The whole qualification, done
Every unit in the qualification:
- Student Assessment Pack for every unit (fillable PDF + Word)
- Trainer Guides, Learner Guides and Teaching Slides across the qualification
- SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
- Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
- Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
- RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
- Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
- Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
- LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
- Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO
Every unit in FBP50321, all included
41 units: 11 core and 30 elective.
Core units 11
- FBPCHE5005Produce lactic acid coagulated artisan cheese
- FBPCHE5006Produce rennet coagulated artisan cheese
- FBPCHE5008Ripen artisan cheese
- FBPCHE5009Carry out sampling and interpret tests for cheese production
- FBPFST4014Apply sensory analysis in food and/or beverage production
- FBPFST5002Identify and implement required process control for a food processing operation
- FBPFST5010Implement and review the preparation of milk for processing
- FBPFSY5001Develop a HACCP-based food safety plan
- FBPTEC4003Control food contamination and spoilage
- FBPWHS4002Maintain work health and safety processes
- MSL973013Perform basic tests
Elective units 30
- BSBESB402Establish legal and risk management requirements of new business ventures
- BSBESB403Plan finances for new business ventures
- FBPCHE4001Prepare and present cheese
- FBPCHE5007Produce acid and heat coagulated artisan cheese
- FBPFST4006Apply food preservation technologies
- FBPFST4013Interpret and respond to food and/or beverage test results
- FBPFST5008Develop a new food product
- FBPFST5024Implement and review the production of fermented dairy products and dairy desserts
- FBPFSY4001Supervise and maintain a food safety plan
- FBPFSY4003Perform an allergen risk review
- FBPFSY4004Provide accurate food allergen information to consumers
- FBPFSY4005Conduct a traceability exercise
Show all 30 elective units
- FBPFSY5002Develop an allergen management program
- FBPFSY5003Design a traceability system for food products
- FBPFSY5004Plan to mitigate food fraud
- FBPPPL4002Plan and coordinate production equipment maintenance
- FBPPPL4007Manage internal audits
- FBPTEC3001Apply raw materials, ingredient and process knowledge to production problems
- FBPTEC4002Apply principles of food packaging
- FBPTEC4005Apply an understanding of food additives
- FBPTEC4006Apply an understanding of legal requirements of food production
- FBPTEC4007Describe and analyse data using mathematical principles
- FBPTEC4008Participate in product recalls
- FBPTEC4009Identify the physical and chemical properties of materials, food and related products
- FBPTEC5001Manage and evaluate new product trials
- FBPTEC5002Manage utilities and energy for a production process
- FBPTEC5003Design an artisan food production facility
- MSMENV472Implement and monitor environmentally sustainable work practices
- MSS407016Lead a process to determine and solve root cause for a complex problem
- TLIX0004XAdminister inventory systems
Matched to the current release
Every order is confirmed against FBP50321's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.