Skill set Outline
Information current as of
10/09/2026 2:00 PM AWST
10/09/2026 2:00 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Artisan Cheesemaker Skill Set
Artisan Cheesemaker Skill Set
Skill set
National Code
FBPSS00041
FBPSS00041
State Code
AE086
AE086
TGA Status
Current
Current
DTWD Status
Approved
Approved
National Endorsed, State Implementation and Classification
AQF Level
—
Field of Education
—
Skillset Type
National
Original TGA Release Date
03/02/2020
Current Release Date
03/02/2020
Current Release Number
1.00
Approved Date
14/05/2020
Nominal Hours
285
Duration
1 Semester
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 03/02/2020 | Current | Approved |
Description
This skill set is designed to cover the knowledge and skills required to work as an artisan cheesemaker, producing various types of cheese for a retail market. It applies to those who have experience in working in a food related setting and who have skills and knowledge of food safety requirements.
Pathway Information
These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:
FBP40418 Certificate IV in Food Science and Technology
FBP40619 Certificate IV in Artisan Fermented Products
FBP50118 Diploma of Food Science and Technology
FBP50319 Diploma of Artisan Cheesemaking
FBP40418 Certificate IV in Food Science and Technology
FBP40619 Certificate IV in Artisan Fermented Products
FBP50118 Diploma of Food Science and Technology
FBP50319 Diploma of Artisan Cheesemaking
Licensing / Regulatory Information
Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.
Target Group
This skill set is for cheesemakers to produce a variety of cheese types.
Suggested words for statement of attainment
These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for a cheesemaker.
General notes
Schedule
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| OBN43 | FBPFST4014 | Apply sensory analysis in food and/or beverage production | 55 | Unit of competency |
| OAN41 | FBPTEC4003 | Control food contamination and spoilage | 45 | Unit of competency |
| OBN47 | FBPCHE5005 | Produce lactic acid coagulated artisan cheese | 70 | Unit of competency |
| OBN27 | FBPCHE5006 | Produce rennet coagulated artisan cheese | 70 | Unit of competency |
| OBN21 | FBPCHE5008 | Ripen artisan cheese | 45 | Unit of competency |
