Certificate IV in Food Science and Technology

Code:
FDF40311
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Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
Certificate III in Food Processing; or relevant vocational training and/or vocational experience
Units in this course
Fee range
$4,925 - $4,925 (full fee)
$2,758 - $2,758
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This course is offered in 2 locations
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Mount Helen (Ballarat)
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Fryers Street, Shepparton
TAFE
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About government-subsidised training

Students may be eligible for government-subsidised training. This is only offered by training providers who have a contract with the Victorian Government to deliver government-subsidised training.

If you're eligible, the government will contribute to the cost of the training.




Finding government-subsidised training

Government-subsidised training is marked with this symbol Government-subsidised training available. Course availability data is sourced from the Australian Course Information Register.

About pre-apprenticeship courses

This course is available to study as a pre-apprenticeship. A pre-apprenticeship is a great way to get a feel for the industry before committing to an apprenticeship.

Some pre-apprenticeships can help reduce the length of a formal apprenticeship. This only applies to selected courses approved by the Victorian Registration and Qualifications Authority (VRQA). To find out if this applies to your pre-apprenticeship contact your training provider.

For more information about pre-apprenticeships, see our Pre-Apprenticeships page.

About recognition

The courses shown on the Victorian Skills Gateway website are regulated qualifications under the Australian Qualifications Framework (AQF), or short training programs made up of units of competency from regulated qualifications.

Units
Unit code
Unit title
FDFAU4001A
Assess compliance with food safety programs
FDFAU4002A
Communicate and negotiate to conduct food safety audits
FDFAU4003A
Conduct food safety audits
FDFAU4004A
Identify, evaluate and control food safety hazards
FDFCH4001A
Carry out sampling and interpret tests for cheese production
FDFCH4002A
Produce acid-coagulated soft cheese
FDFCH4003A
Produce a range of rennet-coagulated cheeses
FDFCH4004A
Produce acid - heat coagulated cheese
FDFFS2001A
Implement the food safety program and procedures
FDFFS3001A
Monitor the implementation of quality and food safety programs
FDFFS4001A
Supervise and maintain a food safety plan
FDFFS4002A
Supervise and verify supporting programs for food safety
FDFFST4001A
Apply food processing technologies
FDFFST4002A
Monitor the development and implementation of a food QA system
FDFFST4003A
Apply digital technology in food processing
FDFFST4004A
Perform microbiological procedures in the food
FDFFST4005A
Document processes and procedures for a food product
FDFFST4006A
Apply food preservation technologies
FDFFST4007A
Establish operational requirements for a food processing enterprise
FDFFST4008A
Preserve food in cans or sealed containers
FDFFST4009A
Label foods according to legislative requirements
FDFFST4010A
Apply sensory analysis in food processing
FDFFST4011A
Apply the principles of nutrition to food processing
FDFFST4012A
Apply water management principles to the food industry
FDFFST4020A
Implement and review the processing of market milk and related products
FDFFST4021A
Carry out sampling and testing of milk at receival
FDFFST4022A
Implement and review the preparation of milk for processing
FDFFST4030A
Implement and review the processing of chocolate and sugar-panned products
FDFFST4031A
Implement and review the processing of aerated confectioneries
FDFFST4032A
Implement and review the production of gums and jellies
FDFFST4033A
Implement and review the production of chocolate products
FDFFST4034A
Implement and review the processing of chocolate
FDFFST4035A
Implement and review the processing of high and low boil confectionery
FDFFST4036A
Implement and review the processing of confectionery products
FDFFST4040A
Identify & implement product safety and quality for chilled or frozen poultry product manufacturing
FDFFST4041A
Identify and implement product safety and quality for cooked poultry product manufacturing
FDFFST4042A
Identify and implement product safety and quality for egg based product manufacturing
FDFFST4050A
Identify & implement product safety and quality for processing of fruit, vegetables & other produce
FDFFST4051A
Identify and implement product safety and quality processes for fish and seafood products
FDFFST4052A
Implement and review the manufacturing and processing of edible fats and oils
FDFFST4053A
Implement and review manufacturing, packaging and testing of beverage products
FDFFST4054A
Identify and implement product safety for manufacturing of cereal products
FDFOHS4002A
Maintain OHS processes
FDFOP2015A
Apply principles of statistical process control
FDFOP2030A
Operate a process control interface
FDFOP2061A
Use numerical applications in the workplace
FDFPPL4005A
Establish process capability
FDFTEC4002A
Manage controlled atmosphere storage
FDFTEC4003A
Control food contamination and spoilage
FDFTEC4004A
Apply basic process engineering principles to food processing
FDFTEC4007A
Describe and analyse data using mathematical principles
FDFTEC4008A
Apply principles of food packaging
FDFTEC4009A
Identify the physical and chemical properties of materials, food and related products
FDFTEC4011A
Participate in product recalls
MSACMC410A
Lead change in a manufacturing environment
MSACMC413A
Lead team culture improvement
MSACMT280A
Undertake root cause analysis
MSAENV472B
Implement and monitor environmentally sustainable work practices
MSAPMOPS401A
Trial new process or product
MSAPMSUP390A
Use structured problem solving tools
MSL973001A
Perform basic tests
MSL974003A
Perform chemical tests and procedures
MSL974004A
Perform food tests
MTMCOR202A
Apply hygiene and sanitation practices
MTMCOR404A
Facilitate hygiene and sanitation performance
MTMP402B
Implement a Meat Hygiene Assessment program
MTMP404B
Apply meat science
MTMPS411C
Monitor meat preservation process
MTMPS412C
Monitor and overview the production of processed meats and smallgoods
MTMPS414B
Monitor and overview the production of Uncooked Comminuted Fermented Meat (UCFM)
MTMPSR407A
Assess and evaluate meat industry requirements and processes
MTMPSR408A
Specify beef product using AUS-MEAT language
About the fee range
The fee ranges shown are indicative only.

The full fee range does not factor in any government subsidies.

The government-subsidised fee range marked with this symbol Government-subsidised training available factors in a Victorian Government subsidy.

The ranges are based on:

  • Estimated tuition fees for the whole of the course with a Victorian Government subsidy 
  • Rates for local students only (not for international)  
  • Available data from the Australian Course Information Register

The fee ranges shown do not factor in concessions or scholarships. They also exclude other fees set by the training provider such as materials, services, and amenities.

All subsidies presented on this site are correct at the time of publication; subsidy information is updated on a monthly basis. To obtain the most accurate quote for the course you’re considering, please contact the training provider directly.

About occupations in demand

Occupations in demand are marked with this symbol Occupation in demand. If you see a related job marked with this symbol, it’s identifying a role that is currently, or is at risk of, experiencing a skills shortage.

When an occupation has a skills shortage, it means the chances of getting a job after completing your course could be higher.

The information used to identify occupations in demand is primarily sourced from Higher Education and Skills Group (HESG) in the Department of Education and Training (DET), the Australian Bureau of Statistics (ABS) and Deloitte Access Economics.