• General food industry entry course which has opportunities to continue to higher levels within food processing or other related food certificates such as Bakery, Meat processing, Kitchen operations, etc.

  • This course prepares students for the Food Processing sector in a range of tasks such as packaging and food handling. A mix of compulsory and elective technical units enables the student to gain qualification by specialising in one area, or combining units to gain broad general skills.

  • This course prepares students for the Food Processing sector in a range of tasks in the retail baking area, including sponges, cake and cookies.

    Self enrolment
  • The aim of this course is to educate the participant in the many aspects of food safety that relate to their workplace and food environments generally. By the end of this course, the participant will be able to:

    • determine high risk foods and environments
    • identify common sources of contamination
    • prevent contamination in the workplace/food environments
    • participate in the control of food safety hazards
  • This course will allow the participants to learn to produce a range of Rye Bread products, using both instant and sourdough methods, whilst maintaining a safe and hygenic work environment. It is assumed that any Student undertaking this course will have at least 1 yrs Baking experience.

  • CONTINENTAL, SPECIALTY AND ARTISAN BREADS.

    This Course will cover all aspects of Artisan and Specialty Bread Production, it is assumed the Student has reached the final stages of their Apprenticeship or has at least 3 years Baking experience.

  • This course covers the following units of competencies:

    • Identify, evaluate and control food safety hazards
    • Conduct food safety audits
    • Communicate and negotiate to conduct food safety audits
    • Assess compliance with food safety programs

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