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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)
Core units CHCCOM003 Develop workplace communication strategies CHCDIV001 Work with diverse people CHCLAH001 Work effectively in the leisure and health industries CHCLAH002 Contribute to leisure and health programming CHCLAH003 Participate in the planning
Digital-literacy components to align with evolving workplace and training requirements
This stage involves all the processes the Assessor and Registered Training Organisation (RTO) undertake to finalise the RPL assessment process for the candidate
ERF Checklist-CHCCOM003 Develop workplace communication strategies MSL Units of competency FBPFST4014 ApplyPlease contact us for more information!
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