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Artisanal Skills and Job Roles Captured

Australia’s artisanal food and beverage industry can look forward to new qualifications that recognise and support the depth of its skills and expertise.

The new Certificate IV in Artisan Fermented Products and Diploma of Artisan Cheesemaking were developed in consultation with industry over a 12 month period. Those involved will be pleased to know the draft qualifications, skill sets and units have now been submitted to the Australian Industry and Skills Committee (AISC) for endorsement.

For more details visit the project page

 

Images from top to bottom: Melissa Jacka from Tolpuddle Cheese; Ruaridh Atkins from Stone & Wood; Doug Brooke from Brookes Beer; cheeses at Tolpuddle Cheese.