Skill set Outline

Information current as of
15/09/2026 6:36 AM 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.

Cheesemonger Skill Set

Cheesemonger Skill Set

Skill set
National Code
FBPSS00040
State Code
AE089
TGA Status
Current
DTWD Status
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
180
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 a cheesemonger, preparing and storing cheese and conveying knowledge of cheese to a customer in a retail environment. 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
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 cheesemongers who store, present and convey knowledge of cheese in a retail environment.
Suggested words for statement of attainment
These competencies from the FBP Food, Beverage and Pharmaceutical Training Package and the SIR Retail Services Training Package meet the requirements for a cheesemonger.
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
AWX50 SIRRFSA001 Handle food safely in a retail environment 35 Unit of competency
OBN31 FBPCHE4001 Prepare and present cheese 45 Unit of competency
No information