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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 If you require RPL Kits with comprehensive benchmarking
Session Plan
Learners demonstrate their ability to:
Units of competency FBPAUD4003 Conduct food safety audits FBPAUD4002 Communicate and negotiate to conduct food safety audits FBPAUD4004 Identify
Learner Resources-CPPHES4005 Assess household energy use and efficiency improvements RII Units of competency FBPFST4014 ApplyOur learner resources contain everything you need to begin training your learners. Our learner resources include: Learner Guide PowerPoint Presentation Session Plan Classroom Activities Self Study Guide Our learner 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 best practice holistic delivery We provide all