FDF20111 - Certificate II in Food Processing

Certificate-II-in-Food-Processing
Course Code : FDF20111

Modes of Delivery

Workplace Based

Course Duration

1 year full time

FDF20111 – Certificate II in Food Processing

Description & Job Roles
The Certificate II in Food Processing targets those working within a production or production support role, for example, packaging, machine operations and bottling. This qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

Many Units in this Qualification assume a basic level of mathematics equivalent to a school sector Year 10 standard. It is anticipated that many students may not have completed mathematics equivalent to year 10 standard, we this qualification includes the unit FDFOP2061A Use numerical applications in the workplace

This course is designed for local students who are not involved in a traditional traineeship and will be involved in both theory and practical training in a full time capacity to gain the qualification.

Pathways into the Qualification
Entry may also be via direct entry, or through previous work experience

Pathways from the Qualification
After achieving this qualification, candidates may undertake the FDF30111 Certificate III in Food Processing, any other food processing related qualifications or any other suitable qualifications

Course Structure

Completion of thirteen (13) units made up of:

Five (5) core units and

Eight (8) elective units.

ELECTIVE UNITS

Elective selection must include:

Five (5) Group A units

The three (3) remaining elective units may be selected from:

Group A elective Units below, not previously selected

Group B elective Units

A maximum of two (2) Units from this Training Package, other endorsed Training Packages and accredited courses that are packaged at Certificate I level (maximum 1 Unit), Certificate II level (maximum 2 Units) and Certificate III level (maximum 1 Unit)
This qualification will be undertaken over 390 hours

Core Units (5)
FDFFS2001A Implement the food safety program and procedures
FDFOHS2001A Participate in OHS processes
FDFOP2063A Apply quality systems and procedures
FDFOP2064A Provide and apply workplace information
MSAENV272B Participate in environmentally sustainable work practices
Group A Electives (5)
FDFOP1003A Carry out manual handling tasks
FDFOP2004A Clean and sanitise equipment
FDFOP2061A Use numerical applications in the workplace
FDFOP2005A Work in a socially diverse environment
TLIA2021A Dispatch stock
Remaining Electives (3)
BSBITU201 Produce simple word processed documents
BSBWOR203 Work effectively with others (Other Cert II)
BSBWOR201 Manage personal stress in the workplace (Other Cert II)

Entry Requirements
Applicants must:
• Be 18 years and above;
• Have English Proficiency of IELTS 5.5 / ESOS 4 or equivalent
• have satisfactorily completed a minimum of year 9 or equivalent;
• be sufficiently proficient in English to be able to work successfully in potentially highly regulated environments;

Assessment Methods
The following methods will be used to determine the achievement of competence. The customisation and flexibility of the methods for assessment aim to address specific needs and learning situations.

• Observation
• Demonstration
• Projects & presentations
• Port folios
• Quiz – Q & A
• Role play

Requirements to Receive the Qualification
Students are required to successfully complete all units of competence to be awarded this qualification.