Overview

This nationally accredited qualification is aimed at developing appropriate vocational skill sets for people new to the food industry.

Qualification Outline

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

Five (5) core units and four (4) elective units.

Core Units

The 5 compulsory Core units are:

  • FDFOP1010A – Communicate workplace information
  • FDFOHS1001A – Work safely
  • FDFOP1009A – Follow work procedures to maintain quality
  • FDFFS1001A – Follow work procedures to maintain food safety
  • MSAENV272B – Participate in environmentally sustainable work practices

Elective Units

The elective units are selected to best align with the areas that each employee will be 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 elective units.

Packing Operators

  • FDFOP1001A – Pack or unpack product manually
  • FDFOP1007A – Participate effectively in a workplace environment
  • FDFOP1003A – Carry out manual handling tasks
  • FDFOP2061A – Use numerical applications in the workplace

Manufacturing Operators

  • FDFOP1005A – Operate basic equipment
  • FDFOP1003A – Carry out manual handling tasks
  • FDFOP2061A – Use numerical applications in the workplace
  • FDFOP1007A – Participate effectively in a workplace environment

Off-the-Job Workshops

The Certificate I in Food Processing requires up to 5 days off-the-job delivery. For ease of delivery the 4 core units have been organised into an off-the-job training program consisting of 5 separate modules with each module focused around a particular theme. All units are delivered with a combination of both off-the-job and on-the-job training.

This alignment is as follows:

AreaCodeUnit Description
Work SafelyFDFOHS1001A
MSAENV272B
FDFOP1003A
Work safely
Participate effectively in a workplace environment
Carry out manual handling tasks
Workplace QualityFDFOP1009AFollow work procedures to maintain quality
Food SafetyFDFFS1001AFollow work procedures to maintain food safety
Workplace CommunicationFDFOP1010ACommunicate workplace information
Workplace Calculations
FDFOP2061AUse numerical applications in the workplace

Duration: A combination of both on-the-job and off-the-job training is required to complete the qualification.The program is delivered over a 6 – 12 month period, depending on business requirements.

Note: This qualification is current from 6th September 2012

Venue: All training workshops are run on-site at your workplace

Clothing and Equipment: Each learner must wear their usual uniform and footwear for the workshops

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.

Support For Participants

The Australian Food Training Centre aims to ensure that our courses and training programs meet the needs of a changing, dynamic and diverse workforce. We therefore encourage students from non-English speaking backgrounds to enrol (or with any other unique learning needs) and can arrange learner support through each student’s workplace. This support includes areas such as literacy/numeracy skills and in general study skills.

Employment Prospects and Future Educational Opportunities

The Certificate I in Food Processing supports students and businesses in career planning and development by offering employees the opportunity to develop their skills on the job without having to do extensive external studies.

Upon course completion, higher studies are available including the Certificate II or III in Food Processing and other specialist courses. This course positions students well to advance their careers in the fields of food manufacturing and food packaging.

Course Admission Requirements / Pre-requisites

There are no pre-requisites for entry to this course, however applicants (employees) will be required to attend an information session and undertake a Basic Skills assessment to confirm they have suitable Language, Literacy and Numeracy skills to cope with the reading, writing and numeracy demands of the qualification. This assessment occurs prior to any offers of course enrolment being given.

Our Fees

Our services are provided through fee-for-service arrangements.

Download our Course Fees brochure to find out more.

Please contact AFTC on 08 8288 0288 for any further information you may require.