Description

This Qualification covers a range of food processing industries, such as:

Grain processing (including stockfeed, animal feeds, milling wheat, barley, oats and flour milling)
Baking (including large scale production of cakes, pastry, bread, biscuits and plant 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.

Job Roles
The Certificate II in Food Processing targets those working within a production or production support role, for example, packaging, machine operations and bottling. This Qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

Additional Qualification advice
Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Many Units in this Qualification assume a basic level of mathematics equivalent to a school sector Year 10 standard. If a student does not possess this level of mathematics then the Unit FDFOP2061A Use numerical applications in the workplace should be selected as part of this Qualification.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:
the context required by the industry and/or enterprise
a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
flexible delivery options including on-the-job and work-based training that support the development of competency.