FDF50110 Diploma of Food Processing 

Course overview
Course structure

Course overview

Description

FDF50110 Diploma of Food Processing is suitable for those working in senior management, technician or similar roles within food processing industries. It provides extensive skill and knowledge of industry management functions and environment, and the ability to take responsibility for workplace systems.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

This training is delivered with Victorian and Commonwealth Government Funding.

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:

  • FDF40110 Certificate IV in Food Processing
  • direct entry
  • relevant vocational training and/or work experience

Pathways from the Qualification

After achieving this Qualification, candidates may undertake a relevant Advanced Diploma Qualification.

Duration

This course may take up to 12 months to complete. The actual duration is dependent on rate of completion by each student.

Course structure

FDF50110 Diploma of Food Processing requires successful completion of 30 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*
  • FDFPPL3002A Report on workplace performance
  • FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems
  • FDFTEC4007A Describe and analyse data using mathematical principles
  • MSAENV472B Implement and monitor environmentally sustainable work practices

Electives Units of Competency

  • FDFOP3003A Operate interrelated processes in a production system
  • FDFOP3004A Operate interrelated processes in a packaging system
  • FDFOHS5001A Manage OHS processes
  • BSBCOM502B Evaluate and review compliance
  • BSBCOM503B Develop processes for the management of breaches in compliance requirements
  • BSBMGT502B Manage people performance
  • BSBMGT516C Facilitate continuous improvement
  • MSS405011A Manage people relationships
  • MSS405001A Develop competitive systems and practices for an organisation
  • MSS405002A Analyse and map a value stream
  • MSS405020A Develop quick changeover procedures
  • BSBWOR502B Ensure team effectiveness
  • MSS405030A Optimise cost of product or service
  • FDFPPL4004A Optimise a work process*
  • FDFTEC4003A Control food contamination and spoilage*
  • FDFTEC4008A Apply principles of food packaging
  • FDFTEC4011A Participate in product recalls*
  • FDFAU4001A Assess compliance with food safety programs
  • FDFAU4003A Conduct food safety audits
  • FDFAU4004A Identify, evaluate and control food safety hazards
  • FDFPPL4006A Manage a work area within budget
  • FDFPPL3001A Participate in improvement processes
  • MSS402080A Undertake root cause analysis
  • FDFPH4002A Facilitate and monitor Good Manufacturing Practice

* Units marked with an asterisk (*) require completion of prerequisite Unit/s. These have been incorporated in the above selection, no further units are required to complete this qualification.

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.

For more information

Call: (03) 9850 7546

mail: info@nationalfoodinstitute.com.au