the need for energy saving measures				X
		e)	Describe the implementation of an inventory						X
		f)	call the usual forms of data collection and the usual ways of obtaining materials					X
		g)	Describe sales channels of the products manufactured in the course of training						X
		h)	company regulations, in particular statutory provisions on vocational training and the collective agreement, explain	X
		i)	Social insurance institutions		X
		k)	Explain the importance of sickness, accident, pension and unemployment insurance for the employee		X
6	Service and maintenance of the technical facilities (§ 3 no. 6)	a)	deal with equipment for weighing and measuring raw materials	X
		b)	technical equipment for the extraction, cleaning and crushing of raw materials	X
		c)	Monitor water treatment plant			X
		d)	Putting steam boilers into operation			X
		e)	Preparing and filling the damping apparatus			X
		f)	Prepare Maisch and Gärbottiche		X
		g)	Use pumps and mixing vessels		X
		h)	Prepare apparatus for distillation and rectification				X
		i)	using simple tools	X
		k)	technical equipment and tools					X
7	Accept, control and store the raw materials (§ 3 no. 7)	a)	Determine the variety and nature of the raw materials		X
		b)	How to weigh raw materials, measure and book results	X
		c)	Determine the sugar and starch content, the hectolitre weight and the germination capacity and energy of raw materials				X
		d)	Calculating storage space requirements		X
		e)	Storing and offloading raw materials	X
		f)	Control temperature, humidity and ventilation in the warehouse			X
		g)	Initiate preventive measures to prevent pest infestation			X
		h)	Check stocks for pest infestation			X
		i)	Determining bearing losses		X
8	Preparation and closing of raw materials (§ 3 No. 8)	a)	Clean raw materials containing starch and sugar and deposit foreign substances	X
		b)	Prepare water			X
		c)	Open dampening material after high-pressure damping			X
		d)	Monitor the damping pressure and the damping duration according to the damping scheme				X
		e)	Check the breakdown of the vapours by sampling				X
		f)	Blow-off in the Maischbottich				X
		g)	prepare sugary raw materials and prepare them for fermentation				X
9	Magician and yeast conduct according to various procedures (§ 3 no. 9)	a)	for liquefaction and sugar temperature as well as temperature-independent		X
		b)	in accordance with the cooking process				X
		c)	after the cold maceration process				X
		d)	Check the nature, the sugar, the extract content and the pH value of the mash				X
		e)	Give the yeast to the mash in accordance with the quantity and the fermentation temperature				X
		f)	Acidifying and raising different yeasts, taking into account their living conditions				X
		g)	Assess yeast				X
10	Manufacture and processing of waste materials (§ 3 No. 10)	a)	Describe the production of different types of malt			X
		b)	Crushing Malt		X
		c)	Measurement of enzyme preparations according to instructions			X
		d)	To add sugar to the mash according to the instructions			X
11	Grouting of the Maic (§ 3 No. 11)	a)	Fill the fermentation bottiche at the temperature of the temperature			X
		b)	Monitor anxiety, main and post-fermentation				X
		c)	fermented mash for fermentation, alcohol content, pH value and harmful microorganisms				X
12	Distilling the raw and fine brands (§ 3 No. 12)	a)	Stir in fermented mash and transfer it to the distillery	X
		b)	fermented mash distilling				X
		c)	Monitoring measuring clocks, collecting vessels and test cocks				X
		d)	Pumping raw material into the rectifying apparatus					X
		e)	Adjust the alcohol content to the desired strength					X
		f)	Rectification of raw fire to enemy fire					X
		g)	Separate the distillate in the lead, secondary, middle, secondary and after-run					X
		h)	Deduct fuselage oil					X
		i)	Calculate Alcohol Yield					X
13	Cutting, warehousing and marketing of the Feinbrand (§ 3 No. 13)	a)	Preparing hoses and piping		X
		b)	Calculate contraction in extract-free spirit drinks						X
		c)	Produce extract-free drinking spirits by instruction						X
		d)	Determining the alcoholic strength						X
		e)	Strengthen and reduce alcohol content						X
		f)	Compute Storage Vessels					X
		g)	Preparing and populating storage vessels					X
		h)	Observing the storage vessels and the contents					X
		i)	Record inventory and detect warehousing					X
		k)	Provide products for sale						X
14	Vervalues of the Schlempe (§ 3 No. 14)	a)	Describe the economic significance of the Schlempe			X
		b)	Examine the alcohol content and pH value						X
		c)	Transport Silk to the Schlempereserve	X
		d)	Leave Silk according to monopoly rule for feeding		X

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Annex EV Excerpt from EinigVtr Annex I, Chapter XVI, Area C, Section III
(BGBl. II 1990, 889, 1135)

Federal law shall enter into force in the territory referred to in Article 3 of the Treaty, with the following measures:

1.

The Vocational Training Act of 14 August 1969 (BGBl. 1112), as last amended by Section 19 of the Law of 23 December 1981 (BGBl I). 1 and 2, § § 25, 29 (1), § 43 (1) and (2), § 46 (2), § 76 (2), § 77 (5), § 80 (2), § 81 (4), § 82 (2), § § 93, 95 (4), § 96 (2)), and the following measures:

a)

Legal regulations pursuant to § 21 (1) of the Act require the Federal Minister of Education and Science to enact a separate entry into force by means of a regulation which does not require the consent of the Federal Council. Legal regulations according to § 29 (1) and § 43 of the Act require the separate entry into force by the Federal Minister for Economic Affairs or the otherwise responsible Minister of Trade in agreement with the Federal Minister of Education and Science by Legal regulation, which does not require the approval of the Bundesrat.

b)

Until 31 December 1995, the competent authority may grant exemptions from the training regulations in accordance with § 25 of the Act, if the requirements set out by technical regulations cannot yet be met. The exceptions are temporary. In agreement with the Federal Minister of Education and Science, the Federal Minister for Economic Affairs or the Minister for Economic Affairs may, in agreement with the Federal Minister for Education and Science, not require the approval of the Federal Council, the power of the Federal Minister for Education and Science limit or uncheck.

c)

The regulations in training regulations in accordance with § 25 of the law on training in incompany training centres (§ 27 of the law) are not applied if the competent authority determines that such training is not possible.

d)

On the entry into force of the Law on the Entry into force of the Vocational Training Act of the Federal Republic of Germany in the German Democratic Republic-IGBBiG-of 19 July 1990 (GBl. 907), existing training conditions are to be completed under the new rules, unless training under the new rules is not possible or the apprentice is a continuation under the previous rules expressly wishes. If the termination of the apprenticeship is not possible under the new training regulations in the previous establishment, the responsible employment office and the competent authority shall be obliged to support the apprentice, a new To find a training company which will continue training under the new training regulations.

e)

The training period is to be extended in accordance with § 29 (3) of the Act, to the extent that vocational training is carried out with Abitur.

f)

The application of Articles 76, 77, 80 to 82, 86, 88, 90, 92 to 96 of the Act and the regulations adopted pursuant to these provisions shall be determined by the Federal Minister of Economics or the Minister for Economic Affairs of the Federal Republic of Germany, in agreement with the Federal Minister for Economic Affairs and the Federal Minister of Education and Science by means of a decree law which does not require the approval of the Bundesrat.

g)

The companies are obliged to maintain practical vocational training appropriately, insofar as this is necessary for the fulfilment of teaching contracts which before the entry into force of the law on the entry into force of the Vocational Training Act of the Federal Republic of Germany in the German Democratic Republic-JGBBiG-of 19 July 1990 (GBl. I n ° 50 p. 907). This shall be guaranteed at least until 31 December 1990 for establishments and other institutions serving vocational education and training. At the request of the Chambers of Crabs and Chambers of Commerce and Chambers of Commerce, it is necessary to examine the extent to which existing capacities of practical vocational training (in particular training workshops) are used as over-company training centres. , or can be transferred to the above-mentioned chambers as a trustee.

h)

As long as the competent authorities referred to in § § 79, 87, 89 and 91 of the Act do not exist, the country shall determine the competent authority.

i)

Apprentices who are trained in accordance with the nomenclature of skilled workers will be examined in accordance with the previous legislation, unless the Federal Minister of Economics or the Minister for Economic Affairs or the Minister for Economic Affairs, in agreement with the Federal Minister for Economic Affairs, Federal Minister for Education and Science, by means of a regulation which does not require the approval of the Bundesrat, allows for transitional provisions on procedures and responsibilities.

k)

The examination procedures in vocational training and vocational retraining, which are taking place on the day of the accession of the European Union, will be completed in accordance with the provisions of the previous rules.