Archive for January, 2010

Michael Williams, Consultant

AgriFood Skills Australia is seeking feedback on drafts of the Cert IV and Diploma level Food Science and Technology qualifications.

There are new units in many specialist areas including: Confectionery, Poultry and Dairy Processing, within this new suite of qualifications. Deadline for comment: 16 February.

The proposed national training package qualifications are intended to recognise food technologists and other specialist food industry workers who use high level technical skills underpinned with an in depth knowledge of food science and technology. Industry consultations have been held to identify the tasks that food technologists are expected to perform in the workplace. These show a variety of job roles including product development, process design and review, production management, quality and food safety management, and systems maintenance. Further industry discussions are planned, with an initial draft now available to encourage further stakeholder input into the content and design of the qualifications.

State developed units in dairy processing, confectionery, fish and seafood products, beverages, edible fats and oils, poultry and egg products, cereal products, and fruits, vegetables, herbs and spices have contributed to the draft national Food Science and Technology units, with further sector specific units developed or imported including meat processing. It is proposed to include cheese making units which will be posted for comment by late January. The current project will also report on the need for development of additional units for existing or new sectors. If it is shown that there is an industry need, a recommendation for later development will be made to AgriFood Skills Australia.

Please also forward your comments to VFITB via vfitb@ssv.org.au, regarding the draft qualifications.

The papers can be viewed on the AgriFood Skills Australia website.