Natural and physical sciences · AQF Level 4

Certificate IV in Artisan Fermented Products

Name: Certificate IV in Artisan Fermented Products
Availability: InStock

FBP40621

3 providers

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Science Technicians Science Technicians Nec

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Providers offering this course

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TAFE NSW

TAFEUnclaimed

NSWNo reviews yet

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National Food Institute

Private RTOUnclaimed

VICNo reviews yet

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Federation University Australia

UniversityUnclaimed

VICNo reviews yet

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Units of competency in this qualification

Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.

Unit of competencyCORE
Label foods according to legislative requirements
FBPFST4009
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Interpret and respond to food and/or beverage test results
FBPFST4013
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Apply sensory analysis in food and/or beverage production
FBPFST4014
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Develop a HACCP-based food safety plan
FBPFSY5001
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Control food contamination and spoilage
FBPTEC4003
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Apply an understanding of legal requirements of food production
FBPTEC4006
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Manage raw materials
FBPTEC4012
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Maintain work health and safety processes
FBPWHS4002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Develop and review a business plan
AHCBUS516
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Establish legal and risk management requirements of new business ventures
BSBESB402
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Plan finances for new business ventures
BSBESB403
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage bottling and packaging processes
FBPBPG4001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage filling and packaging of fermented beverages
FBPBPG4002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Carry out transfer operations
FBPCEL2009
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Develop a new food product
FBPFST5008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Identify the microbiological and biochemical properties of fermented food and/or beverages
FBPFST5031
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Supervise and maintain a food safety plan
FBPFSY4001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Perform an allergen risk review
FBPFSY4003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Provide accurate food allergen information to consumers
FBPFSY4004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Conduct a traceability exercise
FBPFSY4005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Set up a production or packaging line for operation
FBPOPR3004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in improvement processes
FBPPPL3003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Lead work teams and groups
FBPPPL3004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Plan and coordinate production equipment maintenance
FBPPPL4002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Schedule and manage production
FBPPPL4003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage internal audits
FBPPPL4007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare and present artisan food and/or beverages
FBPPPL4008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply raw materials, ingredient and process knowledge to production problems
FBPTEC3001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Filter fermented beverages
FBPTEC3003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare, fill and store barrels for aging spirits
FBPTEC3004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply principles of food packaging
FBPTEC4002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in product recalls
FBPTEC4008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage wort production for brewing
FBPTEC4013
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage cellar operations
FBPTEC4014
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage and propagate yeast
FBPTEC4015
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce fruit-based wash for distillation
FBPTEC4016
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce grain-based wash for distillation
FBPTEC4017
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage still operations to produce white spirits
FBPTEC4018
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage still operations to produce brown spirits
FBPTEC4019
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Blend spirits
FBPTEC4020
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply regulatory requirements to the production of alcoholic beverages
FBPTEC4021
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Prepare starter cultures for fermentation
FBPTEC4022
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Control and monitor fermentation
FBPTEC4023
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce fermented and dry-cured meat products
FBPTEC4024
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage utilities and energy for a production process
FBPTEC5002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Design an artisan food production facility
FBPTEC5003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in environmentally sustainable work practices
MSMENV272
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Handle food safely in a retail environment
SIRRFSA001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Administer inventory systems
TLIX0004X
Delivered by RTOsVaries by provider
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Certificate IV in Artisan Fermented Products

Career outcomes

Filter providers

Providers offering this course

TAFE NSW

National Food Institute

Federation University Australia

Units of competency in this qualification

Label foods according to legislative requirements

Interpret and respond to food and/or beverage test results

Apply sensory analysis in food and/or beverage production

Develop a HACCP-based food safety plan

Control food contamination and spoilage

Apply an understanding of legal requirements of food production

Manage raw materials

Maintain work health and safety processes

Develop and review a business plan

Establish legal and risk management requirements of new business ventures

Plan finances for new business ventures

Manage bottling and packaging processes

Manage filling and packaging of fermented beverages

Carry out transfer operations

Develop a new food product

Identify the microbiological and biochemical properties of fermented food and/or beverages

Supervise and maintain a food safety plan

Perform an allergen risk review

Provide accurate food allergen information to consumers

Conduct a traceability exercise

Set up a production or packaging line for operation

Participate in improvement processes

Lead work teams and groups

Plan and coordinate production equipment maintenance

Schedule and manage production

Manage internal audits

Prepare and present artisan food and/or beverages

Apply raw materials, ingredient and process knowledge to production problems

Filter fermented beverages

Prepare, fill and store barrels for aging spirits

Apply principles of food packaging

Participate in product recalls

Manage wort production for brewing

Manage cellar operations

Manage and propagate yeast

Produce fruit-based wash for distillation

Produce grain-based wash for distillation

Manage still operations to produce white spirits

Manage still operations to produce brown spirits

Blend spirits

Apply regulatory requirements to the production of alcoholic beverages

Prepare starter cultures for fermentation

Control and monitor fermentation

Produce fermented and dry-cured meat products

Manage utilities and energy for a production process

Design an artisan food production facility

Participate in environmentally sustainable work practices

Handle food safely in a retail environment

Administer inventory systems