Certificate I in Food Processing

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This Qualification covers a range of food processing industries, such as:

    - Baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
    - Retail baking

General Course Information

Course CodeFDF10111
FacultyVET
SectorVocational Education & Training - VET
AwardCertificate I
Apprenticeship availableNo
Year OfferedThis is attached to the Correctional Services Project
Full Time Equivalent (FTE)1
Units RequiredTotal 9Core 5Elective 4
Nominal HoursMinimum 200Maximum 245
Last updateTuesday, 28 June 2016 03:15 pm
Department: -

Course Information Contact

Telephone1800 677 095
Fax(08) 8939 7327
Emailstudent.support@batchelor.edu.au

Course's Descriptors


Course Objectives

The Certificate I in Food Processing is an introductory Qualification to food, beverage and grain processing that provides basic skills relevant to all FDF10 Food Processing Training Package sectors apart from pharmaceutical manufacturing. The Qualification is designed for application in a highly supervised context, such as VET in schools, induction to industry, or other equivalent introduction environments.

Admission Requirements

This qualification is part of Northern Territory’s program ‘Sentence to a Job’.

Course Requirements

All students have been working as Bakers Assistants prior to undertaking this course for a period of not more than 6 months.

Course Structure

To achieve a Certificate I in Food Preparation a total of NINE (9) unit of competency must be completed. This comprises of FIVE (5) core units of competency and FOUR (4) elective units of competency as outlined in the packaging rules and as detailed below.

Unit Summary

Unit CodeTitleHours
Core Units
FDFFS1001AFollow work procedures to maintain food safety20
FDFOHS1001AWork safely30
FDFOP1009AFollow work procedures to maintain quality20
FDFOP1010ACommunicate workplace information20
MSAENV272BParticipate in environmentally sustainable work practices30
Elective Units
FDFOP1001APack or unpack product manually20
FDFOP1006AMonitor process operation30
FDFOP1001AFinish products20
FDFOP1004APrepare basic mixes20

Individual Unit's Descriptors


Core


Follow work procedures to maintain food safety

Code - FDFFS1001A Contact Hours - 20
This unit of competency covers the skills and knowledge required to maintain food safety when carrying out work tasks. Basic food safety practices include personal hygiene and conduct, food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves routine manual processes and/or operation of simple automated equipment.

Work safely

Code - FDFOHS1001A Contact Hours - 30
This unit of competency specifies the outcomes required to work within occupational health and safety (OHS) requirements across a range of industry contexts. It requires the ability to demonstrate personal awareness of OHS legislative requirements and basic principles of risk management and prevention of injury and illness at work.

Follow work procedures to maintain quality

Code - FDFOP1009A Contact Hours - 20
This unit of competency covers the skills and knowledge required to follow basic quality assurance practices related to monitoring quality where work involves routine manual processes and/or operation of simple automated equipment.

Communicate workplace information

Code - FDFOP1010A Contact Hours - 20
This unit of competency covers the skills and knowledge required to gather, convey and receive workplace information and to interact with others at work.

Participate in environmentally sustainable work practices

Code - MSAENV272B Contact Hours - 30
This unit of competency covers the skills and knowledge required to effectively find out current resource use and carry out improvements, in own work area, including those that reduce the negative environmental impacts of work practices.

Elective


Pack or unpack product manually

Code - FDFOP1001A Contact Hours - 20
This unit of competency covers the skills and knowledge required to pack or unpack product manually. Packing may be into or from primary or secondary (inner or outer) packaging.

Monitor process operation

Code - FDFOP1006A Contact Hours - 30
This unit of competency covers the skills and knowledge required to monitor the operation of equipment used in a production process.

Finish products

Code - FDFOP1001A Contact Hours - 20
This unit of competency covers the skills and knowledge required to assemble baked products and prepare and apply sweet fillings, icing and toppings, simple decoration and related presentation techniques used to finish cakes, pastries and bread-based products.

Prepare basic mixes

Code - FDFOP1004A Contact Hours - 20
This unit of competency covers the skills and knowledge required to combine ingredients and additives in the correct quantities and to operate mixing and blending equipment to prepare basic mixes.
Course Authorisation
Last updateTuesday, 28 June 2016 03:15 pm
Approved by
Review DateMonday, 11 July 2016 02:42 am