colours of roasted malt
Range of brewing materials capable of imparting flavour characteristics as well as controlling the colour of beer.
Malt masters evaluate and grade different malts on a sensory basis for brewing purposes. They assess the look, the smell, and the taste of raw materials and unfinished products in order to maintain the consistency of products. They use their knowledge to prepare mixtures as part of product development.
Competences and skills
47 ESCO relationsEssential knowledge 8 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
6 competencesfood 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.
malting process
The malting process consists of soaking cereal grains, usually barley, and then halting further germination by kilning.
sales promotion techniques
The techniques used to persuade customers to purchase a product or a service.
sales strategies
The principles concerning customer behaviour and target markets with the aim of promotion and sales of a product or a service.
types of barley
The different types of barley; their characteristics, and quality.
Cross-sector
2 competencesfinancial capability
Financial operations such as calculations, cost estimations, budget management taking relevant commercial and statistical data into account such as data for materials, supplies and manpower.
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 19 competences
Occupation specific
1 competenceconsult on malt beverages
Provide consultancy services to companies producing single malt beverages, supporting them in blending new creations.
Sector-specific
10 competencesapply 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.
assess cereal quality for brewing
Assessing barley variety, germination potential, moisture content, nitrogen content, and screening for grain size.
develop standard operating procedures in the food chain
Develop Standard Operating Procedures (SOP) in the food chain based on the production feedback. Understand current operating procedures and identify best techniques. Develop new procedures and update existing ones.
exert quality control to processing food
Ensure the quality of all factors involved in a food production process.
handle flammable substances
Manage flammable substances to roasting operations and ensure that safety measures are in place.
implement sales strategies
Carry out the plan to gain competitive advantage on the market by positioning the company's brand or product and by targeting the right audience to sell this brand or product to.
manage food manufacturing laboratory
Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
operate pneumatic conveyor chutes
Use air-conveyor chutes to transfer products or mixtures from containers to storage tanks.
roast malt
Roast malt following the adequate procedures, paying attention to the time of roasting to obtain specified colour or hardness. Follow specifications of drying and roasting.
Cross-sector
8 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.
create new concepts
Come up with new concepts.
develop beverage manufacturing procedures
Outline the work routines, procedures, and activities required to be performed for the manufacturing of beverage aiming at reaching the production objectives.
implement marketing strategies
Implement strategies which aim to promote a specific product or service, using the developed marketing strategies.
maintain updated professional knowledge
Regularly attend educational workshops, read professional publications, actively participate in professional societies.
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.
mitigate waste of resources
Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
green
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 2 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
2 competencesfood dehydration processes
The processes by which fruit and vegetables are dehydrated including techniques such as sun drying, indoor drying, and industrial applications for drying food. The dehydration process goes from selection of the fruit and vegetables according to their size, washing the fruit, classifying according to the product, storage, and mixing with ingredients resulting in a final product.
mill operations
Details of milling operations related to grind size, particle size distribution, heat evolution. Milling processes for different cereals and grains.
Cross-sector
0 competencesNo competences in this bucket.
Optional skills and competences 18 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
7 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 compliance with environmental legislation in food production
Make sure to comply with environmental legislation in food production. Understand the legislation related to environmental matters in food manufacturing and apply it in practice.
green
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.
handle delivery of raw materials
Receive raw materials from the suppliers. Check their quality and accuracy and move them into the warehouse. Make sure that raw materials are adequately stored until they are required by the production department.
inspect silo systems
Inspect silo systems to minimise any harmful emissions during their use.
green
interpret data in food manufacturing
Interpret data from different sources, like market data, scientific papers, and customers requirements in order to research development and innovation in food sector.
manage kiln ventilation
Managing a product specific and energy efficient kiln ventilation.
Cross-sector
11 competencesact reliably
Proceed in a way that one can be relied on or depended on.
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.
exercise patience
Have patience by dealing with unexpected delays or other waiting periods without becoming annoyed or anxious.
identify market niches
Analyse the composition of the markets, segment these into groups, and highlight the opportunities that each one of these niches represent in terms of new products.
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 corrective actions
Implementing corrective action and continuous improvement plans from internal and third party audits to meet food safety and quality performance indicators with adherance to agreed timescales.
manage environmental management system
Develop and implement an environmental management system.
digitalgreen
perform public relations
Perform public relations (PR) by managing the spread of information between an individual or an organisation and the public.
provide training on quality management supervision
Provide training to production employees, in groups or individually, on standard operating procedures, product specifications, visual quality inspection criteria, SPC, production controls, formulas, GMP, and food safety procedures.
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.