About Course

The Certificate III in Food Processing (FBP30121) is a nationally recognised vocational education and training course designed to provide learners with the skills and knowledge necessary to work within the food processing industry in Australia. The course is structured to equip students with the necessary tools to effectively operate and maintain food processing equipment, produce high-quality food products, and ensure food safety and quality.

The course typically takes around 12-18 months to complete, depending on the mode of study, and is delivered through a combination of classroom, online learning and practical training. The following is a general outline of the topics and units covered in a Certificate III in Food Processing course:

1. Operate and monitor equipment

– Operate and monitor processing equipment

– Conduct basic maintenance of equipment

– Monitor and control food processing

2. Perform food safety and quality checks

– Follow food safety and quality requirements

– Conduct quality checks

– Implement food safety programs

3. Clean and maintain premises and equipment

– Clean and sanitise premises and equipment

– Maintain a clean work environment

– Store and handle cleaning equipment and chemicals

4. Communicate in the workplace

– Communicate effectively in the workplace

– Work effectively in a team

– Follow workplace procedures and policies

5. Interpret product specifications

– Interpret product specifications

– Produce products according to specifications

– Evaluate product quality

In addition to these core units, the Certificate III in Food Processing course may also include elective units such as:

– Produce chocolate and sugar confectionery

– Produce frozen desserts

– Produce cakes, pastries, and bread

– Produce meat products

– Produce seafood products

Upon completion of the course, graduates will be equipped with the necessary skills and knowledge to work in a variety of roles within the food processing industry, including as a process worker, packaging operator, quality control technician, and food safety auditor.