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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 | FBPFST5002 | Identify and implement required process control for a food processing operation |
| 4 | FBPFST5005 | Examine the biochemical properties of food |
| 5 | FBPFST5006 | Apply food microbiological techniques and analysis |
| 6 | FBPFST6001 | Develop, manage and maintain quality systems for food processing |
| 7 | FBPFSY4001 | Supervise and maintain a food safety plan |
| 8 | FBPFSY5001 | Develop a HACCP-based food safety plan |
| 9 | FBPTEC4007 | Describe and analyse data using mathematical principles |
| 10 | MSL975038 | Conduct sensory analysis |
| 11 | MSMENV472 | Implement and monitor environmentally sustainable work practices |
Elective Unit:
| 1 | BSBPMG430 | Undertake project work |
| 2 | FBPCHE5002 | Produce acid-coagulated soft cheese |
| 3 | FBPCHE5003 | Produce a range of rennet-coagulated cheeses |
| 4 | FBPCHE5004 | Produce acid and heat coagulated cheese |
| 5 | FBPCHE5009 | Carry out sampling and interpret tests for cheese production |
| 6 | FBPFST4006 | Apply food preservation technologies |
| 7 | FBPFST5003 | Construct a process control chart for a food processing operation |
| 8 | FBPFST5004 | Specify and monitor the nutritional value of processed food |
| 9 | FBPFST5007 | Monitor the development and implementation of a food QA system |
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