Studying a Certificate II in Food Processing will help you secure employment in food production or a kitchen.
A learning program designed for you
You will develop skills in food preparation, food presentation and kitchen maintenance with our individually designed education programs. You will also acquire highly sought after experience working in our commercial-standard kitchens while improving your literacy, numeracy and employability in a flexible, non-competitive setting.
The Certificate II in Food Processing is suitable for people already working in a production or production support role, for example, packaging, machine operations and bottling. The qualification is designed for application in supervised environments where the work is intuitive, but has basic problem solving requirements.
Develop your Food Production and work skills
Through classroom and on-the-job course delivery, you’ll study the following units:
- basic food preparation and presentation
- managing kitchen supplies
- workplace communication
- workplace health and safety
To maximise your success, you’ll also complete study units from Foundation study areas, including:
- language, literacy and numeracy
- career development
There’s a pathway plan for you
The benefits continue at the end of the program with pathway planning – documenting your strengths and vocational pathways and preparing an action plan for you to follow once the course is complete. We’ll assist you through our alumni program and with active job searching.
Our flexible and inclusive approach is reflected in small class sizes of no more than 10 students. Our qualified careers advisors and educators will assist you to build resilience in a continually changing world.
Industry connections and resources
The course is developed and conducted in consultation with industry in order to maintain alignment with current work practices.
You may gain full-time, part-time or casual work in a range of hospitality areas, including:
- kitchen hand
- food production
You will be required to:
- plan and organise a practical placement, in consultation with a support person
- participate in the placement according to the requirements negotiated with the workplace
- evaluate the experience, in consultation with a support person, to identify strengths, weaknesses and future learning requirements to support employment
Depending on the program we develop (which is flexible) to meet your study needs
Class Schedule: *
Mon - AM and PM
Tue - AM and PM
Wed - AM
*Classes run across these days and times. Detailed timetable information is available from an Education and Course Advisor
Modes of Delivery
Simulated work environment, Flexible, Practical, Classroom
Enquire now to find out if you are eligible for government funding and other forms of help paying for fees. The student tuition fees as published are correct at time of publication and subject to change given individual circumstances at enrolment. All enrolments excluding RPL/RCC and Higher Education incur an annual Amenities fee with a maximum cap of $250
Assessment MethodsAssessment will be conducted in accordance with criteria both on-the-job and off-the-job as appropriate. Some examples of methods to assess competency, include workplace performance, simulations, role-plays, questioning, visual presentation, work based assignment, skills folio and third party reports
Entrance RequirementsTo apply for this course, you will need to:
- fill in an application form
- arrange an interview
- be at least 16 years old (or older)
- have potential for employment
- be motivated to work in a Melbourne Polytechnic-based program
- have support of family/advocate If you intend to apply, you must have a disability, e.g. Intellectual Disability, Autism, Acquired Brain Injury (ABI)
Pathways to further studySuccessful completion on the course means you could consider further study in the Hospitality industry - ask us for a pathway plan
Career PathwaysYou may gain full-time, part-time or casual work in a range of hospitality areas, including as a kitchen hand, or working in food production
Units Of Study
The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.
|FBPOPR2017||OPERATE A BLENDING, SIEVING AND BAGGING PROCESS||50|
|FBPOPR2021||OPERATE A FILL AND SEAL PROCESS||50|
|FBPOPR2039||OPERATE A FRYING PROCESS||50|
|FBPOPR2041||OPERATE A MIXING OR BLENDING AND COOKING PROCESS||50|
|FBPOPR2046||OPERATE A PRODUCTION PROCESS||50|
|FDFFS2001A||IMPLEMENT THE FOOD SAFETY PROGRAM AND PROCEDURES||30|
|FDFOHS2001A||PARTICIPATE IN OHS PROCESSES||40|
|FDFOP1003A||CARRY OUT MANUAL HANDLING TASKS||30|
|FDFOP2004A||CLEAN AND SANITISE EQUIPMENT||30|
|FDFOP2063A||APPLY QUALITY SYSTEMS AND PROCEDURES||30|
|FDFOP2064A||PROVIDE AND APPLY WORKPLACE INFORMATION||30|
|FDFRB2005A||PROVIDE ASSISTANCE IN CAKE, PASTRY AND BISCUIT PRODUCTION||80|
|MSMENV272||PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES||30|
Students may be eligible for Victorian and Commonwealth Government funding.
This qualification aligns with the Australian Qualification Framework (AQF) level 2.