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Qualification details

FBP50319 - Diploma of Artisan Cheesemaking (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
BSBSMB401 - Establish legal and risk management requirements of small businessEstablish legal and risk management requirements of small businessElective
MSS407016 - Lead a process to determine and solve root cause for a complex problemLead a process to determine and solve root cause for a complex problemElective
FBPTEC4006 - Apply an understanding of legal requirements of food productionApply an understanding of legal requirements of food productionElective
FBPCHE5007 - Produce acid and heat coagulated artisan cheeseProduce acid and heat coagulated artisan cheeseElective
FBPTEC4005 - Apply an understanding of food additivesApply an understanding of food additivesElective
FBPCHE5008 - Ripen artisan cheeseRipen artisan cheeseCore
FBPTEC4008 - Participate in product recallsParticipate in product recallsElective
MSMENV472 - Implement and monitor environmentally sustainable work practicesImplement and monitor environmentally sustainable work practicesElective
FBPFST5010 - Implement and review the preparation of milk for processingImplement and review the preparation of milk for processingCore
FBPTEC4002 - Apply principles of food packagingApply principles of food packagingElective
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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 421 Diploma 
Taxonomy - Industry Sector N/A Food Processing Industry 
Taxonomy - Occupation N/A Food Laboratory Technical Officer 

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 421 Diploma 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 making premium, high-value cheeses on a small scale, where the provenance of the milk is known, and where specialised techniques that are controlled and monitored by the cheesemaker are used. In this role, makers analyse materials and products exercising judgement to guide the cheesemaking process and the work of others.

Individuals with this qualification apply integrated technical and theoretical concepts in varied contexts, to analyse situations, synthesize information, and design and evaluate approaches to sometimes unpredictable problems. They use initiative and judgement to organise the work of self and others, and plan and coordinate the work of teams.

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:

  • 16 units of competency:
  • 11 core units plus
  • 5 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:

  • up to 5 units from the elective list
  • up to 2 units from this or any other endorsed training package or accredited course.

Core Units

FBPCHE5005

Produce lactic acid coagulated artisan cheese

FBPCHE5006

Produce rennet coagulated artisan cheese

FBPCHE5008

Ripen artisan cheese

FBPCHE5009*

Carry out sampling and interpret tests for cheese production

FBPFST4014

Apply sensory analysis in food and/or beverage production

FBPFST5002

Identify and implement required process control for a food processing operation

FBPFST5010

Implement and review the preparation of milk for processing

FBPFSY5001

Develop a HACCP-based food safety plan

FBPTEC4003

Control food contamination and spoilage

FBPWHS4002

Maintain work health and safety processes

MSL973013

Perform basic tests

Elective Units

BSBSMB401

Establish legal and risk management requirements of small business

BSBSMB402

Plan small business finances

FBPCHE4001

Prepare and present cheese

FBPCHE5007

Produce acid and heat coagulated artisan cheese

FBPFST4006

Apply food preservation technologies

FBPFST4013

Interpret and respond to food and/or beverage test results

FBPFST5008

Develop a new food product

FBPFST5024

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

FBPFSY4001

Supervise and maintain a food safety plan

FBPPPL4002

Plan and coordinate production equipment maintenance

FBPPPL4007

Manage internal audits

FBPTEC3001

Apply raw materials, ingredient and process knowledge to production problems

FBPTEC4002

Apply principles of food packaging

FBPTEC4005

Apply an understanding of food additives

FBPTEC4006

Apply an understanding of legal requirements of food production

FBPTEC4007

Describe and analyse data using mathematical principles

FBPTEC4008

Participate in product recalls

FBPTEC4009

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

FBPTEC5001

Manage and evaluate new product trials

FBPTEC5002

Manage utilities and energy for a production process

FBPTEC5003

Design an artisan food production facility

MSMENV472

Implement and monitor environmentally sustainable work practices

MSS407016

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

TLIA3016

Use inventory systems to organise stock control

Prerequisite Requirements

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.

Unit of competency

Prerequisite requirement

FBPCHE5009 Carry out sampling and interpret tests for cheese production

MSL973013 Perform basic tests

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP50319 Diploma of Artisan Cheesemaking

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.