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Qualification details

FBP40619 - Certificate IV in Artisan Fermented Products (Release 1)

Summary

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


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
FBPPPL4003 - Schedule and manage productionSchedule and manage productionElective
MSL922001 - Record and present dataRecord and present dataElective
BSBSMB401 - Establish legal and risk management requirements of small businessEstablish legal and risk management requirements of small businessElective
FBPTEC4006 - Apply an understanding of legal requirements of food productionApply an understanding of legal requirements of food productionCore
FBPTEC4017 - Produce grain-based wash for distillationProduce grain-based wash for distillationElective
FBPBPG4002 - Manage filling and packaging of fermented beveragesManage filling and packaging of fermented beveragesElective
SIRRFSA001 - Handle food safely in a retail environmentHandle food safely in a retail environmentElective
FBPFST4009 - Label foods according to legislative requirementsLabel foods according to legislative requirementsCore
FBPTEC4008 - Participate in product recallsParticipate in product recallsElective
FBPTEC4012 - Manage raw materialsManage raw materialsCore
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 311499 Science Technicians Nec 
ASCED Qualification/Course Field of Education Identifier 0199 Other Natural And Physical Sciences 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Food Processing Industry 
Taxonomy - Occupation N/A Food Laboratory Technician 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 311499 Science Technicians Nec 27/Mar/2020 
ASCED Qualification/Course Field of Education Identifier 0199 Other Natural And Physical Sciences 27/Mar/2020 
Qualification/Course Level of Education Identifier 511 Certificate IV 03/Feb/2020 
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Modification History

Release

Comments

Release 1

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

Qualification Description

This qualification reflects the role of those using artisanal methods to produce fermented food and/or beverage products, such as beer, spirits, miso, table olives and fermented meat products. In this role, makers analyse materials and products, exercising judgement to guide the fermentation process and the work of others.

This qualification offers specialisations in:

  • Brewing
  • Distilling, and
  • Food and non-alcoholic beverages.

Individuals with this qualification apply a broad range of specialised skills and knowledge in varied contexts that involve selecting and operating equipment, coordinating resources and finding solutions to routine and non-routine problems as they arise. They may also have limited responsibility for the organisation of others.

No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing and food businesses exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

  • 22 units of competency:
  • 9 core units plus
  • 13 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

  • at least 10 different units from Group A, B, C and/or D
  • up to 3 units from this or any other endorsed training package or accredited course.

Any combination of electives that meets the rules above can be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products providing one of the electives chosen is FBPTEC4015 Manage and propagate yeast or FBPTEC4022 Prepare starter cultures for fermentation.

Where appropriate, electives may be packaged to provide a qualification with a specialisation.

Packaging for Specialisations

Electives must be packaged to provide a qualification with a specialisation area as follows:

  • All Group A electives must be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products (Brewing), plus at least 4 units not already selected from Group B, C and/or D and up to 3 units from this or any other endorsed training package or accredited course
  • All Group B electives must be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products (Distilling) plus 3 units not already selected from Group A, C and/or D or from this or any other endorsed training package or accredited course
  • All Group C electives must be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products (Food and non-alcoholic beverages) plus at least 6 different units from Group A, B and/or D and up to 3 units from this or any other endorsed training package or accredited course.

Core Units

FBPFST4009

Label foods according to legislative requirements

FBPFST4013

Interpret and respond to food and/or beverage test results

FBPFST4014

Apply sensory analysis in food and/or beverage production

FBPFSY5001

Develop a HACCP-based food safety plan

FBPTEC4003

Control food contamination and spoilage

FBPTEC4006

Apply an understanding of legal requirements of food production

FBPTEC4012

Manage raw materials

FBPWHS4002

Maintain work health and safety processes

MSL973013

Perform basic tests

Elective Units

Group A – Brewing

FBPBPG4002

Manage filling and packaging of fermented beverages

FBPTEC3003

Filter fermented beverages

FBPTEC4013

Manage wort production for brewing

FBPTEC4014

Manage cellar operations

FBPTEC4015

Manage and propagate yeast

FBPTEC4021

Apply regulatory requirements to the production of alcoholic beverages

Group B – Distilling

FBPTEC3003

Filter fermented beverages

FBPTEC3004

Prepare, fill and store barrels for aging spirits

FBPTEC4014

Manage cellar operations

FBPTEC4015

Manage and propagate yeast

FBPTEC4016

Produce fruit-based wash for distillation

FBPTEC4017

Produce grain-based wash for distillation

FBPTEC4018

Manage still operations to produce white spirits

FBPTEC4019

Manage still operations to produce brown spirits

FBPTEC4020

Blend spirits

FBPTEC4021

Apply regulatory requirements to the production of alcoholic beverages

Group C – Food and non-alcoholic beverages

FBPFST5031

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

FBPTEC4002

Apply principles of food packaging

FBPTEC4022

Prepare starter cultures for fermentation

FBPTEC4023

Control and monitor fermentation

Group D – Other electives

AHCBUS516

Develop and review a business plan

BSBSMB401

Establish legal and risk management requirements of small business

BSBSMB402

Plan small business finances

FBPBPG4001

Manage bottling and packaging processes

FBPCEL2009

Carry out transfer operations

FBPFST5008

Develop a new food product

FBPFSY4001

Supervise and maintain a food safety plan

FBPOPR3004

Set up a production or packaging line for operation

FBPPPL3003

Participate in improvement processes

FBPPPL3004

Lead work teams and groups

FBPPPL4002

Plan and coordinate production equipment maintenance

FBPPPL4003

Schedule and manage production

FBPPPL4007

Manage internal audits

FBPPPL4008

Prepare and present artisan food and/or beverages

FBPTEC3001

Apply raw materials, ingredient and process knowledge to production problems

FBPTEC4008

Participate in product recalls

FBPTEC4024

Produce fermented and dry-cured meat products

FBPTEC5002

Manage utilities and energy for a production process

FBPTEC5003

Design an artisan food production facility

MSL922001

Record and present data

MSMENV272

Participate in environmentally sustainable work practices

SIRRFSA001

Handle food safely in a retail environment

TLIA3016

Use inventory systems to organise stock control

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP40619 Certificate IV in Artisan Fermented Products

Not applicable

New qualification

No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet at: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4.