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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 |
Elective Unit (Group B):
| 1 | FBPTEC3003 | Filter fermented beverages |
| 2 | FBPTEC3004 | Prepare, fill and store barrels for aging spirits |
| 3 | FBPTEC4014 | Manage cellar operations |
| 4 | FBPTEC4015 | Manage and propagate yeast |
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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