Overview

The Certificate II in Food Processing is an industry based qualification targeted at developing the skills and knowledge of food processing industry employees. The overall aim of this training is to ensure employees are multi-skilled to operate the plant and equipment in a particular area, for the full variety of products produced.

Qualification Outline

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

Five (5) core units and eight (8) elective units.

Core Units

The 5 compulsory Core units are:

  • FDFOP2064A – Provide and apply workplace information
  • FDFOHS2001A – Participate in OHS processes
  • FDFOP2063A – Apply quality systems and procedures
  • FDFFS2001A – Implement the food safety program and procedures
  • MSAENV272B – Participate in environmentally sustainable work practices

Elective Units

The elective units are selected to best align with the areas that each employee is 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

  • FDFOP2020A – Operate a form, fill and seal process
  • FDFOP2018A – Operate a case packing process
  • FDFOP1003A – Carry out manual handling tasks
  • FDFOP2001A – Work effectively in the food processing industry
  • FDFPPL3003A – Support and mentor individuals and groups
  • FDFOP2005A – Work in a socially diverse environment
  • FDFPPL2001A – Participate in work teams and groups
  • FDFOP2061A – Use numerical applications in the workplace

Manufacturing Operators

  • FDFOP2030A – Operate a process control interface
  • FDFOP2028A – Operate a mixing or blending process
  • FDFOP2001A – Work effectively in the food processing industry
  • FDFPPL3003A – Support and mentor individuals and groups
  • FDFOP2005A – Work in a socially diverse environment
  • FDFPPL2001A – Participate in work teams and groups
  • FDFOP2061A – Use numerical applications in the workplace
  • FDFOP2004A – Clean and sanitise equipment

Off-the-Job Workshops

The Certificate II in food processing requires the equivalent of 5 days off-the-job delivery. For ease of delivery the 5 core units from Certificate II have been organised into an off-the-job training program consisting of 5 separate modules. Each module is focused around a particular theme.

This alignment is as follows:

UnitCodeUnit Description
Workplace SafetyFDFOHS2001AParticipate in OHS processes
Food Safety and Quality AssuranceFDFOP2063A
FDFFS2001A
Apply quality systems and procedures
Implement the food safety program and procedures
Environmental SafetyMSAENV272BParticipate in environmentally sustainable work practices
Workplace Communication and Teamwork FDFOP2064A
FDFPPL3003A
FDFOP2005A
FDFPPL2001A
Provide and apply workplace information
Support and mentor individuals and groups
Work in a socially diverse environment
Participate in work teams and groups
Workplace CalculationsFDFOP2063AUse numerical applications in the workplace
Manual HandlingFDFOP1003ACarry out manual handling tasks

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 9 –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.

On-the-Job Training

Training in the elective units occurs progressively for each student over the course of the 12 month period as they are exposed to new skill sets within the workplace and move from one area to another.

For example:

Equipment / JobCodeUnit Description
Process Operation
FDFOP2001AWork effectively in the food processing industry
FDFOP2028AOperate a mixing or blending process
FDFOP2030AOperate a process control interface
FDFOP2004AClean and sanitise equipment

Students will typically have either a manufacturing or packing career path depending on the needs of the business. Students are assigned to a particular area with different plant and equipment and are buddied-up with an experienced employee / workplace trainer. The buddy works alongside the student who progressively exposes them to varying and more complex training skills and tasks.

Underpinning knowledge is provided through the use of workplace documentation (such as work instructions for machinery) and literature supplied by the employer. Students stay on a piece of machinery until they are fully competent in operating the equipment on their own. This may vary from one week to several successive weeks depending on the complexity of the machinery and products made.

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

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

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 either government funded training schemes or 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.