This project was established after many units of competency in the Wine Operations Project were identified as ‘cross-sector’, meaning they apply across multiple qualifications in the FBP Food, Beverage and Pharmaceutical Training Package.The 2017 Food, Beverage and Pharmaceutical IRC Skills Forecast and Proposed Schedule of Work outlines the need to review these ‘cross-sector’ units under the priority skill area for wine production, cellar door sales and cellar operations (see page 46). It states “cellar operations and cellar door sales skills are embraced by other non-wine industries…so there is a need to consider these industries and their requirements within the existing units”.Working concurrently with the Wine Operations project and the Food Science and Technology project, Skills Impact and the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will take this project through a process that adheres to the 2012 Standards for Training Package Development.Download the IRC Skills Forecast (see page 46)

Project Scope

Working concurrently with the Food Science and Technology and the Wine Operations projects, this project will review 38 cross-sector units of competency that apply across multiple qualifications in the FBP Food, Beverage and Pharmaceutical Training Package. These 'cross-sector' units will be reviewed to reflect current knowledge, skill requirements and industry practice.The food and beverage manufacturing industries are experiencing technological and industrial changes, increasing the needs for training package components to be reviewed and updated to reflect changing industry skills requirements. The 'cross-sector' units that will be reviewed in this project describe skills and knowledge that are common to a wide range of job roles in the food and beverage manufacturing sector.Scroll down to view the full list of units that will be reviewed and the various skilled activities that are covered.Throughout the review and development stages of this project, the following aspects will be taken taking into consideration:

• the key transferrable skills that support a broad range of career paths
• the development of new units of competency to reflect current and emerging roles
• skill sets that incorporate the identified cross-sector units
• eliminating duplication of units across this and other training packages, and
• the needs of the industries that these units serve.

 

Relevant Occupations

• Food and Beverage Packaging Worker
• Food and Beverage Production Line Operator
• Food and Beverage Safety Systems Officer
• Food and Beverage Testing Operator
• Food and Beverage Manufacturing Operator
• Wine Bottling and Packaging Operator
• Food and Beverage Bottling and Packaging Operator
• Food and Beverage Machine Operator
• Bottling Production and Machine Operator
• Bottling Line Operator
• Production Manager

 

Key Deliverables

Review and improvement of 38 units of competency that apply across multiple qualifications in the FBP Food, Beverage and Pharmaceutical Training Package. 

Timeline

February - March 2017 Initial scopingSeptember - October 2017 Review process commencementNovember - December 2017 Industry consultation of draft materialsFebruary 2018 Industry validation of final draftsMarch 2018 Finalisation of Training Package componentsApril 2018 Independent Quality Assurance, and Edit and Equity review of Training Package componentsApril 2018 IRC consideration for sign-off and submission for endorsement 

Project Team

Julie Stratford	Industry Facilitation Manager, Skills Impact [email protected]
Ruth Geldard	Industry Skills Standards Specialist, Skills Impact [email protected]
Jenni Oldfield	Skills Development Specialist, JO Consultancy

 

Subject Matter Experts

Subject Matter Experts will be drawn on throughout this project to help review and draft the revised units, skill sets and qualifications.If you are interested in applying to be a subject matter expert and are able to volunteer your time to this project, please email details of your expertise to [email protected]

Opportunities for stakeholder input:

Below is a list of the current units that will be reviewed as part of this project. Use the links below to view the components on Training.gov.au.

In preparation for the review of these components, we invite you to provide your input on the current units. We would like to know what changes or updates should be made to the components so that they meet the skills needs of the industry.

Your feedback will help us in drafting the revised units and qualifications.

To provide feedback, please use our feedback form. Alternatively, you can email Ruth Geldard [email protected]

 

Consultation workshops with Subject Matter Experts has occurred throughout September and October, to review 38 cross-sector units of competency that apply across multiple qualifications in the FBP Food, Beverage and Pharmaceutical Training Package. The units are currently under review to reflect current knowledge, skill requirements and industry practice in the food and beverage manufacturing sector.This consultation will inform the development of revised draft units across areas including bottling, packaging, planning, logistics, quality procedures, and work health and safety.Development of the draft units will be completed by the end of October and will be available for download and comment from this webpage by early November.Face-to-face consultation workshops and a webinar will also take place in November and December, in collaboration with the Wine Operations Project. The workshops will take place at the locations and dates listed below. Stakeholders will have the opportunity to speak with the team to provide feedback on the draft cross-sector units, and/or the draft wine industry qualification and units. Please feel free to register for a workshop near you or a webinar by clicking the corresponding link.

Face-to-Face Consultation Workshops

21 Nov 17, 09:00 – 12:00 – Hunter Valley, NSW – register here22 Nov 17, 13:00 – 16:00 – Mornington Peninsula, VIC – register here23 Nov 17, 11:00 – 14:00 – Hobart, TAS – register here28 Nov 17, 09:00 – 12:00 – Margaret River, WA – register here29 Nov 17, 13:00 – 16:00 – Barossa Valley, SA – register here30 Nov 17, 13:00 – 16:00 – McLaren Vale, SA – register here5 Dec 17, 10:00 – 13:00 – Griffith, NSW – register here6 Dec 17, 10:00 – 13:00 – Wangaratta, VIC – register here7 Dec 17, 10:00 – 13:00 – Webinar – register here

Thank you to all those who provided feedback on the draft units of competency that apply across multiple qualifications in the FBP Food, Beverage and Pharmaceutical Training Package. The drafts units were made available on the Skills Impact website from 17 November – 19 December 2017. A series of face-to-face consultation workshops and a webinar also took place throughout November, to early December.The feedback will inform the work on the final drafts which will be available for industry validation in February 2018.Working concurrently with the Food Science and Technology and the Wine Operations projects, these ‘cross-sector’ units are being reviewed and updated to reflect current knowledge, skill requirements and industry practice.The draft units that were available for industry review and feedback are listed below.

Thank you to those who participated in the validation process for the final draft skill set and units of competency. The final drafts were made available on the Skills Impact website from 9 – 26 February 2018. The final drafts will shortly progress through to the Finalisation stage of the project, which includes quality assurance of the documents and review and feedback from the State/Territory Training Authorities, before the final drafts are forwarded to the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) for consideration and sign off. They will then be submitted to the Australian Industry and Skills Committee (AISC) to consider and approve for publication on training.gov.au.Validation means checking and confirming that the documents are logical and factually accurate. We are seeking your views on whether the units reflect the current occupational skill standards and needs of industry.Working concurrently with the Food Science and Technology and the Wine Operations projects, these ‘cross-sector’ units are being reviewed and updated to reflect current knowledge, skill requirements and industry practice.Throughout the review and development stage of this project, the following aspects have been taken taking into consideration:

• the key transferrable skills that support a broad range of career paths
• skill sets that incorporate the identified cross-sector units
• eliminating duplication of units across food science, wine operations and other training packages, and
• the needs of the industries that these units serve.

Revised draft units were made available on the Skills Impact website from 17 November – 19 December 2017. A series of face-to-face consultation workshops and a webinar also took place throughout November, to early December.To date, all units have been updated to meet the Standards for Training Packages 2012 and current industry practices, and:

• specific references to wine operations in BPG Bottling and Packaging units have been removed to allow for their application to a wider range of food and beverage products
• pre-requisite requirements have been removed from three units (FBPBPG2012, FBPOPR2065 and FBPPPL3005)
• a new skill set has been developed to meet the needs of bottling and packaging operators across a range of industry contexts – FBPSSXXXX Bottling and Packaging Operator Skill Set.
• two units have been proposed for deletion and to be replaced with units of similar content and outcomes from other training packages, to reduce duplication across training packages (see table below).

Current Unit of Competency	To be replaced with
FDFOP2005A Work in a socially diverse environment	TLIG2007 Work in a socially diverse environment
FDFOHS3001A Contribute to OHS processes	BSBWHS301 Maintain workplace safety

 A summary of the feedback that was received during the consultation period (between 17 November – 19 December 2017) and a description of its consideration and application in these final drafts can be downloaded below.