FBP30117 Certificate III in Food Processing

CRICOS Course Code: 102936C


76 weeks total duration:

  • 60 weeks delivery (6 x 10-week terms)
  • 16 weeks term break


FBP30117 Certificate III in Food Processing is designed for production related roles that require application of industry specific skills and knowledge across a range of processes, including some technical and problem-solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this qualification at the time of publication.


Although there are no stated entry requirements for FBP30117 Certificate III in Food Processing in the FBP Training Package, international students must be 18 years of age or above, and provide evidence of the following published entry requirements as stated below:


  • Year 12 or equivalent (or above); and

English Language Entry Requirements

  • IELTS 5.5 or equivalent (or above)


Graduates at this level will have the skills and knowledge for food processing workers employed in the following sectors:

  • Grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)
  • Baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
  • Retail baking
  • Beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)
  • Confectionery
  • Dairy processing
  • Fruit and vegetables
  • Grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)
  • Poultry


After successfully achieving FBP30117 Certificate III in Food Processing, candidates may undertake FBP40318 Certificate IV in Food Processing


FBP30117 Certificate III in Food Processing course structure requires students to successfully complete seventeen (17) units of competency as follows:

  • Five (5) core units of competency
  • twelve (12) elective units of competency

Unit CodeUnit TitleC/E
FDFFS2001AImplement the food safety program and proceduresCore
FDFFS3001AMonitor the implementation of quality and food safety programsCore
FDFOHS3001AContribute to OHS ProcessesCore
FDFOP2064AProvide and apply workplace informationCore
MSMENV272Participate in environmentally sustainable work practicesCore
FDFOP3003AOperate interrelated processes in a production systemElective
FBPOPR3001Control contaminants and allergens in the workplaceElective
FDFOP2063AApply quality systems and proceduresElective
FDFOHS2001AParticipate in OHS processesElective
MSS402001Apply competitive systems and practicesElective
BSBSMB407Manage a Small teamElective
MSS403011Facilitate implementation of competitive systems and practicesElective
FDFOP2061AUse numerical applications in the workplaceElective
FDFOP3002ASet up production or packaging line for operationElective
FDFTEC3001AParticipate in a HACCP teamElective
FDFPPL3001AParticipate in improvement processesElective
FDFPPL3004ALead work teams & groupElective


Pivotal Education delivers in the following locations:

Mode of DeliveryLocationFacilities & Equipment
Theory Based – classroom84 – 86 Mary Street, Surrey Hills NSW 2010Full campus facilities:
  • classrooms
  • internet access
  • white boards
  • student common room
  • library access
  • self-study areas
  • student amenities
Practical Application – simulated industry environmentBIF Facility
University of Technology Sydney
Facilities and equipment include but are not limited to:
  • AKM portable lab essential kit (measurements, stirring, allergens control)
  • Spill kits
  • Ready to process rockers
  • Pressure sensors
  • Station controllers
  • Crossflow purification systems
  • Mixers (pH, Temp, and weight control)
  • Sealers
  • Usable (Factory wear)
  • Packaging control


Students study full time mixed mode of delivery for 20 hours per week during term time that integrates:

  • Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake work within the food industry.  Classroom settings ensure full access to internet, whiteboards and campus facilities. Attendance in classroom-based training sessions is mandatory and students who do not attend are not eligible to undertake practical training and assessment
  • Practical training is delivered and assessed in the BIF Facility University of Technology which is a fully simulated industry environment allowing for practical training and assessment to occur in a simulated environment.  During the practical sessions, enough time is allocated to students to prepare, practice their skills, reinforce their knowledge and prepare themselves for the practical assessments.  Attendance in practical training and experience is mandatory and students who do not attend are not eligible to undertake assessment
  • Self-Study for class reading, assessment research, preparation and completion – In addition, successful completion of this course will require students to engage in the following self-study time that is essential to be undertaken in the student’s own time outside the scheduled 20 hours per week to include but not limited to:Read the relevant chapters in their learning materials prior to class so that the theory presentation has some context and meaning as students will better understand the theory presentation
    • Read the relevant chapters in their learning materials prior to class so that the theory presentation has some context and meaning as students will better understand the theory presentation
    • Answer the questions at the end of the relevant chapter prior to attending class so that the trainer can run through with the class integrated with the theory presentation
    • Research, preparation and completion of summative written assessment tasks
    • practical assessment preparation
    • any other additional reading and exploration of suggested resources
    • The amount of time students needs to spend varies upon the individual, however 10 hours per week in addition to scheduled hours is appropriate for successful course completion


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

  • Knowledge questions
  • Verbal questions
  • Projects
  • Portfolios
  • Practical demonstrations
  • Presentations

At the beginning of each unit of competency, students are provided with information for that unit of competency that clearly outlines the assessment tasks required including the criteria and due dates. Students that require reassessment will be required to pay a reassessment fee as published in the Schedule of Fees and Charges.


Students are required to attend 20 scheduled hours face to face classes on campus each week during time. Students are allocated to scheduled classes based on class numbers and availability. Pivotal Education reserves the right to change the timetable where required.


Pivotal Education students are provided with resources on commencement of their course. This includes student learning and assessment resources and any required PPE equipment for practical training and assessment:

  • Work wear
  • Vests
  • PPE (Gumboots, hair nets, lab coats, coveralls, gloves, earmuffs)
  • Usable (boot covers, coveralls)

Pivotal Education students can also complete the online application to join the City of Sydney Library Service through the online website access at


The City of Sydney Library Services branches are located at the following:

  • Customs House Library
  • Glebe Library
  • Green Square Library
  • Haymarket Library
  • Kings Cross Library
  • Newtown Library
  • Pyrmont Link
  • Surrey Hills Library
  • Library Express
  • Ultimo Library
  • Waterloo Library

The street address, contact details and opening hours of all City of Sydney Library Services branches listed above can be found by visiting the following website at https://www.cityofsydney.nsw.gov.au/libraries

The conditions of membership are as follows:

  • Membership is free to all residents of New South Wales
  • Students must agree to abide by all City of Sydney Library Service policies and conditions of use and:
    • Accept responsibility for all items borrowed on the library card
    • Pay replacement costs plus processing charges for any items lost, stolen or damaged
  • Students must report lost/stolen cards to the City of Sydney Library Service immediately
  • Return borrowed items on or before the due date or check whether the item can be renewed
  • Respect the rights and security of staff and other library users
  • Notify the City of Sydney Library Service of any changes to contact details provided
  • Students can find further information by visiting the City of Sydney Library Service website at http://www.cityofsydney.nsw.gov.au/library/Default.asp


Students that successfully complete all 17 units of competency as stated in the Course Structure will be issued with FBP30117 Certificate III 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.


  • Enrolment Fee: AUD$300.00
  • Tuition Fees: AUD$20,500.00
  • Resource Fee: AUD$300.00


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