Certificate IV in Food Processing
Certificate IV in Food Processing has been designed to provides the knowledge and skills required for those employed as production supervisors in a medium to large food processing enterprise.
Length of study
The length of this course is 12 months full-time and 18 months part-time. (Approximately 10-20 hours should be given to complete each unit - depending on your subject knowledge and time spent on study sessions)
Delivery modes
Fit your learning around your lifestyle - because the course is delivered online, you have the flexibility of when and where you wish to complete your business training.
You can start this course anytime - there are no semester course dates to wait for. The course is delivered via distance learning and online classroom sessions.
Complete the course faster depending on the time you have available! This certificate course of 21 units is typically completed within 1 year, but you can finish earlier by increasing the time you dedicate to your studies.
Enrolment
You can start your course at any time - there are no semester or course date to wait for. There are two options for enrolment: Firstly you can fill out the enrolment form and post or fax back to RMT or you can fill out the online enrolment form.
Course units
This is an example only of how units can be packaged to suit an individual learner or enterprise. In no way is this mandatory. Please see attached brochure for more details on course units.
You are required to complete 21 units, made up of 4 core unit and 17 elective units
Core Units
- FDFCORWCM2A Present and apply workplace information
- FDFCORHS3A Monitor the implementation of occupational health and safety policies and procedures
- FDFCORQFS3A Monitor the implementation of quality and food safety programs
- FDFCORBM2A Use basic mathematical concepts
Specialise Units
- FDFFSACA Assess compliance with food safety programs
- FDFSCFSAA Conduct food safety audits
- FDFFSCHZA Identify, evaluate and control food safety hazards
- FDFFSCOMA Communicate and negotiate to conduct food safety audits
- FDFZPRIPK3A Apply raw materials/ingredients and process knowledge
- FDFZPRSYS3A Operate processes in a production system
- FDFZPRMBC2A Operate a mixing blending process
- FDFZPRPR2A Operate a production process
- FDFOPTHCP3A Participate in a HACCP team
- FDFOPTPA3A Participate in an audit process
- FDFOPTRWP3A Report on workplace performance
- FDFZPRSP3A Set up a production/packaging line for operation
- FDFOPTTG3A Lead work team & groups
- FDFTECFAD4A Apply an understanding of food additives
- FDFTECPPR4A Participate in product recalls
- FDFTECLEG4A Apply and understanding of legal requirements in food production
- FDFTECCCS4A Control food contamination and spoilage