ERF Checklist-FWPCOR2207 Maintain quality and product care UEG Units of competency FBPCHE5008 Ripen

Units of competency FBPCHE5008 Ripen artisan cheese FBPFST4014 Apply sensory analysis in food and/or beverage production FBPCHE5006 Produce rennet coagulated artisan cheese FBPTEC4003 Control food contamination and spoilage FBPCHE5005 Produce lactic acid coagulated artisan cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

Units of competency SIRRFSA001 Handle food safely in a retail environment FBPFST4014 Apply sensory analysis in food and/or beverage production FBPTEC4003 Control food contamination and spoilage FBPCHE4001 Prepare and present cheese * We can develop additional elective units that are not listed on request (Please contact us for further information)

Stage 1: An RPL Application Form and Information booklet for the candidate to complete that meets regulatory compliance

This stage involves all the processes the Assessor and Registered Training Organisation (RTO) undertake to finalise the RPL assessment process for the candidate

select and prepare instruments

ERF Checklist-FWPCOR2207 Maintain quality and product care UEG Units of competency FBPCHE5008 RipenPlease contact us for more information!