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)

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

Core units AHCLSK217 Apply animal welfare principles to handling and husbandry of livestock AHCSHG202 Assist in preparing for shearing and crutching AHCWOL201 Pen sheep AHCWOL202 Perform board duties AHCWOL203 Carry out wool pressing AHCWRK202 Observe environmental work practices AHCWRK204 Work effectively in the industry AHCWHS201 Participate in work health and safety processes If you require RPL Kits with comprehensive benchmarking

Class activities book

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

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