Artisanal Food & Beverage Project

Menu: 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.

Download the IRC Skills Forecast (see pages 61-68)

Project Plan

Project Scope

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 address the complex, multi-faceted skills required to safely produce 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

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest on the subscription form.

 

Relevant Occupations
  • 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
  • Biotechnologists

 

Key deliverables

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.

 

Timeline

July – August 2018

Initial scoping

September 2018 – February 2019
Development of draft qualifications, skill sets and units

February – April 2019
Drafts available for broad consultation (2 rounds)

May 2019
Validation of final drafts

June 2019
Finalisation of Training Package components

July – August 2019
Independent Quality Assurance, and Edit and Equity review of Training Package components

August 2019
IRC consideration for sign-off and submission for endorsement

Project Team
Danni McDonaldIndustry Skills Standards Manager, Skills Impact dmcdonald@skillsimpact.com.au
Julie StratfordNational Industry Engagement Manager, Skills Impact jstratford@skillsimpact.com.au
Jenni OldfieldIndustry 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 dmcdonald@skillsimpact.com.au.

 

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.

Development

Initial development work on this project has begun. The team is currently holding workshops with stakeholders and subject matter experts from cheesemaking, brewing, distilling and other fermented product sectors to identify job roles, current gaps in training for these sectors and future trends for the industry as a whole. Feedback from a broad range of stakeholders was also sought through surveys that were made available on this webpage from 30 October – 11 December 2018. Thank you to those who completed the surveys. Your contribution towards this project is appreciated and is important to help identify the skills and knowledge required to perform job roles in the artisanal food and beverage sectors.

The information gathered will help determine where new qualifications, skill sets and units of competency may be developed, to assist with addressing training gaps within these sectors.

Consultation Workshops – Registrations Open!

Thank you to those stakeholders that have been involved in the project and provided feedback and advice so far. Draft qualifications, skill sets and units will be made available on this webpage for public consideration and feedback from February 2019 (under the ‘Drafts Available’ menu above). Face-to-face consultation workshops will also take place across states and territories, with two webinars planned for those unable to attend in person. Registrations for these workshops are now open. Please feel free to register for a workshop near you by clicking the corresponding link.

We would like to hear from those working in artisanal food and beverage workplaces to let us know if the identified job roles and skills have been addressed in the qualifications and units. We would also like to hear from trainers and assessors who may be interested in delivering these new qualifications and units, to get their feedback about the proposed documents and how they would be implemented in a training environment.

Face-to-face consultation workshops

Tues 5 Feb 2019, 10am – 1pm – Launceston – register here

Wed 6 Feb 2019, 10am – 1pm – Hobart – register here

Tues 12 Feb 2019, 10am – 1pm – Sydney – register here

Wed 13 Feb 2019, 10am – 1pm – Melbourne – register here

Tues 19 Feb 2019, 10am – 1pm – Fremantle – register here

Wed 20 Feb 2019, 10am – 1pm – Adelaide – register here

Tues 26 Feb 2019, 10am – 1pm – Brisbane – register here

Wed 27 Feb2 019, 10am – 1pm – Canberra – register here

Consultation webinars

Thurs 7 Feb 2019, 10am – 12pm – register here

Thurs 7 Feb 2019, 1pm – 3pm – register here

Thurs 14 Feb 2019, 2pm – 4pm – register here

 

Click the ‘Project Plan’ menu above for more information about the project scope, timeline, deliverables, project contacts, and the list of the qualifications and skill sets proposed for development, as well as the units that will be developed to cover gaps in job roles and skilled activities.

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest on the subscription form.

 

Drafts Available

Thank you to those who provided feedback on additional changes made to the Certificate IV in Fermented Food and Beverages, as well as two new skill sets and nine new units of competency. The documents were made available on this webpage for broad stakeholder review from 8 – 30 April 2019. Feedback was sought on whether the draft qualification and units reflect the current skills standards and practices of industry, and whether job functions are accurately described.

Feedback will inform the work on the final drafts which will be available for industry validation in May 2019.

About the Additional Drafts

Feedback to date has indicated overall support for a qualification in brewing and distilling. However, the list of core and elective units in the draft of the qualification were not yet meeting industry needs. As such, nine new units were proposed for development to address key skill areas, including units to strengthen specialisations in brewing and distilling, and a unit in fermented meat products. Considerable changes were also made to the qualification, including updating the title and increasing the list of units to include the new units.

Two additional skill sets around preparing and presenting artisan food and beverage products for a retail setting, and producing fermented foods were also developed.

A description of how feedback was considered and applied in these drafts can be downloaded below. Please click the ‘Download Summary of Feedback, Responses and Actions’ button.

Download Summary of Feedback, Responses and Actions

Why is this project happening?

In a country with an abundance of high quality food products, training opportunities in artisan food production are still limited. For example, some aspiring Australian cheesemakers are travelling internationally to learn the advanced skills they need. Industry want the next generation of artisan food producers to be able to access this training in Australia with nationally recognised qualifications.

Skills Impact spoke to Emma De Souza, Production Manager Grandvewe Cheeses, about her experiences becoming a cheesemaker and why the project matters so much to her. “This project is an important first step to ensuring future cheesemakers of Australia can access training,” says Emma.

Read Emma’s story here

Please note: these draft documents have been developed in addition to the draft qualifications, skill sets and units that were made available from 29 January – 4 March 2019 (including the Diploma of Artisan Cheese Making). Further details are under the ‘Initial Drafts’ heading below. All draft documents will be made available once more for a Validation period, which is anticipated to be in May.

 

Additional Qualifications and Units for Feedback

Draft QualificationWhat the qualification is aboutWhat has changed in the qualification since the first draftLink
FBP4XX19 Certificate IV in Artisan Fermented Food and BeveragesDesigned for those producing fermented food and/or beverage products, this qualification offers specialisations in brewing, distilling and fermentation.
  • Title updated to Certificate IV in Artisan Fermented Food and Beverages
  • Total number of units increased from 20 to 22 to allow more flexible packaging
  • Fermentation specialisation removed (some fermentation units included in core, and fermentation aspects strengthened in other units) and replaced with new Fermentation Skill Set
  • Brewing and distilling specialisations reviewed and updated
  • Proposed new units added
View qualification 

 

The draft document can be downloaded in Microsoft Word format by clicking here.

These units provide skills and knowledge relevant to multiple food and beverage sectors, including artisanal food and beverage production.

Draft UnitWhat the unit is aboutLink
FBPTEC4XX11 Apply regulatory requirements to the production of alcoholic beveragesApplying regulatory requirements to the production of alcoholic beverages, including ATO excise.View unit
FBPTEC4XXX16 Manage and propagate yeastSelecting, propagating and storing yeast for the production of fermented beverages.View unit
FBPFST5XX1 Identify the microbiological and chemical properties of fermented foodsIdentifying the microbiological and chemical properties of fermented food and/or beverages including the identification of food spoilage.View unit
FBPPPL4XX1 Prepare and present artisanal food or beveragesPreparing and presenting artisanal food and beverages to a customer in a retail environment.View unit

The draft documents can be downloaded in Microsoft Word format by clicking here.

These units are proposed for inclusion in the new Certificate IV in Fermented Food and Beverages as part of the Brewing specialisation available in the qualification. The units provide skills and knowledge relevant to the brewing of artisan beverages.

Draft UnitWhat the unit is aboutLink
FBPTEC3XX15 Filter fermented beveragesPreparing and operating filtration equipment using lenticular, plate and frame and/or centrifugal systems, to filter fermented beverages.View unit
FBPBPG4XX2 Manage filling and packaging of fermented beveragesOverseeing the set up and operation of a manual filling and packaging process of fermented and carbonated beverages, such as beer or kombucha, into cans, bottles, or kegs.View unit

The draft documents can be downloaded in Microsoft Word format by clicking here.

These units are proposed for inclusion in the new Certificate IV in Fermented Food and Beverages as part of the Distilling specialisation available in the qualification. The units provide skills and knowledge relevant to the distilling of artisan beverages.

Draft UnitWhat the unit is aboutLink
FBPTEC4XX12 Manage wort production for distillingManaging the production of wort that will be used to distil spirits.View unit
FBPTEC4XX13 Manage still operationsOverseeing the operations of a still, to produce batches of spirit.View unit

The draft documents can be downloaded in Microsoft Word format by clicking here.

These units are proposed for inclusion in the new Certificate IV in Fermented Food and Beverages as part of the Fermentation specialisation available in the qualification. The units provide skills and knowledge relevant to the fermentation of artisan foods.

Draft UnitWhat the unit is aboutLink
FBPTEC4XX14 Produce fermented meat productsProducing fermented meat products, such as caccitora, chorizo, mettwurst, salami and cabanossi.View unit

The draft document can be downloaded in Microsoft Word format by clicking here.

Draft Skill SetWhat the skill set is aboutLink
FBPSSXXXX8 Present Artisan Food and Beverages Skill SetPreparing and presenting artisanal food and beverages to a customer in a retail environment.View skill set
FBPSSXXXX9 Produce Artisan Fermented Food Skill SetProducing fermented food, including fermented meat products.View skill set

The draft documents can be downloaded in Microsoft Word format by clicking here.

 

Initial Drafts

Thank you to those who provided feedback on the initial draft qualifications, units of competency and skill sets made available on this webpage for stakeholder review from 29 January – 4 March 2019. These documents will be made available for Validation and further comment once the additional units have been reviewed, which is anticipated to be in May.

Summary of Consultation to Date

Feedback was collected via the online feedback hub, face-to-face consultation workshops and webinars. To view the draft documents, including comments that were made on them from people using the feedback hub, please click on the expandable document menus below.

Face to face meetings and webinars were held with subject matter experts in November and December to identify job roles, current gaps in training for artisanal food and beverage production, and future trends for the industry as a whole. Site visits were undertaken at a number of facilities to get an up close account of the processes covered by this project. Subject matter experts have continued to be consulted throughout the development of the draft materials.

Qualifications

Draft qualificationWhat the qualification is aboutLink
FBP4XX19 Certificate IV in Fermented Food and BeveragesDesigned for those producing fermented food and/or beverage products, this qualification offers specialisations in brewing, distilling and fermentation.View qualification
FBP5XX19 Diploma of Artisan Cheese MakingThis qualification has been designed for those making premium high-value artisan cheeses.View qualification

Skill Sets

These skill sets address targeted skills areas within artisan food and/or beverage production, and provide pathways to a number of FBP Food, Beverage and Pharmaceutical qualifications.

Draft skill setWhat the skill set is aboutLink
FBPSSXXXX1 Cheesemonger Skill SetPreparing and storing cheese and conveying knowledge of cheese to customers in a retail environment.View skill set
FBPSSXXXX2 Artisan Cheese Maker Skill SetWorking as an artisan cheesemaker to produce various types of cheese for a retail market.View skill set
FBPSSXXXX3 Artisan Brewer Skill SetWorking as an artisan brewer to produce various types of beer or fermented beverages for a retail market.View skill set
FBPSSXXXX4 Artisan Food and Beverage Fermenter Skill SetWorking in an artisan fermented food and/or beverage business.View skill set
FBPSSXXXX5 Artisan Olive Producer Skill SetHarvesting and producing fermented olives for a retail marketView skill set
FBPSSXXXX6 Artisan Distiller Skill SetWorking as an artisan distiller to produce various types of fermented and distilled beverages using a pot still, for a retail market.View skill set
FBPSSXXXX7 Establish an Artisan Food or Beverage Business Skill SetEstablishing an artisan food or beverage processing business.View skill set

Cross-sector units

These units are suitable for use in both of the proposed new qualifications. They provide skills and knowledge relevant to multiple food and beverage sectors, including artisanal food and beverage production.

These new units have been developed to address gaps in skills common across multiple sectors within artisanal food and beverage production.

Draft unitWhat the unit is aboutLink
FBPBPG4XX1 Manage bottling and packaging processesOverseeing the set up and operation of a bottling and packaging process.View unit
FBPFST4XX1 Interpret and respond to test resultsInterpreting test results and making decisions about to manage/change the production process in response to the test results, including identifying causes for atypical results.View unit
FBPFST4XX2 Apply sensory analysis in food and beverage productionCarrying out sensory evaluations of foods and/or beverages, and using appropriate terminology to describe the properties, including preparing samples and taking action as a result of the evaluation.View unit
FBPTEC4XX1 Manage raw materialsReceiving, handling and storing of raw materials that are used in the production of food and/or beverages, including conducting quality checks on raw materials.View unit
FBPTEC5XX11 Design an artisan food production facilityDesigning the layout of an artisan food and/or beverage production facility, including its location, required workspaces, work flow and regulatory requirements.View unit

Revised units

These units have had minor updates to make them more flexible for inclusion in the proposed new qualifications.

Draft unitWhat the unit is aboutWhat has changed in the unitLink
FBPCEL2009 Carry out transfer operationsUsing equipment to undertake transfer procedures for various types of input and finished productsAssessment Conditions updated to include ‘beverage production’.View unit
FBPFST4009X Label food and/or beverages according to legislative requirementsLabelling foods according to legislative requirements such as nutritional information, allergen advice and alcoholic content.Included reference to “beverages” in unit Application, Performance Criteria, Foundation Skills, Performance Evidence and Assessment Conditions. Title changes to reflect these changes.View unit
FBPFSY4001 Supervise and maintain a food safety planMaintaining and implementing a critical control point based food safety plan, including monitoring the plan’s implementation and making updates to improve food safety.‘CCP plan’ changed to ‘food safety plan’ throughout unit for broader coverage.View unit
FBPTEC4003X Control food and/or beverage contamination and spoilageUsing cleaning and sanitation programs to control food contamination and spoilage, including identifying causes of food poisoning and contamination.Included reference to “beverages” in unit Application, Performance Criteria, Foundation Skills, Performance Evidence and Assessment Conditions.View unit
FBPTEC4009 Identify the physical and chemical properties of materials, food and related productsIdentifying the physical and chemical properties of materials, foods and related products within a production environment.Included ‘beverages’ in Element 1. Removed ‘Malliard’ tests in KE.

 

View unit

Note: the following units have been identified as possibly being suitable for inclusion in the proposed new qualifications Certificate IV in Fermented Food and Beverages and Diploma of Cheese Making.

These units have not had any changes made to them. Rather, Skills Impact is seeking feedback as to whether these any changes are required to the units to ensure they address skills needs in artisanal food and beverage production.

Unit code and titleWhat the unit is aboutLink
FBPOPR3004 Set up a production or packaging line for operationSetting up a production or packaging line for operation, including monitoring the process and addressing faults and inconsistencies.View unit
FBPPPL4002 Plan and coordinate production equipment maintenancePlanning and coordinating maintenance activities for production equipment, including developing maintenance schedules and taking action to improve equipment reliability.View unit
FBPPPL4003 Schedule and manage productionPlanning, monitoring and adjusting schedules to meet operation requirements.View unit
FBPPPL4007 Manage internal auditsSupporting the management of internal audit processes across a range of programs, including planning and preparing for audits and following up on audit outcomes. (note: this unit does not cover food safety audits – FBPAUD4003 should be used for food safety audits).View unit
FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problemsUsing an understanding of ingredients and processes to solve problems that typically occur during the preparation, processing or packaging of products.View unit
FBPTEC4002 Apply principles of food packagingOverseeing packing operations in a food and beverage processing environment, including assessing the nature, and likely causes, of packaging problems.View unit
FBPTEC4006 Apply an understanding of legal requirements of food production

 

Ensuring that food production operations comply with legal requirements that apply to food processing activities and facilities (note: not environmental management/work health and safety or food safety – these are covered by other units).View unit
FBPTEC4008 Participate in product recalls

 

Identifying and preparing for product recall situations, and initiating and participating in recall processes, including reviewing processes to minimize the risk of recurrence.View unit
FBPTEC4011 Establish process capability

 

Analysing process data to determine process capability using statistical process control techniques, including conducting a capability study.View unit

Brewing units

These units are proposed for inclusion in the new Certificate IV in Fermented Food and Beverages as part of the Brewing specialisation available in the qualification. The units provide skills and knowledge relevant to the brewing of artisan beverages.

These new units have been developed to address gaps in skills in artisan brewing production.

Draft unitWhat the unit is aboutLink
FBPTEC4XX2 Manage wort productionManaging the production of wort for fermented beverages. Also refers to recording requirements for traceability and ATO requirements.View unit
FBPTEC4XX3 Manage cellar operationsManaging cellar operations for the production of fermented beverages, including fermenting wort, and maturing and filtering fermented beverages. Also refers to recording requirements for traceability and ATO requirements.View unit

These units have had minor updates to make them more flexible for inclusion in the proposed new qualifications.

Draft unitWhat the unit is aboutWhat has changed in the unitLink
FBPCEL3005 Operate the pressing processPreparing and operating pressing equipment used in fermented beverage production.Unit Application and Assessment Conditions updated to include ‘beverage production’.

 

View unit
FBPCEL3006 Operate the fine filtration processPreparing and operating a fine filtration process and related equipment to achieve pre-set specifications for the production of fermented beverages.Assessment Conditions updated to include ‘beverage production’.View unit
FBPCEL3007 Operate clarification by separation (centrifugation) processPreparing and operating the clarification by separation (centrifugation) process in fermented beverage production.Assessment Conditions updated to include ‘beverage production’.View unit
FBPCEL3008 Operate the rotary vacuum filtration processPreparing and operating the rotary vacuum filtration process in fermented beverage production.‘Wine operations’ expanded to include ‘beverages’ in Application and Assessment Conditions.View unit 
FBPCEL3009 Operate the crossflow filtration processPreparing and operating the crossflow filtration process in fermented beverage production.‘Wine operations’ expanded to include ‘beverages’ in Application and Assessment Conditions.View unit 
FBPCEL3011 Operate the reverse osmosis processPreparing and operating the reverse osmosis process in fermented beverage production.‘Wine operations’ expanded to include ‘beverages’ in Application and Assessment Conditions.View unit 

Distilling units

These units are proposed for inclusion in the new Certificate IV in Fermented Food and Beverages as part of the Distilling specialisation available in the qualification. The units provide skills and knowledge relevant to the distilling of artisan beverages.

These new units have been developed to address gaps in skills in artisan distilling production.

Draft unitWhat the unit is aboutLink
FBPTEC3XX8 Prepare, fill and store barrels for aging spiritsPreparing barrels for aging spirits (such as whisky)View unit
FBPTEC4XX4 Manage continuous still operationsOverseeing the operations of a continuous still and collecting spirits to specification. Also refers to recording requirements for traceability and ATO requirements.View unit
FBPTEC4XX5 Manage pot still operationsOverseeing the operations of a pot still to produce batches of spirit. Also refers to recording requirements for traceability and ATO requirements.View unit
FBPTEC4XX6 Produce wash for distillationPreparing and fermenting a wash for the distillation of spirit. Also refers to recording requirements for traceability and ATO requirements.View unit
FBPTEC4XX7 Blend spiritsBlending spirits (such as whisky) to ensure quality requirements are met. Also refers to recording requirements for traceability and ATO requirements.View unit 

Cheese units

These units are proposed for inclusion in the new Diploma of Cheese Making. The units provide skills and knowledge relevant to the producing artisan cheeses.

These new units have been developed to address gaps in skills in artisan cheese making.

Draft unitWhat the unit is aboutLink
FBPCHE4XX1 Prepare and present cheesePreparing and presenting cheese to customers in a retail environment, including preparing a specified tasting theme and providing information about various types of cheeses.View unit
FBPCHE5XX1 Produce lactic acid coagulated artisan cheeseProducing lactic acid soft cheeses (such as cottage cheese and chèvre) in an artisan cheese making environmentView unit
FBPCHE5XX2 Produce rennet coagulated artisan cheeseProducing lactic acid soft cheeses  (such as cheddar and gouda) in an artisan cheese making environmentView unit 
FBPCHE5XX3 Produce acid and heat coagulated artisan cheeseProducing lactic acid soft cheeses   (such as ricotta and mascarpone) in an artisan cheese making environmentView unit
FBPCHE5XX4 Ripen artisan cheeseRipening different types of artisan cheeses (also referred to as cheese maturation or affinage).View unit 

These units have had minor updates to make them more flexible for inclusion in the proposed new qualifications.

Draft unitWhat the unit is aboutWhat has changed in the unitLink
FBPCHE5001 Carry out sampling and interpret tests for cheese productionCarrying out sampling and basic testing, and interpreting results for cheese production.Deleted two performance criteria. Added one performance criteria. Minor changes to knowledge evidence.View unit 
FBPFST5010 Implement and review the preparation of milk for processingImplementing and reviewing the standards and procedures for receiving and preparing milk for product manufacture, including testing, blending and storing milk for specific outcomes.‘Homogenisation’ removed from elements and PCs so that the unit can be applied in an artisan setting.View unit 

Fermenting units

These units are proposed for inclusion in the new Certificate IV in Fermented Food and Beverages as part of the Fermentation specialisation available in the qualification. The units provide skills and knowledge relevant to the brewing of artisan beverages.

These new units have been developed to address gaps in skills in artisan brewing production.

Draft unitWhat the unit is aboutLink
FBPTEC4XX9 Prepare for fermentationPreparing for fermentation, including producing a starter culture (such as koji)View unit
FBPTEC4XX10 Control and monitor fermentationFermenting foods or beverages, including monitoring and adjusting processes to ensure quality.View unit

 

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Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest on the subscription form.

 

Validation

Thank you to those who provided feedback on the two new qualifications that have been developed for artisan food and beverage production. The final drafts were made available on the Skills Impact website from 16 May – 2 June 2019. They have been revised to reflect current practices and job roles in cheesemaking, fermenting, brewing and distilling.

The final drafts will shortly progress through to the Finalisation stage of the project which includes quality assurance of the documents and review and support from the State/Territory Training Authorities. They will then be forwarded to the Food, Beverage and Pharmaceutical Industry Reference Committee for consideration and sign off, before being submitted to the Australian Industry and Skills Committee (AISC) to consider and approve for publication on training.gov.au.

Validation means checking and confirming that the documents are logical and factually accurate.

Summary of Consultation to Date

Prior to the Validation stage, draft qualifications, units of competency and skill sets were available on this webpage from 29 January – 4 March 2019. As a result of feedback at this stage, the Certificate IV in Fermented Food and Beverages and associated units and skill sets were made available for further feedback from 8 – 30 April 2019. Feedback was received from a variety of stakeholders around the country via email, the Skills Impact Feedback Hub, at face-to-face workshops and webinars, via phone and email. See the ‘Drafts Available’ menu above for further information.

A full description of how feedback was considered and applied in these final drafts can be downloaded below. Please click the ‘Download Summary of Feedback, Responses and Actions’ button.

Download Summary of Feedback, Responses and Actions

Why is this project happening?

In a country with an abundance of high quality food products, training opportunities in artisan food production are still limited. For example, some aspiring Australian cheesemakers are travelling internationally to learn the advanced skills they need. Industry wants the next generation of artisan food producers to be able to access this training in Australia, with nationally recognised qualifications.

Skills Impact spoke to Emma De Souza, Production Manager Grandvewe Cheeses, about her experiences becoming a cheesemaker and why the project matters so much to her. “This project is an important first step to ensuring future cheesemakers of Australia can access training,” says Emma.

Read Emma’s story here

Key Changes
  • Distilling units redesigned and new units developed to address various methods and equipment used to distil beverages
  • Core units updated in the FBP5XX19 Diploma of Artisan Cheese Making
  • Proposed new skill set FBPSSXXXX9 Produce Artisan Fermented Food Skill Set has been abandoned due to similarities with another proposed skill set, FBPXXXX4 Artisan Food and Beverage Fermented Skill Set, the latter being the more flexible and suitable
  • Specific content identified for inclusion in the Companion Volume Implementation Guide to support delivery and assessment of these new qualifications, skill sets and units
  • Units identified as not being suitable for inclusion in artisan qualifications have been removed from the project
  • Units that were identified in early stages as being suitable for inclusion in the new qualifications that did not receive feedback or require changes have been removed from the project

From additional feedback on the Certificate IV qualification:

  • The fermentation specialisation reinstated and renamed to ‘food and non-alcoholic beverages’
  • Title of the qualification changed to reflect the breadth of coverage, now titled Certificate IV in Artisan Fermented Products
  • The unit FBPFST5XX1 Identify the microbiological and chemical properties of fermented foods has been moved to the elective bank, to ensure all units in the core of the qualification are relevant to each of the specialisations covered (i.e. brewing, distilling, and fermenting food and non-alcoholic beverages)

For more details on any of these changes see the summary document above.

To download the documents click the expandable menus below. If you have difficulty expanding any of the menus, try refreshing the page.

 

Qualifications

FBP4XX19 Certificate IV in Artisan Fermented ProductsDownload final draft qualification
FBP5XX19 Diploma of Artisan Cheese MakingDownload final draft qualification

Skill Sets

Click here to download a zipped folder of all skill sets in this group. 

FBPSSXXXX1 Cheesemonger Skill SetDownload final draft skill set
FBPSSXXXX2 Artisan Cheese Maker Skill SetDownload final draft skill set
FBPSSXXXX3 Artisan Brewer Skill SetDownload final draft skill set
FBPSSXXXX4 Artisan Food and Beverage Fermenter Skill SetDownload final draft skill set
FBPSSXXXX5 Artisan Olive Producer Skill SetDownload final draft skill set
FBPSSXXXX6 Artisan Distiller Skill SetDownload final draft skill set
FBPSSXXXX7 Establish an Artisan Food or Beverage Business Skill SetDownload final draft skill set
FBPSSXXXX8 Present Artisan Food and Beverages Skill SetDownload final draft skill set

Cross-sector units

These units cover skills and knowledge across multiple artisan production sectors, including brewing, distilling, cheese making and other fermented products. Note: please also see the sector-specific units lists.

Click here to download a zipped folder of all units in this group. 

FBPBPG4XX1 Manage bottling and packaging processesDownload final draft unit
FBPFST4XX1 Interpret and respond to test resultsDownload final draft unit
FBPFST4XX2 Apply sensory analysis in food and/or beverage productionDownload final draft unit
FBPPPL4XX1 Prepare and present artisan food or beveragesDownload final draft unit
FBPTEC3XX15 Filter fermented beveragesDownload final draft unit
FBPTEC4XX1 Manage raw materialsDownload final draft unit
FBPTEC4XX11 Apply regulatory requirements to the production of alcoholic beveragesDownload final draft unit
FBPTEC4XX3 Manage cellar operationsDownload final draft unit
FBPTEC4XXX16 Manage and propagate yeastDownload final draft unit
FBPTEC5XX11 Design an artisan food production facilityDownload final draft unit

Click here to download a zipped folder of all units in this group. 

FBPCEL2009 Carry out transfer operationsDownload final draft unit
FBPFST4009 Label foods according to legislative requirementsDownload final draft unit
FBPFSY4001 Supervise and maintain a food safety planDownload final draft unit
FBPTEC4003 Control food contamination and spoilageDownload final draft unit
FBPTEC4009 Identify the physical and chemical properties of materials, food and related productsDownload final draft unit

Brewing units

These units cover skills and knowledge in making artisan brewing products. Note: Please also see the Cross-sector units list that contains units relevant to the brewing process.

FBPBPG4XX2 Manage filling and packaging of fermented beveragesDownload final draft unit
FBPTEC4XX2 Manage wort production for brewingDownload final draft unit

Distilling units

These units cover skills and knowledge in making artisan distilling products. Note: Please also see the Cross-sector units list that contains units relevant to the distilling process.

Click here to download a zipped folder of all units in this group. 

FBPTEC3XX8 Prepare, fill and store barrels for aging spiritsDownload final draft unit
FBPTEC4XX12 Manage wort production for distillingDownload final draft unit
FBPTEC4XX13 Manage still operationsDownload final draft unit
FBPTEC4XX6 Produce wash for distillationDownload final draft unit
FBPTEC4XX7 Blend spiritsDownload final draft unit

Cheese units

These units cover skills and knowledge in artisan cheese making. Note: Please also see the Cross-sector units list that contains units relevant relevant to the cheese making process.

Click here to download a zipped folder of all units in this group. 

FBPCHE4XX1 Prepare and present cheeseDownload final draft unit
FBPCHE5XX1 Produce lactic acid coagulated artisan cheeseDownload final draft unit
FBPCHE5XX2 Produce rennet coagulated artisan cheeseDownload final draft unit
FBPCHE5XX3 Produce acid and heat coagulated artisan cheeseDownload final draft unit
FBPCHE5XX4 Ripen artisan cheeseDownload final draft unit

FBPCHE5001 Carry out sampling and interpret tests for cheese productionDownload final draft unit
FBPFST5010 Implement and review the preparation of milk for processingDownload final draft unit

Fermenting units

These units cover skills and knowledge in making artisan fermented products. Note: Please also see the Cross-sector units list that contains units relevant to the fermentation process.

Click here to download a zipped folder of all units in this group. 

FBPFST5XX1 Identify the microbiological and chemical properties of fermented food and beveragesDownload final draft unit
FBPTEC4XX10 Control and monitor fermentationDownload final draft unit
FBPTEC4XX14 Produce fermented and dry-cured meat productsDownload final draft unit
FBPTEC4XX9 Prepare starter cultures for fermentationDownload final draft unit

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest on the subscription form.

Finalisation

Artisanal cheeses, beers, spirits and fermented foods and beverages are growing in popularity in Australia, and small entrepreneurial businesses, when well run, are flourishing. These businesses are often located in regional areas, bringing much needed growth and employment opportunities to their communities.

It takes specialist skills and knowledge to produce such premium small-batch products. However, current training options are limited and often don’t support the nuanced skills required.

This is about to change, thanks to the industry representatives who volunteered their time and expertise to this project. As result of their efforts, two new qualifications in fermented food and beverages and cheesemaking will soon be available for use.

“Without industry being involved and without looking at what industry is asking for, perhaps the Diploma of Artisan Cheesemaking would not have eventuated. The decision to create a qualification with ‘cheese’ in the title is a first for Australia and I am extremely pleased to be involved with the decision-making.” Gina Dal Santo, The Artisan Cheese Making Academy Australia

The two new qualifications have been designed specifically for the hands-on approach of artisanal production, in which methods are adapted based on the products being made, and the variation of conditions, raw materials and equipment. This means areas like Tasmania that are known for artisanal products will be better equipped to maintain the high quality of their products. “It raises that standard to keep ensuring Tassie products get premium prices and attracts brand recognition.” Pip Dawson, CEO, Fermentasmania.

Why is this project happening?

In a country with an abundance of high quality food products, training opportunities in artisan food production are still limited. In contributing to this project, industry around the country have shown a passion for their craft, sharing their stories and inviting us into their businesses and lives. Read more about the new diploma of cheese making and why so many people were keen to be involved here.

The availability of these qualifications for national use will support artisanal food and beverage production across Australia.

Key Outcomes
  • Two new qualifications, FBP40619 Certificate IV in Artisan Fermented Products and FBP50319 Diploma of Artisan Cheesemaking have been created
  • The Certificate IV in Artisan Fermented Products offers three specialisations, with new units developed for brewing, distilling, and food and non-alcoholic beverages
  • The Diploma of Artisan Cheesemaking was developed to meet the current job outcomes of those making premium, high-value cheeses on a small scale, where the provenance of the milk is known, and where specialised techniques are used
  • Nine new skill sets developed. Five aim to develop specialist artisanal skills and knowledge for artisanal ‘maker’ roles covering cheese, olives, brewing, distilling and fermenting. Two address the presentation of artisanal food in a retail context. Two address setting up an artisanal food or beverage production business.
  • 27 new units developed to cover the more hands-on and adaptable approach of artisanal production, covering skills relevant to brewing, distilling, fermenting and cheese making, as well as in food technology, food science, bottling and packaging, and people management
  • Seven existing units reviewed to ensure they are suitable for use in all areas of artisanal food and beverage production
Summary of consultation

Consultation took place with 247 members of industry across the country. A small group of Subject Matter Experts (SME) covering each of the sectors was identified to provide advice throughout the project. Site visits to artisan production facilities for each of the sector areas were held to get real hands-on insight into the processes and equipment used and were a valuable part of this project.

The broader industry was consulted on the draft documents from 29 January – 4 March 2019. As a result of feedback at this stage, the Certificate IV in Fermented Food and Beverages and associated units and skill sets were made available for further feedback from 8 – 30 April 2019. This made up the ‘Drafts Available’ stage. Once this feedback had been considered and applied to the drafts, all of the documents were made available for further comment as part of the ‘Validation’ stage.

A summary of feedback and how it has been considered and applied at each stage can be downloaded below.

The final draft qualifications, units and skill sets have been be submitted to the Australian Industry and Skills Committee (AISC) as part of a Case for Endorsement. The Case for Endorsement provides information about what changes have been made, who has contributed, reasons for the changes, and their implications. A Companion Volume Implementation Guide has also been produced to help registered training organisations (RTOs) implement the updated qualifications, units and skill set.

Zipped folders of the submitted documents are available for download below.

Click here to download the Case for Endorsement

Qualifications

Click here to download a zipped folder of all qualifications

FBP40619 Certificate IV in Artisan Fermented Products
FBP50319 Diploma of Artisan Cheesemaking

Skill Sets

Click here to download a zipped folder of all units in this group. 

FBPSS00039 Prepare to Set up an Artisan Food or Beverage Production Business Skill Set
FBPSS00040 Cheesemonger Skill Set
FBPSS00041 Artisan Cheesemaker Skill Set
FBPSS00042 Artisan Brewer Skill Set
FBPSS00043 Artisan Food and Beverage Fermenter Skill Set
FBPSS00044 Artisan Olive Producer Skill Set
FBPSS00045 Artisan Distiller Skill Set
FBPSS00046 Present Artisan Food or Beverages Skill Set
FBPSS00047 Establish an Artisan Food or Beverage Business Skill Set

Units of Competency

Click here to download a zipped folder of all units in this group. 

FBPBPG4001 Manage bottling and packaging processes
FBPFST4013 Interpret and respond to food and/or beverage test results
FBPFST4014 Apply sensory analysis in food and/or beverage production
FBPPPL4008 Prepare and present artisan food and/or beverages
FBPTEC3003 Filter fermented beverages
FBPTEC4012 Manage raw materials
FBPTEC4014 Manage cellar operations
FBPTEC4015 Manage and propagate yeast
FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages
FBPTEC5003 Design an artisan food production facility

Click here to download a zipped folder of all units in this group. 

FBPCEL2009 Carry out transfer operations
FBPFST4009 Label foods according to legislative requirements
FBPFSY4001 Supervise and maintain a food safety plan
FBPTEC4003 Control food contamination and spoilage
FBPTEC4009 Identify the physical and chemical properties of materials, food and related products

Click here to download a zipped folder of all units in this group. 

FBPBPG4002 Manage filling and packaging of fermented beverages
FBPTEC4013 Manage wort production for brewing

Click here to download a zipped folder of all units in this group. 

FBPTEC3004 Prepare, fill and store barrels for aging spirits
FBPTEC4016 Produce fruit-based wash for distillation
FBPTEC4017 Produce grain-based wash for distillation
FBPTEC4018 Manage still operations to produce white spirits
FBPTEC4019 Manage still operations to produce brown spirits
FBPTEC4020 Blend spirits

Click here to download a zipped folder of all units in this group. 

FBPCHE4001 Prepare and present cheese
FBPCHE5005 Produce lactic acid coagulated artisan cheese
FBPCHE5006 Produce rennet coagulated artisan cheese
FBPCHE5007 Produce acid and heat coagulated artisan cheese
FBPCHE5008 Ripen artisan cheese

Click here to download a zipped folder of all units in this group. 

FBPCHE5001 Carry out sampling and interpret tests for cheese production
FBPFST5010 Implement and review the preparation of milk for processing

Click here to download a zipped folder of all units in this group. 

FBPFST5031 Identify the microbiological and biochemical properties of fermented food and_or beverages
FBPTEC4022 Prepare starter cultures for fermentation
FBPTEC4023 Control and monitor fermentation
FBPTEC4024 Produce fermented and dry-cured meat products

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest on the subscription form.