FDF20111 Certificate II in Food Processing (Superseded)

Course overview
Course structure

Course overview


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:

  • Grain processing
  • Beverages
  • 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

Dependant on where you live, training may be subsidised and this is acknowledged below:

In Victoria – this training is delivered with Victorian and Commonwealth Government Funding.

In NSW – this training is subsidised by the NSW Government.

Entry requirements

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.

Training and assessment

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:

  • Written and verbal questions
  • Practical observations by qualified assessor
  • Projects
  • Supervisors report
Recognition of Prior Learning (RPL) and Credit Transfer (CT)

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:

  • FDF10110 Certificate I in Food Processing
  • direct entry
  • limited vocational training and/or work experience.

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.


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Course structure

FDF20111 Certificate II in Food Processing requires successful completion of 13 units of competency:

Core Units
  • FDFFS2001A Implement the food safety program and procedures
  • FDFOHS2001A Participate in OHS processes
  • FDFOP2063A Apply quality systems and procedures
  • FDFOP2064A Provide and apply workplace information
  • MSAENV272B Participate in environmentally sustainable work practices
Electives Units
  • SITXFSA002 Participate in safe food handling practices
  • FDFOP2010A Work with temperature controlled stock
  • FDFOP2005A Work in a socially diverse environment
  • FDFPPL2001A Participate in work teams and groups
  • FDFOP2004A Clean and sanitise equipment
  • FDFOP2028A Operate a mixing or blending process
  • FDFOP1007A Participate effectively in a workplace environment
  • FDFOP2002A Inspect and sort materials and product

Elective units are examples only and may change subject to client need and job outcome

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.


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For more information

Call: (03) 9850 7546

E-mail: info@nationalfoodinstitute.com.au