Natural and physical sciences · AQF Level 5

Diploma of Artisan Cheesemaking

Name: Diploma of Artisan Cheesemaking
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FBP50321

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Science Technicians Science Technicians Nec

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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
Produce lactic acid coagulated artisan cheese
FBPCHE5005
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Produce rennet coagulated artisan cheese
FBPCHE5006
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Ripen artisan cheese
FBPCHE5008
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Carry out sampling and interpret tests for cheese production
FBPCHE5009
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
Identify and implement required process control for a food processing operation
FBPFST5002
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Implement and review the preparation of milk for processing
FBPFST5010
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
Maintain work health and safety processes
FBPWHS4002
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Unit of competencyELECTIVE
Establish legal and risk management requirements of new business ventures
BSBESB402
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Unit of competencyELECTIVE
Plan finances for new business ventures
BSBESB403
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Unit of competencyELECTIVE
Prepare and present cheese
FBPCHE4001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce acid and heat coagulated artisan cheese
FBPCHE5007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply food preservation technologies
FBPFST4006
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Unit of competencyELECTIVE
Interpret and respond to food and/or beverage test results
FBPFST4013
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Unit of competencyELECTIVE
Develop a new food product
FBPFST5008
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Unit of competencyELECTIVE
Implement and review the production of fermented dairy products and dairy desserts
FBPFST5024
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Unit of competencyELECTIVE
Supervise and maintain a food safety plan
FBPFSY4001
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Unit of competencyELECTIVE
Perform an allergen risk review
FBPFSY4003
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Unit of competencyELECTIVE
Provide accurate food allergen information to consumers
FBPFSY4004
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Unit of competencyELECTIVE
Conduct a traceability exercise
FBPFSY4005
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Unit of competencyELECTIVE
Develop an allergen management program
FBPFSY5002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Design a traceability system for food products
FBPFSY5003
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Unit of competencyELECTIVE
Plan to mitigate food fraud
FBPFSY5004
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Unit of competencyELECTIVE
Plan and coordinate production equipment maintenance
FBPPPL4002
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Unit of competencyELECTIVE
Manage internal audits
FBPPPL4007
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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
Apply principles of food packaging
FBPTEC4002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply an understanding of food additives
FBPTEC4005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply an understanding of legal requirements of food production
FBPTEC4006
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Describe and analyse data using mathematical principles
FBPTEC4007
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Unit of competencyELECTIVE
Participate in product recalls
FBPTEC4008
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Unit of competencyELECTIVE
Identify the physical and chemical properties of materials, food and related products
FBPTEC4009
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Unit of competencyELECTIVE
Manage and evaluate new product trials
FBPTEC5001
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
Implement and monitor environmentally sustainable work practices
MSMENV472
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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Diploma of Artisan Cheesemaking

Career outcomes

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Providers offering this course

Units of competency in this qualification

Produce lactic acid coagulated artisan cheese

Produce rennet coagulated artisan cheese

Ripen artisan cheese

Carry out sampling and interpret tests for cheese production

Apply sensory analysis in food and/or beverage production

Identify and implement required process control for a food processing operation

Implement and review the preparation of milk for processing

Develop a HACCP-based food safety plan

Control food contamination and spoilage

Maintain work health and safety processes

Establish legal and risk management requirements of new business ventures

Plan finances for new business ventures

Prepare and present cheese

Produce acid and heat coagulated artisan cheese

Apply food preservation technologies

Interpret and respond to food and/or beverage test results

Develop a new food product

Implement and review the production of fermented dairy products and dairy desserts

Supervise and maintain a food safety plan

Perform an allergen risk review

Provide accurate food allergen information to consumers

Conduct a traceability exercise

Develop an allergen management program

Design a traceability system for food products

Plan to mitigate food fraud

Plan and coordinate production equipment maintenance

Manage internal audits

Apply raw materials, ingredient and process knowledge to production problems

Apply principles of food packaging

Apply an understanding of food additives

Apply an understanding of legal requirements of food production

Describe and analyse data using mathematical principles

Participate in product recalls

Identify the physical and chemical properties of materials, food and related products

Manage and evaluate new product trials

Manage utilities and energy for a production process

Design an artisan food production facility

Implement and monitor environmentally sustainable work practices

Administer inventory systems