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RPL Kit – FBP40621 Certificate IV in Artisan Fermented Products (Brewing)

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Description

Our RPL Kits are developed to make valid assessment decisions and are compliant with training standards. Each RPL kit consists of tasks/methods that assess prior learning skills of a student for a particular qualification.

These RPL Assessment Tools are written especially for each qualification, including carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all unit requirements with a range of appropriate assessment methods.

RPL Assessment Tool/ RPL Kits include:

  • RPL Form for students to complete to meet regulatory compliance, organisational and NCVER requirements.
  • Self assessment kit for students to self assess their skills and knowledge according to training package requirements, and to collect appropriate supporting documentation and evidence.
  • The kit also includes instructions for evidence-gathering tasks (where applicable). As the candidate works through each unit they will need to think about the types of evidence they can provide.
  • Competency conversation kit for assessor to discuss a range of questions with the students to gain understanding of studentsโ€™ knowledge and skills related to unit/qualification.
  • Demonstrations and observations kit with practical tasks, for the assessor. This document includes different practical tasks relevant to the unit. Assessor will provide relevant tasks to students to perform and the assessor will observe and record the performance.
  • The Third Party Kit, which is to be completed by an independent third party (at the assessorโ€™s discretion if they deem it necessary) who is familiar with the studentโ€™s abilities in the workplace and who currently is (or has previously worked) in a supervisory position with the candidate. The third party person is asked to provide feedback on the studentโ€™s skills and workplace performance.
  • An Assessorโ€™s kit including detailed instructions, procedures, and recording tools to be used during the process.
  • Questions, activities, and tasks are mapped to the requirements of each unit of competency.

Core Unit:

1 FBPFST4009 Label foods according to legislative requirements
2 FBPFST4013 Interpret and respond to food and/or beverage test results
3 FBPFST4014 Apply sensory analysis in food and/or beverage production
4 FBPFSY5001 Develop a HACCP-based food safety plan
5 FBPTEC4003 Control food contamination and spoilage
6 FBPTEC4006 Apply an understanding of legal requirements of food production
7 FBPTEC4012 Manage raw materials
8 FBPWHS4002 Maintain work health and safety processes
9 MSL973013 Perform basic tests

Elective Unit (Group A):

1 FBPBPG4002 Manage filling and packaging of fermented beverages
2 FBPTEC3003 Filter fermented beverages
3 FBPTEC4013 Manage wort production for brewing
4 FBPTEC4014 Manage cellar operations
5 FBPTEC4015 Manage and propagate yeast
6 FBPTEC4021 Apply regulatory requirements to the production of alcoholic beverages

Elective Unit (Group B):

1 FBPTEC3003 Filter fermented beverages
2 FBPTEC3004 Prepare, fill and store barrels for aging spirits
3 FBPTEC4014 Manage cellar operations

Elective Unit (Group C):

1 FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages
2 FBPTEC4002 Apply principles of food packaging

Elective Unit (Group D):

1 BSBESB402 Establish legal and risk management requirements of new business ventures
2 BSBESB403 Plan finances for new business ventures

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