FBP30121

Certificate III in Food Processing

Distilling

Progress your distilling career by completing this traineeship and become a recognised distiller in the industry.

STUDY LOCATIONS Greater Brisbane Gold Coast Sunshine Coast Darling Downs and South West Wide Bay Burnett Far North Queensland North Queensland

WAYS TO STUDY Apprenticeships and traineeships

NEXT INTAKE Starts anytime View all intakes

Course overview

Become a distiller with this traineeship qualification, and continue to progress your career in a commercial setting.

You'll cover essential industry skills including how to prepare, fill and store barrels for ageing spirits. Learn a range of skills including how to monitor fermentation and operate a continuous column still. Our industry-expert teachers will ensure you can work safely and effectively in a commercial distillery.

Successful completion of this qualification allows you to become a qualified distiller and continue your career in the industry.

What can I do?

Beverage Packaging Technician / Operator
Bottling and Packaging Technician / Operator
Assistant Distiller
Distillery Cellar Hand

Course outcome:

FBP30121 Certificate III in Food Processing (Distilling)

Recognition of experience

Skills and knowledge you have already gained working in the distilling industry can be recognised through TAFE Queensland's Recognition of Prior Learning (RPL) process. You can use RPL to have your existing skills taken into account and earn your qualification sooner.

What you will study

The successful achievement of this qualification requires you to complete all core and 12 elective units from the list below.

UNIT CODE
UNIT NAME

UNIT CODE
FBPFSY3003

Monitor the implementation of food safety and quality programs

UNIT CODE :
FBPFSY3003

Unit description :
This unit of competency describes the skills and knowledge required to provide a leadership role in supporting day-to-day implementation of the food safety (including food allergen management) and quality programs and procedures in a work area.
UNIT NAME
Monitor the implementation of food safety and quality programs

UNIT CODE
FBPFSY3004

Participate in traceability activities

UNIT CODE :
FBPFSY3004

Unit description :
This unit of competency describes the skills and knowledge required to participate in traceability and product recall activities to track food through all stages of production, processing and distribution.
UNIT NAME
Participate in traceability activities

UNIT CODE
FBPOPR3019

Operate and monitor interrelated processes in a production or packaging system

UNIT CODE :
FBPOPR3019

Unit description :
This unit of competency describes the skills and knowledge required to set up, operate, adjust and monitor interrelated processes in a production, processing or packaging system. A production or packaging system typically involves a series of interrelated processes that must be coordinated and concurrently operated to produce the required outcome.
UNIT NAME
Operate and monitor interrelated processes in a production or packaging system

UNIT CODE
FBPOPR3021

Apply good manufacturing practice requirements in food processing

UNIT CODE :
FBPOPR3021

Unit description :
This unit of competency describes the skills and knowledge required to comply with relevant good manufacturing practice (GMP) requirements and workplace quality standards in a food or beverage processing facility.
UNIT NAME
Apply good manufacturing practice requirements in food processing

UNIT CODE
FBPWHS3001

Contribute to work health and safety processes

UNIT CODE :
FBPWHS3001

Unit description :
This unit of competency describes the skills and knowledge required to support the implementation of health and safety policies and procedures, and contribute to the development and implementation of risk control measures and safety practices within a workplace.
UNIT NAME
Contribute to work health and safety processes

UNIT CODE
UNIT NAME

UNIT CODE
FBPBEV3001

Operate and monitor a wort production process

UNIT CODE :
FBPBEV3001

Unit description :
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a wort production process.
UNIT NAME
Operate and monitor a wort production process

UNIT CODE
FBPBEV3002

Prepare and monitor beer yeast propagation processes

UNIT CODE :
FBPBEV3002

Unit description :
This unit of competency describes the skills and knowledge required to prepare and monitor beer yeast propagation processes.
UNIT NAME
Prepare and monitor beer yeast propagation processes

UNIT CODE
FBPBEV3003

Operate and monitor a brewery fermentation process

UNIT CODE :
FBPBEV3003

Unit description :
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down brewery fermentation equipment to ferment and mature beer.
UNIT NAME
Operate and monitor a brewery fermentation process

UNIT CODE
FBPBPG4002

Manage filling and packaging of fermented beverages

UNIT CODE :
FBPBPG4002

Unit description :
This unit of competency describes the skills and knowledge required to oversee the set-up and operation of a manual filling and packaging process of fermented and carbonated beverages, such as beer or kombucha, into cans, bottles or kegs.
UNIT NAME
Manage filling and packaging of fermented beverages

UNIT CODE
FBPCEL3013

Perform rectification (continuous still) operations

UNIT CODE :
FBPCEL3013

Unit description :
This unit of competency describes the skills and knowledge required to operate a rectification process in a wine operations distillation environment.
UNIT NAME
Perform rectification (continuous still) operations

UNIT CODE
FBPCEL3017

Perform single column lees stripping (continuous still brandy) operations

UNIT CODE :
FBPCEL3017

Unit description :
This unit of competency describes the skills and knowledge required to perform lees stripping in winemaking.
UNIT NAME
Perform single column lees stripping (continuous still brandy) operations

UNIT CODE
FBPCEL3018

Perform dual column distillation (continuous still brandy) operations

UNIT CODE :
FBPCEL3018

Unit description :
This unit of competency describes the skills and knowledge required to produce brandy using dual column distillation equipment in winemaking.
UNIT NAME
Perform dual column distillation (continuous still brandy) operations

UNIT CODE
FBPOPR2094

Clean equipment in place

UNIT CODE :
FBPOPR2094

Unit description :
This unit of competency describes the skills and knowledge required to prepare process equipment for cleaning in place (CIP) or in-line. It applies to food processing equipment that is fixed in place and cannot be moved to a cleaning station. It requires the operator to initiate, monitor and control variables during cleaning.
UNIT NAME
Clean equipment in place

UNIT CODE
FBPTEC3003

Filter fermented beverages

UNIT CODE :
FBPTEC3003

Unit description :
This unit of competency describes the skills and knowledge required to prepare and operate filtration equipment using lenticular, plate and frame and/or centrifugal systems, to filter fermented beverages.
UNIT NAME
Filter fermented beverages

UNIT CODE
FBPTEC3004

Prepare, fill and store barrels for aging spirits

UNIT CODE :
FBPTEC3004

Unit description :
This unit of competency describes the skills and knowledge required to prepare barrels for aging spirits such as whisky.
UNIT NAME
Prepare, fill and store barrels for aging spirits

UNIT CODE
MSL973013

Perform basic tests

UNIT CODE :
MSL973013

Unit description :
This unit of competency describes the skills and knowledge to prepare samples and perform tests and measurements using standard methods with access to readily available advice from supervisors.
UNIT NAME
Perform basic tests

UNIT CODE
MSMENV272

Participate in environmentally sustainable work practices

UNIT CODE :
MSMENV272

Unit description :
This unit describes the skills and knowledge required to comply with environmental regulations, identify environment issues and minimise the risks of negative impact on work and carry out improvements in own work area.
UNIT NAME
Participate in environmentally sustainable work practices

Note: For some courses, not all electives are available at all campuses.

Ways to study

Choose your study location

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Ipswich	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
South Bank	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Robina	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Mooloolaba	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Toowoomba	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Bundaberg	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
Hervey Bay	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Cairns	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

CAMPUS	APPRENTICESHIP / TRAINEESHIPS	DELIVERY MODE
Whitsundays - Cannonvale	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online
Townsville - Pimlico	Traineeship	WORKPLACE Workplace	DROP IN DAYS Drop in days	BLOCK TRAINING Block training	DAY RELEASE Day release	MOBILE VAN Mobile van	Online Online

At TAFE Queensland, we understand that employers need options and flexibility in employee training. We are committed to delivering the flexible training plans you need to get the job done. Choose from workplace training, block training, drop in days, mobile training, day release, or a mix of all these options. Learn more

You must already be employed to enrol as an apprentice or trainee with TAFE Queensland. Speak to your employer about choosing TAFE Queensland as your Supervising Registered Training Organisation (SRTO).

Costs:

Eligible apprentices and trainees that meet the Queensland state funding requirements will be charged a set fee per nominal hour. These fees are calculated at a regulated rate of $1.60 per nominal hour. Concession rates apply for students who hold a current Health Care Card or who identify as Aboriginal or Torres Strait Islander.

Non-funded apprentices and trainees will be charged a fee for service cost. These will be confirmed prior to the commencement of training.
Information regarding costs will be outlined on the agreed training plan, which will be provided to the employer and apprentice or trainee at time of induction.

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Certificate III in Food Processing (FBP30121)

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Certificate III in Food Processing

COURSE CODE: FBP30121

Payment Options

How can I pay for this course?

No matter what your circumstances, TAFE Queensland has a payment option to suit you. If you are unsure of what’s right for you, get in touch. We’re here to help.

Payment plan

If you have difficulty paying for the full cost of a course upfront, you may be eligible for a payment plan.

Learn more

Upfront payment

This may be the full fee for the course, or the student contribution amount if you are eligible for a subsidy or concession.

Learn more

Entry requirements

There are no formal entry requirements for this course.

Selection criteria

To study a traineeship program you must be indentured as a trainee with your employer.

Employers need to be able to provide necessary human and physical resources to qualify for a trainee.

Find out more on how to become an apprentice or trainee

Assessment methods

Skill and knowledge assessments are an essential step in progressing through your course. You may be assessed in a number of ways while you are studying at TAFE Queensland, including observation, written assessment, questioning, portfolios, work samples, third-party feedback, and through recognition of prior learning. Read more about assessment methods.

Pathways

University pathways

If you want to go on to further study at university, TAFE Queensland has a pathway option to get you there. In many cases, completing one of our diplomas may give you a full year of credit towards a degree with one of our partner universities.

Learn more about University Pathways

How to apply

Direct application

If you're ready to get started, simply hit the Apply Now button on your preferred course information page and get your application underway online.

Course disclaimer

All information was accurate at time of publication, however TAFE policies, tuition fees and course content is subject to change without notice. Course commencement is dependent on sufficient enrolment numbers. Timetable information is subject to change prior to commencement and/or during the duration of your course.

Recognition of prior learning (RPL) and credit transfers

Fast track your way to a formal qualification by earning credit for the things you already know. We can assess your skills, directly apply credits from previous successful study, and give you advanced standing in your course.

Learn more

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Certificate III in Food Processing

Distilling

Course overview

What can I do?

Course outcome:

Recognition of experience

Core units

Elective units

Download Brochure

Ask a question

Certificate III in Food Processing

Payment Options

How can I pay for this course?

Payment plan

Upfront payment

Entry requirements

Selection criteria

Assessment methods

Pathways

University pathways

How to apply

Direct application

Course disclaimer

Recognition of prior learning (RPL) and credit transfers