FDF20111 Certificate II in Food Processing is an entry level qualification for those looking to work in a food processing industry. This course covers a range of food processing industries such as:
This training is delivered with Victorian and Commonwealth Government Funding.
All students wishing to enrol in this course are required to undertake a simple pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
This course is delivered in the workplace by experienced industry current trainers and assessors and maybe be undertaken as part of a Traineeship. Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once student successfully completes this course, they are job ready.
Students competency is determined using a range of assessment tools, including:
RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training. National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
Pathways into the qualification
Pathways for candidates considering this qualification include:
Pathways from the qualification
Successful completion of this course may enable students to enter the entry level food processing workforce or continue with their studies by enrolling in FDF30111 Certificate III in Food Processing or another food processing qualification that is most suitable.
This course may take up to 12 months to complete. The actual duration is dependent on rate of completion by each student.
FDF20111 Certificate II in Food Processing requires successful completion of 13 units of competency:
At National Food Institute, we proud ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student. Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.