FBP30121

Certificate III in Food Processing

Brewing

Get the training you need to work in highly skilled brewing jobs with this specialised industry qualification.

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STUDY LOCATIONS Greater Brisbane

WAYS TO STUDY On campus

NEXT INTAKE Start date: 14 Jul 2025 Duration: 6 months View all intakes

WHAT YOU'LL PAY

Concession

$5,255

Subsidised

$5,935

Full Fee

$9,080

Eligibility calculator

Course overview

Kick start your career in craft brewing with this entry-level qualification. This course is suitable for both first-time brewers and seasoned professionals wanting to improve their skills.

Queensland is home to a growing number of craft brewers with craft beer production in Queensland worth more than $62 million annually. This course will give you the practical skills you need to get started in this growing industry.

You'll cover essential industry skills including how to operate wort production, fermentation, filtration and beer packaging processes. You’ll learn hands on with training delivered onsite at our Mt Gravatt nano brewery and at the new state-of-the-art Queensland BrewLab microbrewery located at the Coopers Plains Health and Food Sciences Precinct.

Successful completion of this course will give you a technical and practical understanding of the brewing process and prepare you to work in a range of highly skilled brewing jobs.

What can I do?

Assistant Brewer
Packaging Operator
Brewery Cellar Hand
Brewery Laboratory Assistant

Course outcome:

FPB30121 Certificate III in Food Processing (specialising in brewing)

What you will study

The successful achievement of this qualification requires you to complete all core and 12 elective units from the list below. You will also be required to undertake 80 hours of work integrated learning in a commercial brewery.

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
FBPBEV2004

Identify key stages and beer production equipment in a brewery

UNIT CODE :
FBPBEV2004

Unit description :
This unit of competency describes the skills and knowledge required to identify key functions within a brewery and the key stages of beer production.
UNIT NAME
Identify key stages and beer production equipment in a brewery

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
FBPBEV3004

Operate and monitor a beer filtration process

UNIT CODE :
FBPBEV3004

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

UNIT CODE
FBPBEV3007

Operate and monitor a beer maturation process

UNIT CODE :
FBPBEV3007

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

UNIT CODE
FBPBPG2009

Operate a beverage packaging process

UNIT CODE :
FBPBPG2009

Unit description :
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process for packaging beverages that are in sealed containers such as bottles and cans.
UNIT NAME
Operate a beverage packaging process

UNIT CODE
FBPBPG3010

Operate and monitor a carbonated beverage filling process

UNIT CODE :
FBPBPG3010

Unit description :
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a filling process for a carbonated beverage, including carbonated water, juice and beer.
UNIT NAME
Operate and monitor a carbonated beverage filling process

UNIT CODE
FBPOPR2071

Provide and apply workplace information

UNIT CODE :
FBPOPR2071

Unit description :
This unit of competency describes the skills and knowledge required to provide and apply workplace information in a processing context.
UNIT NAME
Provide and apply workplace information

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
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

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

Ways to study

Choose your study location

On campus with some online

You’ll primarily learn face to face with a teacher in one of our learning spaces such as a classroom or simulated workplace environment. Some of your training may also take place via video or Zoom. Learn more
View comparison chart

CAMPUS	STUDY MODE	START DATE	DURATION	WORKLOAD	WHAT YOU'LL PAY
Mt Gravatt	On campus with some online	14 Jul 2025	6 months	Full time 3 days per week	Concession: $5,255 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $5,935 There are a range of government funded courses available for eligible students. Learn more Full fee: $9,080 This is the total course fee. Read more about student loans and payment plans. More Apply
Mt Gravatt On campus with some online Online Time How much of the course will be delivered online. 40% On Campus Time 60% START DATE The date the course starts. Apply early as intakes fill up quickly. 14 Jul 2025 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 6 months The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Full time 3 days per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $5,255 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $5,935 There are a range of government funded courses available for eligible students. Learn more Full fee: $9,080 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus and vocational placement The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply
Mt Gravatt	On campus with some online	27 Jan 2026	1 year	Part time 1 day and 1 night per week	Concession: $5,255 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $5,935 There are a range of government funded courses available for eligible students. Learn more Full fee: $9,080 This is the total course fee. Read more about student loans and payment plans. More Apply
Mt Gravatt On campus with some online Online Time How much of the course will be delivered online. 40% On Campus Time 60% START DATE The date the course starts. Apply early as intakes fill up quickly. 27 Jan 2026 The date the course starts. Apply early as intakes fill up quickly. DURATION The total length of time it takes to complete the course. 1 year The total length of time it takes to complete the course. Workload The average amount of time students will need to allocate to study each week. Part time 1 day and 1 night per week The average amount of time students will need to allocate to study each week. WHAT YOU'LL PAY Concession: $5,255 Fee concessions may apply to this subsidised course for eligible students. Learn more Subsidised: $5,935 There are a range of government funded courses available for eligible students. Learn more Full fee: $9,080 This is the total course fee. Read more about student loans and payment plans. Class format Some courses include classes at scheduled times while others can be completed in your own time. Teacher-led, Scheduled Some courses include classes at scheduled times while others can be completed in your own time. VIRTUAL CLASS Scheduled online classes using video conferencing software (such as Zoom). No Scheduled online classes using video conferencing software (such as Zoom). ASSESSMENT The primary location assessments will take place. Some courses also require vocational placement. Online, On-Campus and vocational placement The primary location assessments will take place. Some courses also require vocational placement. TEACHER COMMS The different ways you can contact your teacher throughout the course. Phone, Email, Face-to-face, Zoom The different ways you can contact your teacher throughout the course. Less Ask a question Apply

Studying on campus is a great way to enjoy the benefits of face-to-face education in a way that is far removed from a typical school. No matter which campus you choose, you know that you will be learning in an adult environment where you will be respected and nurtured. Attend a campus to learn face-to-face with a teacher in one of our learning spaces; such as a classroom, workshop, laboratory or simulated environments, or interact with teachers using real-time video or web conference tools. Learn more

Courses delivered on campus may have a combination of online and classroom based learning. Students are expected to undertake additional personal study to complete the course requirements.

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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.

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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.

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Entry requirements

There are no formal entry requirements for this course.

Selection criteria

Applicants must be a minimum of 18 years of age to be eligible to apply for this program.

Resources required

You will need to obtain and provide the following personal protective equipment:

Safety Glasses
Safety Goggles
P2 Mask (3 pack)
All purpose mask
Heat and Chemical safe gloves
Lab Coats - Navy
Long work pants
Work boots, wet area boots that cover the ankles, have steel cap protection and are liquid resistant.

Placement

At the end of your course, you will be required to complete 80 hours (2 weeks full time) of work integrated learning in a commercial brewery. TAFE Queensland will arrange this component of the course for you.

Important information

Please note that this course will delivered at:

Online via Zoom 1 day per week; and
2 days per week at the Mount Gravatt Campus Microbrewery for term 1, and
The Queensland BrewLab brewery located at the Coopers Plains Health and Food Sciences Precinct for term 2.

There are only 14 positions available in each course offering due to limited space available and work place health and safety requirements at the Brewlab facility at Coopers Plains.

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, available subsidies, 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.

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