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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)
Units of competency BSBPRC402 Negotiate contracts FNSORG501 Develop and manage a budget BSBATSIM514 Recruit and induct staff BSBOPS504 Manage business risk BSBAUD514 Interpret compliance requirements BSBPMG430 Undertake project work CUACMP511 Manage copyright arrangements SITXHRM002 Roster staff * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency PSPGEN034 Compose complex workplace documents PSPGEN043 Apply government processes PSPGEN027 Gather and analyse information PSPGEN057 Develop and use political nous * We can develop additional elective units that are not listed on request (Please contact us for further information)
Units of competency FBPBPG4003 Coordinate wine operations packaging processes * We can develop additional elective units that are not listed on request (Please contact us for further information)
Assessment Kit-BSBMKG413 Promote products and services FSK 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
