Qualification Outline

Date retreived
22/07/2026 12:44 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

Qualification
National Code:
FBP40619
State Code:
BFB0
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
0199 - Other Natural And Physical Sciences
Original TGA Release Date
03/02/2020
Approved Date
14/05/2020
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
C
Nominal Hours
1080
Duration
—
Current Release Number
1.00
Current Release Date
03/02/2020
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 03/02/2020 Current 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 FBP40619 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 FBP40619 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 FBP40619 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) 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 FBP40619 Certificate IV in Artisan Fermented Products (Brewing), plus at least 4 units not already selected from Group B, C and/or D and up to 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 FBP40619 Certificate IV in Artisan Fermented Products (Distilling) plus 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 FBP40619 Certificate IV in Artisan Fermented Products (Food and non-alcoholic beverages) plus at least 6 different units from Group A, B and/or D and up to 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.

State Code National Code Title Hours Type
OAN58 FBPTEC3001 Apply raw materials, ingredient and process knowledge to production problems 40 Unit of competency
OAM66 FBPCEL2009 Carry out transfer operations 20 Unit of competency
OBN29 FBPTEC5003 Design an artisan food production facility 45 Unit of competency
OAM23 FBPFST5008 Develop a new food product 100 Unit of competency
OBK28 AHCBUS516 Develop and review a business plan 50 Unit of competency
AUL08 BSBSMB401 Establish legal and risk management requirements of small business 40 Unit of competency
AWX50 SIRRFSA001 Handle food safely in a retail environment 35 Unit of competency
OAL90 FBPPPL3004 Lead work teams and groups 40 Unit of competency
OBN20 FBPBPG4001 Manage bottling and packaging processes 45 Unit of competency
OAN12 FBPPPL4007 Manage internal audits 45 Unit of competency
OAM24 FBPTEC5002 Manage utilities and energy for a production process 50 Unit of competency
AWC13 MSMENV272 Participate in environmentally sustainable work practices 20 Unit of competency
OAN22 FBPPPL3003 Participate in improvement processes 45 Unit of competency
OAN26 FBPTEC4008 Participate in product recalls 45 Unit of competency
BBH40 FBPPPL4002 Plan and coordinate production equipment maintenance 45 Unit of competency
AUH17 BSBSMB402 Plan small business finances 50 Unit of competency
OBN42 FBPPPL4008 Prepare and present artisan food and/or beverages 35 Unit of competency
OBN26 FBPTEC4024 Produce fermented and dry-cured meat products 55 Unit of competency
AWO58 MSL922001 Record and present data 60 Unit of competency
BBF96 FBPPPL4003 Schedule and manage production 45 Unit of competency
OAM71 FBPOPR3004 Set up a production or packaging line for operation 45 Unit of competency
OAL61 FBPFSY4001 Supervise and maintain a food safety plan 50 Unit of competency
AWN47 TLIA3016 Use inventory systems to organise stock control 30 Unit of competency
Replaced By
State Code National Code Title Type
BGZ1 FBP40621 Certificate IV in Artisan Fermented Products Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information