BIIAB
Level 2
QN: 501/1532/7
Curriculum Active
BIIAB Level 2 Certificate in Cellar Service Installation and Maintenance
Official qualification regulated by Ofqual, awarded by BIIAB. Classified as a Vocationally-Related Qualification. Total guided learning hours: 299 hours.
Qualification Level
Level 2
Awarding Body
BIIAB
Syllabus Units
5 Units
Guided Hours
299 hrs
Instant access to interactive lessons, quizzes, and spaced revision.
Course Syllabus & Study Modules
Complete breakdown of verified curriculum topics and learning objectives.
1
Cellar Service Equipment
Verified
Key Learning Objectives:
- Understand basic refridgeration, the purpose of coolers and the general principles of their operation
- Be able to indentify the common types of coolers, their characteristics and the pros and cons associated with their use
- Understand the legal requirements for serving measures of beers, ciders etc and the definition of a measuring instrument and how it is approved for use
- Be able to identify the two types of meters and the differences between them and state their basic operational functions
- Understand how dispense pumps operate, why they are used and the differences between gas operated and electric pumps
- Be able to identify the basic features of a font and understand how to install and maintain a font system
- Understand how to install beer engines and hand pumps and how these should be maintained and disposed of
- Understand the basic method of operation of beer engines, their essential components and actions to rectify common faults
- Understand how regional variations and brewery preferences determine the most appropriate type of beer engine, spouts and sparklers and situations where cooling jackets and pump assisted beer dispense are useful
- Understand the features and advantages and disadvantages of the different types and styles of beer engines
2
Dispense Pressure Systems
Verified
Key Learning Objectives:
- Understand why and how CO2 is used to dispense beer
- Understand the types of gases used in dispensing and gas and cylinder safety
- Understand aspects of gas safety including working with high pressure, the effects of gases and how to conduct a confined spaces risk assessment
- Understand the principles behind the beer gas systems
- Understand the key aspects of the pressure systems code of practice
- Understand how to identify and solve gas problems such as leaks
3
Health And Safety And Survey Of The Cellar
Verified
Key Learning Objectives:
- Understand the duties of employers and employees under Health and Safety legislation, and the enforcement of that legislation
- Understand the definitions of risk and hazard and the steps in conducting a risk assessment
- Understand the main types of hazards in a premises and how to deal with them
- Understand the duties of employers and employees by the Manual Handling Operations Regulations 1992
- Understand how to work with chemicals and hazards associated with them
- Understand what asbestos is and where it can be found
- Understand confined spaces risk assessment and the hazards to be found in a confined space
- Understand the procedures required to prepare for a cellar survey
- Understand the procedures for carrying out an in depth site survey and how to deal with any anomalies found
- Identify procedures required on completion of a cellar survey with regard to the completion of documents
4
Properties Of Beer And Beer Dispense Equipment
Verified
Key Learning Objectives:
- Understand the basic properties of beer
- Understand the key differences between cask and keg beers with respect to processing, storage and dispense
- Understand the key faults in beer quality, reasons for these faults and how they can be detected
- Understand the requirements for stock control of beer in the cellar
- Understand the key aspects of legislation relevant to cellar installations
5
Service Installation
Verified
Key Learning Objectives:
- Understand the suitability, quality, installation and cleaning process of a python
- Understand the basic materials and equipment required to carry out line cleaning safely and effectively, including how to prepare for cleaning and why and how often beer lines need to be cleaned
- Understand how to clean dispense equipment, including cask taps and vertical extractors
- Understand how to maintain hygiene with regard to glasses and glass washing equipment and how poor glass hygiene affects product quality
- Understand the basic information areas that a technician must include in a handover to the operator or responsible person
Regulatory & Verification Details
- Qualification Number (QN)
- 501/1532/7
- Regulated Status
- Available to learners
- Awarding Body
- BIIAB
- Qualification Type
- Vocationally-Related Qualification
- Operational Start
- Sept 2010
- Operational End
- Aug 2026