Skill set Outline

Information current as of
14/09/2026 5:18 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.

Artisan Olive Producer Skill Set

Artisan Olive Producer Skill Set

Skill set
National Code
FBPSS00044
State Code
AE093
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
250
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 harvest and produce fermented olives for a retail market.
Pathway Information
These units of competency provide credit towards a number of qualifications in the FBP Food, Beverage and Pharmaceutical Training Package, including:
FBP40619 Certificate IV in Artisan Fermented Products
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 artisan food producers to harvest and ferment olives for a retail market.
Suggested words for statement of attainment
These competencies from the FBP Food, Beverage and Pharmaceutical Training Package meet the requirements for an artisan olive producer.
General notes
No information