FBP20121 Certificate II in Food Processing

COURSE DESCRIPTION

FBP20121 Certificate II in Food Processing describes the skills and knowledge required for those who work in operational roles, under supervision, in a food processing environment. At this level, workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.

All work must be carried out to comply with workplace procedures, in accordance with state/territory food safety, and health and safety codes, regulations and legislation that apply to the workplace.

ENTRY REQUIREMENTS

There are no stated entry requirements for FBP20121 Certificate II in Food Processing

DURATION

36 weeks based on customisation with employer requirements but may vary based on:

  • Customisation and employment outcome for elective units of competency selected
  • Employee availability release time per week for work place training

EMPLOYMENT OUTCOMES

The Certificate II in Food Processing reflects the role of individuals who undertake mainly routine work. Generally, Certificate II is used as an induction into the food industry and is aligned to operator, production and assistant roles. Typical occupational outcomes include:

  • Grain processing operator
  • Dairy food processing operator
  • Drinks processing operator
  • Fruit and vegetable production worker (food processing)
  • Poultry processing operator
  • Plant baking assistant
  • Packaging worker (food processing)
  • Sales assistant (food processing)

PATHWAYS

After successfully achieving FBP20121 Certificate II in Food Processing, candidates may undertake:

  • FBP30121 Certificate III in Food Processing – to
  • FBP40321 Certificate IV in Food Processing

QUALIFICATION STRUCTURE AND CONTENT

FBP20121 Certificate II in Food Processing course structure requires students to successfully complete thirteen (13) units of competency as follows:

  • Four (4) Core Units
  • Nine (9) Elective Units
Unit Code Unit Title C/E
FBPFSY2002 Apply food safety procedures Core
FBPOPR2071 Provide and apply workplace information Core
FBPOPR2096Follow procedures to maintain good manufacturing practice in food processing Core
FBPWHS2001Participate in work health and safety processes Core
FBPBPG2012Operate a packaging process Elective
FBPOPR2066Apply sampling procedures Elective
FBPOPR2069Use numerical applications in the workplace Elective
FBPOPR2070Apply quality systems and procedures Elective
FBPOPR2075Work effectively in the food processing industry Elective
FBPFSY1002Follow work procedures to maintain food safety Elective
FBPOPR1015Participate effectively in a workplace environment Elective
FBPOPR1017 Follow work procedures to maintain quality Elective
FBPPPL2001Participate in work teams and groups Elective

CUSTOMISATION

Pivotal Education understands the philosophy that training should be tailored to suit individual client’s business objectives. Therefore, Pivotal Education can customise the elective units of competency to suit prospective client’s specific industry requirements. Customisation may result in changes to the duration required to complete the qualification.

DELIVERY LOCATIONS

Pivotal Education delivers in the following locations:

  • Workplace – employees can benefit from training and assessment in the work place and particularly in their work area to make the experience meaningful and relevant to vocational outcomes
  • Pivotal Education – small classes can benefit from training and assessment at Pivotal Education’s own meeting room.
  • External Venues – Pivotal Education arranges meeting rooms and simulated environments where required to deliver and assess part of a qualification or single unit of competency

DELIVERY STRUCTURE

Training is delivered through blended flexible work-based training and assessment including group sessions, one to one delivery and work station observation. This may include:

  • Face to Face instruction in a designated quiet area
  • Practical demonstration/observation in the work station area as required
  • Mentoring
  • Integrated online learning through Canvas
  • Component of self-paced study to research and prepare for assessments
  • Workplace supervision

ASSESSMENT REQUIREMENTS

Students will be assessed using relevant assessment methods for each unit which includes but is not limited to the following:

  • Short Answer Assessment Questions*
  • Practical demonstration/ observation
  • Project Task
  • Portfolio of evidence – workplace documents indicate essential evidence of completing a work-based training

Assessment is conducted at the following session to which the training has been conducted allowing the participant to carry out tasks directly related to the unit of competency studied and the supervisor to adequately observe the student in depth during this time period.

EXIT POINT/AWARD

Students that successfully complete all 13 units of competency as stated in the Course Structure will be issued with FBP20121 Certificate II in Food Processing by Pivotal Education. This qualification is recognised nationally under the Australian Qualifications Framework (AQF).

Students that complete some but not all of the units of competency as stated in the Course Structure may be issued with a Statement of Attainment by Pivotal Education. It will identify only those units of competence that have been completed as part of the qualification and recognised nationally under the AQF.

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