Courses

Certificate II in Food Processing

Work Education

FDF20111

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
  • cleaning
  • workplace communication
  • workplace health and safety
  • hygiene
  • teamwork

To maximise your success, you’ll also complete study units from Foundation study areas, including:

  • language, literacy and numeracy
  • career development

There’s an exit plan for you

The benefits continue at the end of the program with exit 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.

Employment outcomes

You may gain full-time, part-time or casual work in a range of hospitality areas, including:

  • kitchen hand
  • food production

Work placement

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

Local Students

Code

FDF20111

Campuses

PRESTON

Department

Work Education
03 9269 8400

Duration

Part-time: 12
course duration is 1-11 monthys, 1-X years, depending on the program we develop (which is flexible) to meet your study needs

Class Schedule: *

Mon - AM and PM
Tue - AM and PM
Fri - AM and PM

*Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor

Fees

Eligible:$1850
Ineligible:$3750
Concession:$370
Materials:$50

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

Find out more on fees and charges

Assessment Methods

Assessment 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 Requirements

To 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 study

    Successful completion on the course means you could consider further study in the Hospitality industry - ask us for a pathway plan

    Career Pathways

    You 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

    Enrolment Intake

    • February

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.

Code Subjects Hours
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
FDFOP2017A Operate a blending, sieving and bagging process 50
FDFOP2021A Operate a fill and seal process 50
FDFOP2039A Operate a frying process 50
FDFOP2041A Operate a mixing or blending and cooking process 50
FDFOP2046A Operate a production process 50
FDFOP2063A APPLY QUALITY SYSTEMS AND PROCEDURES 30
FDFOP2064A PROVIDE AND APPLY WORKPLACE INFORMATION 30
FDFRB2005A PROVIDE ASSISTANCE IN CAKE, PASTRY AND BISCUIT PRODUCTION 80
MSAENV272B PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES 30