Bean to Bar - Craft Chocolate: The need for education, training and qualifications for an emerging and growing industry

Richard Scarf's research focused on exploring the latest agricultural methods and best practices in cacao farming, encompassing all processes on the farm through to making the chocolate. The Fellow also investigated the need for education and qualifications for this emerging and growing industry.

The study revealed that Bean to Bar craft chocolate producers strongly emphasise sustainability and ethical practices throughout the entire supply chain. However, a significant gap was identified in the lack of formal education and qualifications including short courses, for this emerging industry.

Considerations include sharing advanced skills and knowledge to up-skill VET educators. Enhance the Certificate IV in Patisserie qualification by embedding crucial skills and knowledge. Provide short courses for those needing immediate skill development without the formal qualification.