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Core Unit:
| 1 | FBPCHE5005 | Produce lactic acid coagulated artisan cheese |
| 2 | FBPCHE5006 | Produce rennet coagulated artisan cheese |
| 3 | FBPCHE5008 | Ripen artisan cheese |
| 4 | FBPCHE5009* | Carry out sampling and interpret tests for cheese production |
| 5 | FBPFST4014 | Apply sensory analysis in food and/or beverage production |
| 6 | FBPFST5002 | Identify and implement required process control for a food processing operation |
| 7 | FBPFST5010 | Implement and review the preparation of milk for processing |
| 8 | FBPFSY5001 | Develop a HACCP-based food safety plan |
| 9 | FBPTEC4003 | Control food contamination and spoilage |
| 10 | FBPWHS4002 | Maintain work health and safety processes |
| 11 | MSL973013 | Perform basic tests |
Elective Unit:
| 1 | BSBESB402 | Establish legal and risk management requirements of new business ventures |
| 2 | BSBESB403 | Plan finances for new business ventures |
| 3 | FBPCHE4001 | Prepare and present cheese |
| 4 | FBPCHE5007 | Produce acid and heat coagulated artisan cheese |
| 5 | TLIX0004X | Administer inventory systems |
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