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Units of competency FBPFST4014 Apply sensory analysis in food and/or beverage production FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages FBPTEC4022 Prepare starter cultures for fermentation FBPTEC4003 Control food contamination and spoilage FBPTEC4023 Control and monitor fermentation * We can develop additional elective units that are not listed on request (Please contact us for further information)
ecological and cultural resource management AHCECR302 Collect and preserve biological samples AHCECR307 Read and interpret maps AHCLPW311 Construct access tracks If you require RPL Kits with comprehensive benchmarking
Our RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards
ACSF benchmarks
Assessment Kit-MSS407024 Prepare for and implement change Graduate Certificate Units of competency FBPFST4014 ApplyOur assessment resources contain everything you need to begin assessing your learners. Our assessment resources include: Assessment Pack (Student) Trainer Assessment Pack (Marking Guide) Mapping for each unit of competency Assessment Record Tools Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted: Industry consultation Robust validations Assessment of