Artisanal Food & Beverage ProjectMenu: Click across the green arrows to view active and completed project stages. Consultation takes place at every stage of the project.
Case for change
Artisanal cheeses, beers, spirits and fermented food and beverages are growing in popularity, and small entrepreneurial businesses are flourishing. Improvements in accessible training options across Australia are required to support the growth in these industries, and to ensure the manufacture, distribution and sale of safe, wholesome and consistently high-quality products.
Artisanal cheesemaking, brewing and distilling, and, food and beverage fermentation were identified as key skill priorities in the 2018-2021 Food, Beverage and Pharmaceutical IRC Skills Forecast and Proposed Schedule of Work (see pages 61-68). In addressing these skill needs, this project will identify and fill gaps in current qualifications, skill sets and units of competency from the FBP Food, Beverage and Pharmaceutical Training Package to address food safety and manufacturing processes in these growing niche food markets.
Skills Impact and the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will manage this project, consistent with the 2012 Standards for Training Package Development.
This project will identify and fill gaps in current qualifications, skill sets and units of competency from the FBP Food, Beverage and Pharmaceutical Training Package to address food safety and manufacturing processes in the growing artisanal cheesemaking, brewing and distilling, and, food and beverage fermentation markets. A focus of the project will be to develop qualifications that provide recognisable training, and address the complex, multi-faceted skills required to safely produce various products for these growing niche markets.
Scroll down to view the qualifications and skill sets proposed for development, and the units that will be developed to cover gaps in job roles and skilled activities.
As part of the development process, Skills Impact will conduct a number of activities to support industry involvement, including sourcing Subject Matter Experts to form a Technical Advisory Committee, facilitating face-to-face consultation workshops and webinars, and conducting site visits.
Register your interest in the project
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- Cheesemakers and assistant cheesemakers
- Cheese production managers, technicians and assistants
- Brewer/distiller and assistant brewer/distiller
- Master brewer
- Packaging and bottling assistant
- Brewery/distillery production manager and assistant
- Fermented food processing technicians and operators
- Manufacturing technicians
Development of new qualifications and skill sets to support cheesemaking, food and beverage fermentation, and brewing and distilling. Specific skill needs not covered by existing units of competency from the FBP Food, Beverage and Pharmaceutical Training Package will either be imported from other Training Packages, or, in cases where no other units are available in any other Training Package, new units will be developed.
July – August 2018
September 2018 – February 2019
Development of draft qualifications, skill sets and units
Drafts available for broad consultation
March – April 2019
Validation of final drafts
April – May 2019
Finalisation of Training Package components
April – May 2019
Independent Quality Assurance, and Edit and Equity review of Training Package components
IRC consideration for sign-off and submission for endorsement
|Danni McDonald||Industry Skills Standards Manager, Skills Impact email@example.com|
|Julie Stratford||National Industry Engagement Manager, Skills Impact firstname.lastname@example.org|
|Jenni Oldfield||Industry Skills Standards Contractor|
Qualifications, skill sets and units
Below is a list of the qualifications and skill sets proposed for development, and the units that will be developed to cover gaps in job roles and skilled activities.
Qualifications that may be developed as part of this project include (but are not limited to):
- Certificate IV in Brewing
- Certificate IV in Distilling Spirits
- Certificate IV in Artisanal Cheesemaking
- Certificate III in Food and Beverage Fermentation
Skill sets that may be developed as part of this project include (but are not limited to):
- Brewing beer
- Brewing cider
- Distilling spirits
- Fermenting vegetables
- Fermenting dairy products
- Fermenting beverages
This project seeks to address the complex, multi-faceted skills required to safely produce various products for these growing niche markets. The following skills and knowledge requirements have been identified, which may provide the basis of new units of competency.
- Implementing the nature and control of fermentation processes
- Operation of technologically advanced fermenting and related tools and equipment
- Handling fermentation micro-organisms
- Cultivating micro fermentation micro-organisms
- Isolating fermentation micro-organisms
- Fermenting using yeast, bacterial and fungal processes
- Application of food safety principles to the fermentation process
- Conducting and interpreting tests of samples of fermented food and beverages
- Working with living cultures and organisms.
- Setting up and maintaining a functioning cheese factory
- Life cycle of fungi and bacteria
- Fermentation-related biological processes
- Creation of recipes and tastes
- Cheese grading
- Cleaning options (including decreasing environmental impact)
- Waste management
- Producing different types of cheese
- Working with different chemical compositions of raw milks from different species and seasons
- Pasteurisation on a small scale (batch, continuous)
- Recordkeeping and regulatory compliance
- Traceability systems and monitoring
- Diagnosing and troubleshooting problems with plant and equipment
- Pathogen management
- Recall processes
- Maintain current knowledge of industry trends and product development
- Affinage environments, tools and processes
- Milk quality control and preparation
- Microbiological processes for artisan and farmhouse cheesemakers
- Operate, maintain and clean brewing equipment, cooling systems
- Create recipes to suit specific demographics
- Alter and refine recipes
- Create tasting notes
- Brew a wide variety of styles.
- Explain the brewing process to others
- Work autonomously
- Manage a team to achieve suitable production and quality outcomes.
- Keep records and document excise information.
- Demonstrate a good understanding of the international and domestic craft beer market
- Operate the crushing process (advanced)
- Perform must draining operation (advanced)
- Perform oak handling activities (advanced)
- Advanced fermentation (for wine)
- Prepare and make additions and finings
- Operate an automated carton packing process
- Operate automated palletising
The following units of competency may be impacted during this project. This impact may involve the units being included in new qualifications and skill sets or receiving minor updates to address skill gaps.
- FBPBEV2001 Operate a deaeration, mixing and carbonation process
- FBPCEL2002 Perform fermentation operations
- FBPCEL2009 Carry out transfer operations
- FBPCEL3001 Perform second distillation (pot still brandy) operations
- FBPCEL3005 Perform rectification (continuous still) operations
- FBPCEL3006 Perform single column lees stripping (continuous still brandy) operations
- FBPCEL3007 Operate clarification by separation (centrifugation) process
- FBPCEL3008 Perform dual column distillation (continuous still brandy) operations
- FBPCEL3009 Perform first distillation (pot still brandy) operations
- FBPCEL3011 Handle and store spirits
- FBPCHE3001 Conduct cheesemaking operations
- FBPCHE3002 Carry out processes for a range of artisan cheeses
- FBPCHE5001 Carry out sampling and interpret tests for cheese production
- FBPCHE5002 Produce acid-coagulated soft cheese
- FBPCHE5003 Produce a range of rennet-coagulated cheeses
- FBPCHE5004 Produce acid and heat coagulated cheese
- FBPDPR2001 Operate a butter churning process
- FBPDPR2003 Operate a curd production and cutting process
- FBPDPR2004 Operate a cooling and hardening process
- FBPDPR2005 Operate a cheese pressing and moulding process
- FBPDPR2006 Operate a fermentation process
- FBPFST4021 Carry out sampling and testing of milk at receival
- FBPFST5010 Implement and review the preparation of milk for processing
- FBPFST5023 Implement and review the production of milk fat products
- FBPFST5024 Implement and review the production of fermented dairy products and dairy desserts
- FBPOPR2004 Operate a beer packaging process
- FBPOPR2005 Operate a beer filling process
- FBPOPR2010 Work with temperature controlled stock
- FBPOPR2011 Identify key stages and beer production equipment in a brewery
- FBPOPR2013 Operate a bright beer tank process
- FBPOPR2014 Participate in sensory analyses.
- FBPOPR2015 Operate a beer filtration process
- FBPOPR2016 Operate a beer maturation process
- FBPOPR2030 Operate a brewery fermentation process
- FBPOPR2043 Operate a homogenising process
- FBPOPR2061 Operate a wort production process
- FBPOPR2063 Clean equipment in place
- FBPOPR2064 Clean and sanitise equipment
- FBPOPR2066 Apply sampling procedures
Stakeholder Consultation Process
A list of key stakeholder organisations has been identified for this project. Skills Impact will ensure contact is made with each of these organisations during the development of this project to seek their involvement and their views on the draft qualifications, skill sets and units.
If you are aware of an organisation that you think should be involved, please contact the project team to ensure they are contacted by us.
Of course, all and any interested industry participants are encouraged to engage in the consultation of this project, when the draft qualifications, skill sets and units are available for feedback via this webpage and workshops that take place around Australia. Consultation is not limited to the organisations on this list. This list simply helps us to identify those organisations that, because of their industry role, size or specialty, are likely to have a key interest in the development and outcomes of this project.
Opportunities for stakeholder input
Stakeholder input is appreciated throughout the duration of this project. The documents will be drafted in consultation with Subject Matter Experts and their networks. Opportunities to provide targeted feedback will occur when the draft materials are made available in February 2019, and again for validation of final drafts in March and April 2019. However, your feedback is welcomed at any time, and will help us in drafting the qualifications, skill set and units. It is important that training provides a skilled and flexible workforce for the future. The qualifications, skill sets and units need to reflect real work experience. So if you work in the sector, Skills Impact would love your input and help. Please feel free to register your interest for project updates and consultation opportunities by following the newsletter subscription link below. Alternatively, please feel free to contact the project manager, Danni on 03 9321 3526 or email@example.com.
The Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will oversee this project, as part of their responsibilities to support engagement with the sector, and to ensure projects meets industry stakeholder needs.