Certificate III in Food Processing

FBP30121

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Certificate III

This qualification is ideal for production-related roles that necessitate the application of sectorspecific expertise and knowledge across various operations, including specialized problemsolving skills. It offers advantages in terms of being multi-qualified and encompasses team leadership qualities within the manufacturing setting.

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Qualification Overview

Qualification Code:

FBP30121

Qualification Name:

Certificate III in Food Processing

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

This qualification is ideal for production-related roles that necessitate the application of sector- specific expertise and knowledge across various operations, including specialized problem- solving skills. It offers advantages in terms of being multi-qualified and encompasses team leadership qualities within the manufacturing setting.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade Book an online appointment to discuss further.

Why Study the FBP30121 – Certificate III in Food Processing?

The FBP30121 – Certificate III in Food Processing is designed to be applicable in real-world, global contexts. This program equips learners with immediately usable skills and promotes diverse thinking. Developed by industry experts and endorsed by sector bodies, FBP30121 ensures practical knowledge that enables individuals to excel in small, medium, or large organizations within the industry. In today’s competitive job industry, experience alone is no longer sufficient; employers seek evidence of professional competence through a current formal qualification.
This program is suitable for workers which could currently have prior knowledge or experience with these sectors or wanting to acquire the skills and capabilities that may use in the current job function/s or looking to be certified for greater administration roles.
You should give a scope of proof to help your assessor to settle on a choice about your capability if you applying for RPL. The sorts of proof you might be approached to give can include: Proof of abroad capabilities.
  •  Transcripts or evaluations from related past capabilities.
  • Apprenticeship papers.
  • ID Resume Payslips/work contract/ABN if independently employed Letter of Employment Current business contracts Letters of reference.
  • Recordings or photographs of your work.
  • Statements/solicitations and stock requests Temperature sheets
  • Booking sheets/appointmemt setting sheets
  • Cleaning plans Kitchen station task list OHS necessities Approaches and methodology Nourishment administration wellbeing structures
  • Preparation sheets
  • Menus and plans etc asked or required by the RTO
 
If you want to STUDY then enrolment documentation checklist needs to be completed. Documents such as ID, Academic Documents, Resume or any other documents asked by the RTO/College must be submitted. You can submit directly or provide to STUDYIN to submit on your behalf to complete your enrolment if you decide to parsue.
For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.
  • General Operations
  • Management
  • Planning
  • Safety
  • Productivity
  • Customer Focus
  • Communication
  • Environment

To achieve this qualification, competency must be demonstrated in:

  • 17 units of competency:
  • 5 core units plus
  • 12 elective units.

The electives are to be chosen as follows:

  • at least 6 units from elective Groups A – M
  • up to 3 units from elective Group N
  • up to 4 units from this or any other endorsed training package or accredited course. Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

Any combination of electives that meets the packaging rules above can be selected for the award of the FBP30121 Certificate III in Food Processing.

Where appropriate, electives may be packaged to provide a qualification with a specialisation area as follows:

  • At least 5 Group A electives must be selected for the award of the Certificate III in Food Processing (Bottling and Packaging)
  • At least 5 Group B electives must be selected for the award of the Certificate III in Food Processing (Brewing)
  • At least 5 Group C electives must be selected for the award of the Certificate III in Food Processing (Confectionery)
  • At least 5 Group D electives must be selected for the award of the Certificate III in Food Processing (Dairy Processing)
  • At least 5 Group E electives must be selected for the award of the Certificate III in Food Processing (Distilling)
  • At least 5 Group F electives must be selected for the award of the Certificate III in Food Processing (Edible Oils)
  • At least 5 Group G electives must be selected for the award of the Certificate III in Food Processing (Milling)
  • At least 5 Group H electives must be selected for the award of the Certificate III in Food Processing (Non-alcoholic Beverages)
  • At least 5 Group I electives must be selected for the award of the Certificate III in Food Processing (Pet Food)
  • At least 5 Group J electives must be selected for the award of the Certificate III in Food Processing (Quality)
  • At least 5 Group K electives must be selected for the award of the Certificate III in Food Processing (Sales)
  • At least 5 Group L electives must be selected for the award of the Certificate III in Food Processing (Stock Feed)

Where two specialisations are chosen the award of qualification would read (for example) Certificate III in Food Processing (Confectionary and Quality)

Core Units

FBPFSY3003

Monitor the implementation of food safety and quality programs

FBPFSY3004

Participate in traceability activities

FBPOPR3019

Operate and monitor interrelated processes in a production or packaging system

FBPOPR3021

Apply good manufacturing practice requirements in food processing

FBPWHS3001

Contribute to work health and safety processes

Elective Units

Group A – Bottling and Packaging

FBPBPG3001

Operate the bottle filling process

FBPBPG3002

Operate the labelling process

FBPBPG3003

Operate the softpack filling process

FBPBPG3004

Operate the bottle sealing process

FBPBPG3007

Perform packaging equipment changeover

FBPBPG3010

Operate and monitor a carbonated beverage filling process

FBPBPG3011

Operate and monitor a high speed wrapping process

FBPBPG3012

Operate and monitor a form, fill and seal process

FBPBPG4001

Manage bottling and packaging processes

FBPBPG4002

Manage filling and packaging of fermented beverages

FBPOPR3004

Set up a production or packaging line for operation

Group B – Brewing

FBPBEV3001

Operate and monitor a wort production process

FBPBEV3002

Prepare and monitor beer yeast propagation processes

FBPBEV3003

Operate and monitor a brewery fermentation process

FBPBEV3004

Operate and monitor a beer filtration process

FBPBEV3007

Operate and monitor a beer maturation process

FBPGRA3019

Prepare malted grain

FBPGRA3020

Blend and dispatch malt

MSL973013

Perform basic tests

Group C – Confectionery

FBPCON3001

Operate a complex chocolate depositing process

FBPCON3002

Operate and monitor a boiled confectionery process

FBPCON3003

Operate and monitor a chocolate conching process

FBPCON3004

Operate and monitor a confectionery depositing process

FBPCON3005

Operate and monitor a granulation and compression process

FBPCON3006

Operate and monitor a panning process

FBPCON3007

Operate and monitor a chocolate refining process

FBPCON3008

Operate and monitor a starch moulding process

Group D – Dairy Processing

FBPCHE3003

Conduct cheese making operations

FBPCHE3004

Carry out processing for a range of artisan cheeses

FBPCHE3005

Operate and monitor a cheese pressing and moulding process

FBPDPR3001

Operate and monitor a curd production and cutting process

FBPDPR3002

Operate and monitor a fermentation process

FBPDPR3003

Control batch processing for powdered milk products

FBPDPR3004

Operate and monitor a butter churning process

FBPDPR3005

Operate and monitor a butter oil process

FBPFST4002

Carry out sampling and testing of milk at receival

FBPOPR3007

Operate a bulk liquid transfer process

FBPOPR3010

Operate and monitor a filtration process

FBPOPR3011

Operate and monitor a heat treatment process

FBPOPR3012

Operate and monitor a drying process

FBPOPR3013

Operate and monitor an homogenising process

FBPOPR3016

Operate and monitor a separation process

FBPOPR3023

Operate and monitor an evaporation process

FBPOPR4001

Apply principles of statistical process control

Group E – Distilling

FBPCEL3004

Operate an earth filtration process

FBPCEL3013

Perform rectification (continuous still) operations

FBPCEL3017

Perform single column lees stripping (continuous still brandy) operations

FBPCEL3018

Perform dual column distillation (continuous still brandy) operations

FBPTEC3003

Filter fermented beverages

FBPTEC3004

Prepare, fill and store barrels for aging spirits

Group F – Edible Oils

FBPOIL3001

Operate a degumming and neutralisation process

FBPOIL3002

Operate and monitor a bleaching process

FBPOIL3003

Operate and monitor a deodorising process

FBPOIL3004

Operate and monitor a flake preparation process

FBPOIL3005

Operate and monitor a complecting process

FBPOIL3006

Operate and monitor a soap splitting process

FBPOIL3007

Operate and monitor an interesterification process

FBPOIL3008

Operate and monitor a hydrogenation process

FBPOIL3009

Clean and mill olives

FBPOIL3010

Operate and monitor a malaxer

FBPOIL3011

Operate and monitor an olive oil separation process

FBPOIL3012

Operate and monitor storage of virgin olive oil

FBPOPR3007

Operate a bulk liquid transfer process

FBPOPR3010

Operate and monitor a filtration process

Group G – Milling

FBPGRA3023

Operate and monitor grain conditioning

FBPGRA3024

Operate and monitor grain cleaning

FBPGRA3025

Receive and handle grain in a storage area

FBPGRA3026

Operate and monitor sifting and grading

FBPGRA3027

Monitor a purification system

FBPGRA3028

Monitor scratch and sizing

FBPGRA3029

Monitor a break roll

FBPGRA3030

Operate and monitor a reduction system

Group H – Non-alcoholic Beverages

FBPBEV3005

Operate and monitor juice processing

FBPBEV3006

Control and monitor fruit and/or vegetable washing and milling

FBPBPG3001

Operate the bottle filling process

FBPBPG3004

Operate the bottle sealing process

FBPBPG3010

Operate and monitor a carbonated beverage filling process

FBPOPR3004

Set up a production or packaging line for operation

FBPOPR3010

Operate and monitor a filtration process

FBPOPR3011

Operate and monitor a heat treatment process

Group I – Pet Food

FBPGRA3021

Control batch processing for micronutrients or additives in stock feed

FBPGRA3022

Confirm feed product meets animal nutrition requirements

FBPOPR3014

Operate and monitor a retort process

FBPOPR3015

Pre-process raw materials

FBPOPR3017

Prepare food products using basic cooking methods

FBPOPR3024

Operate and monitor an extrusion process

Group J – Quality

An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.

FBPFSY3005

Control contaminants and allergens in food processing

FBPFSY4003

Perform an allergen risk review

FBPFSY4004*

Provide accurate food allergen information to consumers

FBPFSY4005

Conduct a traceability exercise

FBPOPR3009

Participate in sensory analyses

FBPPPL3003

Participate in improvement processes

FBPPPL3005

Participate in an audit process

FBPPPL3008

Establish compliance requirements for work area

FBPSUG3007

Perform factory control tests

MSL933006

Contribute to the achievement of quality objectives

MSL973013

Perform basic tests

MSL974019

Perform chemical tests and procedures

Group K – Sales

BSBESB301

Investigate business opportunities

BSBESB403

Plan finances for new business ventures

BSBESB404

Market new business ventures

BSBOPS304

Deliver and monitor a service to customers

SIRRMER005

Implement visual merchandising concepts

SIRWSLS002

Analyse and achieve sales targets

SIRXCEG006

Provide online customer service

SIRXSLS003

Achieve sales results

TLIX0013X

Maintain stock control and receivals

Group L – Stock Feed

FBPGRA3017

Operate and monitor a liquid, mash or block stock feed process

FBPGRA3018

Operate and monitor a pelleting process

FBPGRA3021

Control batch processing for micronutrients or additives in stock feed

FBPGRA3022

Confirm feed product meets animal nutrition requirements

FBPGRA3023

Operate and monitor grain conditioning

FBPGRA3024

Operate and monitor grain cleaning

FBPGRA3025

Receive and handle grain in a storage area

FBPGRA3026

Operate and monitor sifting and grading

FBPOPR3015

Pre-process raw materials

FBPOPR3024

Operate and monitor an extrusion process

Group M – General Electives 

AHCBIO303

Apply biosecurity measures

AHCBIO401

Plan and implement a biosecurity program

AHCWRK310

Provide on-job training support

FBPBEV3008

Manufacture roast and ground coffee

FBPFAV3003

Conduct chemical wash for fresh produce

FBPFAV3004

Program fresh produce grading equipment

FBPFST4003

Apply digital technology in food processing

FBPFSY3002

Participate in a HACCP team

FBPGPS3001

Operate and monitor a creamed honey manufacture process

FBPOPR3007

Operate a bulk liquid transfer process

FBPOPR3008

Load and unload tankers

FBPOPR3018

Identify dietary, cultural and religious considerations for food production

FBPOPR3020

Plan, conduct and monitor equipment maintenance

FBPOPR3022

Receive and store raw materials for food processing

FBPPPL3004

Lead work teams and groups

FBPPPL3006

Report on workplace performance

FBPPPL3007

Support and mentor individuals and groups

FBPTEC3001

Apply raw materials, ingredient and process knowledge to production problems

FBPTEC3002

Implement the pest prevention program

FBPTEC4008

Participate in product recalls

FSKDIG003

Use digital technology for non-routine workplace tasks

FSKLRG009

Use strategies to respond to routine workplace problems

FSKNUM015

Estimate, measure and calculate with routine metric measurements for work

FSKNUM019

Interpret routine tables, graphs and charts and use information and data for work

FSKOCM004

Use oral communication skills to participate in workplace meetings

FSKRDG008

Read and respond to information in routine visual and graphic texts

FSKRDG009

Read and respond to routine standard operating procedures

FSKWTG008

Complete routine workplace formatted texts

HLTWHS005

Conduct manual tasks safely

MSL934004

Maintain and calibrate instruments and equipment

MSL973016

Perform aseptic techniques

MSL974017

Prepare, standardise and use solutions

MSMSUP310

Contribute to the development of workplace documentation

MSMSUP390

Use structured problem-solving tools

MSS403010

Facilitate change in an organisation implementing competitive systems and practices

MSS403021

Facilitate a Just in Time system

MSS403040

Facilitate and improve implementation of 5S

MSS403085

Ensure process improvements are sustained

TAEDEL301

Provide work skill instruction

TLIA0015

Organise receival and despatch operations

Group N – Other Electives

FBPBPG2001

Operate the bottle supply process

FBPBPG2002

Operate the carton erection process

FBPBPG2003

Operate the carton packing process

FBPBPG2005

Operate the electronic coding process

FBPBPG2009

Operate a beverage packaging process

FBPBPG2010

Operate a case packing process

FBPBPG2011

Operate a fill and seal process

FBPBPG2012

Operate a packaging process

FBPCON2010

Operate an enrobing process

FBPCON2011

Operate a chocolate tempering process

FBPHVB3001

Operate and monitor a cooling and wrapping process

FBPHVB3002

Operate and monitor a laminated pastry production process

FBPHVB3003

Operate and monitor a pastry forming and filling process

FBPHVB3004

Manufacture wafer products

FBPHVB3005

Operate and monitor a doughnut making process

FBPOPR2068

Operate a process control interface

FBPOPR2069

Use numerical applications in the workplace

FBPOPR2070

Apply quality systems and procedures

FBPOPR2071

Provide and apply workplace information

FBPOPR2074

Carry out manual handling tasks

FBPOPR2077

Operate a bulk dry goods transfer process

FBPOPR2078

Work in a freezer storage area

FBPOPR2079

Work with temperature controlled stock

FBPOPR2080

Operate a blending, sieving and bagging process

FBPOPR2081

Measure non-bulk ingredients

FBPOPR2082

Operate a mixing or blending process

FBPOPR2085

Operate a grinding process

FBPOPR2088

Operate pumping equipment

FBPOPR2089

Operate a production process

FBPOPR2091

Operate a holding and storage process

FBPOPR2093

Operate an automated cutting process

FBPOPR2094

Clean equipment in place

FBPOPR2095

Clean and sanitise equipment

FBPOPR2097

Operate a depositing process

FBPOPR3015

Pre-process raw materials

FBPPPL2001

Participate in work teams and groups

FBPPPL2002

Work in a socially diverse environment

FBPSUG2024

Perform standard tests on cane samples

MSS402051

Apply quality standards

MSS402080

Undertake root cause analysis

FBP30121 - Certificate III in Food Processing (Release 1)

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