National Code; FDF30103
Duration: 660 Hours
Certificate III in Food Processing further develops the skills and knowledge of key operators in the Food Industry. Typically, students are already employed in the industry. Individual participants undertake studies relevant to their jobs and their sector of the food industry. Employers select optional and specialist units which allow them to increase their understanding of key food processing roles.
Career Opportunities
The primary target groups are workers already employed in the industry. The focus on specialist skills and knowledge development allow students to become key operators in the food processing industry.
Entry Requirements
Learners are best equipped to achieve the course outcomes if they have minimum language, literacy and numeracy skills. A person normally needs to be working in the food industry to undertake this course.
Admission Criteria
- An ability to analyse, process and undertake required knowledge and skills of course
- Willingness to engage in group activities
- Recognised prior learning will be considered on the merits of application as underpinned by organisational policy and procedures (provided on application)
- Credit Transfer is provided for academic achievements from all other Registered Training Organisations
- Employed in an agency which can provide the experience to meet course competencies
- Access and equity is applied to all training acceptance
- People with disabilities are encouraged to apply
Introduction to course concept
This conceptual framework of this curriculum reflects the belief that the integration of classroom activities, group networking and on the job application promotes and further develops the skills of this course. The course is delivered in a systematic style which takes the participants through the learning steps which promotes comprehension and application of the principles of Food Processing.
Mode of study
- Monthly contact days
- Flexible learning
- On the job application
Assessments
All assessment for the course are competency orientated and provide flexibility to meet the student’s learning needs and course requirements.
The assessments will include:
- Written
- Demonstration
- Questions
- Flexible learning packages
Duration of Course
This Course runs over 12 months
Consists of: 13 Units
4 Core Units
| FDFCORHS3A | Monitor the implementation of occupational health and safety policies and procedures |
| FDFCORQFS3A | Monitor the implementation of quality and food safety programs |
| FDFCORWCM2A | Present and apply workplace information |
| FDFCORBM2A | Use basic mathematical concepts |
9 Specialist Units
| HLTFS10A | Apply and monitor food safety requirements |
| FDFZMHMH1A | Carry out Manual Handling Tasks |
| FDFZCSCS2A | Clean and sanitize equipment |
| HLTFS7A | Follow basic food safety practices |
| FDFCORFSY1A | Follow work procedures to maintain food safety |
| FDFCORFSY2A | Implement the food safety program and procedures |
| FDFOPTTG3A | Lead work teams and groups |
| FDFZPRPR2A | Operate a Production Process |
| FDFZCSAW1A | Operate automated washing equipment |
| FDFZPRSYS3A | Operate processes in a production system |
| HLTFS9A | Oversee the day-to-day implementation of food safety in the workplace |
| FDFOPTHCP3A | Participate in a HACCP team |
| FDFZPRCR2A | Work in a clean room environment |
Recognition of Prior Learning (RPL) can be applied for (see policy)
RPL is an assessment process that involves re-assessment of previously gained experience relevant to the qualification. If RPL is granted, fees are adjusted accordingly.
Credit Transfer
Haley College will recognise relevant AQF qualifications and Statements of Attainment issued by any other Registered Training Organisation. Haley College encourages any potential student to apply for credit transfer if they believe they qualify. Call us on (03) 9530 9998
