VPG FBP Food, Beverage and Pharmaceutical Training …
Victorian Purchasing GuideforFBP Food, Beverage and PharmaceuticalTraining Package Release 4.0October 2020 ? State of Victoria (Department of Education and Training) 2020.Copyright of this material is reserved to the Crown in the right of the State of Victoria. This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Australia licence (See Creative Commons for more information). You are free to use, copy and distribute to anyone in its original form as long as you attribute Higher Education and Skills, Department of Education and Training (DET) as the author, and you license any derivative work you make available under the same licence.DisclaimerIn compiling the information contained in and accessed through this resource, the Department of Education and Training has used its best endeavours to ensure that the information is correct and current at the time of publication but takes no responsibility for any error, omission or defect therein.To the extent permitted by law, DET, its employees, agents and consultants exclude all liability for any loss or damage (including indirect, special or consequential loss or damage) arising from the use of, or reliance on the information contained herein, whether caused or not by any negligent act or omission. If any law prohibits the exclusion of such liability, DET limits its liability to the extent permitted by law, for the resupply of the information.Third party sitesThis resource may contain links to third party websites and resources. DET is not responsible for the condition or content of these sites or resources as they are not under its control.Third party material linked from this resource is subject to the copyright conditions of the third party. Users will need to consult the copyright notice of the third party sites for conditions of usage.Victorian Purchasing Guide Release HistoryNote: RTOs should refer to the National Register for the detail of changes made in each Release. (See National Register for more information)Training Package Release Date VPGApprovedCommentsFBP Food, Beverage and Pharmaceutical Training PackageRelease 4.0VPG - Version 229/10/2020The Minimum and Maximum Payable Hours allocated to FBP30517 Certificate III in Baking have been adjusted to correct a typographical error.FBP Food, Beverage and Pharmaceutical Training PackageRelease 4.012 August 2020The FBP Food, Beverage and Pharmaceutical Training Package Release 4.0 reflects the update of FBP30920 Certificate III in Wine Industry Operations (deemed equivalent) with three new Bottling and Packaging units and five new Cellar Operations projects, as follows:FBPBPG3008 Operate an automated carton packing processFBPBPG3009 Operate an automated palletising process.FBPBPG4003 Coordinate wine operations packaging processesFBPCEL3019 Prepare and apply complex additions and finingsFBPCEL4001 Coordinate wine operations vintage processesFBPCEL4002 Coordinate wine operations clarification processesFBPCEL4003 Coordinate wine operations filtration processesFBPCEL4004 Coordinate wine operations general cellar processesFor detailed mapping of qualifications and units between FBP Release 4.0 and FBP Release 3.0, please refer to the FBP Release 3.0 Training Package Implementation Guide Companion Volume.FBP Food, Beverage and Pharmaceutical Training PackageRelease 3.017 April 2020The FBP Food, Beverage and Pharmaceutical Training Package Release 3.0 reflects the addition of two new qualifications and 27 associated units of competency. The new qualifications are:FBP40619 Certificate IV in Artisan Fermented ProductsFBP50319 Diploma of Artisan CheesemakingFor detailed mapping of qualifications and units between FBP Release 3.0 and FBP Release 2.0, please refer to the FBP Release 3.0 Training Package Implementation Guide Companion Volume.FBP Food, Beverage and Pharmaceutical Training PackageRelease 2.015 March 2019The FBP Food, Beverage and Pharmaceutical Training Package Release 2.0 reflects the transitioning of the remaining FDF10 Food Processing Industry Training Package qualifications to the Standards for Training Packages. This includes the addition of one new qualification: FBP50218 Diploma of Food Safety AuditingRevision of the following 10 qualifications:FBP20418 Certificate II in Pharmaceutical ManufacturingFBP20518 Certificate II in Wine Industry OperationsFBP20618 Certificate II in Sugar Milling Industry SupportFBP30818 Certificate III in Pharmaceutical ManufacturingFBP30918 Certificate III in Wine Industry OperationsFBP31018 Certificate III in Sugar Milling Industry OperationsFBP40318 Certificate IV in Food ProcessingFBP40418 Certificate IV in Food Science and TechnologyFBP40518 Certificate IV in Pharmaceutical ManufacturingFBP50118 Diploma of Food Science and TechnologyDeletion of the following four qualifications:FDF11012 Certificate I in Sugar Milling Industry OperationsFDF10210 Certificate I in Pharmaceutical ManufacturingFDF50210 Diploma of Pharmaceutical ManufacturingFDF50110 Diploma of Food ProcessingFor detailed mapping of qualifications and units between FBP Release 2.0 and FBP Release 1.0, please refer to the FBP Release 2.0 Training Package Implementation Guide Companion Volume.FBP Food, Beverage and Pharmaceutical Training PackageRelease 1.0VPG - Version 316October2018In version 3 of this Victorian Purchasing Guide, corrections have been made to the Minimum and Maximum Payable Hours allocated to the following FBP qualification:FBP30517 Certificate III in BakingFBP Food, Beverage and Pharmaceutical Training PackageRelease 1.0Version - 217 May2018In version 2 of this Victorian Purchasing Guide, corrections have been made to the Minimum and Maximum Payable Hours allocated to the following FBP qualifications:FBP20117 Certificate II in Food ProcessingFBP30117 Certificate III in Food ProcessingFBP20317 Certificate II in Food Processing (Sales)FBP30617 Certificate III in Food Processing (Sales)FBP Food, Beverage and Pharmaceutical Training PackageRelease 1.0Version - 116 March2018The FBP Food, Beverage and Pharmaceutical Training Package Release 1.0 reflects the part transitioning of the FDF10 Food Processing Industry Training Package to the new Standards for Training Packages, in addition to two new qualifications:FBP10217 Certificate II in BakingFBP30817 Certificate III in Rice ProcessingFor FDF10 qualifications not yet transitioned, refer to FDF10 Victorian Purchasing Guide via the Training Products Unit website This Victorian Purchasing Guide also reflects the changes made from Maximum Nominal Hours to Maximum and Minimum Payable Hours.For detailed mapping of qualifications and units between FBP Release 1.0 and FDF10 please refer to the FBP Release 1.0 Training Package Implementation Guide Companion Volume. FBP Food, Beverage and Pharmaceutical Training Package Release 4.0 Victorian Purchasing GuideCONTENTS TOC \h \z \t "T1,1,T2,2" INTRODUCTION PAGEREF _Toc11847573 \h 2What is a Victorian Purchasing Guide? PAGEREF _Toc11847574 \h 2Registration PAGEREF _Toc11847575 \h 2Transition PAGEREF _Toc11847576 \h 2QUALIFICATIONS PAGEREF _Toc11847577 \h 3UNITS OF COMPETENCY AND NOMINAL HOURS PAGEREF _Toc11847578 \h 4CONTACTS AND LINKS PAGEREF _Toc11847579 \h 28GLOSSARY PAGEREF _Toc11847580 \h 30INTRODUCTIONWhat is a Victorian Purchasing Guide?The Victorian Purchasing Guide provides information for use by Registered Training Organisations (RTOs) in the provision of Victorian government subsidised training.Specifically the Victorian Purchasing Guide provides the following information related to the delivery of nationally endorsed Training Packages in Victoria:The maximum and minimum payable hours available for each qualification.Nominal hours for each unit of competency within the Training Package.RegistrationRTOs must be registered by either the Victorian Registration and Qualifications Authority (VRQA) or the Australian Skills Qualification Authority (ASQA) regulatory body to be eligible to issue qualifications and Statements of Attainment under the Australian Qualifications Framework (AQF).The VRQA is the regulatory authority in Victoria responsible for the registration of Vocational Education and Training (VET) providers who offer courses to domestic students in Victoria only.ASQA is the regulatory authority responsible for the registration of VET providers who offer training in Victoria, nationally and / or internationally. Transition The relationship between new units and any superseded or replaced units from the previous version of FBP Food, Beverage and Pharmaceutical Training Package Release 4.0 is provided in the Training Package Companion Volume Implementation Guide. (See Companion Volumes for more information). Information regarding transition arrangements can be obtained from the state or national VET Regulatory Authority (see Contacts and Links section).RTOs must ensure that all training and assessment leading to issuance of qualifications or Statements of Attainment from the FBP Food, Beverage and Pharmaceutical Training Package Release 4.0 is conducted against the Training Package units of competency and complies with the assessment requirements.QUALIFICATIONSCodeTitleMinimum Payable HoursMaximum Payable HoursFBP10117Certificate I in Food Processing228240FBP20117Certificate II in Food Processing532560FBP30117 Certificate III in Food Processing760800FBP40318Certificate IV in Food Processing9551005FBP20418 Certificate II in Pharmaceutical Manufacturing466490FBP30818Certificate III in Pharmaceutical Manufacturing627660FBP40518Certificate IV in Pharmaceutical Manufacturing765805FBP20317Certificate II in Food Processing (Sales)470495FBP30617 Certificate III in Food Processing (Sales)580610FBP10217Certificate I in Baking261275FBP20217Certificate II in Baking504530FBP30217Certificate III in Plant Baking770810FBP30317Certificate III in Cake and Pastry9981050FBP30417 Certificate III in Bread Baking941990FBP30517 Certificate III in Baking15771660FBP40217Certificate IV in Baking888935FBP40418Certificate IV in Food Science and Technology11591220FBP50118Diploma of Food Science and Technology11641225FBP50218Diploma of Food Safety Auditing9881040FBP20518Certificate II in Wine Industry Operations532560FBP30920Certificate III in Wine Industry Operations760800FBP20618Certificate II in Sugar Milling Industry Support608640FBP31018Certificate III in Sugar Milling Industry Operations10451100FBP30717Certificate III in Rice Processing646680FBP40117 Certificate IV in Flour Milling10641120FBP40619Certificate IV in Artisan Fermented Products12451310FBP50319Diploma of Artisan Cheesemaking9501000UNITS OF COMPETENCY AND NOMINAL HOURSUnit CodeUnit TitleNominal HoursFood Safety AuditingFBPAUD4001Assess compliance with food safety programs60FBPAUD4002Communicate and negotiate to conduct food safety audits40FBPAUD4003Conduct food safety audits80FBPAUD4004Identify, evaluate and control food safety hazards80FBPAUD5001Audit bivalve mollusc growing and harvesting processes50FBPAUD5002Audit a cook chill process60FBPAUD5003Audit a heat treatment process90FBPAUD5004Audit manufacturing of ready-to-eat meat products80BeveragesFBPBEV2001Operate a deaeration, mixing and carbonation process50FBPBEV2002Manufacture roast and ground coffee100FBPBEV2003Operate an ice manufacturing process40Wine Bottling and PackagingFBPBPG2001Operate the bottle supply process20FBPBPG2002Operate the carton erection process20FBPBPG2003Operate the carton packing process20FBPBPG2004Operate the palletising process20FBPBPG2005Operate the electronic coding process20FBPBPG2006Operate the bottle capsuling process20FBPBPG2007Operate manual bottling and packaging processes20FBPBPG2008Perform basic packaging tests and inspections40FBPBPG3001Operate the bottle filling process60FBPBPG3002Operate the labelling process60FBPBPG3003Operate the softpack filling process60FBPBPG3004Operate the bottle sealing process40FBPBPG3005Operate the tirage and transfer process40FBPBPG3006Operate traditional sparkling wine processes40FBPBPG3007Perform packaging equipment changeover60FBPBPG3008Operate an automated carton packing process40FBPBPG3009Operate an automated palletising process40FBPBPG4001Manage bottling and packaging processes50FBPBPG4002Manage filling and packaging of fermented beverages50FBPBPG4003Coordinate wine operations packaging processes80Wine Cellar Door SalesFBPCDS2001Conduct a standard product tasting40FBPCDS2002Provide and present wine tourism information60FBPCDS2003Sell cellar door products and services60FBPCDS2004Perform cellar door stock control procedure40FBPCDS3001Conduct winery and site tours40FBPCDS3002Plan and deliver a wine tasting event60FBPCDS3003Coordinate winery hospitality activities40Wine Cellar OperationsFBPCEL2001Perform oak handling activities20FBPCEL2002Perform fermentation operations40FBPCEL2003Operate the ion exchange process20FBPCEL2004Perform heat exchange operations20FBPCEL2005Perform must draining operations20FBPCEL2006Operate the crushing process20FBPCEL2007Prepare and make additions and finings40FBPCEL2008Carry out inert gas handling operations20FBPCEL2009Carry out transfer operations20FBPCEL2010Prepare and wax tanks20FBPCEL3001Handle and store spirits40FBPCEL3002Operate the continuous clarification by separation (flotation) process40FBPCEL3003Operate the concentration process40FBPCEL3004Operate an earth filtration process40FBPCEL3005Operate the pressing process40FBPCEL3006Operate the fine filtration process40FBPCEL3007Operate clarification by separation (centrifugation) process40FBPCEL3008Operate the rotary vacuum filtration process40FBPCEL3009Operate the crossflow filtration process80FBPCEL3010Operate the decanter process60FBPCEL3011Operate the reverse osmosis process60FBPCEL3012Perform de-aromatising, de-alcoholising or de-sulphuring operations40FBPCEL3013Perform rectification (continuous still) operations60FBPCEL3014Prepare and monitor wine cultures40FBPCEL3015Perform first distillation (pot still brandy) operations20FBPCEL3016Perform second distillation (pot still brandy) operations40FBPCEL3017Perform single column lees stripping (continuous still brandy) operations20FBPCEL3018Perform dual column distillation (continuous still brandy) operations40FBPCEL3019Prepare and apply complex additions and finings80FBPCEL4001Coordinate wine operations vintage processes80FBPCEL4002Coordinate wine operations clarification processes80FBPCEL4003Coordinate wine operations filtration processes80FBPCEL4004Coordinate wine operations general cellar processes80Cheese MakingFBPCHE3001Conduct cheese making operations60FBPCHE3002Carry out processes for a range of artisan cheeses60FBPCHE4001Prepare and present cheese50FBPCHE5002Produce acid-coagulated soft cheese50FBPCHE5003Produce a range of rennet-coagulated cheeses70FBPCHE5004Produce acid and heat coagulated cheese40FBPCHE5005Produce lactic acid coagulated artisan cheese80FBPCHE5006Produce rennet coagulated artisan cheese80FBPCHE5007Produce acid and heat coagulated artisan cheese80FBPCHE5008Ripen artisan cheese50FBPCHE5009Carry out sampling and interpret tests for cheese production70ConfectionaryFBPCON2001Examine raw ingredients used in confectionery30FBPCON2002Operate a boiled confectionery process50FBPCON2003Operate a chocolate conching process30FBPCON2004Operate a chocolate depositing or moulding process40FBPCON2005Operate a confectionery depositing process40FBPCON2006Operate a granulation and compression process50FBPCON2007Operate a panning process40FBPCON2008Operate a chocolate refining process30FBPCON2009Operate a starch moulding process50Dairy ProcessingFBPDPR2001Operate a butter churning process50FBPDPR2002Operate a butter oil process60FBPDPR2003Operate a curd production and cutting process50FBPDPR2004Operate a cooling and hardening process25FBPDPR2005Operate a cheese pressing and moulding process40FBPDPR2006Operate a fermentation process50Eggs (Poultry)FBPEGG2001Work on an egg grading floor30FBPEGG2002Operate egg grading and packing floor equipment40Fruit and VegetablesFBPFAV2001Apply hydro-cooling processes to fresh produce30FBPFAV3001Conduct chemical wash for fresh produce40FBPFAV3002Program fresh produce grading equipment30Food Science and TechnologyFBPFST4001Apply food processing technologies50FBPFST4002Carry out sampling and testing of milk at receival40FBPFST4003Apply digital technology in food processing40FBPFST4004Perform microbiological procedures in the food industry65FBPFST4005Document food processes and supporting procedures40FBPFST4006Apply food preservation technologies50FBPFST4007Establish operational requirements for a food processing enterprise50FBPFST4008Preserve food in cans or sealed containers40FBPFST4009Label foods according to legislative requirements30FBPFST4010Apply sensory analysis in food processing30FBPFST4011Apply the principles of nutrition to food processing50FBPFST4012Apply water management principles to the food industry40FBPFST4013 Interpret and respond to food and/or beverage test results70FBPFST4014Apply sensory analysis in food and/or beverage production60FBPFST5001Monitor refrigeration and air conditioning systems in food processing40FBPFST5002Identify and implement required process control for a food processing operation50FBPFST5003Construct a process control chart for a food processing operation40FBPFST5004Specify and monitor the nutritional value of processed food75FBPFST5005Examine the biochemical properties of food70FBPFST5006Apply food microbiological techniques and analysis70FBPFST5007Monitor the development and implementation of a food QA system70FBPFST5008Develop a new food product100FBPFST5009Implement and review the processing of market milk and related products40FBPFST5010Implement and review the preparation of milk for processing40FBPFST5011Implement and review the processing of chocolate and sugar-panned products30FBPFST5012Implement and review the processing of aerated confectioneries30FBPFST5013Implement and review the production of gums and jellies30FBPFST5014Implement and review the production of chocolate products30FBPFST5015Implement and review the processing of chocolate30FBPFST5016Implement and review the processing of high and low boil confectionery30FBPFST5017Implement and review the processing of confectionery products50FBPFST5018Implement and review the processing of chilled or frozen poultry products40FBPFST5019Implement and review the processing of cooked poultry products30FBPFST5020Implement and review the processing of egg based products30FBPFST5021Implement and review the processing of fruit, vegetables, nuts, herbs and spices40FBPFST5022Implement and review the processing of fish and seafood products40FBPFST5023Implement and review the production of milk fat products50FBPFST5024Implement and review the production of fermented dairy products and dairy desserts70FBPFST5025Implement and review the production of concentrated and dried dairy products70FBPFST5026Implement and review the production of ice creams and frozen dairy products60FBPFST5027Implement and review the production of milk and related products by the membrane system50FBPFST5028Implement and review the manufacturing and processing of edible fats and oils30FBPFST5029Implement and review manufacturing, packaging and testing of beverage products40FBPFST5030Implement and review manufacturing of cereal products40FBPFST5031Identify the microbiological and biochemical properties of fermented food and/or beverages60FBPFST6001Develop, manage and maintain quality systems for food processing60Food SafetyFBPFSY1001Follow work procedures to maintain food safety20FBPFSY2001Implement the food safety program and procedures30FBPFSY3001Monitor the implementation of quality and food safety programs70FBPFSY3002Participate in a HACCP team50FBPFSY4001Supervise and maintain a food safety plan50FBPFSY4002Supervise and verify supporting programs for food safety70FBPFSY5001Develop a HACCP-based food safety plan60Grocery Products and SuppliesFBPGPS2001Operate a bleaching process50FBPGPS2002Operate a complecting process50FBPGPS2003Operate a deodorising process50FBPGPS2004Operate a flake preparation process40FBPGPS2005Operate a fractionation process40FBPGPS2006Operate a hydrogenation process50FBPGPS2007Operate an interesterification process50FBPGPS2008Operate a neutralisation process50FBPGPS2009Operate a soap splitting process50FBPGPS2010Operate a winterisation process30FBPGPS2011Operate a creamed honey manufacture process30Grain ProcessingFBPGRA2001Operate a liquid, mash or block stockfeed process30FBPGRA2002Recognise mill operations and technologies30FBPGRA2003Operate a grain conditioning process20FBPGRA2004Operate a grain cleaning process40FBPGRA2005Operate a purification process30FBPGRA2006Operate a scalping and grading process40FBPGRA2007Operate a scratch and sizing process30FBPGRA2008Operate a break roll process30FBPGRA2009Operate a pelleting process40FBPGRA2010Handle grain in a storage area30FBPGRA2011Receive grain for malting40FBPGRA2012Prepare malted grain40FBPGRA2013Blend and dispatch malt30FBPGRA2014Operate a rice vitamin enrichment process20FBPGRA3001Work with micronutrients or additions in stockfeed manufacturing processes40FBPGRA3002Apply knowledge of animal nutrition principles to stockfeed product40FBPGRA3003Lead flour milling shift operations60FBPGRA3004Control mill processes and performance60FBPGRA3005Conduct rice harvest receivals40FBPGRA3006Implement a paddy receival and grain cleaning process40FBPGRA3007Implement a rice blending and cleaning process40FBPGRA3008Implement a rice colour sorting process80FBPGRA3009Implement a rice flour break process40FBPGRA3010Implement a rice flour grading process40FBPGRA3011Implement a rice grading process40FBPGRA3012Implement a rice hulling and separation process40FBPGRA3013Implement a rice product manufacturing process80FBPGRA3014Implement a rice seed preparation and storage system60FBPGRA3015Implement a rice whitening process40FBPGRA3016Implement a rice flour blending process40FBPGRA4001Control power and automation for milling processes50FBPGRA4002Supervise testing processes for wheat and flour50FBPGRA4003Manage mill logistics and support services50FBPGRA4004Establish and supervise dust control procedures in a grain processing enterprise40LaboratoryFBPLAB2001Use basic laboratory equipment40FBPLAB2002Prepare laboratory solutions and stains40FBPLAB2003Perform basic analytical tests40Operational UnitsFBPOPR1001Pack or unpack product manually20FBPOPR1002Operate automated washing equipment20FBPOPR1003Communicate workplace information20FBPOPR1004Prepare basic mixes20FBPOPR1005Operate basic equipment30FBPOPR1006Monitor process operation30FBPOPR1007Participate effectively in a workplace environment30FBPOPR1008Take and record basic measurements30FBPOPR1009Follow work procedures to maintain quality20FBPOPR1010Carry out manual handling tasks30FBPOPR2001Work effectively in the food processing industry30FBPOPR2002Inspect and sort materials and product30FBPOPR2003Prepare and monitor beer yeast propagation processes50FBPOPR2004Operate a beer packaging process40FBPOPR2005Operate a beer filling process40FBPOPR2006Operate a bulk dry goods transfer process30FBPOPR2007Work in a freezer storage area20FBPOPR2008Operate a bulk liquid transfer process30FBPOPR2009Load and unload tankers30FBPOPR2010Work with temperature controlled stock30FBPOPR2011Identify key stages and beer production equipment in a brewery30FBPOPR2012Maintain food safety when loading, unloading and transporting food40FBPOPR2013Operate a bright beer tank process30FBPOPR2014Participate in sensory analyses40FBPOPR2015Operate a beer filtration process40FBPOPR2016Operate a beer maturation process40FBPOPR2017Operate a blending, sieving and bagging process50FBPOPR2018Operate a case packing process40FBPOPR2019Fill and close product in cans50FBPOPR2020Operate a form, fill and seal process50FBPOPR2021Operate a fill and seal process50FBPOPR2022Operate a high speed wrapping process40FBPOPR2023Operate a packaging process40FBPOPR2024Operate a cooling, slicing and wrapping process50FBPOPR2025Manufacture extruded and toasted products50FBPOPR2026Operate a forming or shaping process50FBPOPR2027Dispense non-bulk ingredients30FBPOPR2028Operate a mixing or blending process40FBPOPR2029Operate a baking process50FBPOPR2030Operate a brewery fermentation process50FBPOPR2031Operate a coating application process40FBPOPR2032Apply work procedures to maintain integrity of product30FBPOPR2033Operate a depositing process50FBPOPR2034Operate an evaporation process50FBPOPR2035Operate an enrobing process40FBPOPR2036Operate an extrusion process50FBPOPR2037Operate a filtration process50FBPOPR2038Operate a grinding process30FBPOPR2039Operate a frying process50FBPOPR2040Operate a heat treatment process50FBPOPR2041Operate a mixing or blending and cooking process50FBPOPR2042Operate a drying process50FBPOPR2043Operate an homogenising process30FBPOPR2044Operate a retort process50FBPOPR2045Operate pumping equipment30FBPOPR2046Operate a production process50FBPOPR2047Operate a portion saw40FBPOPR2048Pre-process raw materials40FBPOPR2049Operate a reduction process30FBPOPR2050Operate a separation process50FBPOPR2051Operate a spreads production process50FBPOPR2052Operate a chocolate tempering process40FBPOPR2053Operate a washing and drying process30FBPOPR2054Operate a water purification process40FBPOPR2055Freeze dough20FBPOPR2056Operate a freezing process50FBPOPR2057Operate a membrane process50FBPOPR2058Operate a holding and storage process25FBPOPR2059Operate a continuous freezing process50FBPOPR2060Operate an automated cutting process30FBPOPR2061Operate a wort production process50FBPOPR2062Work in a clean room environment30FBPOPR2063Clean equipment in place30FBPOPR2064Clean and sanitise equipment30FBPOPR2065Conduct routine maintenance40FBPOPR2066Apply sampling procedures20FBPOPR2067Work in a food handling area for non-food handlers30FBPOPR2068Operate a process control interface40FBPOPR2069Use numerical applications in the workplace30FBPOPR2070Apply quality systems and procedures30FBPOPR2071Provide and apply workplace information30FBPOPR2072Work in confined spaces in the food and beverage industries30FBPOPR2073Work in a socially diverse environment30FBPOPR3001Control contaminants and allergens in the workplace70FBPOPR3002Prepare food products using basic cooking methods50FBPOPR3003Identify cultural, religious and dietary considerations for food production40FBPOPR3004Set up a production or packaging line for operation50FBPOPR3005Operate interrelated processes in a production system60FBPOPR3006Operate interrelated processes in a packaging system60FBPOPR4001Apply principles of statistical process control30BakingFBPPBK2001Operate a cooling and slicing process40FBPPBK2002Operate a pastry forming and filling process40FBPPBK2003Manufacture rye crisp breads40FBPPBK2004Manufacture wafer products40FBPPBK2005Operate a doughnut making process40FBPPBK2006Operate a griddle production process40FBPPBK2007Operate a pastry production process50FBPPBK3001Operate a dough mixing process60FBPPBK3002Operate a final prove and baking process50FBPPBK3003Operate a dough make up process60PharmaceuticalsFBPPHM2001Follow work procedures to maintain Good Manufacturing Practice requirements30FBPPHM3001Apply Good Manufacturing Practice requirements50FBPPHM3002Operate a pharmaceutical production process50FBPPHM3003Work in a controlled environment60FBPPHM3004Clean and sanitise facilities and equipment30FBPPHM3005Operate a concentration process40FBPPHM3006Operate an extraction process40FBPPHM3007Operate a separation process using chromatography50FBPPHM3008Operate an aseptic fill and seal process50FBPPHM3009Operate an aseptic form, fill and seal process60FBPPHM3010Operate a compressing process50FBPPHM3011Dispense pharmaceutical raw materials40FBPPHM3012Operate an encapsulation process50FBPPHM3013Operate a granulation process50FBPPHM3014Operate a liquid manufacturing process50FBPPHM3015Operate a tablet coating process50FBPPHM3016Operate a sterilisation process using an autoclave50FBPPHM3017Coordinate a label store50FBPPHM4001Monitor and maintain Good Manufacturing Practice requirements60FBPPHM4002Prepare and review workplace documentation to support Good Manufacturing Practice requirements60FBPPHM4003Facilitate contamination control40FBPPHM4004Participate in change control procedures60FBPPHM4005Participate in validation of pharmaceutical manufacturing processes40FBPPHM4006Respond to non-conformance60People Management, Planning, LogisticFBPPPL2001Participate in work teams and groups30FBPPPL3001Support and mentor individuals and groups30FBPPPL3002Establish compliance requirements for work area50FBPPPL3003Participate in improvement processes40FBPPPL3004Lead work teams and groups40FBPPPL3005Participate in an audit process50FBPPPL3006Report on workplace performance30FBPPPL4001Manage people in the work area50FBPPPL4002Plan and coordinate production equipment maintenance50FBPPPL4003Schedule and manage production50FBPPPL4004Optimise a work process50FBPPPL4005Manage supplier agreements and contracts50FBPPPL4006Manage a work area within budget50FBPPPL4007Manage internal audits50FBPPPL4008Prepare and present artisan food and/or beverages40FBPPPL5001Design and maintain programs to support legal compliance50Retail BakingFBPRBK1001Finish products20FBPRBK2001Assist non laminated pastry production70FBPRBK2002Use food preparation equipment to prepare fillings40FBPRBK2003Assist sponge cake production80FBPRBK2004Assist basic bread production60FBPRBK2005Maintain ingredient stores40FBPRBK3001Produce laminated pastry products100FBPRBK3002Produce non laminated pastry products80FBPRBK3003Produce specialist pastry products100FBPRBK3004Produce meringue products60FBPRBK3005Produce basic bread products120FBPRBK3006Produce savoury bread products100FBPRBK3007Produce specialty flour bread products100FBPRBK3008Produce sponge cake products80FBPRBK3009Produce biscuit and cookie products80FBPRBK3010Produce cake and pudding products120FBPRBK3011Produce frozen dough products80FBPRBK3012Schedule and produce bread production100FBPRBK3013Schedule and produce cake and pastry production100FBPRBK3014Produce sweet yeast products100FBPRBK3015Schedule and produce bakery production120FBPRBK3016Control and order bakery stock40FBPRBK3017Operate plant baking processes100FBPRBK3018Produce basic artisan products100FBPRBK4001Produce artisan bread products120FBPRBK4002Develop advanced artisan bread methods100FBPRBK4003Produce gateaux, tortes and entremets120FBPRBK4004Develop baked products80FBPRBK4005Apply advanced finishing techniques for specialty cakes80FBPRBK4006Coordinate baking operations60FBPRBK4007Assess and evaluate bread products80FBPRBK4008Apply bread baking science100SugarFBPSUG1001Install pre-ballast10FBPSUG1002Undertake shunting operations20FBPSUG1003Move cane bins in a marshalling yard30FBPSUG1004Check a cane sample for extraneous matter20FBPSUG1005Manually clean and maintain housekeeping standards20FBPSUG2001Lay sleepers for cane rail systems20FBPSUG2002Lay rails for cane rail systems20FBPSUG2003Lay skeleton track for cane rail system20FBPSUG2004Operate tamping equipment40FBPSUG2005Construct turnouts20FBPSUG2006Collect and prepare samples20FBPSUG2007Conduct cane weighbridge operations30FBPSUG2008Operate a tipping station20FBPSUG2009Operate an extraction station40FBPSUG2010Operate a juice clarification process40FBPSUG2011Operate a mud filtration process30FBPSUG2012Chemically clean equipment30FBPSUG2013Operate a pan station60FBPSUG2014Operate a low grade fugal station40FBPSUG2015Operate a high grade fugal station60FBPSUG2016Operate a crystalliser station process40FBPSUG2017Undertake simple fabrication20FBPSUG2018Undertake forming, bending and shaping40FBPSUG2019Operate a bagasse fuel supply system40FBPSUG2020Operate a coal fuel supply system40FBPSUG2021Operate an ash separation system30FBPSUG2022Operate a waste water treatment system40FBPSUG2023Operate a cooling water system30FBPSUG2024Perform standard tests on cane samples60FBPSUG2025Perform general planing and shaping operations20FBPSUG2026Perform general drilling operations20FBPSUG2027Perform general lathe operations20FBPSUG2028Perform general milling operations20FBPSUG3001Drive a cane locomotive50FBPSUG3002Control cane traffic movements50FBPSUG3003Adjust cane delivery schedules to meet daily milling requirements60FBPSUG3004Drive a master-slave locomotive40FBPSUG3005Operate a sugar system60FBPSUG3006Monitor a sugar mill powerhouse40FBPSUG3007Perform factory control tests80FBPSUG3008Analyse and convey workplace information40TechnicalFBPTEC3001Apply raw materials, ingredient and process knowledge to production problems60FBPTEC3002Implement the pest prevention program40FBPTEC3003Filter fermented beverages40FBPTEC3004Prepare, fill and store barrels for aging spirits30FBPTEC4001Determine handling processes for perishable food items60FBPTEC4002Apply principles of food packaging50FBPTEC4003Control food contamination and spoilage50FBPTEC4004Apply basic process engineering principles to food processing60FBPTEC4005Apply an understanding of food additives50FBPTEC4006Apply an understanding of legal requirements of food production50FBPTEC4007Describe and analyse data using mathematical principles50FBPTEC4008Participate in product recalls50FBPTEC4009Identify the physical and chemical properties of materials, food and related products70FBPTEC4010Manage water treatment processes50FBPTEC4011Establish process capability50FBPTEC4012Manage raw materials50FBPTEC4013Manage wort production for brewing70FBPTEC4014Manage cellar operations40FBPTEC4015Manage and propagate yeast40FBPTEC4016Produce fruit-based wash for distillation90FBPTEC4017Produce grain-based wash for distillation90FBPTEC4018Manage still operations to produce white spirits80FBPTEC4019Manage still operations to produce brown spirits80FBPTEC4020Blend spirits70FBPTEC4021Apply regulatory requirements to the production of alcoholic beverages40FBPTEC4022Prepare starter cultures for fermentation40FBPTEC4023Control and monitor fermentation80FBPTEC4024Produce fermented and dry-cured meat products60FBPTEC5001Manage and evaluate new product trials60FBPTEC5002Manage utilities and energy for a production process60FBPTEC5003Design an artisan food production facility50ViticultureFBPVIT2001Bench graft vines20FBPVIT2002Carry out potting operations20FBPVIT2003Hand prune vines40FBPVIT2004Pick grapes by hand20FBPVIT2005Maintain callusing environment40FBPVIT2006Obtain and process rootlings20FBPVIT2007Tend containerised nursery plants40FBPVIT2008Train vines20FBPVIT2009Plant vines by hand20FBPVIT2010Take and process vine cuttings20FBPVIT2011Operate vineyard equipment40FBPVIT2012Identify and treat nursery plant disorders40FBPVIT2013Recognise disorders and identify pests and diseases20FBPVIT2014Perform pest control activities40FBPVIT2015Carry out basic canopy maintenance40FBPVIT2016Carry out hot water treatment40FBPVIT2017Operate nursery cold storage facilities40FBPVIT2018Support mechanical harvesting operations20FBPVIT2019Operate the irrigation system40FBPVIT3001Coordinate vineyard operations100FBPVIT3002Maintain field nursery40FBPVIT3003Operate spreading and seeding equipment20FBPVIT3004Monitor and maintain nursery plants40FBPVIT3005Install and maintain vine trellis20FBPVIT3006Field graft vines40FBPVIT3007Operate specialised canopy management equipment60FBPVIT3008Operate a mechanical harvester40FBPVIT3009Monitor and control vine disorders and damage60FBPVIT3010Implement a soil management program40FBPVIT3011Perform shed nursery activities40FBPVIT3012Implement an irrigation schedule40Occupational Health and SafetyFBPWHS1001Identify safe work practices30FBPWHS2001Participate in work health and safety processes40FBPWHS2002Identify and control risks in own work20FBPWHS3001Contribute to work health and safety processes40FBPWHS4001Identify, assess and control work health and safety risk in own work50FBPWHS4002Maintain work health and safety processes60FBPWHS5001Manage work health and safety processes60WineFBPWIN2001Perform effectively in a wine industry workplace40FBPWIN2002Communicate wine industry information40FBPWIN2003Conduct sensory evaluation of wine40FBPWIN3001Evaluate wines (advanced)60CONTACTS AND LINKSCurriculum Maintenance Manager (CMM)General Manufacturing The CMM Service is provided on behalf of Higher Education and Skills.CMM Service Executive Officers can assist with questions on payable and nominal hoursPaul Saunders: Address: Chisholm Institute, PO Box 684, Dandenong, Vic. 3175. Phone: 9238 8448 Email: paul.saunders@chisholm.edu.au Service Skills Organisation (SSO)Skills ImpactThis SSO is responsible for developing this FBP Food, Beverage and Pharmaceutical Training Package and can be contacted for further information. Phone: 03 9321 3526Email: inquiry@.auSee Skills Impact website for more information.National Register for VET in .au (TGA)TGA is the Australian government’s official National Register of information on Training Packages, qualifications, courses, units of competency and RTOs.See the National Register for more information.Australian GovernmentDepartment of Education, Skills and Employment.The Commonwealth Department is responsible for national policies and programmes that help Australians access quality vocational education and training. See the Commonwealth Department of Education, Skills and Employment website for more information. State GovernmentDepartment of Education and Training (DET) DET is the State Training Authority responsible for supporting implementation of Vocational Education and Training (VET) in Victoria. (03) 9637 2000See the Victorian Department of Education and Training website for more information.National VET Regulatory AuthorityAustralian Skills Quality Authority (ASQA)ASQA is the national regulator for Australia’s VET sector. Info line: 1300 701 801 See the ASQA website for more information.Victorian State VET Regulatory AuthorityVictorian Registration and Qualifications Authority (VRQA)The VRQA is a statutory authority responsible for the registration and regulation of Victorian RTOs and for the regulation of apprenticeships and traineeships in Victoria.(03) 9637 2806 See the VRQA website for more information. Industry Regulatory BodiesWorkSafe VictoriaThe industry Regulatory body can provide advice on licensing, legislative or regulatory requirements which may impact on the delivery of training or the issuance of qualifications in this Training Package. WorkSafe needs to provide written verification before High Risk Work Units can be added to an RTO’s scope of registration.Address: 222 Exhibition Street, Melbourne, 3000. Phone: (03) 9641 1444 or 1800 136 089 (toll free)Email: info@worksafe..au See the Worksafe Victoria’s website for more information.GLOSSARYCodeNationally endorsed Training Package qualification code.TitleNationally endorsed Training Package qualification title.Unit CodeNationally endorsed Training Package unit code.Unit TitleNationally endorsed Training Package unit title.Maximum Payable HoursThe maximum number of hours the Victorian Government will subsidise under Skills First funding for the achievement of the minimum realistic vocational outcome of the qualification, as determined by the qualification packaging rules.? The Maximum Payable Hours do not cover every possible combination of core and elective units available for a specific qualification.?? Minimum payable hours reflect a calculated minimum number of hours that could deliver a minimum realistic vocational outcome, based on efficiencies of contextualisation and integration.Scope of RegistrationScope of registration specifies the AQF qualifications and/or units of competency the training organisation is registered to issue and the industry training and/or assessment services it is registered to provide.Nominal HoursNominal hours reflect the anticipated time taken to deliver and assess the outcomes of a unit of competency excluding unsupervised delivery or the time taken for repeated practical application of skills. Nominal hours are determined by the Victorian State Training Authority (DET) and are primarily developed for funding purposes in Victoria. ................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related searches
- monitoring and evaluation training online
- chinese food names and pictures
- sales and marketing training courses
- fresh pet dog food reviews and recalls
- monitoring and evaluation training manual
- chinese food pictures and descriptions
- soul food macaroni and cheese recipe
- monitoring and evaluation training programs
- pregnancy food cravings and gender
- soul food macaroni and cheese
- diversity and inclusion training objectives
- soul food macaroni and cheese recipe baked