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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 AHCWHS301 Contribute to work health and safety processes AHCPCM302 Provide information on plants and their culture AHCPMG301 Control weeds AHCPMG302 Control plant pests
Core units AHCBUS511 Manage enterprise staff requirements AHCPCM507 Diagnose plant health problems AHCPHT511 Develop a horticultural production plan AHCWHS502 Manage work health and safety processes AHCWRK512 Plan
emergency response and evacuation procedures to maintain security CPPSEC2104 Apply risk assessment to select and carry out response to security risk situations CPPSEC2105 Provide quality services to a range of security clients CPPSEC2106 Protect self and others using basic defensive techniques CPPSEC2107 Patrol premises to monitor property and maintain security CPPSEC2108 Screen people
Training and Assessment Strategy-ICTSS00085 Basic Restricted Cabler Registration Skill Set SLE Units of competency FBPFST4014 ApplyYou can purchase a template to customise it to the needs and requirements of your learner cohort and training organisation. If you want us to customise it for you, please contact us.
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