22108VIC
Graduate Diploma of
Food Industry Management
This course has been accredited under Parts 4.4 and 4.6 of the Education and Training Reform
Act 2006. It has been entered on the State Register of Accredited Courses and Recognised
Qualifications and the National Training Information Service (NTIS).
Accredited by the Victorian Registration and Qualifications Authority (VRQA) for the period
1 January 2011 – 31 December 2015
© State of Victoria (Department of Education and Early Childhood Development) 2014.
Copyright of this material is reserved to the Crown in the right of the State of Victoria. This
work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Australia licence
(http://creativecommons.org/licenses/by-nd/3.0/au/). You are free to use, copy and distribute
to anyone in its original form as long as you attribute Department of Education and Early
Childhood Development as the author, and you license any derivative work you make
available under the same licence.
Disclaimer
In compiling the information contained in and accessed through this resource, the
Department of Education and Early Childhood Development (DEECD) has used its best
endeavours to ensure that the information is correct and current at the time of publication but
takes no responsibility for any error, omission or defect therein.
To the extent permitted by law DEECD, its employees, agents and consultants exclude all
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22108VIC Graduate Diploma of Food Industry Management
2
Table of contents
Section A: Copyright and course classification information ................................................ 5
1. Copyright owner of the course ........................................................................................ 5
2. Address............................................................................................................................ 5
3. Type of submission ......................................................................................................... 5
4. Copyright acknowledgement .......................................................................................... 5
5. Licensing and franchise .................................................................................................. 6
6. Course accrediting body.................................................................................................. 6
7.AVETMISS information .................................................................................................. 6
8. Period of accreditation .................................................................................................... 6
Section B: Course information ................................................................................................ 6
1. Nomenclature .................................................................................................................. 6
1.1 Name of the qualification .......................................................................................... 7
1.2 Nominal duration of the course ................................................................................. 7
2. Vocational or educational outcomes of the course ......................................................... 7
3. Development of the course ............................................................................................. 7
3.1 Industry /enterprise/ community needs ..................................................................... 7
3.2 Review for re-accreditation ....................................................................................... 9
4. Course outcomes ............................................................................................................. 9
4.1 Qualification level ..................................................................................................... 9
4.2 Employability skills ................................................................................................... 9
4.3 Recognition given to the course .............................................................................. 10
4.4 Licensing/ regulatory requirements ......................................................................... 10
5. Course rules................................................................................................................... 10
5.1 Course structure ....................................................................................................... 10
5.2 Entry requirements .................................................................................................. 12
6. Assessment .................................................................................................................... 12
6.1 Assessment strategy ................................................................................................ 12
6.2 Assessor competencies ............................................................................................ 13
7. Delivery ......................................................................................................................... 13
7.1 Delivery modes........................................................................................................ 13
7.2 Resources................................................................................................................. 14
8. Pathways and articulation ............................................................................................. 14
9. Ongoing monitoring and evaluation ............................................................................. 15
22108VIC Graduate Diploma of Food Industry Management
3
Section C: Units of competency.............................................................................................18
VU20307 Manage food industry projects.................................................................................19
VU20308 Manage the compliance requirements of a food industry enterprise .......................24
Appendices
Appendix 1 Employability Skills..............................................................................................30
Appendix 2 Skills-Knowledge Profile......................................................................................32
22108VIC Graduate Diploma of Food Industry Management
4
Section A: Copyright and course classification information
1. Copyright owner
of the course
Copyright of this document is held by the Department of Education and
Early Childhood Development, Victoria
© State of Victoria.
Day to day contact :
Paul Saunders
Curriculum Maintenance Manager - General Manufacturing
Chisholm Institute of TAFE
PO Box 684
Dandenong, Vic. 3175.
2. Address
Email : paul.saunders@chisholm.edu.au
Telephone : 03 9238 8448
Facsimile : 03 9238 8504
Department of Education and Early Childhood Development (DEECD)
Higher Education and Skills Group
Executive Director
Training Participation and Facilitation Division,
PO Box 4367,
Melbourne, VIC, 3001
3. Type of
submission
This course is being submitted for accreditation.
4. Copyright
acknowledgement
Copyright of this material is reserved to the Crown in the right of the
State of Victoria.
© State of Victoria (Department of Education and Early Childhood
Development) 2014
The following units of competency:
BSBMGT605B Provide leadership across the organisation
BSBMGT617A Develop and implement a business plan
BSBMKG606B Manage an international marketing program
BSBOHS601B Develop a systematic approach to managing OHS
BSBRES801A Initiate and lead applied research
are from the BSB07 Business Services Training Package administered by
the Commonwealth of Australia.
© Commonwealth of Australia
VU20154 Design a change management strategy for a sustainability
initiative
is from 22066VIC Graduate Certificate in Sustainability administered by
the State of Victoria on behalf of the Commonwealth.
22108VIC Graduate Diploma of Food Industry Management
5
5. Licensing and
franchise
This work is licensed under a Creative Commons Attribution-NoDerivs
3.0 Australia licence (http://creativecommons.org/licenses/by-nd/3.0/au/).
You are free to use, copy and distribute to anyone in its original form as
long as you attribute the, Department of Education and Early Childhood
Development as the author, and you license any derivative work you
make available under the same licence.
Copies of this publication can be downloaded free of charge from the
Training Support Network website:
http://trainingsupport.skills.vic.gov.au
6. Course
accrediting body
Victorian Registration and Qualification Authority (VRQA)
4/2 Lonsdale Street,
Melbourne, VIC, 3000.
Tel: (03) 9032 1559
Website: http://www.vrqa.vic.gov.au/
7.AVETMISS
information
8. Period of
accreditation
ANZSCO (Australian and New
Zealand Standard Classification of
Occupations)
130000 Specialist Managers
ANSZIC code (Australia and New
Zealand Standard Industrial
Classification – industry type)
2179 Food Manufacture n.e.c
ASCED Code – 4 digit (Field of
Education)
1101 Food and Hospitality
National course code
22108VIC
1 January 2011 – 31 December 2015
Section B: Course information
1. Nomenclature
Standard 1 for Accredited Courses
22108VIC Graduate Diploma of Food Industry Management
6
1.1 Name of the
qualification
1.2 Nominal
duration of the
course
Graduate Diploma of Food Industry Management
210 - 310 hours are the anticipated hours of supervised learning
deemed necessary to adequately present the educational material of
the course. A significant number of additional hours of
unsupervised learning are expected, including research, to support
course completion.
2. Vocational or
educational
outcomes of the
course
Standard 1 for Accredited Courses
3. Development of
the course
Standards 1and 2 for Accredited Courses
3.1 Industry
/enterprise/
community
needs
This course is designed to provide individuals with the skills and
knowledge to undertake a range of middle management
responsibilities within the food processing industry. Such
responsibilities may be exercised in the roles of project managers,
production managers and general managers.
In 2010 Skills Victoria funded the development of a Graduate
Diploma of Food Industry Management following on from the
accreditation and successful introduction of the Graduate
Certificate in Food Industry Management in 2009.
The need for the Graduate Diploma was identified by the Victorian
Food Industry Training Board (VFITB) who felt that the industry
needed a significant level of post-graduate qualification if it was to
have the necessary sophistication of management skills to compete
in a globalized economy. The idea of the qualification was
canvassed at a number of industry forums and with key enterprises.
Significant supporters were Dairy Australia, the National Centre for
Dairy Education and the Murray Goulburn Cooperative Ltd who
were active in the development and implementation of the Graduate
Certificate. With the support of the Curriculum Maintenance
Manager for General Manufacturing a proposal was put to Skills
Victoria and funding obtained in early 2010.
The 22108VIC Graduate Diploma in Food Industry Management
(VGC) was accredited to meet the needs of persons entering the
food industry who required specific food industry knowledge and
skills and also for persons currently employed in the industry who
needed up-skilling to utilise their industry knowledge in team
leadership positions.
The course development of the Graduate Diploma was managed by
the Victorian Food Industry Training Board under the oversight of
22108VIC Graduate Diploma of Food Industry Management
7
an industry steering committee comprising :
Ian Nicolson
Executive Officer
(Chair)
Victorian Food Industry Training Board
Amanda Solly
Murray Goulburn Co-operative Company Pty Ltd
Group Manager Workforce Development
Mani Iyer
Alan Maguire
Dairy Australia
Program Manager - Product Innovation
Australian Industry Group - Education and
Training Adviser
Nicole Lam
Nestle
Michael Robinson
National Centre - Dairy Education Australia
Trevor Lange
Curriculum Maintenance Manager General Manufacturing
Trish Newstead
RMIT University
Linda Baron
Project Manager
(in attendance)
Victorian Food Industry Training Board
David Trembath
David Trembath and Associates
Course writer
(In attendance)
Through the assistance of the steering committee the industry was
surveyed by questionnaire and a skills-knowledge profile was
developed from the industry responses. This skills -knowledge
profile was further developed with the aid of an industry focus
group which met at Dairy Australia on 30 March 2010.
The draft profile was compared to position descriptions for
production managers drawn from a range of food enterprises and
further enhanced. The final draft was circulated to stakeholders for
comment and feedback was received from training providers and
additional industry representatives.
The profile was then mapped to suitable endorsed units of
competency. A number of units were specifically developed for the
course. All units were mapped against the Victorian Credit Matrix
and an employability skills matrix drawn up.
Throughout the development of the course draft documents were
posted on the VFITB website for comment and advertised at
industry forums. Interviews were sought with a number of key
enterprises who provided input for units.
In addition to consultation with public RTOs a private provider
reviewed course documents and provided input.
22108VIC Graduate Diploma of Food Industry Management
8
See :

Appendix 1 Employability Skills

Appendix 2 Skills-Knowledge Profile
Demand for the course is expected to grow as the industry becomes
more familiar with the new qualification and the graduate
certificate which had its first enrolment of students in 2010.
3.2 Review for
re-accreditation
4. Course outcomes
4.1 Qualification
level
4.2
Employability
skills
Standards 1 and 2 for Accredited Courses
Not applicable
Standards 1, 2 and 3 for Accredited Courses
The 22108VIC Graduate Diploma of Food Industry Management
meets the Australian Qualification Framework descriptors for a
qualification of this level in that :

It requires graduates to demonstrate the self -directed
development and achievement of specialised areas of
knowledge and skills, building on prior knowledge and
skills through a major research project.

It requires graduates to initiate, analyse, plan and execute
major management functions in highly specialised contexts
through the development of innovative approaches to food
production

It requires graduates to generate and evaluate ideas through
the analysis of information and concepts at an abstract level
through the application of marketing and other data to food
production processes

It requires graduates to demonstrate an expert command of
wide-ranging skills in complex contexts through planning
for environmental sustainability in industries using large
quantities of biological materials from geographically
diverse sources which in turn create significant issues of
waste disposal.

It requires graduates to demonstrate responsibility for the
management of the work of others including planning,
budgeting and strategy that the overall capacity of the
qualification is to undertake management responsibilities in
medium to large scale food processing enterprises.
Standard 4 for Accredited Courses
This course has been mapped to national employability skills. A
summary of the employability skills that are reflected in this course
22108VIC Graduate Diploma of Food Industry Management
9
is included in Appendix 1.
4.3 Recognition
given to the
course
Standard 5 for Accredited Courses
4.4 Licensing/
regulatory
requirements
Standard 5 for Accredited Courses
Not applicable
Non applicable
5. Course rules
Standards 2, 6 and 7 for Accredited Courses
5.1 Course
structure
Satisfactory completion of the 22108VIC Graduate Diploma of
Food Industry Management requires the satisfactory completion
of two core units and one elective. A Statement of Attainment will
be issued to those who do not complete the full course identifying
those units they have satisfactorily completed.
The qualification is designed for persons working within the
industry and emphasises workplace delivery. It is strongly
recommended that students consult with their employer when
choosing electives to find those most suited to their career needs.
Graduate Diploma of Food Industry Management
VU20307
019905
VU20308
019905
Manage food industry
projects
Manage the compliance
requirements of a food
industry enterprise
nil
6
10
100
nil
6
6
60
Subtotal of core hours
Electives
BSBMGT605B
Nominal hours
Prerequisite
Credit Matrix
Points
Unit of competency
Level
Credit Matrix
Field of Education
code (6-digit)
Unit of competency
code
A participant must successfully complete both core units and an elective from the following
160
Select one (1) of the following electives or select a unit from any appropriate training
package or accredited qualification. The training package unit must be at the
appropriate qualification level, suit student/enterprise needs and be consistent with
the overall intention of this qualification.
Provide leadership across the
organisation
22108VIC Graduate Diploma of Food Industry Management
nil
6
6
60
10
Nominal hours
Credit Matrix
Points
Prerequisite
Level
Credit Matrix
Field of Education
code (6-digit)
Unit of competency
code
Unit of competency
BSBMGT617A
Develop and implement a
business plan
nil
6
6
60
BSBMKG606B
Manage international
marketing program
nil
6
5
50
BSBOHS601B
Develop a systematic
approach to managing OHS
nil
6
5
50
nil
6
15
150
nil
6
14
140
Initiate and lead applied
research
BSBRES801A
VU20154
050999
Design a change
management strategy for a
sustainability initiative
Subtotal of elective hours
Total nominal hours for Graduate Diploma
50 150
210
310
Qualification profile (lowest level then lowest points where there is a choice of electives)
Credit
Matrix
Total Points
No. of units
21
3
21
3
Level 8
Level 7
Level 6
Level 5
Level 4
Level 3
Level 2
Level 1
Total
22108VIC Graduate Diploma of Food Industry Management
11
5.2 Entry
requirements
Standard 9 for Accredited Courses
Entry to the 22108VIC Graduate Diploma of Food Industry
Management is dependent upon the applicant having satisfactorily
completed the requirements for 22035VIC Graduate Certificate in
Food Industry Management or equivalent competencies. Equivalence
may be assessed by a Recognition of Prior Learning process.
6. Assessment
6.1 Assessment
strategy
Standard 10 for Accredited Courses
Assessment strategies for the 22108VIC Graduate Diploma of Food
Industry Management must comply with Standard 1 Element 1.5 of
the Australian Quality Training Framework Essential Conditions
and Standards for Initial Registration / Australian Quality Training
Framework Essential Conditions and Standards for Continuing
Registration .
This standard ensures assessment strategies meet requirements of the
course and have been developed in consultation with industry
stakeholders.
Assessment strategies must therefore ensure that:




all assessments are valid, reliable and flexible and fair
learners are informed of the context and purpose of the
assessment and the assessment process
feedback is provided to learners about the outcomes of the
assessment process and guidance given for future options
time allowance to complete a task is reasonable and specified
to reflect the industry context in which the task takes place
Assessment strategies should be designed to:






cover a range of skills and knowledge required to demonstrate
achievement of the course aim
collect evidence on a number of occasions to suit a variety of
contexts and situations
be appropriate to the knowledge, skills, methods of delivery
and needs and characteristics of learners
assist assessors to interpret evidence consistently
recognise prior learning
be equitable to all groups of learners
Assessment methods are included in each unit and include :
written reports or presentations
review of portfolios of evidence

direct questioning combined with review of portfolios of
evidence by third party reports

evaluation of a major research project
A holistic approach to assessment, by combining the assessment
of more than one unit, is encouraged to better replicate working
practice and reduce the potential for over assessment.


22108VIC Graduate Diploma of Food Industry Management
12
Assessment of units imported from training packages must reflect
the requirements of the Assessment Guidelines for that training
package.
The course is primarily intended for persons working within the
industry and it was determined early in the consultation that onjob training and assessment would encourage the take-up of the
course by current employees. It was also felt that assessment
should focus on real world problems rather than simulated
exercises. Accordingly the course prioritises workplace
assessment to encourage industry participation and to maximise
the benefit of the learning to both employer and employee.
6.2 Assessor
competencies
Standard 12 for Accredited Courses
Assessment should be consistent with the requirements of Standard
1.4 of the Australian Quality Training Framework Essential
Conditions and Standards for Initial Registration / Australian
Quality Training Framework Essential Conditions and Standards for
Continuing Registration .
RTOs must ensure assessments are conducted by a person who has
the specified competencies or their equivalent.
If a person does not have the assessment competencies and
vocational competencies specified by the AQTF, a person who does
have the assessment competencies and one or more people with the
relevant vocational competencies may work together to conduct
assessments.
7. Delivery
7.1 Delivery
modes
Standard 11 for Accredited Courses
There are no restrictions on offering the program on either a full-time
or part-time basis.
Delivery methods should allow for self-directed development and
achievement, high level and independent judgement and taking
accountability for outputs.
The use of workplace based research projects is encouraged as a form
of learning benefiting both learner and employer.
Some areas of content may be common to more than one
element/performance criteria and therefore integration may be
appropriate.
Due to the potential for students to be widely located across the State
course providers should consider non-traditional strategies in the
delivery of training. Remote learning strategies and the achievement
of competencies through workplace activities or on the job
development should be encouraged where possible.
It is also suggested that opportunities to include components of
accredited training within national and international conferences
22108VIC Graduate Diploma of Food Industry Management
13
should be encouraged.
Providers may contextualise units to suit particular groups of learners
by using material relevant to the students’ workplace and by
extending the required knowledge of units. Under contextualisation
no elements or performance criteria may be added to the unit. In
contextualising units nothing may be subtracted from the unit.
7.2 Resources
Standard 12 for Accredited Courses
General facilities, equipment and other resources required to deliver
the 22108VIC Graduate Diploma of Food Industry Management
include:





Training facilities and equipment
Access to computers and internet
Relevant texts and references
Appropriate environmental safeguards and occupational health
and safety facilities and equipment.
A workplace environment or simulated workplace
environment appropriate to the assessment tasks
Standard 1, Element 1.4 of the Australian Quality Training
Framework Essential Conditions and Standards for Initial
Registration / Australian Quality Training Framework Essential
Conditions and Standards for Continuing Registration provides
guidance on the vocational competency requirements for
teachers/trainers.
8. Pathways and
articulation
Standard 8 for accredited courses
Persons satisfactorily completing endorsed units of competency will
receive credit for those competencies when undertaking
qualifications that contain them. Persons who have satisfactorily
completed endorsed units of competency relevant to this qualification
may be given credit for them subject to agreement by the RTO.
Currently articulation arrangements between this qualification and
higher education qualifications do not exist.
Entry to cognate higher AQF qualifications offered by universities
needs to be negotiated with the individual university offering the
higher qualification. Under the current agreements a Graduate
Diploma offers entry to relevant Masters qualifications subject to
availability of places and to individual university’s entry criteria.
The AQTF imposes requirements on RTOs about Recognition of
Prior Learning (RPL). Information and support needs to be provided
to applicants so they can gather reliable evidence to support their
claim for recognition of competencies held regardless of how, when
or where the learning occurred. However, if a gap is found in the
22108VIC Graduate Diploma of Food Industry Management
14
candidate’s competence, pathways may include action to address the
gap.
9. Ongoing
monitoring and
evaluation
Standard 13 for accredited courses
The 22108VIC Graduate Diploma of Food Industry Management
will be maintained and monitored by the Curriculum Maintenance
Manager for General Manufacturing (CMM)
The CMM will organise and convene an appropriate course advisory
group at mid-point of its accreditation period, the membership of
which will comprise:

Industry representatives

Past or present students

Relevant industry advisory bodies

Provider representatives
Feedback will be sought from the broader industry and other
providers offering the course as part of the review process. Data will
be gathered using student satisfaction surveys, teacher critique and
industry consultation.
The group will:




Review the implementation of the course
Provide advice on changing industry training requirements
Monitor and evaluate course standards, delivery and
assessment
Recommend minor changes to the program.
Recommendations for significant changes to the course resulting
from course monitoring and evaluation procedures will be reported to
the VRQA.
22108VIC Graduate Diploma of Food Industry Management
15
Section C: Units of competency
VU20307 Manage food industry projects
VU20308 Manage the compliance requirements of a food industry enterprise
22108VIC Graduate Diploma of Food Industry Management
16
VU20307
Manage food industry projects
Unit Descriptor
This unit provides the skills and knowledge to enable participants
to effectively manage projects within food industry enterprises. It
covers aspects of project management and the provision of
commercial services.
The content of this unit draws extensively upon the endorsed unit
VPAU683 Manage science or technology-based project.
No licensing, legislative, regulatory or certification requirements
apply to this unit at the time of publication.
Employability Skills
The required outcomes described in this unit of competency
contain applicable facets of Employability Skills. The
qualification’s Employability Skills Summary in which this unit is
included, will assist in identifying employability skill requirements
This unit of competency would be applied by those supervisors or
Application of the Unit production managers operating in a food industry enterprise who
have responsibility for managing projects.
The unit requires the application of high level interpersonal ,
analytical and planning skills. The supervisors/managers are
typically required to design, monitor, review and improve these
arrangements to maximise the outcomes for all of the stakeholders.
ELEMENT
PERFORMANCE CRITERIA
Elements describe the essential
outcomes of a unit of
competency.
Performance criteria describe the required performance needed to demonstrate
achievement of the element. Where bold italicised text is used, further
information is detailed in the required skills and knowledge and/or the range
statement. Assessment of performance is to be consistent with the evidence
guide.
1
2
Analyse the scope and
requirements of the
project
Develop project action
plan
1.1
Access relevant documentation to clarify the project scope
and outcome requirements.
1.2
Seek clarification from the delegating authority of the key
stakeholders and any issues related to the project and its
parameters including clear definition of the aims and scope.
1.3
Determine the relationship of the project to other projects
and to the organisation’s objectives
1.4
Determine and source appropriate resources to undertake the
project including methodologies and tools
1.5
Clarify project budget and timelines
2.1
Establish time management, resources allocation and
financial requirements
2.2
Finalise project budget and confirm with funding authority
22108VIC Graduate Diploma of Food Industry Management
17
3
Conduct the project
2.3
Formulate risk management plan for project
2.4
Confirm project plan with key stakeholders and team
members
2.5
Document project plan according to enterprise requirements
2.6
Finalise document after gaining any necessary approvals
3.1
Advise team members of responsibilities and provide
support where necessary
3.2
Assign resources in timely fashion
3.3
Monitor project finances, resources (human, physical and
technical ) and quality of outcomes
3.4
Maintain records adequately in accordance with enterprise
requirements
3.5
Apply risk management strategies to address any risks as
they arise
3.6
Finalise project on achievement of the goals and obtain any
necessary sign offs
3.7
Review project with team members against original project
plan and scope to identify shortfalls and/or process
improvements
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Skills required

Ability to locate and analyse data

Ability to manage people and resources

Ability to plan and document plans

Ability to prepare project budgets

Ability to solve problems quickly and effectively

Ability to use project management and reporting software

Highly developed communication and interpersonal skills

Scheduling and organisational skills
Knowledge required

Well developed knowledge of the Australian food industry

Well developed knowledge of sectoral changes

Well developed knowledge of relevant technological changes
22108VIC Graduate Diploma of Food Industry Management
18

Well developed knowledge of current and emerging markets

Good knowledge of risk management techniques

Good knowledge of project management techniques

Good knowledge of relevant legislation , codes and standards

Knowledge of relevant software
RANGE STATEMENT
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and
situations that may affect performance.
Relevant documentation includes but is not
limited to




A delegating authority may be



Key stakeholders include but are not limited
to




Parameters may include








Support to team members may include but is
not limited to






22108VIC Graduate Diploma of Food Industry Management
contract or other agreement
documents outlining the intended
outcomes
project brief
project plan or summary
client or customers (internal and
external)
funding bodies
manager or management
representative
project sponsor
client or customers (internal and
external)
funding bodies
manager or management
representative
project sponsor
funding for the project
integration of the project within the
organisation
legislation and quality standards
physical, human and technical
resources available or required for the
project
procurement requirements associated
with the project
reporting requirements
risks associated with the project
including OH&S
scope of the project
timelines
assigning a mentor
coaching
providing appropriate professional
development activities
regular meetings to discuss problems
19
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria,
Required Skills and Knowledge, the Range Statement and the Assessment section in Section B of the accreditation
submission.
Overview of Assessment
Critical aspects for assessment
and evidence required to
demonstrate competency in this
unit
The emphasis in assessment should be of the
participant’s competence in dealing with real world
project management. Wherever possible assessment
should be through the ongoing assessment of an
actual workplace project. Assessment may be
combined with the assessment of other units
 To be considered competent in this unit the
participant must be able to demonstrate the
knowledge and skills required to achieve all of the
elements of competency and associated performance
criteria. Participants must also be able to demonstrate
all required skills and knowledge separately listed in
this unit descriptor. Critically they must be able to :
 Establish the scope and intended outcomes of a food
industry project in association with key stakeholders
 Conduct risk analyses and establish appropriate
contingency plans
 Allocate resources appropriately through the
development of a project budget
 Implement project plans and adapt where necessary
 Use valid techniques for measurement of progress
 Provide team leadership and support
Context of and specific resources
for assessment
Method of assessment
Assessment requires :

an actual or simulated workplace project to
manage.

access to all relevant documentation

access to appropriate project management
resources

a qualified mentor/assessor
Assessment should take place over a period of time
and will require examination of :
 Project plans
22108VIC Graduate Diploma of Food Industry Management
20
 Project budgets
 Risk management strategies
 Participant’s review of project progress
 Team members’ review of project management
22108VIC Graduate Diploma of Food Industry Management
21
VU20308
Manage the compliance requirements of a food
enterprise
Unit Descriptor
This unit provides the skills and knowledge to enable participants
to effectively manage the compliance requirements of a range of
food enterprises. It covers aspects of quality management , local
and international regulatory requirements.
The content of this unit draws extensively upon VPAU689 Manage
the compliance requirements of a science or technology based
enterprise.
No licensing, legislative, regulatory or certification requirements
apply to this unit at the time of publication.
Employability Skills
The required outcomes described in this unit of competency
contain applicable facets of Employability Skills. The
qualification’s Employability Skills Summary in which this unit is
included, will assist in identifying employability skill requirements
The skills and knowledge contained within this unit would be
Application of the Unit applied by those persons within a medium to large food enterprise
(excepting restaurants and small retail outlets) who have
responsibility for managing the domestic and international
compliance aspects of its operations.
The unit requires the application of high level interpersonal,
analytical and planning skills.
The managers are typically required to design, monitor, review
and improve these arrangements to maximise the outcomes for all
of the stakeholders.
ELEMENT
PERFORMANCE CRITERIA
Elements describe the essential
outcomes of a unit of
competency.
Performance criteria describe the required performance needed to demonstrate
achievement of the element. Where bold italicised text is used, further
information is detailed in the required skills and knowledge and/or the range
statement. Assessment of performance is to be consistent with the evidence
guide.
1
Determine the relevant
regulatory and
compliance
requirements
1.1
Identify sources of information on local and international
regulations
1.2
Clarify the regulations governing food products and process
development in Australia and internationally
1.3
Identify the main regulatory bodies for food products in
Australia and in relevant international markets.
1.4
Evaluate the impact of the regulatory process on Australian
food products and/or processes, especially those intended for
international markets
2
3
4
Maintain compliance
with relevant quality
standards
Establish a risk
management strategy to
ensure compliance
Build international
networks that facilitate
compliance
1.5
Confirm the implications of non-compliance with regulatory
requirements
2.1
Determine the relevant quality standards for the enterprise’s
operations
2.2
Implement a quality management system to ensure
compliance with the relevant standards
2.3
Monitor compliance with the relevant quality standards and
take prompt corrective actions as required
2.4
Conduct regular quality audits using internal and external
auditors to ensure objectivity of the findings
2.5
Respond promptly to any quality audit report
recommendations
3.1
Consult with key stakeholders locally and internationally to
establish the context of the risk analysis
3.2
Clarify the legislative and regulatory requirements against
which risks of non-compliance may be identified
3.3
Ensure that suitable insurance cover for the enterprise’s
global operations is included in the risk analysis
3.4
Analyse the likely impact of each risk identified and rank
them in order of importance
3.5
Develop a risk management matrix identifying the
mitigation strategies for each risk and inform staff of the
outcomes
3.6
Apply appropriate resources to implement the risk
management strategy involving staff at all levels and
monitor its effectiveness
3.7
Record the outcomes of application of the mitigation
strategies to any risk that eventuates and adjust the strategy
if necessary
4.1
Identify international networks that will provide valuable
information on compliance requirements in different regions
of the globe
4.2
Participate in beneficial international business networks in a
manner that reflects social and cultural awareness
4.3
Confirm local legislative and regulatory compliance needs in
different global regions through the networks
4.4
Report to key stakeholders the compliance requirements for
each global region of the enterprise’s operations
4.5
Ensure that international compliance requirements are
22108VIC Graduate Diploma of Food Industry Management
23
incorporated within the enterprise’s risk management
strategy
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Skills required
• Innovation skills to think laterally and to formulate effective enterprise development strategies
• Interpretive skills to be able to interpret legislative and regulatory requirements
• Management skills, in managing international projects
• Organising skills, in organising effective quality systems
• Communication skills, in negotiating contracts with key stakeholders
• Planning skills to implement risk management strategies
• Strategic thinki ng to determine the most beneficial international networks
• Interpretive skills to be able to apply regulatory requirements
• Problem solving skills to enable corrective action to be taken promptly.
Knowledge required
• Governance/legal requirements of food enterprises
• Quality management systems, such as ISO9002
• Regulatory bodies, such as Food Standards Australia New Zealand and Work Safe
• Relevant legislation, regulations and Codes of Practice, including:




Bilateral or regional trade agreements
International Commercial Terms (INCOTERMS)
Trade Practices Act
World Trade Organisation’s determinations
RANGE STATEMENT
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and
situations that may affect performance.
Sources of information include but are not
limited to



22108VIC Graduate Diploma of Food Industry Management
Australian Trade Commission
(AusTrade)
Australian Quarantine and Inspection
Service (AQIS)
Food Standards Australia New
Zealand
24


Main regulatory bodies for food products
include but are not limited to




Relevant quality standards include but are not
limited to



Legislative and regulatory requirements
include but are not limited to
A risk management matrix includes but is not
limited to












Mitigation strategies include but are not
limited to
22108VIC Graduate Diploma of Food Industry Management
Therapeutic Goods Administration
(TGA)
• Environment Protection Agency
(EPA)
Australian Quarantine and Inspection
Service (AQIS)
Food Standards Australia New
Zealand
Environment Protection Agency
(EPA)
International Organisation for
Standardisation (ISO)
Work Safe
Australian Quarantine and Inspection
Service (AQIS)
Food Standards Australia New
Zealand
ISO
Work Safe requirements for handling,
labelling etc
Food Standards Australia New
Zealand
Export Declaration Number (EDNs)
International standards
Trade Practices Act
Occupational Health & Safety Act
Risks associated with each identified
business parameter
The likely impact on the enterprise,
should the risk eventuate
Prevention strategies
Monitoring strategies
Contingency management
The additional efforts, if any, that must be
taken by management to lower the likelihood
of the risk occurring and/or to minimize the
impact on the program if the risk did occur.
25
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria,
Required Skills and Knowledge, the Range Statement and the Assessment section in Section B of the accreditation
submission.
Critical aspects for assessment
and evidence required to
demonstrate competency in this
unit
To be considered competent in this unit the participant
must be able to demonstrate the knowledge and skills
required to achieve all of the elements of competency and
associated performance criteria. Specifically they must be
able to:






Context of and specific resources
for assessment
Identify sources of information on local and
international regulatory requirements for food
businesses
Identify relevant legislative and regulatory
requirements pertaining to a range of food
enterprises
Establish systems and processes to ensure
ongoing compliance with relevant legislative
and regulatory requirements
Develop and implement risk management
strategies
Identify and participate in beneficial
international networks
Advise key stakeholders on compliance needs
in different global locations pertaining to
business operations
Resources required for the assessment of the unit include:



Assessors familiar with relevant legislation and
regulatory information
Information on local and international regulatory
bodies
Access to a real or simulated food enterprise
environment

Case studies that cover a range of food enterprise
management situations

Computer with internet access for research
purposes
22108VIC Graduate Diploma of Food Industry Management
26
Method of assessment
Assessment should be conducted over a period of time
using such methods as:




22108VIC Graduate Diploma of Food Industry Management
Case study analyses of a range of enterprise
situations
Project work
Third Party reports
Written tests and assignments
27
Appendix 1 – Employability Skills
Qualification code & title: 22108VIC Graduate Diploma of Food Industry Management
The following table contains a summary of the employability skills for this course. This table should
be interpreted in conjunction with the detailed requirements of each unit of competency packaged in
this course. The outcomes described here are broad industry requirements that may vary depending on
electives selected.
Employability Skills
Communication
Industry/enterprise requirements for this qualification include the
following facets. On successful completion of the course a graduate
should be able to :





Teamwork
Problem solving
Initiative and
enterprise
Planning and
organising



















use strong interpersonal skills (including clear and concise oral
and writing skills and active listening skills )in all professional
interactions and be able to relate to people at all levels of the
company
express research findings in clear and effective terms within the
relevant academic and professional formats
translate food technology terms and processes into layman’s
language
utilise a thorough knowledge of food production, safety
requirements and food legislation through formal and informal
communication processes.
effectively deploy an in-depth knowledge of the food industry
with particular reference to their sector, in the pursuit of their
enterprise’s interests
negotiate contracts with key stakeholders
contribute to product innovation/process improvement teams
engage in cross-functional teams fostering support for projects
make positive contributions to senior management teams
use an understanding of team dynamics to maximise team’s
contributions to enterprise and industry goals
analyse market trends to provide input into projects
analyse market trends to assist in the development of new
products
analyse a production problem and refine the process accordingly
undertake data analysis such as root cause thinking
use basic problem solving tools
identify new opportunities in development or processes and be
able to turn ideas into action
demonstrate an understanding of innovation, product
consistency and manufacturing capability principles
contribute to the effective implementation of innovative ideas
organise human resources effectively and efficiently, including
managing priorities
demonstrate the requirements of food law, such as product
recall, product labelling, HACCP planning etc
Apply knowledge of quality management systems, regulatory
bodies, relevant legislation, regulations and codes of practice to
ensure compliance
manage a project effectively
lead and achieve strategic planning
apply continuous improvement principles
22108VIC Graduate Diploma of Food Industry Management
28


Self management
Learning









Technology



apply lean manufacturing ideas
evaluate and allow for the environmental impact of
manufacturing processes
maintain professional discretion and respect for others in all
interactions
Demonstrate use of career planning
Demonstrate effective use of time management
Display and maintain professional integrity in all activities
Seek and maintain awareness of new technologies
Transfer skills across a range of environments and technology
bases
Seek formal and non-formal learning opportunities
Use action research and experience effectively
Maintain knowledge of latest global and national trends in
innovation, manufacturing and management
Maintain an understanding of the potential of new and emerging
software
Analyse available technologies relevant to industry’s needs
Review application of new technologies
This table is a summary of employability skills that are typical of the outcomes of this course and
should not be interpreted as definitive.
22108VIC Graduate Diploma of Food Industry Management
29
Appendix 2 - Skills knowledge profile
Below is a summary of target skills and knowledge for graduates of 22108VIC Graduate
Diploma of Food Industry Management drawn from industry input and a comparison with
other graduate diploma programs. It is not assumed that any single graduate would have
mastery of all these skills. Much would depend on their choice of electives and their work
role.
Skill/Knowledge
Area
Communication
Industry requirements (A graduate should be able
to......)
Write detailed professional and technical reports
Write business and strategic plans
Write business cases for projects
Deliver technical presentations to a range of
audiences
Conduct training sessions
Demonstrate strong interpersonal skills (including
clear and concise oral and writing skills and active
listening skills)and be able to relate to people at all
levels of the company
Teamwork
Effectively use team dynamics
Contribute to product innovation/process
improvement teams
Engage in cross-functional teams fostering support
for projects
Actively participate in and lead innovation teams
Make positive contribution to senior management
teams
Addressed in unit(s)
VU20307 Manage food
industry projects
BSBMGT617A
Develop and implement
a business plan
VU20154 Design a
change management
strategy for a
sustainability initiative
VU20307 Manage food
industry projects
BSBRES801A Initiate
and lead applied
research
BSBMGT605A Provide
leadership across the
organization
Provide mentoring to new staff
Problem solving
Analyse market trends to provide input into projects BSBMKG606B
Analyse market trends to develop new products
Analyse global innovation and management trends
Manage international
marketing program
VU20308 Manage food
Analyse a production problem and refine the process
industry projects
accordingly
Undertake data analysis such as root cause thinking
Use basic problem solving tools including “cause &
effect, pareto, histograms, SPC.
Use statistical analysis in food production, including
statistical process control, process capability,
statistical testing.
Use technical and scientific skills in problem solving
22108VIC Graduate Diploma of Food Industry Management
30
Skill/Knowledge
Area
Initiative and
enterprise
Industry requirements (A graduate should be able
to......)
Identify new opportunities in development or
processes and be able to turn ideas into action
Research new raw materials and processes, new
changes in regulations, new market trends etc
Demonstrate an understanding of innovation,
product consistency and manufacturing capability
principles
Provide leadership in seeking and identifying
opportunities for company growth
Implement innovative ideas
Planning and
organising
Organise human resources effectively and
efficiently, including managing priorities
Addressed in unit(s)
VU20307 Manage food
industry projects
BSBRES801A Initiate
and lead applied
research
BSBMGT605A Provide
leadership across the
organisation
VU20307 Manage food
industry projects
Demonstrate the requirements of food law, such as VU20308 Manage the
product recall, product labelling, HACCAP planning compliance
etc
requirements of a food
Manage a project effectively
industry enterprise
Undertake ERP, MRP, production planning
Lead and achieve strategic planning
Organise resource requirements for projects
Organise human resources effectively and efficiently
BSBOHS601 Develop a
systematic approach to
managing OHS
Apply continuous improvement principles
Apply lean manufacturing ideas
Evaluate and allow for the environmental impact of
manufacturing processes
Self management
Maintain professional discretion and respect for
others in all interactions
Set SMART objectives
Demonstrate use of career planning
Demonstrate effective use of time management
BSBMGT605A Provide
leadership across the
organization
VU20307 Manage food
industry projects
Display and maintain professional integrity in all
activities
Identify areas for professional development of staff
Learning
Seek and maintain awareness of new technologies
Transfer skills across a range of environments and
technology bases
VU20307 Manage food
industry projects
Seek formal and non-formal learning opportunities
Use action research and experience effectively
22108VIC Graduate Diploma of Food Industry Management
31
Skill/Knowledge
Area
Industry requirements (A graduate should be able
to......)
Addressed in unit(s)
Differentiate between academic and business based
learning and outcomes
Maintain knowledge of latest global and national
trends in innovation, manufacturing and
management
Using
Technology
Use a range of applications such as MS Project,
VU20307 Manage food
Database knowledge / Recipe Management Systems industry projects
Analyse available technologies relevant to industry’s
needs
Review application of new technologies
22108VIC Graduate Diploma of Food Industry Management
32