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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 BSBADV602 Develop an advertising campaign BSBMGT616 Develop and implement strategic plans BSBMKG609 Develop a marketing plan Elective units BSBSUS501 Develop workplace policy and procedures for sustainability BSBMGT608 Manage innovation and continuous improvement BSBMGT605 Provide leadership across the organisation BSBINN601 Lead and manage organisational change BSBINM601 Manage knowledge and information BSBFIM601 Manage finances BSBADM502 Manage meetings BSBHRM602 Manage human resources strategic planning BSBMGT615 Contribute to organisation development Additional electives
implement and review quality framework * We can develop additional elective units that are not listed on request (Please contact us for further information)
fitness and recreation industry knowledge Elective units BSBSUS201 Participate in environmentally sustainable work practices BSBWOR201 Manage personal stress in the workplace CHCCOM001 Provide first point of contact FSKDIG03 Use digital technology for routine workplace tasks FSKLRG09 Use strategies to respond to routine workplace problems * We can develop additional elective units that are not listed on request (Please contact us for further information)
Vocational Placement Kit-FBPSS00049 Coordinate Cellar Operations Processes Skill Set AUM Units of competency FBPFST4014 ApplyA work placement kit to assist RTOs in assessing the practical skills and components in a simulated environment or actual workplace.
