Certificate IV in Artisan Fermented Products - FBP40621
National Food Institute
Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:
This qualification reflects the role of those using artisanal methods to produce fermented food and/or beverage products, such as beer, spirits, miso, table olives and fermented meat products. In this role, makers analyse materials and products, exercising judgement to guide the fermentation process and the work of others.This qualification offers specialisations in:BrewingDistilling, and Food and non-alcoholic beverages.Individuals with this qualification apply a broad range of specialised skills and knowledge in varied contexts that involve selecting and operating equipment, coordinating resources and finding solutions to routine and non-routine problems as they arise. They may also have limited responsibility for the organisation of others.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.
Subjects
- Schedule and manage production
- Record and present data
- Apply an understanding of legal requirements of food production
- Produce grain-based wash for distillation
- Manage filling and packaging of fermented beverages
- Handle food safely in a retail environment
- Conduct a traceability exercise
- Label foods according to legislative requirements
- Participate in product recalls
- Manage raw materials
- Apply principles of food packaging
- Apply sensory analysis in food and/or beverage production
- Lead work teams and groups
- Identify the microbiological and biochemical properties of fermented food and/or beverages
- Manage still operations to produce brown spirits
- Provide accurate food allergen information to consumers
- Interpret and respond to food and/or beverage test results
- Develop and review a business plan
- Prepare, fill and store barrels for aging spirits
- Participate in environmentally sustainable work practices
- Produce fruit-based wash for distillation
- Prepare starter cultures for fermentation
- Participate in improvement processes
- Blend spirits
- Control food contamination and spoilage
- Manage cellar operations
- Perform basic tests
- Manage bottling and packaging processes
- Carry out transfer operations
- Perform an allergen risk review
- Manage and propagate yeast
- Plan finances for new business ventures
- Prepare and present artisan food and/or beverages
- Develop a new food product
- Apply regulatory requirements to the production of alcoholic beverages
- Administer inventory systems
- Produce fermented and dry-cured meat products
- Control and monitor fermentation
- Filter fermented beverages
- Design an artisan food production facility
- Plan and coordinate production equipment maintenance
- Develop a HACCP-based food safety plan
- Manage wort production for brewing
- Establish legal and risk management requirements of new business ventures
- Manage internal audits
- Set up a production or packaging line for operation
- Apply raw materials, ingredient and process knowledge to production problems
- Manage utilities and energy for a production process
- Maintain work health and safety processes
- Manage still operations to produce white spirits
- Supervise and maintain a food safety plan
Study information
| Campus | Fees | Entry | Mid year intake | Attendance |
|---|---|---|---|---|
| DONCASTER | Domestic: $15,000 | No |
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