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- FBP50321 - Diploma of Artisan Cheesemaking
FBP50321 - Diploma of Artisan Cheesemaking
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, synthesise 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:
Core 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.
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
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.
BSBESB402 - Establish legal and risk management requirements of new business ventures
BSBESB403 - Plan finances for new business ventures
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
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
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
TLIX0004X - Administer inventory systems
Prerequisite requirements
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, synthesise 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.
- 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
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.
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
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.
BSBESB402 - Establish legal and risk management requirements of new business ventures
BSBESB403 - Plan finances for new business ventures
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
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
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
TLIX0004X - Administer inventory systems
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 |
FBP50321 - Diploma of Artisan Cheesemaking
BSBESB403 - Plan finances for new business ventures
A$525.00
A$525.00
BSBESB404 - Market new business ventures
A$525.00
A$525.00