FUNDAMENTALS IN MALTING
2012 SYLLABUS
Revised April 2012
FUNDAMENTALS IN MALTING 2012
GENERAL ADVICE TO SPONSORS/INTERNAL VERIFIERS
The Fundamentals in Malting is a new qualification developed to form part of the Certificate of Malting Competence exam. This entry level stage to formalised malting qualifications can be taken separately and is designed to have equivalent status to level 2 in functional skills of the National Qualifications Frameworks in the UK.
The Syllabus enclosed indicates both the ground to be covered by the candidate and the three levels of knowledge associated with the subjects. Whilst candidates from outside the production area (i.e. laboratory, commercial etc.) are accepted for this exam the company must be prepared to commit sufficient time for production exposure. The candidate must be able to demonstrate a good practical knowledge of the processes, equipment and logistics of the site, from barley intake, through production to malt despatch.
Each candidate registered for the FIM will receive a workbook listing a number of task based questions designed to involve the candidate in largely practical, work based activities that will enable them to construct the answers required.
The time frame for the completion of the booklet is set to a maximum of six months from the starting date.
Each candidate will have a nominated sponsor usually from within their own organisation who will provide guidance and encouragement and act as an internal verifier to maintain a check on the progress made by the candidate and to ensure that the work they are producing will meet the required standards. They will also be required to verify that the work and any materials submitted as evidence in the workbook originated from the candidate either working alone or under guidance as part of a project group. Once the workbook has been completed an appointment will be made for an assessor to carry out an individual assessment with each candidate on their own site.
The format for this exam is:
a) Completion of the workbook by the candidate within the timescale
b) A tour of the candidates plant during which an Assessor will ask a number of questions based on the detail provided within the workbook. This is to establish the work is the candidate’s own and to ensure they have a general understanding of the Syllabus.
c) A report from the Assessor to the candidate and to MAGB in which the candidate will be told the result of the assessment.
Successful candidates of the Fundamentals in Malting will be awarded the CMC qualification when they have completed the General Certificate in Malting. This is a new internationally recognised qualification run in conjunction with the Institute of Brewing and Distilling (IBD) and comprises of a multiple choice paper covering a wide range of subjects related to cereal growing, malt production and associated operations. More information will be available from June 2012.
An application form for the FIM to be completed by the sponsors, for submission by 29th June 2012, is at the end of the Syllabus papers. Once the application has been received, the workbook will be forwarded to the sponsor in July 2012.
FUNDAMENTALS IN MALTING 2012
SYLLABUS
INTRODUCTION
The Syllabus requires the candidate to have a broad knowledge of malting both practical and theoretical. This can be categorised as follows:
1. BARLEY
Identification of common malting varieties
Sampling techniques
Hand evaluation and inspection at intake
Screening
Drying
Insect detection and control
Stores - types of and good housekeeping
Barley characteristics
Laboratory and rapid methods of determining; nitrogen, germination capacity,moisture and screenings
Identifying common insect pests
Pesticides use of and control
Use of aeration in barley stores
Short and long term storage requirements
Food safety issues associated with barley
2. MALT (STEEPING)
Germination energy tests and their interpretation
Water uptake curves
Steep programme design
Selection of barley for specific malts
Use of CO2 extraction, and aeration
Importance of temperature control
Hand evaluation
Types of steep
Steep hygiene
3. MALT (GERMINATION)
Ambient air conditioning, air flow and its control
Addition/removal of water
Use of temperature profiles
Hand evaluation
Additives
Types of germination plant.
Germination plant hygiene
Malting losses
Modification, its meaning and control
4. MALT (KILNING)
Planning kiln cycles for specific malts
'The Break'
Energy conservation
Electricity saving
NDMA
DMS
Colour, enzymes, moisture balance
The three bio-chemical phases
The two physical phases
Top and bottom differences
Types of kilning plant
5. MALT (STORAGE AND DESPATCH)
Deculming
Sampling
Malt specifications
Blending
Dispatch quality checks
Awareness of sampling statistics
Types of delivery - bags, bulk etc.
Food safety issues associated with malt
6. OTHER
HASAWA. COSHH HACCP
Safe working practices
General site pest control principles
Laboratory IOB and EBC methods
Fuel - choice and cost control
Other legislation
Environmental aspects
Quality systems
Mechanical handling
Speciality Malts
Return by Friday 29th June 2012 to:
The Maltsters' Association of Great Britain 31b Castle Gate Newark Notts NG24 1AZ
2012 Examination for the Fundamentals in Malting
Please enrol the following for the above examination
Full name of candidate / Address(including tel/e-mail)1.
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Name of sponsor for each candidate as numbered above / Address (including tel/e-mail)
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Member Companies will be invoiced £100.00 per candidate (plus VAT), non-member Companies will be invoiced £200.00 per candidate (plus VAT where necessary).
Signed for the Company
Name / Signature / Date2