Qualifications and skills standards that were developed to support job roles in the artisanal food and beverage industry are currently being considered for endorsement by the Australian Industry and Skills Committee (AISC).
The new Certificate IV in Artisan Fermented Products and Diploma of Artisan Cheesemaking were developed in consultation with industry over a 12 month period. The two new qualifications have been designed specifically for the hands-on approach of artisanal fermented food and beverage production. It takes specialist skills and knowledge to produce such premium small-batch products. Once endorsed the qualifications and units of competency within them will be available for use by industry and registered training organisations.
