Industry has been leading the charge to develop two new qualifications in artisan fermented products and cheesemaking – but there’s one more thing you can do to make sure they meet your needs.
Now that initial comments have been considered and incorporated into the draft documents, we need to check that the changes are right.
Are the qualifications, skill sets and units logical and factual?
Do they reflect the current skills, knowledge and practices required to perform roles in artisan food and beverage production?
Share your opinion by visiting the project page.
The draft documents will be available for validation and feedback until 30 May 2019.
You are welcome to provide comment on as many of the draft documents as you would like. Please feel free to share these with others who may also be interested in providing validation or comment.
Images from top to bottom: Melissa Jacka from Tolpuddle Cheese; Ruaridh Atkins from Stone & Wood; Doug Brooke from Brookes Beer; cheeses at Tolpuddle Cheese.