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Skill set details

FBPSS00043 - Artisan Food and Beverage Fermenter Skill Set (Release 1)

Summary

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Current
Release Status:
Current
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ReleaseRelease date
1 1 (this release) 03/Feb/2020

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Units of competency

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FBPFST4014 - Apply sensory analysis in food and/or beverage productionApply sensory analysis in food and/or beverage productionCurrentN/A
FBPFST5031 - Identify the microbiological and biochemical properties of fermented food and/or beveragesIdentify the microbiological and biochemical properties of fermented food and/or beveragesCurrentN/A
FBPTEC4022 - Prepare starter cultures for fermentationPrepare starter cultures for fermentationCurrentN/A
FBPTEC4003 - Control food contamination and spoilageControl food contamination and spoilageCurrentN/A
FBPTEC4023 - Control and monitor fermentationControl and monitor fermentationCurrentN/A
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Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 3.0.

Description

This skill set is designed to cover the knowledge and skills required to work in a fermented food and/or beverage business.

It applies to those who have experience in working in a food related setting and who have skills and knowledge of food safety requirements.

Pathways Information

These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:

  • FBP40619 Certificate IV in Artisan Fermented Products
  • FBP50319 Diploma of Artisan Cheesemaking

Licensing/Regulatory Information

Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Skill Set Requirements

  • FBPFST4014 Apply sensory analysis in food and/or beverage production
  • FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages
  • FBPTEC4003 Control food contamination and spoilage
  • FBPTEC4022 Prepare starter cultures for fermentation
  • FBPTEC4023 Control and monitor fermentation

Target Group

This skill set is for artisan food makers to produce fermented foods and/or beverages for the retail market. It applies to those who have experience in working in a food related setting and who have some skills and knowledge of food safety requirements.

Suggested words for Statement of Attainment

These competencies from the FBP Food, Beverage and Pharmaceutical Training Package, Version 3.0, meet the requirements for an artisan fermented food and/or beverage producer.

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