biochemical processes of cider production
For example, the conversion of sugar to alcohol and the importance of pH levels during fermentation.
Cider masters envision the manufacturing process of cider. They ensure brewing quality and follow one of several brewing processes. They modify existing brewing formulas and processing techniques in order to develop new cider products and cider-based beverages.
Competences and skills
56 ESCO relationsEssential knowledge 9 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 competenceschemical constitution of apples
Chemical constitution of apples: sugars, water content, proteins, acidity, and vitamins. Constituents of apples which contribute to better quality, so the apple production can be used in obtaining healthy juice and pulp.
fermentation processes of beverages
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
food and beverage industry
The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
mashing process
The process of mashing, where various grains are mixed with water and then heated. The influence of mashing on wort quality and character of the finished fermented beverage.
processes of foods and beverages manufacturing
Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.
variety of apples
Variety of apples ranging from sweet to sour and their colours, shapes, and uses.
Cross-sector
2 competencesbiotechnology
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
quality assurance methodologies
Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Essential skills and competences 27 competences
Occupation specific
2 competencesconduct apple fermentation
Smash the apples and storage them according to specifications in the adequate recipients before following the process of fermentation adhering to fermentation times and ingredients to add. Monitor the fermentation process.
design cider recipes
Designs cider recipes taking into account the type of apples, the fermentation time, the ingredients, the blending, and any other critical point during the production process.
Sector-specific
11 competencesanalyse apple juice for cider production
Analyse apple juice before fermentation and the cider during and afterwards. Observe how the fermented juice characteristics change from year to year in the same apple varieties. Be aware of the wide range of sugar, acid and tannin levels between apple varieties.
analyse samples of food and beverages
Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.
apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
check bottles for packaging
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
core apples
Core apples and quarter them using an apple corer.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
monitor fermentation
Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
operate pasteurisation processes
Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
prepare containers for beverage fermentation
Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.
select apples
Select ripe and unripe apples considering the quantity of starch in them to turn into sugar.
Cross-sector
14 competencesapply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
- Scope note
- There are countries that adopt their own national regulations such as the British standard and/or international ones as well: International Features Standards (IFS). In these cases, producers should comply with international standards also.
assist bottling
Prepare wine for bottling. Assist with bottling and corking.
collect samples for analysis
Collect samples of materials or products for laboratory analysis.
- Scope note
- Follow the procedures required for the collection of materials and products for laboratory analysis.
ensure finished product meet requirements
Ensure that finished products meet or exceed company specifications.
ensure sanitation
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
follow hygienic procedures during food processing
Ensure a clean working space according to hygienic standards in the food processing industry.
keep task records
Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
manage budgets
Plan, monitor, report on the budget and prepare set production budgets.
manage staff
Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
measure pH
Measure acidity and alkalinity of beverages.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
perform sensory evaluation of food products
Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
set production facilities standards
Ensure a high standard of safety and quality in facilities, systems, and workers' behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.
Optional knowledge 1 competence
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competencevinegar fermentation process
The two-step process in which the fermentation of the vinegar takes place. A key procedure for fruit vinegars production requires the conversion into ethanol of fermentable sugars by yeasts and, in a second stage, the ethanol oxidation by bacteria.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 19 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
5 competencesassist in the development of standard operating procedures in the food chain
Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. Understand current operating procedures and identify best techniques. Help document new procedures and update existing ones.
ensure cost efficiency in food manufacturing
Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
filter liquids
Separated solids that will not readily sediment from their suspending liquid by passing the mixture through filters.
manage fruit juice extraction processes
Use presses and filters to extract juice from fruit.
manage time in food processing operations
Assure a correct management of time and resources using appropriate planning methods.
Cross-sector
14 competencesact reliably
Proceed in a way that one can be relied on or depended on.
analyse production processes for improvement
Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
apply foreign language for international trade
Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
attend to detail in preparation for audits
Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
control of expenses
Monitor and maintain effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
have computer literacy
Utilise computers, IT equipment and modern day technology in an efficient way.
digital
keep inventory of goods in production
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
liaise with colleagues
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
liaise with managers
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
manage environmental management system
Develop and implement an environmental management system.
digitalgreen
perform chemical experiments
Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
perform public relations
Perform public relations (PR) by managing the spread of information between an individual or an organisation and the public.
perform services in a flexible manner
Adapt service approach when circumstances change.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.