Certificate II in Food Processing - FDF20103

Training Focus: The overall aim of this training is to ensure employees are multi-skilled to operate the plant and equipment in a particular area, for the full variety of products produced.

Requirements: A total of twelve units are required to achieve the qualification, consisting of:

Five (5) core units and seven (7) optional / specialist units.

Core Units

The 5 core units from Certificate II are:

Code

Title

FDF CORWCM2A
FDF CORHS2A
FDF CORQAS2A
FDF CORFSY2A     
FDF CORBM2A      

Present and apply workplace information
Implement O,H&S systems and procedures
Implement quality systems and procedures
Implement the food safety program and procedures
Use basic mathematical concepts

Optional/Specialist Units

The optional and specialist units are selected to best align with the areas that each employee is working in and take into account potential career paths. A full listing of units is available upon request.

For example: Employees may have the following mix of optional / specialist units:

Packing Operators

Code

Title

FDF ZPRCI2A
FDF ZPRW1A
FDF OPTENV2A     
FDF ZPKPP2A
FDF OPTTG2A
TDT K297 A 
FDF ZCSCS2A

Operate a process control interface
Participate effectively in a workplace environment
Implement environmental policies and procedures
Operate a packaging process       
Participate in work teams and groups
Use information technology devices in the workplace
Clean and sanitise equipment

Manufacturing Operators

Code

Title

FDF ZPRCI2A          
FDF ZPRW1A
PMLTEST300A
FDF ZPRER2A        
FDF ZPRTC2A
TDT K297 A 
FDF ZCSCS2A

Operate a process control interface
Participate effectively in a workplace environment
Perform basic tests
Operate an enrobing process
Operate a chocolate tempering process
Use information technology devices in the workplace
Clean and sanitise equipment

Off-the-Job Workshops

The certificate II in food processing requires the equivalent of 4 1/2 days off-the-job delivery. For ease of delivery the 5 core units from Certificate II have been organised into an off-the-job training program consisting of 5 separate modules. Each module is focused around a particular theme.

This alignment is as follows:

Module

Code

Unit Description

Occupational Health and Safety

FDF CORHS2A

Implement O,H&S systems and procedures

Quality Assurance                

FDF CORQAS2A

Implement quality systems and procedures

Food Safety  

FDF CORFSY2A

Implement the food safety program and procedures

Workplace Communication

FDF CORWCM2A

Present and apply workplace information

Workplace Calculations

FDF CORBM2A

Use basic mathematical concepts

Duration: The program is delivered over a 6 –12 month period, depending on business requirements.

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 Training

Training in the optional / specialist units occurs progressively for each student over the course of the 12 month period as they are exposed to new skill sets within the workplace and move from one area to another.

For example:

Equipment / Job

Code

Unit Description

Operation of the Enrober

FDF ZPRER2A

Operate an enrobing process

FDF ZZTC 2A

Operate a chocolate tempering process

 

PMLTEST300A

Perform basic tests

TDT K197B

Use infotechnology devices and computer applications in the workplace

Students will typically have either a manufacturing or packing career path depending on the needs of the business. Students are assigned to a particular area with different plant and equipment and are buddied-up with an experienced employee / workplace trainer. The buddy works alongside the student who progressively exposes them to varying and more complex training skills and tasks.

Underpinning knowledge is provided through the use of workplace documentation (such as work instructions for machinery) and literature supplied by the employer. Students stay on a piece of machinery until they are fully competent in operating the equipment on their own. This may vary from one week to several successive weeks depending on the complexity of the machinery and products made.