We are committed to providing quality workplace training and assessment that is industry current and relevant. All our programs are developed in conjunction with industry representatives. We believe in providing all our students pathways into further education as they develop their skills.
Our industry endorsed training approach has four phases:
In this phase we concentrate on re‐building confidence in the learning and application process. We encourage people to appreciate the significance of the key principles which underpin food safety, OH&S and Quality and ensure the success of a food business.
We examine the legal compliance issues and how workers’ active involvement in ensuring compliance through systematic communication and problem-solving can improve the workplace. We provide high quality training, both practical and theoretical, and mentoring to ensure the systemic and safe operation of basic equipment, adequate monitoring of production and packaging processes and the implementation of sound OH&S policies and principles.
This phase usually takes about three to six months with both on-job coaching and off-job sessions cycle at suitable times. Participants gain a nationally-accredited Certificate 1 in 9 modules of competency.
In this phase, we concentrate on engaging every worker in contributing to workplace improvement through Business Improvement Groups (BIGs) consisting of three or four individuals. We ask every worker to identify issues which are limiting productivity and then work with each BIG group to find economic solutions to those issues.
We initiate the Plan-Do-Check-Act (PDCA) cycle for each problem, concentrating on ensuring all solutions improve quality, enhance food and personal safety and improve profitability for the company. Each BIG then presents their proposal to senior management for a response and possible action.
This process is usually conducted over 16‐20 weeks and we work with the BIGs on the-job to ensure that SOPs, Work Instructions and other systems are ensuring the highest productivity. We help to compile troubleshooting manuals and develop visual lean methods of managing personal performance.
These increases in direct work experience are compared to national specialist skills standards and high performing participants are rewarded with national competencies. In most cases this process takes 6‐12 months and successful participants will receive a Certificate 2 qualification with a minimum of13 units of competency.
In this final training phase, we remind each participant that they are expected to be able to work autonomously and effectively at a high level of efficiency as a qualified food tradesperson (i.e. at a Certificate 3 level). We assist each worker with monitoring and developing risk management strategies for food safety plans, OH&S policies and procedures, continuous quality improvement and ensure a deeper understanding of workplace systems (rather than individual processes) through auditing and review of their performance.
We help build leadership and analytical skills along with gaining specialist knowledge about products and processes. Successful graduates will receive a Certificate 3 in 17 areas of competency (equivalent to any other trade Certificate 3 qualification) giving them the capability to provide ongoing support to the business in a similar manner to a good electrician or a fitter.
This phase takes a further 8‐12 months in most food processing plants.
If required, we can continue to work with management to ensure that the skilled graduates of the program are utilised effectively in the further development of the business. This may include engaging them in mentoring others, environmental management, leadership and auditing roles.
Our skilled training staff may assist client leadership groups with compliance (food safety, quality, OH&S); productivity and HR management issues. In the majority of cases, we encourage the leadership team to enrol in a project based Certificate 4 level program.