TRAINING COURSES

Certificate III in Food Processing (Plant Baking) - FDF30303

Overview

The Certificate III in Food Processing (Plant Baking) is a competency-based qualification targeted at significantly increasing the skills and knowledge of food industry employees within the baking industry. It is designed for employees with previous baking experience that need to consolidate their skill base or advance their knowledge in specific areas.

The Certificate III in Food Processing (Plant Baking) focuses on skill sets directly targeted to plant baking and packing operations.

With a strong focus on plant baking competencies, consistent quality production and O,H&S compliance this qualification is ideally suited to meet business demands and help build a competent and proactive workforce.

Qualification Outline

A minimum of thirteen (13) units are required to achieve the qualification for production (baking) operators, consisting of four (4) core units and nine (9) optional / specialist units.

A minimum of ten (10) units are required to achieve the qualification for packing room operators, consisting of four (4) core units and six (6) optional / specialist units.

Core Units

The 4 core units are compulsory for all students. These are:

Code	Title
FDF CORWCM3A FDF CORHS3A FDF CORQFS3A FDF CORBM2A	Present and apply workplace information Monitor the Implementation of O,H&S policies and procedures Monitor the implementation of quality and food safety programs Use basic mathematical concepts

Optional/Specialist Units

A production (Baking) operator may have the following mix of optional / specialist units:

Code	Title
FDF PBBDM3A	Operate a dough mixing process
FDF PBBMU3A	Operate a dough make-up process
FDF PBBFP3A	Operate a final proof and baking process
FDF PBW1A	Participate effectively in a workplace environment (Plant Baking)
FDF ZPRIPK3A	Apply raw materials / ingredient and process knowledge
FDF ZPRSYS3A	Operate processes in a production system
FDF ZPRCI2A	Operate a process control interface
FDF ZCSCS2A	Clean and sanitize equipment
FDF OPTSM3A	Support and mentor individuals and groups
FDFOPTSD2A	Work in a socially diverse environment
FDF OPTPIP3A	Participate in improvement processes

Whilst a packing room operator may have a different mix of optional / specialist units:

Code	Title
FDF PDSW2B	Operate a cooling, slicing and wrapping process
FDF PBW1A	Participate effectively in a workplace environment (Plant Baking)
FDF ZPKSYS3A	Operate processes in a packaging system
FDF ZPRCI2A	Operate a process control interface
FDF OPTSM3A	Support and mentor individuals and groups
FDF OPTSD2A	Participate in improvement processes
FDF OPTPIP3A	Participate in improvement processes

Note: The qualification is a stand-alone qualification with no entry prerequisites other than where specified for specific units.

Organisation and Duration

The program is usually delivered over a one to two year period depending on the needs of the business. For ease of delivery the core and optional units have been organised into a number of modules with each module focused around a particular theme so that a more holistic approach to learning is gained.

The modules include a number of On-the-job self paced modules, Off-the-job self paced modules and three classroom modules.

Recognition of Prior Learning

Courses may be shortened considerably through students gaining exemption from units, or parts of units, under recognition of prior learning provisions. The main focus of RPL is to determine the student's current level of competency, so that courses can be tailored (and where possible shortened) to gain maximum benefit from each training investment.

Download our RPL Brochure to find out more.

On-the-job Self Paced Modules

The On-the-job self paced modules have each student working through all modules whilst on the job. There are no set time lengths for the completion of each module and they can be completed in any order. The students complete each module as they are progressively rotated into each of the different job functions over a twelve month to two year period.

Qualified workplace trainer / assessors will support each student in their completion of each module by regularly spending time with them on the job to develop and enhance their skills and knowledge over a two year period. These trainer/ assessors would normally come from within the workplace. AFTC can provide training for each of these trainer / assessors to fulfil this role should this be required.

Module	Unit Codes	Units of Competency
Formulation and Dough Mixing	FDFPBBDM3A FDFZPRCI2A FDFZCSCS2A FDFZPRIPK3A	Operate a dough mixing process Operate a process control interface Clean and sanitize equipment Apply raw materials / ingredient and process knowledge
Dividing Rounding Intermediate Proofing Moulding and Panning	FDFZPRSYS3A FDFPBBMU3A FDFZPRCI2A FDF ZCSCS2A	Operate processes in a production system Operate a dough make-up process Operate a process control interface Clean and sanitize equipment
Final Proofing Oven Operation De-Panning	FDFZPRSYS3A FDFPBBFP3A FDFZPRCI2A FDFZCSCS2A	Operate processes in a production system Operate a final proof and baking process Operate a process control interface Clean and sanitize equipment
Slicing and Bagging	FDFZPKSYS3A FDFPDSW2B	Operate processes in a packaging system Operate a cooling, slicing and wrapping process
Packing and Storing	FDFZPRCI2A FDFZCSCS2A	Operate a process control interface Clean and sanitize equipment

Off-the-job Self Paced Modules

The Off-the-job self paced modules have each student working through each module whist on the job. There are no set time lengths for the completion of each module and they can be completed in any order. Each student receives a separate workbook for each module and progressively completes these for assessment.

Once a student completes a workbook they are forwarded to AFTC for marking then returned to the student.

Module	Unit Codes	Units of Competency
Workplace Safety	FDFCORHS3A	Monitor the implementation of O,H&S policies and procedures.
Workplace Communication	FDFOPTSM3A FDFCORWCM2A FDFOPTSD2A	Support and mentor individuals and groups Present and apply workplace information Work in a socially diverse environment

Classroom Modules

The classroom modules combine face-to-face trainer led theory and practical sessions involving small group and individual activities. Many of the practical activities involve leaving the classroom and entering the factory to identify current practices and procedures against worlds’ best practice.

The classroom modules require the equivalent of up to 18 hours off-the-job delivery.

Module	Unit Codes	Units of Competency
Food Safety and Quality Assurance	FDFCORQFS3A FDFPBW1A	Monitor the implementation of quality and food safety programs Participate effectively in a workplace environment (Plant Baking)
Process Improvement	FDFOPTPIP3A	Participate in improvement processes
Workplace Calculations	FDFCORBM2A	Use basic mathematical concepts