New project to improve brewing and distilling qualifications

17 September, 2018 by Andy Young

A new project to improve qualifications and skills standards for Australia’s brewers and distillers has been approved the Australian Industry and Skills Committee (AISC), the body who advises governments and approves national vocational education and training (VET) packages.

AISC has approved the Artisanal Food and Beverage Project, which will look at the skills and knowledge requirements in the unique sectors of brewing, distilling, cheesemaking and food and beverage fermenting.

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Managed by Skills Impact, the project will consult industry experts, brewers, distillers, artisan food and beverage producers, industry associations and training organisations. Together, they will draft one or more qualifications or skill sets describing the skills and knowledge that brewers and distillers need to have and know.

Speaking about the project, Skills Impact said: “In recent years, the increase in popularity of locally made craft beer and spirits has exposed skills gaps in current national vocational qualifications, skill sets and units of competency.

“The Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) identified this issue as a priority skill need and have responsibility for overseeing the development of this project, with Skills Impact’s support.”

In developing the courses, Skills Impact has said that it is important that the national qualifications for brewing and distilling reflect real work experience. Therefore the company has asked anyone working in the sector to provide input and assistance.

“The draft qualifications, skill sets and units of competency will be available for review and feedback in February, on the Artisanal Food & Beverage Project webpage,” Skills Impact said.

“Consultation workshops will also take place across states and territories to identify the skills and knowledge requirements of industry and embed these in the revised qualifications, skill sets and units. All you need to bring to the workshop is your knowledge about brewing and distilling practices in your part of the industry or job role.”

The input from across the sector will build on the information that Skills Impact gathers during site visits to various organisations, including The Tasmanian Whisky Academy, Willie Smiths Cider; Charles Oates Distilling; FogHorn BrewHouse and Hope Estate Brewery.