Certificate IV in Artisan Fermented Products
FBP40621
ManufacturingCertificate IVNationally recognised
Level 4AQF level
22Units to complete
6 months to 2 yearsAQF length guide
2Training providers
Jan 2023Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (FBP40621, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate IV; actual course length varies by provider and recognition of prior learning.More about our sources: How we check our factsOccupations and industries on the national register
Occupations
Fermented food/beverage producerLead BrewerLead Distiller
Industries
Food Processing Industry
Source: training.gov.au
As listed for FBP40621 on training.gov.au, the national register of vocational education: the occupations and industry areas in the register's own taxonomy, shown exactly as written. They describe the course on the register; they are not a promise of a job or a pay level.More about our sources: How we check our factsWhat you learn
To finish you complete 22 units: 9 core plus 13 electives. Units come from the official list for this course on the national register.
See all 51 units in the official listHide the unit list
AHCBUS516Develop and review a business plan
BSBESB402Establish legal and risk management requirements of new business ventures
BSBESB403Plan finances for new business ventures
FBPBPG4001Manage bottling and packaging processes
FBPBPG4002Manage filling and packaging of fermented beverages
FBPCEL2009Carry out transfer operations
FBPFST4009Label foods according to legislative requirements
FBPFST4013Interpret and respond to food and/or beverage test results
FBPFST4014Apply sensory analysis in food and/or beverage production
FBPFST5008Develop a new food product
FBPFST5031Identify the microbiological and biochemical properties of fermented food and/or beverages
FBPFSY4001Supervise and maintain a food safety plan
FBPFSY4003Perform an allergen risk review
FBPFSY4004Provide accurate food allergen information to consumers
FBPFSY4005Conduct a traceability exercise
FBPFSY5001Develop a HACCP-based food safety plan
FBPOPR3004Set up a production or packaging line for operation
FBPPPL3003Participate in improvement processes
FBPPPL3004Lead work teams and groups
FBPPPL4002Plan and coordinate production equipment maintenance
FBPPPL4003Schedule and manage production
FBPPPL4007Manage internal audits
FBPPPL4008Prepare and present artisan food and/or beverages
FBPTEC3001Apply raw materials, ingredient and process knowledge to production problems
FBPTEC3003Filter fermented beverages
FBPTEC3004Prepare, fill and store barrels for aging spirits
FBPTEC4002Apply principles of food packaging
FBPTEC4003Control food contamination and spoilage
FBPTEC4006Apply an understanding of legal requirements of food production
FBPTEC4008Participate in product recalls
FBPTEC4012Manage raw materials
FBPTEC4013Manage wort production for brewing
FBPTEC4014Manage cellar operations
FBPTEC4015Manage and propagate yeast
FBPTEC4016Produce fruit-based wash for distillation
FBPTEC4017Produce grain-based wash for distillation
FBPTEC4018Manage still operations to produce white spirits
FBPTEC4019Manage still operations to produce brown spirits
FBPTEC4020Blend spirits
FBPTEC4021Apply regulatory requirements to the production of alcoholic beverages
FBPTEC4022Prepare starter cultures for fermentation
FBPTEC4023Control and monitor fermentation
FBPTEC4024Produce fermented and dry-cured meat products
FBPTEC5002Manage utilities and energy for a production process
FBPTEC5003Design an artisan food production facility
FBPWHS4002Maintain work health and safety processes
MSL922001Record and present data
MSL973013Perform basic tests
MSMENV272Participate in environmentally sustainable work practices
SIRRFSA001Handle food safely in a retail environment
TLIX0004XAdminister inventory systems
Source: training.gov.au
Unit list from the FBP40621 unit grid on training.gov.au, the national register of vocational education, current release. Core and elective packaging rules are set by the course; your provider confirms which electives they offer.More about our sources: How we check our factsWho offers it
2 registered training providers can deliver this course. Pick your state to see local providers first, with everyone who can deliver there below. Or search a name. Each arrow opens the provider's page here, which links to their own website.
Providers are listed alphabetically. A listing is not a recommendation or an endorsement, and providers do not pay to appear. Based-in shows each provider's registered head office; most providers deliver online Australia-wide. The → link opens the provider's page on this site, which links to their own website. Contact the provider for current intakes, fees and study modes.