SMILE Training Course

The following Modules are now available to help prepare the learner in 3 pillars of successful brewing operations

  1. Brewing – This component may be delivered through e-learning, classroom or distance learning, or by a blended program. The program must include a minimum of one-week on-site in a brewery, hands-on experience to familiarise the student with the physical reality of brewery equipment and processes.
  2. Business – In this component learners will gain an understanding of the business environment that a brewery operates, including strategic planning, financing, marketing and selling.
  3. Due Diligence – The commercial brewer has to operate within a controlled environment to ensure quality and regulative compliance. This component prepares the learner to understand these aspects when taking up employment in a commercial brewery.

UNIT 1 – PRINCIPLES OF BEER PRODUCTION

This unit is designed to assess the underpinning knowledge and understanding of learners in the principles of the brewing industry and beer production, brew house processes, use of raw materials, fermentation, conditioning, filtration and packaging. The unit is designed primarily for those who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards. It can be assessed on or off the job. The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

Unit Contents

Module 1 – Principles of the brewing industry and beer production
Module 2 – Principles of using raw materials in brewing
Module 3 – Principles of Brewhouse processes in brewing
Module 4 – Principles of fermentation in brewing
Module 5 – Principles of conditioning and filtration in brewing
Module 6 – Principles of packaging beer

 

Module 1 – Principles of the brewing industry and beer production

Module 2 – Principles of using raw materials in brewing

Module 3 – Principles of Brewhouse processes in brewing

Module 4 – Principles of fermentation in brewing

Module 5 – Principles of conditioning and filtration in brewing

Module 6 – Principles of packaging beer

 

 

 

 

 

 

UNIT 2 – PRINCIPLES OF BREWING BUSINESS

This unit is designed to assess the underpinning knowledge and understanding of learners in the fundamentals of brewing business, including the marketing of beer, strategic and operational planning, budgeting and the principles of sustainable practice. The unit is designed primarily for team leaders, supervisors, technicians and others who carry out these workplace activities. The aim of the unit is to determine competent performance to recognised National Occupational Standards. It must be assessed on the job .The learner must demonstrate their current knowledge and understanding, to meet all assessment criteria. Assessment methods appropriate to the needs of the learner must be used to generate satisfactory evidence of knowledge and understanding.

Unit Contents

Module 1 – Principles of marketing beer
Module 2 – Principles of operational planning
Module 3 – Principles of budgeting and finance
Module 4 – Principles of sustainable practice

 

 

Module 1 – Principles of strategic planning

Module 2 – Principles of Budgeting

Module 3 – Principles of Marketing

Module 4 – Principles of Sustainable Practice