POSITION DESCRIPTION
|
|
- Dora Potter
- 5 years ago
- Views:
Transcription
1 POSITION DESCRIPTION Position Title: Cellar Hand Incumbent: Date: Location: Marlborough Reports to: Senior Cellar Supervisor SECTION 1 POSITION SUMMARY To assist the winemaking and cellar teams in the wine manufacturing process to ensure a high quality product is produced to agreed Villa Group specifications and deadlines. To assist the cellar manager/supervisor in the day to day operations of the cellar. SECTION 2 ROLE DIMENSIONS ROLE DIMENSION Number of people reporting directly to the incumbent: Estimate of Payroll of those supervised by the incumbent: Sales revenue: (where applicable) Unit operating budget: CURRENT DATA Page 1
2 SECTION 3 ORGANISATIONAL RELATIONSHIPS Villa Maria Estate Winemaking - Marlborough GM Winemaking Chief Marlborough Plant Manager Senior Marlborough Marlborough Retail & Hospitality Manager Winery Systems Marlborough Lab Manager Cellar Shop / Accommodation Senior Cellar Supervisor Laboratory Technician Cellar Shop / Accommodation Housekeeper Cellar Supervisor Cellarhand (C) Cellarhand (B) Cellarhand / Lab Technician Page 2
3 SECTION 4 MAJOR ACTIVITIES KEY TASKS Objectives Expected Outcomes Achieving Continuous Excellence (ACE) ACE is a programme Villa Maria Wine Estate has embarked on encompassing lean principles and business excellence across the group. This is focussed through five main streams, these are OFIs (Opportunities For Improvement), VSM (Value Stream Mapping), 5S (a systematic approach to workplace organisation), Communication, and Training and Development. Every position in Villa Maria Wine Estates is integral in helping deliver ACE initiatives, focussing on continuous improvement and ensuring this becomes business as usual. People, Quality and Safety Vintage Ensure continuous improvement initiatives are identified, actioned and progressed under the relevant ACE stream in your area. If an ACE leader in your department, ensure that you are providing leadership to others, reporting to the ACE Project Team and the Continuous Improvement Specialist and keeping yourself up to date with ACE communications, updates and training. Assist VSM Leader with VSM projects Assist and participate in 5S projects Consider and promote the best interests of Villa Maria Estate in all actions, ensuring a paramount and sustainable focus on quality. Follow processes and systems in place to support and encourage safe work practices in all areas. Eliminate, isolate or minimise hazards. Grape receival, crushing, pressing, yeast build ups and inoculations. Ferment management, ferment adds, pumping, overplunging, barrel work, cleaning, juice receival. Demonstrate leadership and assistance around the ACE programme both at a personal and department level. Make ACE a regular part of the working week and activities. Include an ACE objective in each 100 day plan for yourself and any reports. Make regular communications around ACE with the relevant staff both in and outside your immediate team. Villa Maria values and key behaviours demonstrated in all decisions and interactions. Safe working practices where minimal workplace incidents occur. All incidents or near miss incidents are reported to the Health & Safety Officer. Action is taken to prevent reoccurrence. Systems and processes are continually improved. Processing grapes into wine. Page 3
4 Wine Production Equipment Maintenance Oversee and conduct all processes in relation to the making of wine, including but not limited to: Rack and returns. Wine fining and stabilisation. Basic lab analysis and subsequent amelioration of wine preservatives. Topping of wine barrels. Finished wine despatch and receival. Ensure that all winery equipment is cleaned and put away after use and that all areas are kept clean. Wine barrel stacking, cleaning, sterilisation and storage Facilitate wine maturation. Ensure wine integrity and consistency. Check and ensure microbiological stability. Storage of wine prior to bottling. Assists the bottling process. Reduction in microbiological contaminants and barrel life prolonged A hygienic workplace and minimal wine spoilage. Standard Operating procedures Standard Operating procedures (continued) Standard operating procedures and quality procedures in place for all key tasks. Standard operating procedures and manuals regularly reviewed and updated for improvements. Staff trained and adhere to standard operating procedures at all times. Correct procedures followed with tanks, hoses, barrels, pumps, fixed lines, presses, crusher, filters etc cleaned before and after use. Ensure compliance with the environmental and waste management plan. Immediate treatment of mycoderma, tanks on ullage constantly under gas cover, ferment or malolactic temperatures correctly controlled etc. Ensure that all plant and equipment is well maintained. Report problems or potential problems with equipment. Staff adhere to SOP s and ISO requirements at al times. Maintain ISO accreditation. ISO audits completed with no non-conformances. Minimise down time. Preventative maintenance saves costs on major repairs. Reduce electrical call-outs. A hygienically clean and well organised winery. No wine contamination issues. General Any other reasonable and relevant duties as required by Villa Maria from time to time. A flexible and adaptable workforce able to meet changing business needs. SECTION 5 MAJOR CHALLENGES Workload and pressure through the annual vintage cycle. SECTION 6 DECISION-MAKING AUTHORITY Page 4
5 DECISIONS EXPECTED RECOMMENDATIONS EXPECTED Day to day cellar hand operations Practices or findings outside standard operating procedures Maintenance and servicing of equipment SECTION 7 WORKING RELATIONSHIPS MOST FREQUENT CONTACTS Senior Cellar Supervisor / / Lab NATURE OR PURPOSE OF CONTACT Line manager, guidance and direction Changes in wine care SECTION 8 TRAINING AND EXPERIENCE REQUIREMENTS FORMAL QUALIFICATIONS, TRAINING & EXPERIENCE REQUIREMENTS: Essential: Desirable: PREFERRED PERSONAL ATTRIBUTES OR COMPETENCIES: Wine industry experience. Relevant tertiary qualification wine making or engineering Dependability Job requires being reliable, responsible, and dependable, and fulfilling obligations. Attention to Detail Job requires being careful about detail and thorough in completing work tasks. Cooperation Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude. Independence Job requires developing one's own ways of doing things, guiding oneself with little or no supervision, and depending on oneself to get things done. Adaptability/Flexibility Job requires being open to change (positive or negative) and to considerable variety in the workplace. Self Control Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behaviour, even in very difficult situations. Integrity Job requires being honest and ethical. Stress Tolerance Job requires accepting criticism and dealing calmly and effectively with high stress situations. Initiative Job requires a willingness to take on responsibilities and challenges. Analytical Thinking Job requires analysing information and using logic to address work-related issues and problems. Page 5
Senior Chef Production Cooking Apprenticeship Standard
Senior Chef Production Cooking Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery
More informationChef de Partie Apprenticeship Standard
Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)
More informationNZQA registered unit standard version 1 Page 1 of 5
Page 1 of 5 Title Demonstrate knowledge of equipment, gasses, and chemicals used in a commercial wine cellar operation Level 3 Credits 8 Purpose This unit standard covers introductory level knowledge for
More informationAWARD: Pulse Hospitality Operations Agreement 2016
REPORTS TO: SUBORDINATE POSITIONS: Unit Manager Nil AWARD: Pulse Hospitality Operations Agreement 2016 JOB SUMMARY This job contributes to UOW Pulse s success by ensuring our service and retail standards
More informationPOSITION DESCRIPTION. DATE OF VERSION: January Position Summary:
POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Graduate / Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: January 2018
More informationjob pack Tyneside Cinema
job pack sous chef job pack SOUS CHEF Tyneside Cinema Imagine if every business were a lightbulb and that for each light bulb the primary goal was to attract the most moths possible. Now what if you learned
More informationModule 1 Facilitation/practical demonstration dealing with customers and colleagues
Module No Module Name Facilitation Method 7791 Display cultural awareness in Module 1 dealing with customers and colleagues 7793 Describe layout, services and facilities of the organisation 11235 Maintain
More informationBarista/Café Assistant
Position Description Barista/Café Assistant Lincoln Hospitality Limited June 2018 1 Position Description Barista/Café Assistant Context Lincoln University is New Zealand s specialist land-based university,
More informationTHE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory
THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B
More informationPOSITION DESCRIPTION. DATE OF VERSION: August Position Summary:
POSITION DESCRIPTION POSITION TITLE: DEPARTMENT: REPORTING TO: Wine Ambassador Global Marketing Graduate Manager LOCATION: Various PR JOB BAND: Local Banding F DATE OF VERSION: August 2016 Position Summary:
More informationSubject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation
Amendment 0: January 2000 Page: 1 V I S C New Zealand Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Reference Nos: VISC 1 Date issued: 27 January 2000
More informationRoaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:
Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production
More informationFOOD SAFETY HACCP CHARTS
FOOD SAFETY HACCP CHARTS Latest Revision July 2016 Reviewer: H&S Mgr. Next Revision July 2017 Compliance Food Hygiene (England & Wales) Regulations 2006 Associated Policies Contents All H&S Policies 1.
More informationUNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80
UNIT TITLE: TAKE FOOD ORDERS AND PROVIDE TABLE SERVICE NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.16 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to take food orders and provide
More informationCENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.)
CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) Executive Officer: Natalie Wilson President: James Dicey Central Otago Winegrowers Assn E: james@grapevision.co.nz P.O. Box 155 Ph. 027 445 0602 Cromwell, Central
More information1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)
Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic
More informationThis qualification has been reviewed. The last date to meet the requirements is 31 December 2015.
NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationRESOLUTION OIV-ECO
RESOLUTION OIV-ECO 563-2016 TRAINING PROGRAMS FOR OENOLOGISTS THE GENERAL ASSEMBLY, based on the work of the FORMAT Expert Group, CONSIDERING the resolution OIV-ECO 492-2013 providing the definition of
More informationModel Curriculum. Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL:
Model Curriculum Craft Baker SECTOR: SUB-SECTOR: OCCUPATION: REF. ID: NSQF LEVEL: FOOD PROCESSING BREAD AND BAKERY PROCESSING FIC/Q5002, VERSION 1.0 4 TABLE OF CONTENTS 1. Curriculum 2. Trainer Prerequisites
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationIdeas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain
Ideas for group discussion / exercises - Section 3 Applying food hygiene principles to the coffee chain Activity 4: National level planning Reviewing national codes of practice and the regulatory framework
More informationJob Description: Catering Assistant Supervisor CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION
CATERING ASSISTANT SUPERVISOR JOB DESCRIPTION AND PERSON SPECIFICATION 1 1. Job details Job title: Catering Assistant Supervisor Responsible to: Head Chef Directorate/Department/Team: Planning and Resources/Central
More informationWORLDCHEFS GLOBAL CULINARY CERTIFICATION
WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationGateway Unit Standards and Resources
Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure
More informationAchievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about preparing for mixing and mixing a range of fermented and non fermented dough in a non automated bakery production environment. Fermented dough typically include bread and
More informationSommelier 9543 Certificate III in Hospitality (Operations) Sommeliers
Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier
More informationUNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80
UNIT TITLE: PROVIDE ADVICE TO PATRONS ON FOOD AND BEVERAGE SERVICES NOMINAL HOURS: 80 UNIT NUMBER: D1.HBS.CL5.10 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to provide advice
More informationUnit Summary. Achievement of this Unit will provide you with opportunities to develop the following SQA Core Skills:
Unit Summary This Unit is about oven baking a range of dough based bakery products in a non automated bakery production environment. Dough products typically include bread and roll doughs, plain and fruited
More informationPERFORMANCE CRITERIA To be competent you must achieve the following:
U10001: Unit Descriptor: This unit describes the competence required to effectively prepare and bake food The unit describes the essential abilities of: Effectively maintaining safety and hygiene requirements
More informationUV21131 Principles of providing a buffet and carvery service
UV21131 Principles of providing a buffet and carvery service The aim of this unit is to prepare you for service on a buffet or carvery. You will learn how to prepare the buffet or carvery in a safe and
More informationOxford Brookes Sustainable Food Action Plan
Oxford Brookes Sustainable Food Action Plan Draft Oct 2017 Background Oxford Brookes Sustainable and Ethical Food Strategy and Action Plan have been developed to meet the objectives of the Social Responsibility
More informationVineyard Manager Position: Pay: Opening Date: Closing Date: Required Documents: Direct Applications and Questions to: Vineyard Manager
Vineyard Manager Vacancy at Vox Vineyards (TerraVox) 19310 NW Farley Hampton Rd, Kansas City, MO 64153 Position: Vineyard Manager Pay: Commensurate with Experience plus Benefits Opening Date: November
More informationUNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN
UNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN 2014 2020 Date Section Page Issue Modifications Approved (Print name) 28/03/2011 Issued. 1 First issue Procurement 09/07/2014 All All 2 Updated from original
More informationHaccp Manual For Institutional Food Service. Operations >>>CLICK HERE<<<
Haccp Manual For Institutional Food Service Operations The HACCP has been prepared by the United States Food and Drug into your operations as those actions that you might take to open in the morning Manual
More informationUnit 292 Practice food safety methods in a hospitality establishment or demonstrated equivalent knowledge and skills.
Unit ID: 533 Domain COMMERCIAL COOKERY AND CATERING Title: Apply advanced food preparation techniques to cook specialised meat, poultry and game dishes Level: 4 Credits: 8 Purpose This unit standard specifies
More informationMemorandum of understanding
European Organic Wine Carta (EOWC) Memorandum of understanding 1. Preamble The common European Organic Wine Carta (EOWC) is a private, market-oriented and open initiative to promote and encourage organic
More informationA d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D )
8 9 9 8 A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 40S/40E/40M A Baking and Pastry Arts Course 8 9 9 8 : A d v a n c e d B a k i n g a n d P a s t r i e s ( 1 2 D ) 4 0 S / 4 0 E / 4
More informationHEAD BREWER JOB DESCRIPTION:
37 Milford St. Hamilton, NY 13346 315-824-1560 HEAD BREWER JOB DESCRIPTION: Title: Head Brewer As an employee of Good Nature Brewing, Inc. you will have many tasks on any given day. Many of these tasks
More informationLEAN PRODUCTION FOR WINERIES PROGRAM
LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South
More informationUNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55
UNIT TITLE: PREPARE HOT, COLD AND FROZEN DESSERT NOMINAL HOURS: 55 UNIT NUMBER: D1.HCC.CL2.14 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers to prepare,
More informationVerification and Validation of HACCP Plans in U.S. Meat Processing Facilities
Verification and Validation of HACCP Plans in U.S. Meat Processing Facilities Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Introduction Author Dennis E.
More informationNC PROFESSIONAL COOKERY
NC PROFESSIONAL COOKERY (SAQA ID 14111 - LEVEL 4) Overview This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationTHE DORCHESTER JOB DESCRIPTION
THE DORCHESTER JOB DESCRIPTION JOB TITLE: Sommelier Grill Room JOB CODE: 2207 DATE: April 1998 PREPARED BY: R Lyse DEPARTMENT: Food & Beverage JOB GRADE: REPORTS TO: Restaurant Manager STATUS: & Beverage
More informationUNIVERSITY OF LINCOLN JOB DESCRIPTION CONTEXT
JOB TITL DPARTMNT LOCATION UNIVRSITY OF LINCOLN JOB DSCRIPTION Catering Assistant (GF & Co) Catering Department Brayford JOB NUMBR F5186 GRAD 2 DAT January 2019 RPORTS TO Catering Supervisor CONTXT Catering
More informationRe: LCBO Lightweight Glass Wine Standard Implementation Date
June 21, 2012 To: All Trade Associations Re: LCBO Lightweight Glass Wine Standard Implementation Date Further to my letter dated June 1st, 2011, I am writing to remind industry representatives that the
More informationDevelop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.
Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a
More informationOverview IMPSC206. Manufacture toffee, tablet, fudge and fondant
Overview This standard covers the manufacture of toffee, tablet, fudge and fondant. This includes measuring and mixing, cooking, depositing and cutting as well as the packing and finishing process. It
More informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationNZQA registered unit standard version 1 Page 1 of 5
Page 1 of 5 Title Demonstrate knowledge of science and technology for the production of pastry products using manual methods Level 4 Credits 14 Purpose This unit standard is for people working or intending
More informationBVM PROSPECTUS. DAMIAN ADAMS Ph E MIKE CROAD Ph E
BVM PROSPECTUS Berakah Vineyard Management is a market leader in all aspects of vineyard operations, from vineyard establishment through to cost-leading vineyard management and wine company relationship
More informationPrinciples of Providing a Counter and Takeaway Service
Unit 73: Unit code: QCF Level 1: Principles of Providing a Counter and Takeaway Service T/502/8297 BTEC Specialist Credit value: 1 Guided learning hours: 6 Unit aim The aim of this unit is to enable learners
More informationUnit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10
Unit ID: 295 Domain FOOD AND BEVERAGE SERVICE Title: Serve food and beverages to guests in a hospitality establishment Level: 3 Credits: 10 Purpose This unit standard specifies the competency required
More information(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level 2
(NVQ/QCF) Hospitality Services Intermediate Apprenticeship Level This qualification is designed for learners employed in hospitality roles such as chefs, housekeepers or receptionist, who need to develop
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationUNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25
UNIT TITLE: PREPARE AND SERVE NON-ALCOHOLIC BEVERAGES NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.07 UNIT DESCRIPTOR: This unit deals with the skills and knowledge required to prepare and serve non-alcoholic
More informationNapa Valley Vintners Teaching Winery Napa Valley College Marketing and Sales Plan February 14, 2018
Program Goals and Objectives: Napa Valley Vintners Teaching Winery Napa Valley College Marketing and Sales Plan February 14, 2018 We firmly agree on four key goals for the winery and its production of
More informationQualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)
Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved
More informationFLOTTWEG CENTRIFUGES FOR WINE PRODUCTION Maximum Purity, Improved Quality, Higher Yields
FLOTTWEG CENTRIFUGES FOR WINE PRODUCTION Maximum Purity, Improved Quality, Higher Yields FLOTTWEG DECANTER CENTRIFUGES AND DISC STACK CENTRIFUGES FOR THE WINE INDUSTRY Optimum Yield, Improved Product Quality
More informationGEORGIA DEPARTMENT OF CORRECTIONS Standard Operating Procedures
Policy Number: 409.04.31 Effective Date: 10/24/17 Page Number: 1 of 7 I. Introduction and Summary: It is the policy of the Food and Farm Services Subdivision to establish and outline standard operating
More informationCERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis
Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology
More information/536 Level 3 Professional Chefs (Kitchen and Larder) Version 1.1 September Sample Mark Scheme
6100-036/536 Level 3 Professional Chefs (Kitchen and Larder) Version 1.1 September 2017 Sample Mark Scheme 1 List two food safety requirements that must be considered when purchasing equipment for use
More informationTypes of Sanitizers. Heat, w/ water or steam to saturate effect
Types of Sanitizers Heat, w/ water or steam to saturate effect Very effective anti-microbial, except some encysted forms Exposure time critical Non-corrosive, but energy intensive Chemical Effectiveness
More informationMW Exam Review Day. Paper Two. Prepared by Neil Tully MW. 3rd November 2009
MW Exam Review Day Paper Two Prepared by Neil Tully MW 3rd November 2009 Theory Paper Two - This is a technical paper therefore a sound and detailed knowledge of the core syllabus is essential Questions
More informationAPPLICANT GUIDE HOSPITALITY OCCUPATIONS
HOSPITALITY OCCUPATIONS OCCUPATION: Cook (ANZSCO 351411) QUALIFICATION: SIT31116 - Certificate III in Asian Cookery SKILLS ASSESSMENT - Occupational Requirements A person who works in Australia as ANZSCO
More informationPractice of Chinese Food II Hotel Restaurant and Culinary Science
Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency
More informationMedical Conditions Policy
Medical Conditions Policy Background: Anaphylaxis is a severe, life-threatening allergic reaction. Up to two per cent of the general population and up to 5 percent of young children (0-5yrs) are at risk.
More informationRESOLUTION OIV-VITI OIV GUIDE FOR IMPLEMENTATION OF THE HACCP SYSTEM (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS) TO VITICULTURE
RESOLUTION OIV-VITI 469-2012 OIV GUIDE FOR IMPLEMENTATION OF THE HACCP SYSTEM (HAZARD ANALYSIS AND CRITICAL CONTROL POINTS) TO VITICULTURE THE GENERAL ASSEMBLY Following the proposal of Commission I Viticulture
More informationPadua College Anaphylactic Shock Management Dated: December 2017 Due for Review: December 2018
Padua College Anaphylactic Shock Management Dated: December 2017 Due for Review: December 2018 Source of Obligation Under the Education and Training Reform Act 2006 (Vic) (s 4.3.1 (6)(c)) (the Act), all
More informationNutrition Early Learning and Care Assessment for Quality Improvement
Nutrition Early Learning and Care Assessment for Quality Improvement Copyright in this document is owned by the City of Toronto and, subject to Canadian copyright law, may not be reproduced without the
More informationFOOD SAFETY RATING GUIDE. Eat safe essentials. A quick guide to food safety that all food businesses need to know.
FOOD SAFETY RATING GUIDE Eat safe essentials A quick guide to food safety that all food businesses need to know. Food safety is important for the health and well-being of Brisbane residents and visitors.
More informationANAPHYLAXIS POLICY. This policy was last ratified by School Council on March 2014
ANAPHYLAXIS POLICY This policy was last ratified by School Council on March 2014 RATIONALE Anaphylaxis is a severe rapidly progressive allergic reaction that is potentially life threatening and requires
More informationRESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
More informationNapa County Planning Commission Board Agenda Letter
Agenda Date: 4/21/2010 Agenda Placement: 9A Napa County Planning Commission Board Agenda Letter TO: FROM: Napa County Planning Commission John McDowell for Hillary Gitelman - Director Conservation, Development
More informationSection D - What Should They Learn?
Section D - What Should They Learn? Task analysis The task is the job that is to be done, the work that is the focus of the training (e.g. picking cherries, writing reports, drawing up a quality assurance
More informationPrinciples of Preparing and Clearing Areas for Table Service
Unit 36: Unit code: QCF Level 2: Principles of Preparing and Clearing Areas for Table Service R/502/8260 BTEC Specialist Credit value: 2 Guided learning hours: 15 Unit aim The aim of this unit is to enable
More informationUNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60
UNIT TITLE: PREPARE AND PRESENT GATEAUX, TORTEN AND CAKES NOMINAL HOURS: 60 UNIT NUMBER: D1.HPA.CL4.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks, chefs and patissiers
More informationEffective Good Catering Practices (GCP) for the Catering and Hospitality Industry
Empowering & Inspiring Excellence Company Registration No. 2014/063827/07 Effective Good Catering Practices (GCP) for the Catering and Hospitality Industry Course Code: FBFS38 Overview Compliance with
More informationPrepare and serve wines
Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and
More informationGuideline to Food Safety Supervisor Requirements
Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail
More informationCHAPTER - 2 DEPARTMENTAL ORGANIZATION & STAFFING
CHAPTER - 2 DEPARTMENTAL ORGANIZATION & STAFFING A. Organization of F & B department of hotel Organization Structure of the food and Beverage Department of a five star hotel D. Duties & responsibilities
More informationSafe working practices include day to day observation of safety policies and procedures, legislative requirements and professional requirements.
Unit ID: 319 Domain COMMERCIAL COOKERY AND CATERING Title: Prepare, cook, and present meat, poultry and fish dishes in a hospitality establishment Level: 3 Credits: 8 Purpose This unit standard specifies
More informationCertificate III in Hospitality. Patisserie THH31602
Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites
More informationCERTIFIED SUSTAINABLE ANNUAL REPORT 2017
ANNUAL REPORT 2017 Welcome to the California Sustainable Winegrowing Alliance s (CSWA s) first Certified California Sustainable Winegrowing ( ) Annual Report, a yearly update on statistics and progress
More informationAWRI Refrigeration Demand Calculator
AWRI Refrigeration Demand Calculator Resources and expertise are readily available to wine producers to manage efficient refrigeration supply and plant capacity. However, efficient management of winery
More informationAdministration Table of Contents
Table of Contents Administration Table of Contents DAILY TASKS... 1 Manager s Opening Checklist... 1 Mid-Day Management Activities... 3 Manager s Closing Checklist... 3 WEEKLY TASKS... 5 Monday Morning
More informationSENIOR NUTRITION SERVICES WORKER
PERSONNEL COMMISSION Class Code: 5071 Salary Range: 11 (C1) SENIOR NUTRITION SERVICES WORKER JOB SUMMARY Under general supervision, prepare, package and serve hot and cold menu items at an assigned school
More informationWelcome to the Play it Safe campaign pack
Welcome to the Play it Safe campaign pack FSA Play it Safe Campaign Pack Why we need your help The Food Standards Agency (FSA) is working to protect consumers from any food safety problems during the 2012
More informationJennings Street School
Anaphylaxis Management Policy Anaphylaxis is a severe, rapidly progressive allergic reaction that is potentially life threatening. The most common allergens in school aged children are peanuts, eggs, tree
More informationLevel 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80
7178-20 Level 2 Technical Certificate in Food Preparation and Service Version: Sample Base mark: 80 1 a) State two environmental factors that can contribute to the risk of accidents when working in the
More informationconfidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005
confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5
More informationFairtrade Policy. Version 2.0
Fairtrade Policy Version 2.0 Contents 1.0 Introduction... 2 2.0 Purpose... 2 3.0 Scope... 2 4.0 Policy... 2 5.0 Monitoring and Review... 3 6.0 Links to other policies / procedures... 4 7.0 Resource Implications...
More informationLAST PART: LITTLE ROOM FOR CORRECTIONS IN THE CELLAR
ROUSSEAU, OCHRATOIN A in WINES LITTLE ROOM FOR CORRECTIONS IN THE CELLAR, PAGE 1 OCHRATOIN A IN WINES: CURRENT KNOWLEDGE LAST PART: LITTLE ROOM FOR CORRECTIONS IN THE CELLAR Jacques Rousseau ICV Viticultural
More informationPART I HAWAII HEALTH SYSTEMS CORPORATION STATE OF HAWAII Class Specifications for the Classes:
PART I HAWAII HEALTH SYSTEMS CORPORATION 9.550 STATE OF HAWAII 9.555 9.560 9.565 Class Specifications for the Classes: COOK I - IV BC-05; BC-08, WS-08, F-108 BU:01; BU:02 COOK I 9.550 Assists in cooking
More informationUNIVERSITY OF PLYMOUTH FAIRTRADE PLAN
UNIVERSITY OF PLYMOUTH FAIRTRADE PLAN 2014 2020 Date Section Page Issue Modifications Approved (Print name) December Issued. 1 First issue Linda Morris 2012 09/07/2014 All All 2 Updated from original Policy
More informationUNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25
UNIT TITLE: PROVIDE GUERIDON SERVICE NOMINAL HOURS: 25 UNIT NUMBER: D1.HBS.CL5.11 UNIT DESCRIPTOR: This unit deals with skills and knowledge required to promote, prepare for and provide gueridon service
More informationThe unit describes the essential abilities of:
U06702 Unit Descriptor: Provide a buffet service This unit describes the competence required to provide a buffet service. The unit describes the essential abilities of: Responding to customer needs Communicating
More informationDevelopment of Safe Job Procedure Job Hazard Analysis (JHA)
Development of Safe Job Procedure Job Hazard Analysis (JHA) 2 December 205 Presented by Fenkins L.Y. Chow Tel: 2766 7632, E-mail: iclychow@polyu.edu.hk Industrial Centre The Hong Kong Polytechnic University
More information