Qualification Outline
22/07/2026 4:26 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate IV in Artisan Fermented Products
Certificate IV in Artisan Fermented Products
FBP40621
BGZ1
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 2.00 | 25/01/2023 | Current | Approved |
| 1.00 | 09/09/2021 | Replaced | Approved |
Description
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:
Brewing
Distilling, 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.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:Twenty two (22) units of competency:
- Nine (9) core units plus
- Thirteen (13) elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- at least ten (10) different units from Group A, B, C and/or D
- up to three (3) units from this or any other endorsed training package or accredited course.
Any combination of electives that meets the rules above can be selected for the award of the FBP40619 Certificate IV in Artisan Fermented Products providing one of the electives chosen is FBPTEC4015 Manage and propagate yeast or FBPTEC4022 Prepare starter cultures for fermentation.
Where appropriate, electives may be packaged to provide a qualification with a specialisation.
Packaging for Specialisations
Electives must be packaged to provide a qualification with a specialisation area as follows:
- All Group A electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Brewing), plus at least four (4) units not already selected from Group B, C and/or D and up to three (3) units from this or any other endorsed training package or accredited course
- All Group B electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Distilling) plus three (3) units not already selected from Group A, C and/or D or from this or any other endorsed training package or accredited course
- All Group C electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Food and non-alcoholic beverages) plus at least six (6) different units from Group A, B and/or D and up to three (3) units from this or any other endorsed training package or accredited course.
1. Core Units
All nine (9) core units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAM04 | FBPTEC4006 | Apply an understanding of legal requirements of food production | 45 | Unit of competency |
| OBN43 | FBPFST4014 | Apply sensory analysis in food and/or beverage production | 55 | Unit of competency |
| OAN41 | FBPTEC4003 | Control food contamination and spoilage | 45 | Unit of competency |
| OAN89 | FBPFSY5001 | Develop a HACCP-based food safety plan | 60 | Unit of competency |
| OBN28 | FBPFST4013 | Interpret and respond to food and/or beverage test results | 60 | Unit of competency |
| OAL57 | FBPFST4009 | Label foods according to legislative requirements | 30 | Unit of competency |
| OAN06 | FBPWHS4002 | Maintain work health and safety processes | 60 | Unit of competency |
| OBN40 | FBPTEC4012 | Manage raw materials | 45 | Unit of competency |
| OAC76 | MSL973013 | Perform basic tests | 80 | Unit of competency |
2. Group A - Brewing Elective Units
All Group A electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Brewing), plus at least four (4) units not already selected from Group B, C and/or D and up to three (3) units from this or any other endorsed training package or accredited course.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OBN36 | FBPTEC4021 | Apply regulatory requirements to the production of alcoholic beverages | 35 | Unit of competency |
| OBN34 | FBPTEC3003 | Filter fermented beverages | 35 | Unit of competency |
| OBN22 | FBPTEC4015 | Manage and propagate yeast | 35 | Unit of competency |
| OBN38 | FBPTEC4014 | Manage cellar operations | 35 | Unit of competency |
| OBN32 | FBPBPG4002 | Manage filling and packaging of fermented beverages | 45 | Unit of competency |
| OBN37 | FBPTEC4013 | Manage wort production for brewing | 60 | Unit of competency |
3. Group B - Distilling Elective Units
All Group B electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Distilling) plus three (3) units not already selected from Group A, C and/or D or from this or any other endorsed training package or accredited course.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OBN36 | FBPTEC4021 | Apply regulatory requirements to the production of alcoholic beverages | 35 | Unit of competency |
| OBN41 | FBPTEC4020 | Blend spirits | 60 | Unit of competency |
| OBN34 | FBPTEC3003 | Filter fermented beverages | 35 | Unit of competency |
| OBN22 | FBPTEC4015 | Manage and propagate yeast | 35 | Unit of competency |
| OBN38 | FBPTEC4014 | Manage cellar operations | 35 | Unit of competency |
| OBN35 | FBPTEC4019 | Manage still operations to produce brown spirits | 70 | Unit of competency |
| OBN44 | FBPTEC4018 | Manage still operations to produce white spirits | 70 | Unit of competency |
| OBN33 | FBPTEC3004 | Prepare, fill and store barrels for aging spirits | 25 | Unit of competency |
| OBN39 | FBPTEC4016 | Produce fruit-based wash for distillation | 80 | Unit of competency |
| OBN24 | FBPTEC4017 | Produce grain-based wash for distillation | 80 | Unit of competency |
4. Group C – Food and Non-alcoholic Beverages Elective Units
All Group C electives must be selected for the award of the FBP40621 Certificate IV in Artisan Fermented Products (Food and non-alcoholic beverages) plus at least six (6) different units from Group A, B and/or D and up to three (3) units from this or any other endorsed training package or accredited course.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OAN28 | FBPTEC4002 | Apply principles of food packaging | 45 | Unit of competency |
| OBN23 | FBPTEC4023 | Control and monitor fermentation | 70 | Unit of competency |
| OBN45 | FBPFST5031 | Identify the microbiological and biochemical properties of fermented food and/or beverages | 55 | Unit of competency |
| OBN30 | FBPTEC4022 | Prepare starter cultures for fermentation | 35 | Unit of competency |
5. Group D - Other Elective Units
Up to thirteen (13) units may be selected.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BFB0 | FBP40619 | Certificate IV in Artisan Fermented Products | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships