ERF Checklist-BSBMKG501 Identify and evaluate marketing opportunities DEF 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)

Core units RIIBEF201D Plan and organise work RIICCM201D Carry out measurements and calculations RIIWHS201D Identify

Core units HLTAID003 Provide first aid MSFGG2014 Cut thin glass by hand MSFGG2015 Process glass by basic machines MSFGG3039 Manually move glass MSFGN2001 Make measurements and calculations MSMENV272 Participate in environmentally sustainable work practices MSMSUP102 Communicate in the workplace MSMSUP106 Work in a team Elective units MSMWHS200 Work safely MSFGG2013 Move single glass sheets by mechanical means MSFGG3023 Apply and handle films MSFGG3024 Form glass MSFGG3025 Apply patterns and designs to glass MSFGG3033 Install shower screens MSFGG3034 Install residential windows and doors MSFDG3002 Prepare and install architectural engineered leadlight and stained glass MSFDG3003 Paint and fire glass BSBWHS401 Implement and monitor WHS policies

sauces and soups SITHCCC030 Prepare vegetable

ERF Checklist-BSBMKG501 Identify and evaluate marketing opportunities DEF Units of competency FBPCHE5008 RipenPlease contact us for more information!