Certificate IV in Artisan Fermented Products

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