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- FBP50121 - Diploma of Food Science and Technology
FBP50121 - Diploma of Food Science and Technology
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:
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
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
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 |