Key Benefits:
DestAusbV
Date of completion: 22.01.1981
Full quote:
" Regulation on vocational training to the distillate/distillate of 22 January 1981 (BGBl. I p. 109)
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. |
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) | Select cleaning and care products | ||||||
b) | Handling cleaning devices | ||||||||
c) | Maintaining machines as well as production and storage vessels | ||||||||
d) | Keeping work clean | ||||||||
4 | Knowledge of product-related legislation (§ 3 No. 4) | a) | Reflecting definitions 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-packaging 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 and semi-finished products | X | |||||
b) | Preparing and serving pumps and mixing vessels | X | |||||||
c) | Prepare and operate technical equipment for maceration, digestion and percolation | X | |||||||
d) | Preparing and serving facilities for distillation | X | |||||||
e) | Monitor water treatment plant | X | |||||||
f) | Prepare and operate the coating and layer filters | X | |||||||
g) | Prepare and serve apparatus for the clarification of semi-finished products and spirits | X | |||||||
h) | technical equipment for the bottling, closure, equipment and packaging of spirits bottles | X | |||||||
i) | using simple tools | X | |||||||
k) | technical equipment and tools | X | |||||||
7 | Control of raw materials, semi-finished products and spirit drinks (§ 3 no. 7) | a) | Non-alcoholic raw materials, in particular fruit, fruit juices and concentrates, determine | X | |||||
b) | Check the appearance, smell and taste of fruit juices | X | |||||||
c) | alcoholic raw materials, in particular fuel, corn and wine distillates, fruit branded wines and rum, on odour, taste and other defects | X | |||||||
d) | Determining the nature of the drug and the condition | X | |||||||
e) | Semi-finished products for spirits production, in particular essences, essential oils and syrups, select | X | |||||||
f) | Describe alcohol extraction from cereals, potatoes, wine, fruit and sugar cane using the example | X | |||||||
g) | Alcohol content of extract-free products by volume and by weight | X | |||||||
h) | Determining the alcohol content of extractable products by volume percentages | X | |||||||
i) | Determine the extract content | X | |||||||
k) | Total Acid | X | |||||||
l) | Determining density | X | |||||||
m) | Check the abundance of raw materials and semi-finished products | X | |||||||
n) | Determining the requirements for a sensory quality check | X | |||||||
o) | Check the appearance, smell and taste of finished products | X | |||||||
p) | Comparing finished products with commercially available spirits | X | |||||||
q) | Determining the suitability of the operating water for the production of spirits | X | |||||||
8 | Manufacture of semi-finished products (§ 3 No. 8) | a) | Calculate the amount of alcohol used for the manufacture of semi-finished products | X | |||||
b) | Determine the alcohol content of the semi-finished products | X | |||||||
c) | Calculating sugar solutions | X | |||||||
d) | Preparing drugs and fruits for processing | X | |||||||
e) | Raw materials, especially drugs and fruits, macerating and percoating | X | |||||||
f) | Distilling raw materials, in particular drugs and fruit | X | |||||||
g) | Mixing essences according to recipe | X | |||||||
h) | Producing sugar solutions | X | |||||||
i) | Measuring and weighing raw materials and semi-finished products | X | |||||||
9 | Manufacture of spirit drinks (§ 3 No. 9) | a) | Preparing hoses and piping | X | |||||
b) | assembling simple recipes | X | |||||||
c) | Calculate contraction in extract-free spirit drinks | X | |||||||
d) | Dosing raw materials and semi-finished products according to quantity and weight | X | |||||||
e) | Produce extract-free drinking spirits using ingredients in the right order by instruction | X | |||||||
f) | Production of extract-containing spirit drinks and liqueurs using ingredients in the correct order by instruction | X | |||||||
g) | Calculate the strength and reduction of the alcohol content | X | |||||||
10 | Storage of raw materials, semi-finished products and spirit drinks (§ 3 No. 10) | a) | Calculate the contents of cylindrical and rectangular storage vessels | X | |||||
b) | Select Storage Vessels | X | |||||||
c) | Preparing storage vessels for the fill | X | |||||||
d) | Filling the storage vessels with consideration of the filling material | X | |||||||
e) | Monitoring the storage vessels and the contents | X | |||||||
f) | Draining storage vessels | X | |||||||
g) | Store drugs, fruits and sugar | X | |||||||
h) | Collecting inventory and identifying storage thresholds | X | |||||||
11 | Clarification and filtering of semi-finished products and spirit drinks (§ 3 No. 11) | a) | Determine the turbidity and determine its causes | X | |||||
b) | Select Clarification | X | |||||||
c) | Clarify semi-finished products and spirit drinks | X | |||||||
d) | Select filter material and filter layers by type and quantity | X | |||||||
e) | Using the cast and layer filters | X | |||||||
f) | Alcohol from filter material and regain of layers | X | |||||||
12 | Bottling of spirit drinks (§ 3 No. 12) | a) | Provision of equipment and packaging materials | X | |||||
b) | Cleaning bottles and embed sheets | X | |||||||
c) | Filling and closing bottles | X | |||||||
d) | Monitor bottling for quantity, spirit sensation and equipment | X | |||||||
e) | Controlling the fill quantity | X | |||||||
f) | Equipping and packaging bottles | X |