Diploma of Food Science and Technology

Code:
FDF50311
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Government-subsidised training
Recognition
Meets the requirements of the Australian Qualifications Framework (AQF)
Entry requirements
Certificate IV in Food Science and Technology; or relevant vocational experience
Units in this course
Fee range
$8,300 - $10,213 (full fee)
$6,000 - $6,235
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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
BSBRES401A
Analyse and present research information
FDFAU4002A
Communicate and negotiate to conduct food safety audits
FDFAU4003A
Conduct food safety audits
FDFAU4004A
Identify, evaluate and control food safety hazards
FDFAU4005A
Audit bivalve mollusc growing and harvesting processes
FDFAU4006A
Audit a cook chill process
FDFAU4007B
Audit a heat treatment process
FDFAU4008A
Audit manufacturing of ready-to-eat meat products
FDFFS4001A
Supervise and maintain a food safety plan
FDFFS5001A
Develop a HACCP-based food safety plan
FDFFST4004A
Perform microbiological procedures in the food
FDFFST4012A
Apply water management principles to the food industry
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
FDFFST5001A
Monitor refrigeration and air conditioning systems in food processing
FDFFST5002A
Identify and implement required process control for a food processing operation
FDFFST5003A
Constrauct a process control chart for a food processing operation
FDFFST5004A
Specify and monitor the nutritional value of processed food
FDFFST5005A
Identify the biochemical properties of food
FDFFST5006A
Apply food miicrobiological techniques and analysis
FDFFST5007A
Evaluate sampling plans in relation to food industry standards
FDFFST5008A
Develop a new food product
FDFFST5023A
Implement and review the production of milk fat products
FDFFST5024A
Implement and review the production of fermented dairy products and dairy desserts
FDFFST5025A
Implement and review the production of concentrated and dried dairy products
FDFFST5026A
Implement and review the production of ice creams and frozen dairy products
FDFFST5027A
Implement and review the production of milk and related products by the membrane system
FDFFST5030A
Develop, manage and maintain quality systems for food processing
FDFOHS4002A
Maintain OHS processes
FDFOP2015A
Apply principles of statistical process control
FDFOP2030A
Operate a process control interface
FDFOP2061A
Use numerical applications in the workplace
FDFTEC4004A
Apply basic process engineering principles to food processing
FDFTEC4005A
Apply an understanding of food additives
FDFTEC4007A
Describe and analyse data using mathematical principles
FDFTEC5001A
Manage and evaluate new product trials
FDFTEC5002A
Manage utilities and energy for a production process
MSACMC411A
Lead a competitive manufacturing team
MSACMS400A
Implement a competitive manufacturing system
MSAENV472B
Implement and monitor environmentally sustainable work practices
MSL973004A
Perform aseptic techniques
MSL973007A
Perform microscopic examination
MSL974004A
Perform food tests
MSL974006A
Perform biological procedures
MSL975005A
Conduct sensory analysis
MSL975022A
Perform food analyses
MTMPS5603C
Develop, manage and maintain quality systems
MTMPSR5601C
Design and manage the food safety system
SFIPROC504C
Design and manage a product recall
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.