Certificate IV in Artisan Fermented Products

About this course

Are you interested in traditional methods to make fermented foods and drinks? If so, this course will set you on the right foodie journey.

This course is about the science of fermented foods and drinks and includes skills like testing and processing.

You’ll learn how to check the ingredients and how to ferment:

beer
spirits
miso
vegetables
meats.

You will learn how to make decisions to control the fermentation process, and how to instruct others.

You can specialise in one or more techniques and how to take new products to market.

This qualification is recognised nationally under the Australian Qualifications Framework (AQF).

Units of study

Core units

Unit title	Unit code
Label foods according to legislative requirements	FBPFST4009
Interpret and respond to food and/or beverage test results	FBPFST4013
Apply sensory analysis in food and/or beverage production	FBPFST4014
Develop a HACCP-based food safety plan	FBPFSY5001
Control food contamination and spoilage	FBPTEC4003
Apply an understanding of legal requirements of food production	FBPTEC4006
Manage raw materials	FBPTEC4012
Maintain work health and safety processes	FBPWHS4002
Perform basic tests	MSL973013

Elective units

Unit title	Unit code
Develop and review a business plan	AHCBUS516
Establish legal and risk management requirements of new business ventures	BSBESB402
Plan finances for new business ventures	BSBESB403
Manage bottling and packaging processes	FBPBPG4001
Manage filling and packaging of fermented beverages	FBPBPG4002
Carry out transfer operations	FBPCEL2009
Develop a new food product	FBPFST5008
Identify the microbiological and biochemical properties of fermented food and/or beverages	FBPFST5031
Supervise and maintain a food safety plan	FBPFSY4001
Perform an allergen risk review	FBPFSY4003
Provide accurate food allergen information to consumers	FBPFSY4004
Conduct a traceability exercise	FBPFSY4005
Set up a production or packaging line for operation	FBPOPR3004
Participate in improvement processes	FBPPPL3003
Lead work teams and groups	FBPPPL3004
Plan and coordinate production equipment maintenance	FBPPPL4002
Schedule and manage production	FBPPPL4003
Manage internal audits	FBPPPL4007
Prepare and present artisan food and/or beverages	FBPPPL4008
Apply raw materials, ingredient and process knowledge to production problems	FBPTEC3001
Filter fermented beverages	FBPTEC3003
Prepare, fill and store barrels for aging spirits	FBPTEC3004
Apply principles of food packaging	FBPTEC4002
Participate in product recalls	FBPTEC4008
Manage wort production for brewing	FBPTEC4013
Manage cellar operations	FBPTEC4014
Manage and propagate yeast	FBPTEC4015
Produce fruit-based wash for distillation	FBPTEC4016
Produce grain-based wash for distillation	FBPTEC4017
Manage still operations to produce white spirits	FBPTEC4018
Manage still operations to produce brown spirits	FBPTEC4019
Blend spirits	FBPTEC4020
Apply regulatory requirements to the production of alcoholic beverages	FBPTEC4021
Prepare starter cultures for fermentation	FBPTEC4022
Control and monitor fermentation	FBPTEC4023
Produce fermented and dry-cured meat products	FBPTEC4024
Manage utilities and energy for a production process	FBPTEC5002
Design an artisan food production facility	FBPTEC5003
Record and present data	MSL922001
Participate in environmentally sustainable work practices	MSMENV272
Handle food safely in a retail environment	SIRRFSA001
Administer inventory systems	TLIX0004X

Course providers

This course is offered by the following providers. Click on the links to the provider websites for the latest information on course details, fees and how to apply.

Government funding for eligible students:
Locations: Doncaster
Delivery modes: Flexible delivery
- Visit National Food Institute for course details, fees and how to apply
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