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Core Unit:
| 1 | BSBWHS411 | Implement and monitor WHS policies, procedures and programs |
| 2 | FBPFST4004 | Perform microbiological procedures in the food industry |
| 3 | FBPFST4011 | Apply the principles of nutrition to food processing |
| 4 | FBPFSY4001 | Supervise and maintain a food safety plan |
| 5 | FBPTEC4003 | Control food contamination and spoilage |
| 6 | FBPTEC4007 | Describe and analyse data using mathematical principles |
| 7 | MSL974020 | Perform food tests |
| 8 | MSMENV472 | Implement and monitor environmentally sustainable work practices |
Elective Unit:
| 1 | FBPCHE5002 | Produce acid-coagulated soft cheese |
| 2 | FBPCHE5003 | Produce a range of rennet-coagulated cheeses |
| 3 | FBPCHE5004 | Produce acid and heat coagulated cheese |
| 4 | FBPCHE5009 | Carry out sampling and interpret tests for cheese production |
| 5 | FBPFST4003 | Apply digital technology in food processing |
| 6 | FBPFST4005 | Document food processes and supporting procedures |
| 7 | FBPFST4006 | Apply food preservation technologies |
| 8 | FBPFST4007 | Establish operational requirements for a food processing enterprise |
| 9 | FBPFST4008 | Preserve food in cans or sealed containers |
| 10 | FBPFST4009 | Label foods according to legislative requirements |
| 11 | FBPFST4010 | Apply sensory analysis in food processing |
| 12 | FBPFST4012 | Apply water management principles to the food industry |
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