Certificate III in Food Processing - FBP30117

Federation University Australia

Type of institution: University/Higher Education Institution
Level: Pre-degree
CRICOS: 00103D

This qualification is part of the Food Processing Training Package. It covers a range of food processing industries, such as grain processing, beverages, confectionery, dairy processing, fruit and vegetables, grocery products and supplies, and poultry.

Structure

  • 17 units: 5 core
  • 12 elective

Subjects

  • Use numerical applications in the workplace
  • Operate a wort production process
  • Use structured problem-solving tools
  • Record and present data
  • Establish legal and risk management requirements of small business
  • Perform basic tests
  • Organise receival operations
  • Support proactive maintenance
  • Participate in an audit process
  • Undertake process capability improvements
  • Ensure process improvements are sustained
  • Manage a small team
  • Facilitate a Just in Time system
  • Control and order stock
  • Monitor a levelled pull system of operations
  • Lead work teams and groups
  • Apply knowledge of animal nutrition principles to stockfeed product
  • Implement and monitor environmentally sustainable work practices
  • Write simple documents
  • Apply quality standards
  • Program fresh produce grading equipment
  • Manage small business finances
  • Assess competence
  • Set up basic pneumatic circuits
  • Participate in improvement processes
  • Plan assessment activities and processes
  • Provide and apply workplace information
  • Maintain store security
  • Identify faults in electronic control
  • Facilitate breakthrough improvements
  • Set up a production or packaging line for operation
  • Sustain process improvements
  • Debone and fillet poultry product (manually)
  • Facilitate and improve implementation of 5S
  • Report on workplace performance
  • Operate a brewery fermentation process
  • Monitor the implementation of quality and food safety programs
  • Monitor and operate trade waste
  • Identify key stages and beer production equipment in a brewery
  • Control contaminants and allergens in the workplace
  • Interpret product costs in terms of customer requirements
  • Contribute to OHS processes
  • Operate a beer packaging process
  • Identify cultural, religious and dietary considerations for food production
  • Participate in environmentally sustainable work practices
  • Market the small business
  • Undertake small business planning
  • Carry out processes for a range of artisan cheeses
  • Blend and dispatch malt
  • Operate a beer filling process
  • Use SCADA systems in operations
  • Apply raw materials, ingredient and process knowledge to production problems
  • Use inventory systems to organise stock control
  • Apply Just in Time procedures
  • Identify equipment faults
  • Operate a poultry carcase delivery system
  • Contribute to the application of a proactive maintenance strategy
  • Operate a beer filtration process
  • Monitor process capability
  • Investigate micro business opportunities
  • Implement the food safety program and procedures
  • Operate a beer maturation process
  • Prepare food products using basic cooking methods
  • Implement the pest prevention program
  • Mistake proof an operational process
  • Provide work skill instruction
  • Prepare malted grain
  • Assist in implementing a proactive maintenance strategy
  • Control stock
  • Establish compliance requirements for work area
  • Organise despatch operations
  • Work with micronutrients or additions in stockfeed manufacturing processes
  • Operate a bright beer tank process
  • Plan small business finances
  • Participate in OHS processes
  • Develop and adjust a production schedule
  • Deliver and monitor a service to customers
  • Prepare and monitor beer yeast propagation processes
  • Lead team culture improvement
  • Work safely with industrial chemicals and materials
  • Manage the impact of change on own work
  • Receive grain for malting
  • Apply 5S procedures
  • Facilitate change in an organisation implementing competitive systems and practices
  • Issue work permits
  • Control mill processes and performance
  • Operate interrelated processes in a packaging system
  • Use planning software systems in operations
  • Undertake root cause analysis
  • Operate interrelated processes in a production system
  • Monitor and manage small business operations
  • Facilitate the use of planning software systems in a work area or team
  • Contribute to the development of workplace documentation
  • Provide first aid
  • Conduct chemical wash for fresh produce
  • Receive and store stock
  • Lead flour milling shift operations
  • Apply competitive systems and practices
  • Interpret technical drawing
  • Apply quality systems and procedures
  • Participate in a HACCP team
  • Identify problems in fluid power system
  • Complete receival/despatch documentation
  • Conduct cheese making operations
  • Participate in assessment validation
  • Support and mentor individuals and groups
  • Facilitate implementation of competitive systems and practices
  • Apply statistics to operational processes
  • Assess olive oil for style and quality
  • Apply cost factors to work practices
  • Monitor storage facilities

Study information

Campus Fees Entry Mid year intake Attendance
SMB (Ballarat) Domestic: $8,190
No information available No No information available

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