National Food Institute TOID: 3821 (03) 9850 7546
Course overview
Course structure
Course overview
Description
FDF40110 Certificate IV in Food Processing is suitable for those working in supervisory or middle management roles within food processing environments. This Qualification includes technical skill and knowledge required to solve food production problems and ensure that operations are implemented and maintained at optimal performance. Emphasis is on monitoring the implementation of food processing systems and procedures with input into management functions of the organisation.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.
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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
Pathways into the Qualification
Pathways for candidates considering this Qualification include:
- FDF30110 Certificate III in Food Processing
- direct entry
- relevant vocational training and/or work experience.
Pathways from the Qualification
Successful completion of this course may enable students to undertake the FDF50110 Diploma of Food Processing or any other suitable qualification.
Duration
This course may take up to 24 months to complete. The actual duration is dependent on rate of completion by each student.
Course structure
FDF40110 Certificate IV in Food Processing requires successful completion of 22 units of competency:
Core Units of Competency
- FDFFS2001A Implement the food safety program and procedures
- FDFFS3001A Monitor the implementation of quality and food safety programs*
- FDFOP2061A Use numerical applications in the workplace
- FDFPPL3002A Report on workplace performance
- FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems
- MSAENV472B Implement and monitor environmentally sustainable work practices
Electives Units of Competency
- FDFOHS2001A Participate in OHS processes
- FDFTEC4006A Apply an understanding of legal requirements of food production
- FDFOP3004A Operate interrelated processes in a production system
- FDFAU4001A Assess Complaince with Food Safety Programs
- FDFAU4003A Conduct Food Safety Audits
- FDFOHS4002A Maintain OHS processes
- FDFOHS4001A Identify, assess and control OHS risk in own work
- MSL922001 Record and present data
- MSL952001 Collect routine site samples
- MSL904001 Perform standard calibrations
- BSBADM502 Manage meetings
- FDFTEC4011A Paticipate in product recalls
- FDFTEC4003A Control food contamination and spoilage
- FDFAU4004A Identify, evaluate and control food safety hazards
- FDFTEC4005A Apply an understanding of food additives
- FDFTEC4008A Apply principles of food packaging
* Units marked with an asterisk (*) require completion of prerequisite Unit/s. All prerequisite unit/s is included in the above unit list. There are no further units required to be completed for this qualification.
Units selected are examples only and depend on client preferences and job outcomes
At National Food Institute, we pride 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.