Course Details

Certificate III in Food Processing

FBP30121

This qualification reflects the role of individuals working as operators in a food processing environment who have responsibility for overseeing all or part of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

This qualification offers specialisations in:

Bottling and Packaging
Brewing
Confectionery
Dairy Processing (cheese, powder and/or milk)
Distilling
Edible Oils (refining or cold pressing edible oils)
Milling
Non-alcoholic Beverages (fruit juice, cordial)
Pet Food (companion animals)
Quality (for operator roles)
Sales
Stock Feed (cattle, horses, sheep, pigs, poultry, fish – animals that produce for human consumption).

For our Job Seeker Programs:

Tailored as an introduction to baking, barista & coffee bean roasting.
Plus Accredited Barista Training included

The following skills are covered in detail:

Food Safety & hygiene
Daily café food preparation
Basic & Artisan Breads
Biscuits & Cookies
Sweet Yeast Products
Pizza & Pasta
Salads & Sandwiches
Coffee Bean Roasting
Barista skills
Taking orders
Processing transactions
Customer Service
Cleaning & Sanitation

Location: Agri-Food Skills Centre - 91 John Street Salisbury

Duration:
This program is run over 2 days per week for 15 weeks, plus self-study and 30 hours of work placement required.

Cost:
WorkReady Eligible Student $535
This program is supported through WorkReady by the Government of South Australia.
Visit www.skills.sa.gov.au for participant eligibility criteria

General Description

The FBP30121 Certificate III in Food Processing targets those performing production related roles that require an application of industry specific skills and knowledge, including some technical and problem solving ability. This qualification caters for multi-skilled outcomes and roles that include team leader functions within the production environment.

Course Delivery Location

Training is delivered in the workplace at various industry locations. Knowledge components may be undertaken

in a flexible or distance mode including on-line learning opportunities with structured development activities and various assessment methods.

Duration

Can be undertaken over 24 month’s full time or part time equivalent

Occupation description

This qualification covers a range of food processing industries, such as:

grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)
baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
retail baking
beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)
confectionery
dairy processing
fruit and vegetables
grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)
poultry.

Entry Options

There are no entry requirements for this qualification.
Students can enter at any stage. The training is ongoing to ensure there are no waiting periods for training to start.

This Nationally recognised Certificate course is designed for individuals who are under a contract of training (i.e. have an apprenticeship) to an employer or are paying a “Fee for service”. Students generally enter the course through a Level III traineeship contract of training with the employer or under a “Recognition of current competence” process.

Qualification Status

AQF – Australian Qualification Framework level - Certificate III

Study Methods – gaining the skills and knowledge

Students are required to undertake a range of activities and may include a number of the following:

·         off-job-training
·         formal and informal skills development
·         research, review technical workbooks
·         complete case studies and projects
·         undertake written or verbal questioning
·         maintain and submit self-assessment records

All units are undertaken in a flexible manner and some may be provided in a distance mode including on-line courses

Recognition

Students who have received prior training and/or experience in this industry may apply for Recognition of Prior Learning (RPL) or Credit Transfer from completed units undertaken with different providers. For more information see material provided on “Recognition of Prior Learning” and “Credit Transfer” options.

Articulation, Pathways and Exit Points

After achieving this Qualification, candidates may progress through various levels up to Advance Diploma using a range of study modes

Course Content and Organisation

The course consists of a variety of units which are undertaken in clusters of subjects. Some are compulsory core units and the remainder are elective units. This mix of units enables the student to gain the qualification by specialising in one area, or combining units to gain a broad base of general skills. However, the total amount of competencies required to gain the qualification will remain the same in all cases.
The activities will be scheduled according to an individualised training plan.

Students are required to complete a comprehensive selection of units from the following list. (For more information please refer to detailed training package information at www.training.gov.au )

Packaging Rules

Total number of units = 17
Core Units = 5
Elective Units = 12

The electives are to be chosen as follows:

at least 6 units from elective Groups A – M
up to 3 units from elective Group N
up to 4 units from this or any other endorsed training package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

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