ASSESSMENT TOOL

Qualification Certificate IV in Business

Cluster number and name: BC4 2.2 Design and develop complex text documents
Units of competency: BSBITU401 Design and develop complex text documents
Student’s ID and student’s name:
Assessor’s name:
No. of weeks

THE HIPPIE FOOD COMPANY PTY LTD. – KOMBUCHA

CERTIFICATE IV IN BUSINESS

THE SYDNEY BUSINESS AND TRAVEL ACADEMY (SBTA)

BUSSINESS
2018

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 ASSESSMENT TOOL
Qualification Certificate IV in Business
Cluster number and name: BC4 2.2 Design and develop complex text documents
Units of competency: BSBITU401 Design and develop complex text documents
Student’s ID and student’s name:
Assessor’s name:
No. of weeks

2
 ASSESSMENT TOOL
Qualification Certificate IV in Business
Cluster number and name: BC4 2.2 Design and develop complex text documents
Units of competency: BSBITU401 Design and develop complex text documents
Student’s ID and student’s name:
Assessor’s name:
No. of weeks

TABLE OF CONTENTS

THE HIPPIE FOOD COMPANY PTY LTD. – KOMBUCHA.....................................................4

THE BACK STORY....................................................................................................................4
EXPERIMENTATION.................................................................................................................4
KOMBUCHA BECOMES COOL..............................................................................................5
1. Benefits.................................................................................................................................6
2. Ingredients............................................................................................................................6

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 ASSESSMENT TOOL
Qualification Certificate IV in Business
Cluster number and name: BC4 2.2 Design and develop complex text documents
Units of competency: BSBITU401 Design and develop complex text documents
Student’s ID and student’s name:
Assessor’s name:
No. of weeks

THE HIPPIE FOOD COMPANY PTY LTD. – KOMBUCHA

THE BACK STORY 1

As a young child growing up with a health
conscious Dad, I have fond memories of Dad’s
jars of kombucha tucked away in the pantry.
They would have cloth lids and have a strong
aroma about them. People thought we were
”weird” drinking this wonder brew, but we
considered it completely normal. Dad would treat
it like gold, and only occasionally would allow us
a sip. Little did we know then, he was already
providing our young guts with a great foundation
for later life.

In 1995, Dad’s Aunty Letty, (who was still brewing Kombucha even in her 70’s)
passed down the original family recipe & concept of gut health through to Dad, and
now to our future generations.

EXPERIMENTATION
Over the years the Culver family matured &
improved the family recipe, with Greg tinkering with
different styles of fermentation: from single
fermentation to multiple fermentation periods,
different brew cycles from 7 days to 30 days, and
different ingredients. He continued to experiment
with new ways but found himself coming back to the
traditional, most authentic way to brew. Why
change something that has been working for 1000’s
of years? So it was set in stone – the family recipe
was launched commercially as “Hippie Kombucha”

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http://hippiefoodcompany.com/

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 ASSESSMENT TOOL
Qualification Certificate IV in Business
Cluster number and name: BC4 2.2 Design and develop complex text documents
Units of competency: BSBITU401 Design and develop complex text documents
Student’s ID and student’s name:
Assessor’s name:
No. of weeks

KOMBUCHA BECOMES COOL

While Kombucha is still not widely known by all, it’s fair to say, most people have
tried it or know someone who has. Those latter day ”weirdos” are now hailed as
”cutting edge health hackers”. However, we weren’t entirely happy with the
choices available on the shelves of our favourite health stores, so the re-
engineering began again, to improve on what is commonly known by many
consumers – that is the ”vinegary / bitter aftertaste”.

How do you do this, and remain genuine to the recipe & original cultures used? We
worked that out quickly. Brew with love, and use nothing but natural, 100% organic
ingredients. Brew in glass & stainless steel, not plastic. Brew by hand, not
machines.

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 ASSESSMENT TOOL
Qualification Certificate IV in Business
Cluster number and name: BC4 2.2 Design and develop complex text documents
Units of competency: BSBITU401 Design and develop complex text documents
Student’s ID and student’s name:
Assessor’s name:
No. of weeks

1. Benefits2
Due to the Glucaric Acids, Glucosamines, Probiotics and Anti-Oxidants
content of Kombucha, it has known to provide:

 Improved Digestion  Immune Support

 Weight Loss  Reduced Joint Pain
 Increased Energy  Cancer Prevention
 Cleansing & Detoxification

2. Ingredients3
a) Sugar c) Water
b) Tea d) SCOBY (Symbiotic Culture
Of Bacteria & Yeast)

2
https://draxe.com/7-reasons-drink-kombucha-everyday/
3
http://www.freestylefarm.ca/2014/03/04/brew-your-own-kombucha-tea/