22035VIC
Graduate Certificate in
Food Industry Management
Version 3
Accredited by the Victorian Registration and Qualifications Authority (VRQA) for the period
1 January 2010 to 31 December 2015.
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
Training.Gov.Au (TGA).
© 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 liability for any
loss or damage (including indirect, special or consequential loss or damage) arising from the use of, or
reliance on the information contained herein, whether caused or not by any negligent act or omission. If
any law prohibits the exclusion of such liability, DEECD limits its liability to the extent permitted by law, for
the resupply of the information.
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condition or content of these sites or resources as they are not under its control.
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22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
2
Modification History
Version
Release Date
Comments
1
December 2009
Initial release
2
January 2011
The following units have been added to the elective bank:

BSBPUR504B - Manage a supply chain

MSAPMSUP382A - Provide mentoring and coaching in the workplace

VU20524 – Apply a knowledge of food technology processes tom
planning and management.
Note added advising students they may also select one of the electives
from any other training package or accredited course at the appropriate
qualification level.
3
October 2012
The following elective imported training package units have been updated
to the current version. The units are:

BSBHRM602A updated to version ‘B’

MSAENV672A updated to version ‘B’

MSACMT671A replaced by MSS015002A

MSACMG801A replaced by MSS408001A

MSACMG806A replaced by MSS408006A
Unit MSAPMSUP382A has been replaced by BSBLED705A which is
considered more suitable for the AQF level of the course.
4
December 2014
Title changed to Graduate Certificate. Term “Vocational” removed.
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
3
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
4
Table of contents
Section A: Copyright and course classification information .................................. 7
1. Copyright owner of the course ........................................................................................................ 7
2. Address ....................................................................................................................................... 7
3. Type of submission ....................................................................................................................... 7
4. Copyright acknowledge-ment ......................................................................................................... 7
5. Licensing and franchise ................................................................................................................. 8
6. Course accrediting body ................................................................................................................ 8
7. AVETMISS information ................................................................................................................ 8
8. Period of accreditation ................................................................................................................... 8
Section B: Course information ................................................................................... 9
1. Nomenclature ................................................................................................................................ 9
1.1 Name of the qualification .............................................................................................................. 9
1.2 Nominal duration of the course ...................................................................................................... 9
2. Vocational or educational outcomes of the course .............................................................................. 9
3. Development of the course .............................................................................................................. 9
3.1 Industry /enterprise/ community needs ............................................................................................ 9
3.2 Review for re-accreditation ........................................................................................................ 10
4. Course outcomes ......................................................................................................................... 10
4.1 Qualification level .................................................................................................................... 10
4.2 ................................................................................................................................................. 11
Employability skills ......................................................................................................................... 11
4.3 Recognition given to the course ................................................................................................... 11
4.4 Licensing/ regulatory requirements............................................................................................... 11
5. Course rules ................................................................................................................................ 11
5.1 Course structure ......................................................................................................................... 11
5.2 Entry require-ments .................................................................................................................... 14
6. Assessment ................................................................................................................................. 14
6.1 Assessment strategy ................................................................................................................... 14
6.2 Assessor compet-encies .............................................................................................................. 15
7. Delivery...................................................................................................................................... 16
7.1 Delivery modes .......................................................................................................................... 16
7.2 Resources.................................................................................................................................. 16
8. Pathways and articulation ............................................................................................................. 17
9. Ongoing monitoring and evaluation ............................................................................................... 17
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
5
Section C: Units of Competency ............................................................................. 19
VU20028: Apply professional level of food industry knowledge ………………………………………. ...... 19
VU20029: Analyse data for relevance to organisational planning……………………………………….. .... 25
VU20030: Apply a knowledge of dairy technology processes to planning and management………….... .... 30
VU20031: Apply a knowledge of confectionery manufacturing processes to planning
and management………………………………………………………………………………………….. .... 34
VU20524: Apply a knowledge of food technology processes to planning and management………… .......... 39
List of additional units utilised in this program…………………………………………………………… .... 44
Appendices: ................................................................................................................ 50
Appendix 1: Employability Skills……………………………………………………………………….. ....... 46
Appendix 2: Skills Knowledge Profiles…………………………………………………………………….. 48
Appendix 3: Letters of Support….…………………………………………………………………………
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
51
6
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, (DEECD) Victoria. © State of Victoria.
Day to day contact:
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) 2010.
The following units of competency:











BSBFIM701A Manage financial resources
BSBHRM602B Manage human resources strategic planning
BSBHRM604A Manage employee relations
BSBINNN801A Lead innovative thinking and practice
BSBMGT616A Develop and implement strategic plans
BSBMKG605B Evaluate international marketing opportunities
BSBMKG608A Develop organisational marketing objectives
BSBPMG605A Direct quality management of a project program
BSBPUR504B Manage a supply chain
BSBREL701A Develop and cultivate collaborative partnerships and
relationships
BSBLED705A Plan and implement a mentoring program.
are from the BSB07 Business Services Training Package administered by
the Commonwealth of Australia.
© Commonwealth of Australia
The following units of competency:


MSS015002A Develop strategies for more sustainable use of
resources
MSS408001A Develop the competitive systems and practices
approach
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
7

MSS408006A Develop and refine systems for continuous
improvement in operations.
are from the MSS11 Sustainability Training Package administered by the
Commonwealth of Australia.
© Commonwealth of Australia
The following unit of competency:

MSAENV672B Develop workplace policies and procedures for
sustainability
is from the MSA07 Manufacturing Training Package administered by the
Commonwealth of Australia.
© Commonwealth of Australia
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
Department of Education and Training website :
http://www.education.vic.gov.au/training/providers/rto/Pages/courses.asp
x
Victorian Registration and Qualification Authority (VRQA)
6. Course
4/2 Lonsdale Street,
accrediting body 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:
22035VIC
1 January 2010 – 31 December 2015
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
8
Section B: Course information
1. Nomenclature
1.1 Name of the
qualification
1.2 Nominal
duration of the
course
Standard 1 for Accredited Courses
Graduate Certificate in Food Industry Management
340 - 440 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 1 and 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 team leaders,
supervisors, project managers, general managers and technical
experts.
In 2009 Skills Victoria funded the development of a Graduate
Certificate in Food Technology and Management. This initiative
followed research conducted on behalf of Skills Victoria in 2008
which found that there was a need for short-term training for new
tertiary entrants to the industry to become fully functioning team
leaders. Reference : D. Trembath Scoping Report for Food
Industry Training - Skills Victoria 2008 . This research in turn was
a substantiation of a need identified in the Industry Change Drivers
Report 2008 produced by the Victorian Food Industry Training
Board.
A search of available training packages confirmed that the
proposed award is not covered within any current training package.
The Graduate Certificate was also intended to meet the needs of
persons currently employed in the industry who needed up-skilling
to utilise their industry knowledge in team leadership positions.
The course development was managed by the Victorian Food
Industry Training Board under the oversight of an industry steering
committee comprising :
Lynne Stockdale/
Linda Baron
Project Manager ,
Victorian Food Industry Training Board
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
9
Ian Nicolson
(Chair)
Amanda Solly
Kristine Manser
Tom Hale
Mani Iyer
Trish Hyde
Michael Robinson
Trevor Lange
David Trembath
(In attendance)
Executive Officer
Victorian Food Industry Training Board
Murray Goulburn Co-operative Company Pty Ltd
Group Manager Workforce Development
National Executive Officer/Federal Secretary
DIAA
AMWU
Dairy Australia
Program Manager - Product Innovation
Executive Officer
Confectionery Manufacturers of Australasia
National Centre - Dairy Education Australia
Curriculum Maintenance Manager General Manufacturing
David Trembath and Associates
Course writer
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 by interviews
with select 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.
See :



Appendix 1 Employability Skills
Appendix 2 Skills-Knowledge Profile
Appendix 3 Letters of Support
Demand for the course is expected to grow as the industry
becomes more familiar with the new qualification. An initial
enrolment of 10-12 persons is expected.
3.2 Review
for reaccreditation
4. Course outcomes
4.1 Qualification
level
Standards 1 and 2 for Accredited Courses
Not applicable
Standards 1, 2 and 3 for Accredited Courses
The Graduate Certificate in Food Industry Management meets the
Australian Qualification Framework descriptors for a qualification
of this level in that :
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
10

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 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 scientific data to
food production processes

It requires graduates to demonstrate a command of wideranging 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 in that the overall capacity
of the qualification is to undertake management
responsibilities in medium to large scale food processing
enterprises.
4.2
Standard 4 for Accredited Courses
Employability
skills
This course has been mapped to national employability skills. A
summary of the employability skills that are reflected in this
course 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
5.1 Course
structure
Standards 2, 6 and 7 for Accredited Courses
To be awarded the Graduate Certificate in Food Industry
Management participants must successfully complete 5 units
comprising :
 2 core units
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
11
 3 elective units
Participants who do not complete all the requirements for the
course will be issued with a Statement of Attainment listing the
unit(s) attained.
Refer to the following table for details of the course structure and
nominal hours duration.
Core Units
VU20028
Unit of competency
Pre-requisite
Both units are mandatory
019905
BSBINN801A
Apply professional level of food
industry knowledge
Lead innovative thinking and
practice
N/A
120
N/A
80
Subtotal of nominal hours
Electives
Nominal hours
Field of Education
code (6-digit)
Unit of competency
code
22035VIC Graduate Certificate in Food Industry Management
200
Select any three (3) of the following electives. Students may
also select as one of their three units 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.
Analyse data for relevance to
organisational planning
N/A
80
BSBFIM701A
Manage financial resources
N/A
80
BSBHRM602B
Manage human resources strategic
planning
N/A
60
BSBHRM604A
Manage employee relations
N/A
60
BSBMKG608A
Develop organisational marketing
objectives
N/A
60
BSBMKG605B
Evaluate international marketing
opportunities
N/A
60
BSBPMG605A
Direct quality management of a
project program
N/A
50
BSBREL701A
Develop and cultivate collaborative
partnerships and relationships
N/A
40
BSBMGT616A
Develop and implement strategic
plans
N/A
80
BSBPUR504B
Manage a supply chain
N/A
60
VU20029
019905
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
12
Pre-requisite
Nominal hours
Field of Education
code (6-digit)
Unit of competency
code
Unit of competency
MSS015002A
Develop strategies for more
sustainable use of resources.
N/A
70
MSAENV672B
Develop workplace policy and
procedures for sustainability
Develop the competitive systems
and practices approach.
N/A
50
N/A
80
Develop and refine systems for
continuous improvement in
operations.
Plan and implement mentoring
program.
Apply a knowledge of dairy
technology processes to planning
and management
Apply a knowledge of confectionery
manufacturing processes to planning
and management
Apply a knowledge of food
technology processes to planning
and management
N/A
80
N/A
60
N/A
80
N/A
80
N/A
80
MSS408001A
MSS408006A
BSBLED705A
VU20031
019905
VU20031
019905
VU20524
019905
Sub-total nominal hours
140 - 240
Total nominal hours
340 - 440
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
13
5.2 Entry
requirements
Standard 9 for Accredited Courses
Entrants to the Graduate Certificate In Food Industry Management
are required to have one or more of the following :

a Bachelor Degree or higher qualification or

a relevant Advanced Diploma, Diploma or Certificate IV or
Certificate III together with extensive relevant vocational practice
or

extensive relevant vocational practice
A relevant qualification below degree level should include aspects of
food processing or technology such as the Certificate IV In Food
Processing or the Certificate IV in Food Science and Technology
Relevant vocational practice is defined as work within a food
processing sector which has given the entrant experience of the food
processing chain and a range of technological processes. The
experience should also have provided the applicant with experience
of supervisory responsibilities.
Extensive relevant vocational practice would normally mean at least
five years work within the industry.
6. Assessment
6.1 Assessment
strategy
Standard 10 for Accredited Courses
Assessment strategies for the 22035VIC Graduate Certificate in Food
Industry Management must comply with Standard 1, Element 1.5 of
the Australian Quality Training Framework (AQTF) 2007: Essential
Standards for 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
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
14



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.
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 on-job
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
four units - two core and two specialist industry electives prioritise
workplace assessment to encourage industry participation and to
maximise the benefit of the learning to both employer and employee.
The relevant units are :

Apply professional level of food industry knowledge

Analyse data for relevance to organisational planning

Apply a knowledge of dairy technology processes to planning
and management

Apply a knowledge of confectionery manufacturing processes
to planning and management
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 (AQTF) 2007
Essential Standards for Registration.
RTOs must ensure assessments are conducted by a person who has:
i) the following competencies:



TAASS401C Plan and organise assessment
TAASS402C Assess competence
TAASS404B Participate in assessment validation
ii) or be able to demonstrate equivalent competencies
iii) Vocational competencies at least to the level of those being
delivered or assessed.
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
15
If a person does not have the assessment competencies and
vocational competencies described above, 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
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. 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 22035VIC Graduate Certificate in 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.

workplace environment or simulated workplace environment
appropriate to the assessment tasks
Standard 1, Element 1.4 of the Australian Quality Training
Framework (AQTF) 2007 Essential Standards for Registration
regarding competence of staff involved in delivery provides guidance
on the vocational competency requirements for teachers/trainers.
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
16
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.
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
Certificate offers entry to relevant Masters qualifications subject to
availability of places and to individual university’s entry criteria.
The AQTF 2007 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 candidate’s competence, pathways may include action to address
the gap.
9. Ongoing
Standard 13 for accredited courses
monitoring
The 22045VIC Graduate Certificate in Food Industry Management
and evaluation 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.
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
17
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
18
Section C: Units of Competency
VU20028:
Apply professional level of food industry knowledge
VU20029:
Analyse data for relevance to organisational planning
VU20030:
Apply a knowledge of dairy technology processes to planning and management
VU20031:
Apply a knowledge of confectionery manufacturing processes to planning an management
VU20524
Apply a knowledge of food technology processes to planning and management
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
19
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
20
Unit Code: VU20028
Apply professional level of food industry knowledge
Unit Descriptor
This unit provides graduates with the skills necessary to apply
industry knowledge to a range of professional tasks as a middle
level manager in the food processing industry.
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 acquired in this unit would normally be
Application of the Unit applied while working for a food processing enterprise.
Enterprises may range from medium to large scale in scope and
may encompass dairy products, general foods, confectionary or
boutique foods.
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
Interpret and apply
relevant codes and
standards requirements
1.1
Review legislative requirements underpinning operations of
enterprise and analyse their application
1.2
Review industry codes and standards relevant to one’s job
role and analyse their application
1.3
Review organisational standards and processes for reporting
compliance
1.4
Identify, document and apply opportunities for improvement
of reporting processes
1.5
Communicate compliance and reporting information to team
members
1.6
Monitor compliance processes conducted by team members
at regular intervals to ensure effective compliance.
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
21
2
3
4
5
Work effectively with
industry networks
Develop in depth
knowledge of products
and product
development
Analyse major industry
trends and change
drivers
Plan for environmental
sustainability
2.1
Delineate the roles of all industry stakeholder bodies
whether regulatory, advisory or special interest
2.2
Clarify the relationship of each stakeholder group with one’s
organisation and clarify organisation’s protocols.
2.3
Determine items of common benefit to stakeholder groups
and one’s organisation and identify positive outcomes
2.4
Establish membership of groups where available and work
towards agreed goals
2.5
Maintain open communication on common goals and ensure
information is passed on regularly to internal and external
stakeholders
2.6
Respect commercial confidentiality and declare conflicts of
interest where they may occur.
3.1
Establish a clear description of the range of products
marketed by one’s organisation identifying key
characteristics
3.2
Clarify the market position of each product and its
competitors
3.3
Determine factors affecting cost effectiveness and popularity
of key products
3.4
Identify major factors affecting future sales of the product
3.5
Establish a clear view of organisation’s manufacturing
capabilities and capacity for product innovation
4.1
Establish overview of industry sector in Australia and major
historical factors affecting the sector
4.2
Analyse current major market trends in industry sector to
provide input into projects
4.3
Review major economic and social trends which may affect
production capability
4.4
Monitor local and global management and technological
innovations for possible strategic development
4.5
Identify impediments to product innovation and review
possible strategies to overcome these
5.1
Review and assess strategic factors affecting
environmentally sustainable practices within one’s
organisation and sphere of responsibility
5.2
Determine trends in environmental management which may
affect organisation’s processes
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5.3
Review organisation’s current practices and identify points
of weakness with specific reference to own sphere of
responsibility
5.4
Identify possible technological and management responses
to address weaknesses
5.5
Communicate results of sustainable practices analysis
through appropriate channels
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Required skills
Ability to :

Access information in textual and electronic form

Analyse a range of textual and electronic information

Communicate clearly to a wide range of colleagues

Interpret complex information

Make formal presentations

Simplify legal information

Undertake professional research

Write reports for professional audiences
Required Knowledge

Food industry networks

Food processing techniques

Food product knowledge

Global and international markets

Organisational processes and reporting requirements

Product development methodology

Quality systems and HAACP

Relevant industry codes and standards

Relevant legislative requirements

Sustainability issues

Technological forums
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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.
Legislative requirements may include but are
not limited to:
Industry codes and standards may include but
are not limited to:
Industry stakeholder bodies may include but
are not limited to:
Protocols may include but are not limited to:
Major factors affecting future sales may
include but are not limited to:
Change drivers are factors that impel changes
to practice and may include:
Impediments to product innovation may
include but are not limited to:
Legislation covering :
 Food safety
 Occupational health and safety
 Business reporting
 Employment conditions
 Commercial confidentiality
 Public liability
 Truth in advertising
 Product disclosure
 Fair trade
 Import and export
 Environmental considerations
 Mandatory reporting requirements
 Company requirements
 Professional codes of ethics
 Employer associations
 Industry associations
 Professional associations
 Regulatory bodies
 Unions
 Modes of reporting
 Internal responsibilities
 Availability of raw materials
 Changes in discretionary spending
patterns
 Changes in legislation
 Changes to costs of production
 Economic downturns
 International trade agreements
 Technological change
 customer expectations
 globalisation
 market shifts
 new legislation (such as compliance)
 policies (such as environmental
protection)
 price and profitability
 technology change




Consumer reluctance
Legislative barriers
Production costs
Technological capacity
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Appropriate channels may include but are not
limited to :



Line management arrangements
Weekly meetings
Written reports
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
Context of and specific resources
for assessment
Appropriate assessment needs to be considered against
the overall purpose of this unit which is to provide
employees with the necessary breadth and depth of
industry knowledge and skills to enable them to
undertake sophisticated judgements and strategic
initiative . The unit is educative and the information
and its usage are in continual change. As such the unit
is best adapted to a mentor system of training and/or
supervised research. It should also be noted that much
information may be of commercial sensitivity and is
best kept in-house. As such two main types of
assessment are advised :

Mentor reports

A research project in which the research is
conducted under supervision with regular reporting
to an industry mentor
The following are essential items for assessment :

Ability to identify and analyse industry trends

Ability to interpret relevant codes and standards
and their requirements

Effective communication skills

Effective liaison with industry networks

Knowledge of environmental sustainability issues

Product knowledge
Assessment must take place within an actual
workplace. Knowledge and skills to be assessed must
always be those pertaining to the specific workplace
and food industry. A candidate must have access to all
relevant codes , legislation and information detailed
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within the elements and performance criteria. This will
mean access to a full range of workplace documents
and searchable data-bases.
Method of assessment
A range of assessment methods should be used to assess
practical skills and knowledge. The following examples are
appropriate for this unit:



direct questioning combined with review of portfolios
of evidence and third party workplace reports of onthe-job performance by the candidate
evaluation of a research project prepared by the
candidate to outline proposals within a given
organisational context
oral or written questioning to assess knowledge of the
industry.
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Unit Code VU20029
Analyse data for relevance to organisational planning
Unit Descriptor
This unit is covers the analysis of data generated from formal
information and management systems such as SPC and six sigma
or Systems Control and Data Acquisition (SCADA) software and
determining its relevance for organisational planning. This unit
draws upon MSACMG800A Analyse data for relevance to
organisational learning.
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 is intended for managers, team leaders and people with a
Application of the Unit similar scope of responsibility. It covers the capturing of
knowledge from data generated within organisation systems and
takes a largely quantitative view of information. The unit applies
to individuals who are familiar with the application and use of
statistics in food manufacturing.. Where this is not the case the
unit MCMT452A Apply statistics to processes in manufacturing
may be completed to supply the necessary skills.
Normally the scope of planning will involve design and
implementation competencies which are not addressed in this unit.
It is recommended that an appropriate project management unit
such as BSBPMG510A Manage projects be undertaken in
conjunction with this unit.
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
Identify planning scope
from organisation’s
data
1.1
Obtain data from appropriate data systems
1.2
Examine data for discontinuities, trends and other possible
signs of assignable cause
1.3
Examine selected data events to determine their root causes
1.4
Communicate root causes of data event(s) to relevant
stakeholders
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2
3
4
Identify planning
direction from value
chain data
Capture planning
Apply planning to
team/organisation
2.1
Identify data which is available from other value chain
members
2.2
Identify other data which might be useful and seek access to
it
2.3
Examine data for discontinuities, trends and other possible
signs of assignable cause
2.4
Examine selected data events to determine their root causes
in liaison with appropriate value chain personnel
2.5
Communicate root causes of data event(s) to relevant
stakeholders
3.1
Review root causes to determine implications for
organisational planning
3.2
Ensure plans and strategies are recorded appropriately with
supporting evidence and all necessary detail
3.3
Obtain involvement from relevant process/system authorities
3.4
Ensure that planning is communicated to all stakeholders
4.1
Review management systems for their impact on proposed
planning
4.3
Identify resource requirements for proposed changes and
ensure resources are available
4.2
Brief relevant process/system owners on changes and obtain
required endorsements/approvals
4.3
Implement pilot phase of changes
4.4
Review planned changes after agreed period
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Required Skills

Problem solving

Root cause analysis

Communication at all levels

Use of organisation knowledge system

Data manipulation
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Required knowledge

Competitive manufacturing principles

Organisational goals and processes

Continuous improvement

Communication methods

Root cause analysis

Statistical application

Product development

Market knowledge
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.
Data systems
may include but are not limited to process and
quality systems, health, safety and
environment (HSE) systems and maintenance
systems
Codes of practice/standards
Health, safety and environment (HSE)
considerations
must always refer to the current version
implies that all changes implemented are
expected to be at the least neutral or
preferably beneficial in their impact on health,
safety and the environment
may come from any or all of a range of
internal and value chain sources including :
Data




Statistical Process Control (SPC)
processes
6 Sigma processes
Quality processes
Plant instrumentation and control data
Causes of data events
need to be analysed to separate causes of
change in data from those which may
coincidentally be chronologically correlated
Performance not to expectation/norm
may be expected to have an assignable cause
which when identified can add to knowledge
Other value stream members
includes internal and external customers and
suppliers
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Planning
is the design and development of strategies for
improvement in systems and/or manufacture
Systems for the capture of planning
may be paper based, electronic or other and
may include :





Record
Appropriate record systems should :




Stakeholders
Weekly, monthly or other regular reports
Commissioned reports
Presentations
Problem solving templates
Databases and other electronic records
Ensure commercial confidentiality
Be available to authorised personnel
Have an allocated level of importance
Have appropriate back-up
include work team members, value chain
members and supervising personnel
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
Assessment of this unit should demonstrate
competence in an operating/processing/work
environment. The unit should be assessed in as
holistic manner as is practical and may be integrated
with the assessment of other relevant units of
competency. Assessment should encompass a range
of situations which may be typical or atypical.
Evidence may be acquired from activities undertaken
in the workplace or from workplace based projects
which have been designed to provide the required
evidence and also provide some benefit to the
employing organisation.
Required knowledge may be tested by direct
questioning in oral or written form.
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Critical aspects for assessment
and evidence required to
demonstrate competency in this
unit
Context of and specific resources
for assessment
Assessment will require evidence of an ability to
recognise, extract and record planning ideas from
workplace generated data. In particular evidence
should be sought of :

Translation of data into useful information

Ongoing additions to the planning system

Use of the organisations’ planning system or
processes
 Access to a workplace over an extended period of
time
 A bank of questions which can test required
knowledge
Method of assessment
A combination of the following methods should be
used in assessing competency :
 Workplace project
 Workplace generated project
 Oral or written questioning
 Direct workplace observation
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22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
32
Unit Code VU20030
Apply a knowledge of dairy technology processes to
planning and management
Unit Descriptor
This unit provides the knowledge and skills necessary to apply a
knowledge of dairy technology to the design of new plant, new or
revised processes or products, production schedules or to meet new
customer requirements in association with fellow professionals.
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
Application of the Unit
The skills and knowledge contained within this unit would normally be
applied within the dairy processing industry by design and process
engineers, production supervisors, or production planners. It is assumed
that the responsibilities of these persons would be carried out in
consultation with other professionals and with due reference to
appropriate technical reference material
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
1.1
Establish parameters of
desired change
1.2
Determine factors leading to need for change eg market
requirements, cost-efficiency, improved sustainability, or new
location and test for validity
Establish OHS requirements and implementation plan for
achieving these
1.3
Establish HACCP requirements and implementation plan for
achieving these
1.4
Design and establish proposed operating, plant and equipment
procedures with specific attention to critical chemical or
microbiological aspects
1.5
Determine operating variables (e.g. temperatures, pressures, feed
rates, etc)
1.6
Document proposed change or design to organisational
requirements
1.7
Ensure all stakeholders are appropriately consulted and informed
during design stage
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2
3
Implement pilot stage of
proposed change
Review implementation
2.1
Determine criteria for establishing viability of proposed change
2.2
Ensure plant and processing equipment are operating according to
specification and are calibrated appropriately
2.3
Test food product against food safety and product specifications
2.4
Test process against performance criteria (e.g. energy usage,
yields, process capability, etc)
2.5
Involve colleagues in testing and corroborate findings in
documented form
3.1
Analyse test results and isolate any variables requiring attention
eg temperature, timing or pressure
3.2
Justify proposed changes with reference to test data and predetermined criteria
3.3
Determine any changes required to process or plant in
consultation with informed colleagues
3.4
Document review findings appropriately and communicate to
organisational supervisors appropriately
3.5
Design and establish continuous improvement processes for
ongoing production
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Required skills

Planning and project management

Interpreting regulations, standards, sales and production information

Prioritising tasks and giving attention to detail

Communicating with work teams and/or management

Collecting, recording and analysing data

Solving problems

Developing specifications

Responding effectively to review
Required knowledge

Quality systems and HACCP

Critical variables (e.g. temperatures, time, pressure and flow rates) of dairy processes
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
Dairy/Food standards and regulation



OHS requirements related to processes and factory-based production
Microbiology terminology and basic concepts
Milk chemistry and microbiology

Dairy processing specifically :
o
o
o
o
o
Liquid milk processes (standardisation, separation, etc)
Pasteurisation (HTST and UHT)
Dairy fermentations (cheese and fermented milk products)
Different techniques used to concentrate milk solids
Membrane processing (separation technology)
o
Milkfat processes

Dairy product quality

Uses of dairy products and relevant markets

Current developments in dairy technology
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.
Testing for validity may include but is not
limited to :




Stakeholders may include but are not limited
to :




Criteria for establishing viability may include
but are not limited to :










Food safety refers to those requirements set
down in :
Informed colleagues may include but are not
limited to :



Checking data for consistency and
scope
Considering source of information
Consulting technical reference
material
Consulting fellow professionals within
and outside organisation
Organisational hierarchy
Colleagues
Clients/customers
Technology/equipment suppliers
Cost effectiveness
Reduced labour
Increased market
New market
Reduced environmental impact
Reduced energy consumption
Current legislation
Local government regulation
Requirements of market location
Persons with technical expertise
employed within the organisation
Persons with line management
responsibilities
Specialist experts external to the
organisation
Plant or equipment suppliers
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
Government regulatory bodies
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
Assessment of this unit should demonstrate competence in
an operating/processing/work environment. The unit
should be assessed in as holistic manner as is practical and
may be integrated with the assessment of other relevant
units of competency. Assessment should encompass a
range of situations which may be typical or atypical.
Evidence may be acquired from activities undertaken in
the workplace or from workplace based projects which
have been designed to provide the required evidence and
also provide some benefit to the employing organisation.
Required knowledge may be tested by direct questioning in
oral or written form.
Critical aspects for assessment and
evidence required to demonstrate
competency in this unit
Context of and specific resources for
assessment
Method of assessment
Assessment will require evidence of an ability to apply
theoretical knowledge to real world problems of design or
management in a dairy processing context. Specific
attention should be paid to evaluating the ability to :
 Design effective solutions to dairy production issues
using a knowledge of chemical and microbiological
processes
 Involve and communicate with fellow professionals
 Test proposed solutions against established criteria
 Use terminology appropriately


Access to a workplace over an extended period of time
A bank of questions which can test required
knowledge
A combination of the following methods should be used in
assessing competency :
 Workplace project
 Workplace generated project
 Oral or written questioning
 Direct workplace observation
 Portfolio of evidence
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22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
37
Unit Code VU20031
Apply a knowledge of confectionery manufacture to
planning and management
Unit Descriptor
The outcomes of this unit cover the skills and knowledge necessary to
apply a knowledge of the scientific bases of confectionery processes to
quality management of confectionery manufacture.
No licensing, legislative, regulatory or certification requirements apply
to this unit at the time of publication.
Employability Skills
Application of the Unit
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 knowledge and skills contained in this unit would normally be
applied by managers and team leaders in addressing quality issues in
confectionery manufacture and particularly in new product development.
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
1.1
Establish parameters of
desired change
1.2
2
Determine solutions to
quality or production
variability issues
Determine factors leading to need for change eg. market
requirements, cost-efficiency or improved sustainability and test
for validity
Establish OHS requirements and implementation plan for
achieving these
1.3
Establish HACCP requirements and implementation plan for
achieving these
1.4
Design and establish proposed operating, plant and equipment
procedures with specific attention to critical chemical or
microbiological aspects
1.5
Determine operating variables (e.g. temperatures etc)
1.6
Document proposed change or design to organisational
requirements
1.7
Ensure all stakeholders are appropriately consulted and informed
during design stage
Delineate the nature and impact of quality issues and product
variation
2.1
2.2
Establish the critical points and major variables of the
confectionery processes under consideration.
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3
4
5
Establish a new product
implementation plan
Implement pilot stage of
proposed change
Review implementation
2.3
Determine possible cause of quality failure through testing and
product analysis
2.4
Design a process change management program for the elimination
of an allergen, an ingredients sourcing variation or an equipment
or processing change to ensure product consistency and quality.
3.1
Consider possible product development variations from an
existing product.
3.2
Determine the operational considerations in taking new product
developments to market (eg packaging, shelf life, export
requirements, labour and ingredient usage, costs)
3.3
Create a new product variation design with costings, operational
implementation plans and production table.
4.1
Determine criteria for establishing viability of proposed change
4.2
Ensure plant and processing equipment are operating according to
specification and are calibrated appropriately
4.3
Test food product against food safety and product specifications
using appropriate scientific instrumentation
4.4
Test process against performance criteria (e.g. energy usage,
yields, process capability, etc)
4.5
Involve colleagues in testing and corroborate findings in
documented form
4.6
Develop compliant labelling and packaging information
5.1
Analyse test results and isolate any variables requiring attention
5.2
Justify proposed changes with reference to test data and predetermined criteria
5.3
Determine any changes required to process or plant in
consultation with informed colleagues
5.4
Document review findings appropriately and communicate to
organisational supervisors appropriately
5.5
Design and establish continuous improvement processes for
ongoing production
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39
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Required skills

Calibration and use of common scientific instruments

Report writing

Presentation skills

Team leadership

Problem solving and troubleshooting techniques

Planning and project management

Interpreting regulations, standards, sales and production information

Prioritising tasks and giving attention to detail

Communicating with work teams and/or management

Collecting, recording and analysing data

Developing specifications
Required Knowledge

Confectionery manufacturing processes

Scientific bases of confectionery manufacture

Food standards and regulation – especially relating to confectionery

Common laboratory tests

Global regulatory environment and current issues – use of additives, allergen ingredients

Current food industry issues e.g. responsible consumption and reformulation opportunities

Supply chain issues – variability of ingredient quality and affects of product consistency

Intellectual property legislation

Food Safety and HAACP

OH&S relating to factory based production

Functions and compatibility of confectionery ingredients

Formulation of recipes

Terminology of confectionery science

Critical variables (e.g. temperatures, time) of confectionery processes

Microbiology terminology and basic concepts

The environmental impacts of the production process

Relevant food processing unit operations specifically :
o Raw material preparation
o Materials transfer
o Size reduction
o Separation
o Mixing
o Forming and shaping
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
Current developments in confectionery and food technology
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.
Testing for validity may include but is
not limited to :




Stakeholders may include but are not
limited to :














Criteria for establishing viability may
include but are not limited to :
Food safety refers to those
requirements set down in :
Informed colleagues may include but
are not limited to :




Checking data for consistency and scope
Considering source of information
Consulting technical reference material
Consulting fellow professionals within and outside
organisation
Organisational hierarchy
Colleagues
Clients/customers
Technology/equipment suppliers
Cost effectiveness
Reduced labour
Increased market
New market
Reduced environmental impact
Reduced energy consumption
Current legislation
Local government regulation
Requirements of market location
Persons with technical expertise employed within the
organisation
Persons with line management responsibilities
Specialist experts external to the organisation
Plant or equipment suppliers
Government regulatory bodies
Confectionery processes include but are
Sugar and Sugar-free
not limited to :
 Weighing, Dissolving, Cooking (ie boiling),
Cooking (ie starch gelatinisation), Graining,
Caramelisation, Aeration (incl high boil pulling),
Cooling, In line flavour, colour, acid etc addition,
Depositing, Extrusion (incl slitting and guillotining),
Tablet making, Starch moulding, Cut and wrap,
Other forming (table, drop rollers, clipping etc),
Panning (soft and hard) and polishing.
Chocolate

Bean processing (cleaning, roasting, winnowing,
grinding etc), Weighing and mixing, Refining,
Conching, Pumping and storage, Tempering,
Depositing, Moulding – solid and shell, Moulding –
one shot, Moulding – hollow goods, Enrobing,
Decorating, Cooling, Panning and polishing.
Packaging

Wrapping individual pieces and bars e.g. twist, fold,
bunch, flow + many others; Weighing; Form, fill and
seal (vertical and horizontal); Box erection;
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Placement.
Scientific instrumentation used in the
confectionery industry includes but is
not limited to :
Refractometers; Weighing devices (analytical, top-loading,
moisture balances); Viscometers (Brookfield);
Thermometers (various including immersion, surface,
recording types); Hygrometers; pH meters; Temper meters;
Moisture ovens (air/vacuum); Incubators; Colorimeters;
Water activity meters; Micrometers; Sieves; Specific gravity
devices (hydrometers); Microscopes
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
Assessment of this unit should demonstrate competence in an
operating/processing/work environment. The unit should be assessed in
as holistic manner as is practical and may be integrated with the
assessment of other relevant units of competency. Assessment should
encompass a range of situations which may be typical or atypical.
Evidence may be acquired from activities undertaken in the workplace or
from workplace based projects which have been designed to provide the
required evidence and also provide some benefit to the employing
organisation.
Required knowledge may be tested by direct questioning in oral or
written form.
Critical aspects for
assessment and
evidence required to
demonstrate
competency in this unit
Context of and specific
resources for
assessment
Method of assessment
Assessment will require evidence of an ability to apply theoretical
knowledge to real world problems of design or management in
confectionery manufacture. Specific attention should be paid to
evaluating the ability to :
 Design effective solutions to confectionery production issues using a
knowledge of scientific processes
 Involve and communicate with fellow professionals
 Test proposed solutions against established criteria (scientific
method)
 Use scientific and technical terminology appropriately
 Access to a workplace over an extended period of time
 A bank of questions which can test required knowledge
A combination of the following methods should be used in assessing
competency :
 Workplace project
 Workplace generated project
 Oral or written questioning
 Direct workplace observation
 Portfolio of evidence
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
42
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
43
VU20524
Apply a knowledge of food technology processes to
planning and management
Unit Descriptor
This unit provides the knowledge and skills necessary to apply a
knowledge of food technology to the design of new plant, new or revised
processes or products, production schedules or to meet new customer
requirements in association with fellow professionals.
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
Application of the Unit
The skills and knowledge contained within this unit would normally be
applied within the food processing industry by design and process
engineers, production supervisors, or production planners. It is assumed
that the responsibilities of these persons would be carried out in
consultation with other professionals and with due reference to
appropriate technical reference material
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
1.1
Establish parameters of
desired change
1.2
1.3
Determine factors leading to need for change eg market
requirements, cost-efficiency, improved sustainability, or new
location and test for validity
Establish OHS requirements and implementation plan for
achieving these
Establish HACCP requirements and implementation plan for
achieving these
Determine operating variables (e.g. temperatures, pressures, feed
rates, etc)
2
Design and establish
proposed operating, plant
and equipment procedures
2.1
Review critical chemical or microbiological aspects
2.2
Review impact on quality management systems and OHS
management systems
2.3
Ensure all stakeholders are appropriately consulted and informed
during design stage
2.4
Document proposed change or design to organisational
requirements
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
44
3
4
Implement pilot stage of
proposed change
Review implementation
3.1
Determine criteria for establishing viability of proposed change
3.2
Ensure plant and processing equipment are operating according to
specification and are calibrated appropriately
3.3
Test food product against food safety and product specifications
3.4
Test process against performance criteria (e.g. energy usage,
yields, process capability, etc)
3.5
Involve colleagues in testing and corroborate findings in
documented form
4.1
Analyse test results and isolate any variables requiring attention
eg temperature, timing or pressure
4.2
Justify proposed changes with reference to test data and predetermined criteria
4.3
Determine any changes required to process or plant in
consultation with informed colleagues
4.4
Document review findings appropriately and communicate to
organisational supervisors appropriately
4.5
Design and establish continuous improvement processes for
ongoing production
REQUIRED SKILLS AND KNOWLEDGE
This describes the essential skills and knowledge and their level, required for this unit.
Required knowledge

Quality systems and HACCP

Critical variables (e.g. temperatures, time, pressure and flow rates) of food processes

Food standards and regulation

OHS requirements related to processes and factory-based production

Microbiology terminology and basic concepts

Food chemistry and microbiology

Relevant food processing unit operations specifically :
o
o
o
o
o
o
o
o
o
o
Raw material preparation
Materials transfer
Size reduction
Separation
Mixing
Forming and shaping
Heat transfer
Fluid flow
Evaporation/concentration
Dehydration
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
45

Relevant food preservation operations specifically :
o
o
o
o
o
o
o
o
o
Application of heat
Low temperature storage
Concentration
Modified atmosphere storage
Irradiation
Fermentation
Smoking and curing
Chemical preservatives
Protective packaging

Food product quality

Uses of food products and relevant markets

Current developments in food technology
Required skills

Planning and project management

Interpreting regulations, standards, sales and production information

Prioritising tasks and giving attention to detail

Communicating with work teams and/or management

Collecting, recording and analysing data

Solving problems

Developing specifications

Responding effectively to review
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.
Testing for validity may include but is not
limited to :

Stakeholders may include but are not limited
to :




Checking data for consistency and
scope
Considering source of information
Consulting technical reference
material
Consulting fellow professionals within
and outside organisation
Organisational hierarchy
Colleagues
Clients/customers
Technology/equipment suppliers
Criteria for establishing viability may include
but are not limited to :






Cost effectiveness
Reduced labour
Increased market
New market
Reduced environmental impact
Reduced energy consumption



22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
46
Food safety refers to those requirements set
down in :
Informed colleagues may include but are not
limited to :








Current legislation
Local government regulation
Requirements of market location
Persons with technical expertise
employed within the organisation
Persons with line management
responsibilities
Specialist experts external to the
organisation
Plant or equipment suppliers
Government regulatory bodies
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
Assessment of this unit should demonstrate competence
in an operating/processing/work environment. The unit
should be assessed in as holistic manner as is practical
and may be integrated with the assessment of other
relevant units of competency. Assessment should
encompass a range of situations which may be typical or
atypical.
Evidence may be acquired from activities undertaken in
the workplace or from workplace based projects which
have been designed to provide the required evidence and
also provide some benefit to the employing organisation.
Required knowledge may be tested by direct questioning
in oral or written form.
Critical aspects for assessment
and evidence required to
demonstrate competency in this
unit
Assessment will require evidence of an ability to apply
theoretical knowledge to real world problems of design or
management in a food processing context. Specific
attention should be paid to evaluating the ability to :

Design effective solutions to food production issues
using a knowledge of chemical and microbiological
processes

Involve and communicate with fellow professionals

Test proposed solutions against established criteria

Use terminology appropriately
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
47
Context of and specific resources
for assessment
Method of assessment

Access to a workplace over an extended period of
time

A bank of questions which can test required
knowledge
A combination of the following methods should be used
in assessing competency :

Workplace project

Workplace generated project

Oral or written questioning

Direct workplace observation

Portfolio of evidence
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
48
September 2012
List of Training Package units in this course submission
BSBINN801A
Lead innovative thinking and practice
BSBFIM701A
Manage financial resources
BSBHRM602B
Manage human resources strategic planning
BSBHRM604A
Manage employee relations
BSBLED705A
Plan and implement a mentoring program
BSBMGT616A
Develop and implement strategic plans
BSBMKG608A
Develop organisational marketing objectives
BSBMKG605B
Evaluate international marketing opportunities
BSBPMG605A
Direct quality management of a project program
BSBPUR504B
Manage a supply chain
BSBREL701A
Develop and cultivate collaborative partnerships and
relationships
MSAENV672B
Develop workplace policies and procedures for
sustainability
MSS015002A
Develop strategies for more sustainable use of resources
MSS408001A
Develop the competitive systems and practices approach
MSS408006A
Develop and refine systems for continuous improvement
in operations
Copies of these units can be downloaded from the Training.Gov.au (TGS) website: http://training.gov.au/
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
49
Appendices:
Appendix 1: Employability Skills
Appendix 2: Skills – Knowledge Profile
Appendix 3: Letters of Support
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
50
Appendix 1: Employability Skills
Qualification title: 22035VIC Graduate Certificate in 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.
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



















Self management




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
Translate food technology terms and processes into layman’s
language
Demonstrate a thorough knowledge of food production, safety
requirements and food legislation through formal and informal
communication processes.
Effectively use team dynamics
Contribute to product innovation/process improvement teams
Engage in cross-functional teams fostering support for projects
Make positive contributions to senior management teams
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, HACCAP planning etc
Manage a project effectively
Lead and achieve strategic planning
Apply continuous improvement principles
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
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
51
Learning





Technology



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
Use a range of 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.
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
52
Appendix 2: Skills-Knowledge Profile
The following table of desired skills and knowledge was developed during June and July 2009 by consultation with
industry members using the groupings of the national employability skills.
Following responses to an industry wide questionnaire distributed through the project steering committee the project
manager and course writer conducted a number of interviews with key industry stakeholders whose views had not
been captured in the survey process and added their insights to the table. The overall profile was validated with the
broader industry group and signed off by the project steering committee.
Employability
Skill
Communication
Detailed skills /knowledge



Teamwork





Problem solving





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
Translate food technology terms
and processes into layman
language
Demonstrate a thorough
knowledge of food production,
safety requirements and food
legislation.
Effectively use team dynamics
Contribute to product
innovation/process improvement
teams
Engage in cross-functional teams
fostering support for projects
Make positive contribution to
senior management teams
Provide mentoring to new staff
Analyse market trends to provide
input into projects
Analyse market trends to develop
new products
Analyse global innovation and
management trends
Analyse a production problem
and refine the process
accordingly
Undertake data analysis such as
root cause thinking
Addressed in unit (s)
 New Unit : Apply professional
level of food industry knowledge
 BSBHRM602A Manage human
resources strategic planning
 BSBHRM604A Manage
employee relations
 BSBINN801A Lead innovative
thinking and practice
 BSBINN801A Lead innovative
thinking and practice
 BSBMKG608A Develop
organizational marketing
objectives
 BSBMKG605B Evaluate
international marketing
opportunities
 New Unit : Apply a knowledge
of dairy technology processes to
planning and management
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
53
Employability
Skill
Detailed skills /knowledge


Initiative and
enterprise

Use technical and scientific skills
in problem solving

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

Planning and
organising
 New Unit : Apply a knowledge
of confectionery manufacturing
processes to planning and
management
 New Unit : Analyze data for
relevance to organizational
planning
 BSBINN801A Lead innovative
thinking and practice
 BSBPMG605A Direct quality
management of a project
program

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, HACCAP
planning etc
Manage a project effectively
Undertake ERP, MRP,
production planning
Lead and achieve strategic
planning
Organise resource requirements
for projects
Apply continuous improvement
principles
Apply lean manufacturing ideas
Evaluate and allow for the
environmental impact of
manufacturing processes
Risk management
 BSBHRM602A Manage human
resources strategic planning
 BSBHRM604A Manage
employee relations
 BSBPMG605A Direct quality
management of a project
program
 MSACMG806A Develop and
refine systems for continuous
improvement in manufacturing
organisations
 MSACMG801A Develop the
competitive manufacturing
approach
 BSBMGT616A Develop and
implement strategic plans
 MSACMT671A Develop and
manage sustainable environment
practices
 MSAENV672A Develop
workplace policies and
procedures for sustainability
 BSBFIM701A Mange financial
resources
Maintain professional discretion
and respect for others in all
interactions
 New Unit : Apply professional
level of food industry
knowledge









Self management
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.
Addressed in unit (s)

22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
54
Employability
Skill
Detailed skills /knowledge



Learning

Display and maintain
professional integrity in all
activities

Identify areas for professional
development of staff

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
Differentiate between academic
and business based learning and
outcomes
Maintain knowledge of latest
global and national trends in
innovation, manufacturing and
management





Using Technology
Set SMART objectives
Demonstrate use of career
planning
Demonstrate effective use of time
management

Use a range of applications such
as MS Project, Database
knowledge / Recipe Management
Systems

Analyse available technologies
relevant to industry’s needs

Review application of new
technologies
Addressed in unit (s)
 BSBHRM604A Manage
employee relations
 BSBHRM602A Manage human
resources strategic planning

BSBHRM602A Manage
human resources strategic
planning

New Unit : Apply a
knowledge of dairy
technology processes to
planning and management
New Unit : Apply a
knowledge of confectionery
manufacturing processes to
planning and management
New Unit : Analyse data for
relevance to organizational
planning





22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
New Unit : Apply a
knowledge of dairy
technology processes to
planning and management
New Unit : Apply a
knowledge of confectionery
manufacturing processes to
planning and management
New Unit : Analyse data for
relevance to organizational
planning
55
Employability
Skill
Industry
knowledge and
awareness
Detailed skills /knowledge



Be able to identify key segments
of the industry supply chain
Be able to identify and
communicate with the key
industry stakeholders
Be able to analyse trends in
domestic and international
markets
Addressed in unit (s)

New Unit : Apply
professional level of food
industry knowledge

BSBREL701A Develop and
cultivate collaborative
partnerships and relations
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56
Appendix 3: Letters of Support
Linda Baron
Project Manager
Graduate Diploma of Food Industry Management
VFITB
Level 2, 10 Queen St, Melbourne
13/10/2009
Dear Ms Baron,
The dairy industry has vested in Dairy Australia the responsibility for provision of strategic industry advice
and services for both the pre and post farm gate sectors. I am writing to express the dairy industry’s
support for the proposed Graduate Certificate in Food Industry Management.
The Victorian dairy industry has had a long-standing need for a course which can address the specific
requirements of new University graduates, who on entering the industry are lacking the specific dairy
industry knowledge and skills necessary to undertake management responsibilities and make effective
planning decisions. Similarly this need exists for people who have experience within the industry, but
require advanced technical and related vocational and management knowledge and skills. This new
course will go some considerable distance to meeting those needs and we anticipate further
developments based on this model.
We have reviewed the final draft of the course document and feel that a graduate of the course will meet
the desired performance standards and outcomes sought by industry.
We look forward to the implementation of the course and anticipate continued input into refining the
course’s delivery.
Yours sincerely
John Weichert
General Manager,
National Centre for Dairy Education Australia
22035VIC: Graduate Certificate in Food Industry Management, Version 3, December 2014
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Email from Confectionery Manufacturers of Australasia, 2 December 2009
Dear David,
Thank you for letting me know the accreditation progress for the Graduate Certificate in Food Industry Management
For our part, I can confirm that, following the final project steering committee meeting for the Graduate Certificate in Food Industry
Management, The CMA took the draft confectionery unit Apply a knowledge of confectionery manufacture to
planning and management to our industry group for consultation. The group made a number of suggestions which, to our
understanding, were included in the final version of the unit.
We are looking forward to the accreditation of the course including the new confectionery unit and potential delivery of the course
in 2010.
Regards
Trish
Trish Hyde
Chief Executive Officer
Confectionery Manufacturers of Australasia
Ph:
61 3 9813 1600 Fax: 61 3 9882 5473
Net:
http://candy.net.au
Email:
t.hyde@candy.net.au
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