Federation TAFE

Certificate IV in Food Science and Technology - FBP40418

Federation TAFE

Type of institution: Registered Training Organisation
Level: Pre-degree
CRICOS: 00103D

This qualification targets those working in technical and supervisory roles covering product development, food safety and quality, food production and distribution, environmental functions, and the maintenance and monitoring of food processing systems. The job roles require specialist technical skills and knowledge in food science and technology to complete routine and non-routine tasks and functions, and workers have responsibility for their own functions and outputs, along with limited responsibility for the output of others.This qualification offers an optional specialisation in Food Safety Auditing. Users interested in this option must refer to relevant state, territory and Commonwealth food safety legislation and the National Regulatory Food Safety Auditor Guideline and Policy for details of auditing requirements in low, medium and high-risk settings, and to understand the food safety auditing work context.Legislative and regulatory requirements apply to food safety and are enforced through state/territory jurisdictions. Users must check with the relevant regulatory authority before delivery.

Subjects

  • Use structured problem-solving tools
  • Conduct food safety audits
  • Apply the principles of nutrition to food processing
  • Apply an understanding of legal requirements of food production
  • Trial new process or product
  • Handle food safely in a retail environment
  • Communicate and negotiate to conduct food safety audits
  • Apply an understanding of food additives
  • Label foods according to legislative requirements
  • Identify, evaluate and control food safety hazards
  • Participate in product recalls
  • Implement and monitor environmentally sustainable work practices
  • Determine handling processes for perishable food items
  • Supervise and verify supporting programs for food safety
  • Implement and review the processing of high and low boil confectionery
  • Apply principles of statistical process control
  • Apply principles of food packaging
  • Perform chemical tests and procedures
  • Perform food tests
  • Implement and review the manufacturing and processing of edible fats and oils
  • Identify the physical and chemical properties of materials, food and related products
  • Produce acid and heat coagulated cheese
  • Perform biological procedures
  • Monitor the implementation of quality and food safety programs
  • Construct a process control chart for a food processing operation
  • Produce a range of rennet-coagulated cheeses
  • Perform microbiological procedures in the food industry
  • Participate in improvement processes
  • Apply sensory analysis in food processing
  • Carry out sampling and interpret tests for cheese production
  • Control food contamination and spoilage
  • Implement and review the processing of confectionery products
  • Perform basic tests
  • Implement and monitor WHS policies, procedures and programs to meet legislative requirements
  • Apply basic process engineering principles to food processing
  • Apply food microbiological techniques and analysis
  • Apply digital technology in food processing
  • Establish process capability
  • Apply water management principles to the food industry
  • Produce acid-coagulated soft cheese
  • Implement and review manufacturing of cereal products
  • Manage internal audits
  • Manage water treatment processes
  • Apply food preservation technologies
  • Implement and review the processing of fruit, vegetables, nuts, herbs and spices
  • Assess compliance with food safety programs
  • Implement and review the processing of market milk and related products
  • Establish operational requirements for a food processing enterprise
  • Describe and analyse data using mathematical principles
  • Supervise and maintain a food safety plan
  • Implement and review the production of chocolate products
  • Document food processes and supporting procedures
  • Preserve food in cans or sealed containers
  • Implement and review the production of fermented dairy products and dairy desserts

Study information

CampusFeesEntryMid year intakeAttendance
Mount Helen (Ballarat) Yes
  • Full-time : 1 year

Fee comments

Campuses: Mount Helen (Ballarat).

Fees are calculated on the current student contact rate. A concession applies for current Health Card holders.

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