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Qualification details

FBP50121 - Diploma of Food Science and Technology (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBP50118 - Diploma of Food Science and TechnologyNew allergens and traceability units added to electives. Unit codes updated in core and electives 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
FBPFSY5001 - Develop a HACCP-based food safety planDevelop a HACCP-based food safety planCurrentCore
BSBWHS411 - Implement and monitor WHS policies, procedures and programsImplement and monitor WHS policies, procedures and programsCurrentCore
FBPCHE5009 - Carry out sampling and interpret tests for cheese productionCarry out sampling and interpret tests for cheese productionCurrentElective
FBPFST5019 - Implement and review the processing of cooked poultry productsImplement and review the processing of cooked poultry productsCurrentElective
FBPFST5007 - Monitor the development and implementation of a food QA systemMonitor the development and implementation of a food QA systemCurrentElective
FBPFST5027 - Implement and review the production of milk and related products by the membrane systemImplement and review the production of milk and related products by the membrane systemCurrentElective
FBPFST4006 - Apply food preservation technologiesApply food preservation technologiesCurrentElective
FBPFST5021 - Implement and review the processing of fruit, vegetables, nuts, herbs and spicesImplement and review the processing of fruit, vegetables, nuts, herbs and spicesCurrentElective
FBPFST5009 - Implement and review the processing of market milk and related productsImplement and review the processing of market milk and related productsCurrentElective
FBPTEC5001 - Manage and evaluate new product trialsManage and evaluate new product trialsCurrentElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351000 Food Trades Workers 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 421 Diploma 
Taxonomy - Industry Sector N/A Food Processing Industry 
Taxonomy - Occupation N/A Food Product Developer / Designer,Food Technologist,Quality Assurance Supervisor / Manager,Food Safety Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351000 Food Trades Workers 09/Sep/2021 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 09/Sep/2021 
Qualification/Course Level of Education Identifier 421 Diploma 09/Sep/2021 
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Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification reflects the role of workers who apply specialist knowledge and skills in food science and technology to food product development and to quality assurance of food manufacturing. They conduct a wide range of specialist tasks to develop, monitor and evaluate food products, including production trials.

Workers contribute to the modification of standard operating procedures (SOPs) and enterprise methods when necessary. They may also have a role in the planning new work and monitoring resources in their work area.

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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

  • 20 units of competency:
  • 11 core units, plus
  • 9 elective units including up to 3 from any currently endorsed Training Package or accredited course

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Core Units

BSBWHS411

Implement and monitor WHS policies, procedures and programs

FBPFST4004

Perform microbiological procedures in the food industry

FBPFST5002

Identify and implement required process control for a food processing operation

FBPFST5005

Examine the biochemical properties of food

FBPFST5006

Apply food microbiological techniques and analysis

FBPFST6001

Develop, manage and maintain quality systems for food processing

FBPFSY4001

Supervise and maintain a food safety plan

FBPFSY5001

Develop a HACCP-based food safety plan

FBPTEC4007

Describe and analyse data using mathematical principles

MSL975038

Conduct sensory analysis

MSMENV472

Implement and monitor environmentally sustainable work practices

Elective Units

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

BSBPMG430

Undertake project work

FBPCHE5002

Produce acid-coagulated soft cheese

FBPCHE5003

Produce a range of rennet-coagulated cheeses

FBPCHE5004

Produce acid and heat coagulated cheese

FBPCHE5009*

Carry out sampling and interpret tests for cheese production

FBPFST4006

Apply food preservation technologies

FBPFST5003

Construct a process control chart for a food processing operation

FBPFST5004

Specify and monitor the nutritional value of processed food

FBPFST5007

Monitor the development and implementation of a food QA system

FBPFST5008

Develop a new food product

FBPFST5009

Implement and review the processing of market milk and related products

FBPFST5010

Implement and review the preparation of milk for processing

FBPFST5011

Implement and review the processing of chocolate and sugar-panned products

FBPFST5012

Implement and review the processing of aerated confectioneries

FBPFST5013

Implement and review the production of gums and jellies

FBPFST5014

Implement and review the production of chocolate products

FBPFST5015

Implement and review the processing of chocolate

FBPFST5016

Implement and review the processing of high and low boil confectionery

FBPFST5017

Implement and review the processing of confectionery products

FBPFST5018

Implement and review the processing of chilled or frozen poultry products

FBPFST5019

Implement and review the processing of cooked poultry products

FBPFST5020

Implement and review the processing of egg based products

FBPFST5021

Implement and review the processing of fruit, vegetables, nuts, herbs and spices

FBPFST5022

Implement and review the processing of fish and seafood products

FBPFST5023

Implement and review the production of milk fat products

FBPFST5024

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

FBPFST5025

Implement and review the production of concentrated and dried dairy products

FBPFST5026

Implement and review the production of ice creams and frozen dairy products

FBPFST5027

Implement and review the production of milk and related products by the membrane system

FBPFST5028

Implement and review the manufacturing and processing of edible fats and oils

FBPFST5029

Implement and review manufacturing, packaging and testing of beverage products

FBPFST5030

Implement and review manufacturing of cereal products

FBPFSY4003

Perform an allergen risk review

FBPFSY4004*

Provide accurate food allergen information to consumers

FBPFSY4005

Conduct a traceability exercise

FBPFSY5002

Develop an allergen management program

FBPFSY5003

Design a traceability system for food products

FBPFSY5004

Plan to mitigate food fraud

FBPTEC4002

Apply principles of food packaging

FBPTEC4004

Apply basic process engineering principles to food processing

FBPTEC4005

Apply an understanding of food additives

FBPTEC4008

Participate in product recalls

FBPTEC5001

Manage and evaluate new product trials

FBPTEC5002

Manage utilities and energy for a production process

MSS407016

Lead a process to determine and solve root cause for a complex problem

Prerequisite requirements

Unit of competency

Prerequisite requirement

FBPCHE5009 Carry out sampling and interpret tests for cheese production

MSL973013 Perform basic tests

FBPFSY4004 Provide accurate food allergen information to consumers

FBPFSY4003 Perform an allergen risk review

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP50121 Diploma of Food Science and Technology

FBP50118 Diploma of Food Science and Technology

New allergens and traceability units added to electives

Unit codes updated in core and electives

Equivalent

Links

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