Certificate III in Food Processing

Become an advanced operator in the food processing industry!

Qualification Overview

The Certificate 3 in Food Processing is part of the Australian Qualifications Framework and is recognised nationally. Upon completion of this course trainees will have the skills and knowledge to act as advanced operators and leading hands in a food processing company.

Trainees can then continue on to completing a Certificate 4 or Diploma in Food Processing.

As this course is primarily based around workplace assessment, course length varies according to the specific organisational needs.

Please contact us for pricing details.

Unit Components

The certificate is made up of four core units and nine specialist/optional units. The specialist units must either be:

FDFZPRSYS3A Operate processes in a production system, plus two pre-requisite AQF 2 units
or
FDFZPKSYS3A Operate processes in a packaging system, plus two pre-requisite AQF 2 units

Plus six units made up of:

• At least two and up to five units from the AQF 3 specialist or optional set;
• One unit from the AQF 1 specialist or optional sets;
• A maximum of three units from the AQF 2 specialist or optional sets, and;
• One unit from the AQF 4 set of units

CERTIFICATE III COMPETENCY LIST

Group 1 Common Core

The common core is comprised of four competency 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

Group 2 Specialist or Optional units:

• FDFCORHS3AMonitor 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
• FDFZPRMBC2A Operate a mixing/blending/cooling process
• FDFZPRPR2A Operate a production process
• FDFPRSYS3A Operate processes in a production system
• FDFZMHTS2A Work with temperature controlled stock
• FDFOPTISP2A Implement sampling procedures
• FDFOPTTG2A Participate in work teams and groups
• FDFOPTHCP3A Participate in a HACCP team
• FDFOPTSM3A Support and mentor individuals and groups
• FDFOPTPIP3A Participate in an audit process

Assessment requirements
All modules in the Food Processing program are assessed through workplace projects that require participants to compile a range of evidence to demonstrate competence. There are also mini-assignments and presentations that need to be prepared. Students are provided with assessment tools and guidelines in order to complete their assessment requirements.

Course material
At the start of the program, as part of your induction, you receive a student file. In the file there are your course notes, copies of the hand-outs and the Powerpoint slides. There are also copies of the assessment tools that you need to complete in order to be found competent in this qualification.

Nationally Recognized Training - NSW Vocational Education & Training Accreditation Board