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Our RPL Kits are developed to assist in making valid assessment decisions whilst remaining compliant with training standards
Units of competency FBPFST4014 Apply sensory analysis in food and/or beverage production FBPFST5031 Identify the microbiological and biochemical properties of fermented food and/or beverages FBPTEC4022 Prepare starter cultures for fermentation FBPTEC4003 Control food contamination and spoilage FBPTEC4023 Control and monitor fermentation * We can develop additional elective units that are not listed on request (Please contact us for further information)
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Each course curriculum includes
Unit Knowledge Guide-HLTDET003 Construct registration rims Unit Our RPL Kits are developedOur unit knowledge guide supports your learners in understanding the knowledge evidence concepts of the training package. It assists trainers to deliver effective, engaging and compliant classroom or webinar delivery of the qualification unit. The unit knowledge guide is a tool that can be used to help a student extend their learning. It can be effective when students begin to prepare for a summative assessment. Please note: This is not a learner
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