Courses FBP30117 Certificate III in Food Processing

FBP30117 Certificate III in Food Processing

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Training and assessment is conducted at the employers worksite.

Course ID: FBP30117

Program summary

This qualification is sufficiently flexible to be applicable in most food processing environments. FBP30117 Certificate III in Food Processing is generic in its approach and focusses on safety (including food safety) and operational packaging and production needs in a food processing environment. In essence, FBP30117 Certificate III in Food Processing is appropriate where a workplace does not have a specific and appropriate technical element that would require another more technical qualification. NTS has structured this qualification to provide training and assessment that enables an employer to standardise the current skill level within their company in regard to safety, quality, process operations within a lean culture and operating environment. Workplace Improvement Projects undertaken by participants are designed to generate cost and efficiency gains for the employer. .

This qualification is normally offered in conjunction with one other qualification depending on the requirements of each company and its workforce. The qualification offered in conjunction with FBP30117 Certificate IV in Food Processing is:

  • MSS30316 Certificate III in Competitive Systems and Practices

Delivery Structure

The program is structured into 4 clusters of related and complimentary units. The units and activities within each cluster are structured as follows:

  • Clusters 1 and 2 - Planning, preparation, review, discovery and research
  • Cluster 3 – Workplace improvement projects launched and implemented
  • Cluster 4 – Implementation and consolidation of workplace improvement projects followed by measurement, review, evaluation and reflection

Who is it for

The FBP30117 Certificate III in Food Processing qualification outlined in this Training and Assessment Strategy is suitable for food processing workers employed in the following sectors:
• grain processing
• baking
• retail baking
• beverages
• confectionery
• dairy processing
• fruit and vegetables
• grocery products and supplies
This program is not suitable for new entrants to the food processing industry who have no previous training or experience in food processing.

Entry requirements

There are no mandated prerequisite qualification requirements for entry into the FBP30117 Certificate III in Food Processing. However, National Training Services offers this qualification as a work-based training and assessment program and therefore participants must be employed in a suitable food processing company to enter into this qualification. Additionally, they will need to have the support of their employer to undertake the training and assessment program over a period of approximately 14 months.

Pathways

After completion of this qualification a student may choose a higher level qualification in the Food Processing training package. For example FDF40110 Certificate IV in Food Processing

This qualification is not offered by National Training Services.

Certification

Upon successful completion of all components of the qualification, a nationally recognised qualification, FBP30117 Certificate III in Food Processing will be issued.

Duration

The qualification normally takes 14 months to complete.

Completion Requirements - FBP30117 Certificate III in Food Processing

Seventeen units have to be completed. The 17 units are comprised of:

  • five core units of competency
  • twelve elective units of competency, as specified below:
  • 1 of the 12 elective units must be from the Group A elective list for the qualification
  • 6 of the 12 elective units must be from the Group B elective list for the qualification
  • The remaining 5 elective units may be selected from the Group A, B or C elective lists for the qualification
  • Where prerequisite units are identified, they must be counted in the total number of units required for achievement of the qualification.

Time commitment

All requirements for the course are undertaken in the workplace. Time release from usual work duties is negotiated with the employerby the trainer. Training and assessment activities undertaken in the workplace include:

  • Training sessions
  • Project planning, implementation and presentation
  • Skills development

Assessment

Assessment consists of written or verbal assessment of understanding of competitive systems and practices techniques and tools; workplace observation by the trainer; and project presentations reviewed by the trainer and workplace management.

Government Funding

For eligible students training is delivered with Victorian Government funding.

National Training Services (RTO21254) can access Victorian Government funding for this qualification through the Skills first funding program. To enquire about your eligibility for State Government funding contact National Training Services on 03 9988 7948 during office hours.

Tuition Fees

Students who are eligible for Victorian Skills First Funding will pay no tuition fees. Students not eligible for Victorian Skills First Funding may be required to pay a fee. Contact National Training Services on 03 9988 7948 during office hours for more details.

Compliance with Regulatory Requirements

Follow this link to access information about compliance with regulatory information including student information; complaints and appeals processes and forms; support services; and privacy arrangements.

NTS Compliance Information

FDF40110 Certificate IV in Food Processing
The FDF40110 Certificate IV in Food Processing qualification is suitable for supervisors and middle management in food processing environments. raining and assessment is delivered in the workplace to employees where there is a need to learn and im...
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MSS30316 Certificate III in Competitive Systems and Practices
  This qualification is applicable to process manufacturing plants including food processing. Training and assessment is delivered in the workplace to employees where there is a need to learn and implement improvement processes across the enti...