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Qualification details

FDF41012 - Certificate IV in Flour Milling (Release 1)

Summary

Usage recommendation:
Superseded
Mapping:
MappingNotesDate
Is superseded by and equivalent to FBP40117 - Certificate IV in Flour MillingUpdated to meet Standards for Training Packages Imported units updated or deleted 22/Jan/2018

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 06/Sep/2012

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssentialSort Table listing Units of Competency by the Essential column
AHCBAC204A - Prepare grain storagesPrepare grain storages Elective
BSBCUS501C - Manage quality customer serviceManage quality customer service Elective
BSBHRM402A - Recruit, select and induct staffRecruit, select and induct staff Elective
BSBINN301A - Promote innovation in a team environmentPromote innovation in a team environment Elective
BSBLED401A - Develop teams and individualsDevelop teams and individuals Elective
BSBMGT401A - Show leadership in the workplaceShow leadership in the workplace Elective
BSBMGT402A - Implement operational planImplement operational plan Elective
BSBMGT403A - Implement continuous improvementImplement continuous improvement Elective
BSBSMB407A - Manage a small teamManage a small team Elective
BSBWOR402A - Promote team effectivenessPromote team effectiveness Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 831116 Grain Mill Worker 
ASCO (occupation type) Identifier 9214-19 Food Products Millhand 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 511 Certificate IV 
Taxonomy - Industry Sector N/A Baking,Food Processing Sales 
Taxonomy - Occupation N/A Food and Production Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 831116 Grain Mill Worker 06/May/2013 
ASCO (occupation type) Identifier 9214-19 Food Products Millhand 06/May/2013 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 06/May/2013 
Qualification/Course Level of Education Identifier 511 Certificate IV 06/Sep/2012 
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Modification History

Not applicable.

Description

The FDF41012 Certificate IV in Flour Milling targets people working in a technical leadership role in the flour milling industry. The Qualification includes technical, leadership and business skills and knowledge required to mill a wide range of flours for human consumption and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of systems and procedures, and management functions of the organisation.

This Qualification applies to mill managers and senior supervisors above the shift miller level in the flour milling industry who supervise across departments and either set or participate in setting production and key performance indicators for the flour mill. It applies to flour milling operations for all types of grain including wheat, oats, barley, corn, rice, sorghum, millet, rye, and non-grain flours such as peas and arrowroot.

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

  • the context required by the industry and/or enterprise
  • a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
  • flexible delivery options including on-the-job and work-based training that support the development of competency.

Pathways Information

Pathways into the Qualification 

Common pathways into this Qualification will include the FDF30110 Certificate III in Food Processing or FDF20110 Certificate II in Food Processing. Entry may also be from industry recognised overseas Qualifications e.g. correspondence study conducted by the National Association of British and Irish Millers (NABIM). Individuals with substantial industry experience in flour milling may also enter this Qualification. This Qualification is not suitable for school leavers.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake

  • FDF50110 Diploma of Food Processing
  • FDF50311 Diploma of Food Science and Technology

or any other suitable Diploma Qualification.

This Qualification is suitable for Australian Apprenticeships.

Licensing/Regulatory Information

There are no specific licences that relate to this Qualification.

Entry Requirements

Entry into this Qualification requires significant prior work experience at least at the operator level in flour milling in grain receival, grain breaking and grain reduction processes. Preferred work experience is as a shift miller in a flour mill.

Employability Skills Summary

Employability Skill 

Industry/enterprise requirements for this Qualification include: 

Communication

  • Complete workplace documentation and records.
  • Use a range of communication technologies to support work operations.
  • Develop work instructions, specifications and procedures.
  • Demonstrate effective and appropriate communication and interpersonal skills when dealing with people.
  • Undertake numerical calculations to determine ingredient quantities.
  • Communicate with all team members in a professional manner.
  • Demonstrate effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients.
  • Use most appropriate communication method given priority, cost and audience needs.
  • Access, interpret and apply technical information.
  • Analyse data and information to determine implications for work operations.

Teamwork

  • Work cooperatively with people of different ages, gender, race or religion.
  • Liaise with, and provide support to, other team members.
  • Demonstrate leadership skills.
  • Identify and manage performance required to meet internal and external customer needs in own work and team work.
  • Manage organisational processes and provide problem solving support to others.

Problem-solving

  • Investigate problems and determine root cause.
  • Identify, rectify or report potential and actual problems associated with work operations.
  • Identify factors which may affect the product or service to be provided.
  • Assess product quality and determine potential improvements.
  • Use ingredient and process knowledge to solve problems.
  • Identify safety hazards and suggest control measures.
  • Identify environmental hazards and implement corrective measures.
  • Monitor food safety practices.
  • Implement food safety procedures in the workplace.

Initiative and enterprise

  • Gather and analyse feedback on products, processes and procedures.
  • Assess quality and other indicators of products.
  • Support achievement of efficient production processes.
  • Determine and act on situations requiring further information or problem solving.
  • Assist in the implementation of continuous improvement processes.
  • Identify opportunities for product development.
  • Test product ideas on the market.
  • Provide leadership in the workplace.

Planning and organising

  • Identify hazards and implement appropriate hazard control measures.
  • Demonstrate time management skills.
  • Determine production scheduling requirements.
  • Determine suitable strategies to control production times and processes.
  • Source and prepare materials and resources and ensure availability to support work operations.
  • Schedule and sequence work to maximise safety and productivity.
  • Optimise work processes.

Self-management

  • Interpret and apply relevant Acts and regulations.
  • Keep work area clean and tidy at all times.
  • Monitor own work and work of team and identify and act on any quality issues.
  • Manage own time to meet deadlines and production schedules.
  • Implement and monitor workplace procedures and instructions.
  • Lead by example in work practices.
  • Monitor own work to ensure it meets workplace environmental requirements.

Learning

  • Implement learning activities as appropriate to ensure achievement of specified work requirements.
  • Be supportive and assertive and use interpersonal skills to encourage workplace learning.
  • Identify own training needs and seek skill development, if required.
  • Gather feedback to own work to assess effectiveness in meeting objectives and integrate information into own practice.
  • Assess work data and information to identify areas for improved performance.

Technology

  • Use computer software applications effectively.
  • Work with machines and workplace technology safely and according to workplace standards.
  • Help others use technology efficiently and safely.
  • Ensure readiness and operational efficiency of workplace technology.

Packaging Rules

Completion of twenty two (22) Units made up of ten (10) core Units and twelve (12) elective Units. Total Units must include a minimum of twelve (12) units coded FDF.

NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s identified under the Unit.

Core Units of Competency 

Unit code 

Unit title 

FDFFS2001A

Implement the food safety program and procedures

FDFFS3001A

Monitor the implementation of quality and food safety programs *

FDFFS2001A Implement the food safety program and procedures

FDFGR3003A

Lead flour milling shift operations

FDFGR3004A

Control mill processes and performance

FDFGR4001A

Control power and automation for milling processes

FDFGR4002A

Supervise testing processes for wheat and flour

FDFGR4003A

Manage mill logistics and support services

FDFGR4004A

Establish and supervise dust control procedures in a grain processing enterprise

FDFOHS4002A

Maintain OHS processes

MSAENV472B

Implement and monitor environmentally sustainable work practices

Elective Units of Competency 

Elective selection must include a minimum of six (6) Group A specialist technical and cross sector elective Units. The six (6) remaining elective Units may be selected from:

  • Group A
  • Group B
  • Three (3) from Units packaged at Certificate II in Food Processing
  • Five (5) from Units packaged at Certificate III in Food Processing
  • Two (2) from Units packaged at Diploma of Food Processing
  • Four (4) Units from any nationally endorsed Training Package or accredited course that are packaged at Certificate II (up to 2 Units), Certificate III (up to 2 Units), Certificate IV (up to 4 Units), and Diploma (up to 2 Units)

GROUP A 

Unit code 

Unit title 

BSBLED401A

Develop teams and individuals

BSBMGT402A

Implement operational plan

BSBMGT403A

Implement continuous improvement

BSBSMB407A

Manage a small team

FDFFST4002A

Monitor the development and implementation of a food QA system

FDFFST4003A

Apply digital technology in food processing

FDFFST4005A

Document processes and procedures for a food product

FDFFST4007A

Establish operational requirements for a food processing enterprise

FDFFST4012A

Apply water management principles to the food industry

FDFOP3003A

Operate interrelated processes in a production system

FDFOP3004A

Operate interrelated processes in a packaging system

FDFPPL3002A

Report on workplace performance

FDFPPL3005A

Participate in audit processes

FDFPPL4001A

Manage people in the work area

FDFPPL4002A

Plan and coordinate maintenance

FDFPPL4003A

Schedule and manage production

FDFPPL4004A

Optimise a work process

FDFPPL4005A

Establish process capability

FDFPPL4006A

Manage a work area within budget

FDFPPL4007A

Manage supplier agreements and contracts

FDFTEC4001A

Determine handling processes for perishable food items

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

FDFOP2030A Operate a process control interface

FDFTEC4005A

Apply an understanding of food additives

FDFTEC4006A

Apply an understanding of legal requirements of food production

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

FDFTEC4010A

Manage water treatment processes

FDFTEC4011A

Participate in product recalls

MEM09002B

Interpret technical drawing

MEM30011A

Set up basic pneumatic circuits

MSAPMOPS400A

Optimise process/plant area*

MSAPMSUP390A Use structured problem solving tools

MSAPMOPS401A

Trial new process or product

MSAPMOPS405A

Identify problems in fluid power system

MSAPMOPS406A

Identify problems in electronic control systems

MSS014003A

Optimise sustainability of a process or plant area

MSS014004A

Develop team strategies for more sustainable use of resources

MSS015005A

Develop required sustainability reports

MSS024003A

Apply an understanding of environmental principles to a site

MSS403001A

Implement competitive systems and practices

MSS403002A

Ensure process improvements are sustained

MSS403011A

Facilitate implementation of competitive systems and practices

MSS403030A

Improve cost factors in work practices

MSS403032A

Analyse manual handling processes

MSS403051A

Mistake proof an operational process

MSS404050A

Undertake process capability improvements*

MSS404052A Apply statistics to operational processes

MSS404052A

Apply statistics to operational processes

MSS404081A

Undertake proactive maintenance analyses

MSS404082A

Assist in implementing a proactive maintenance strategy

MSS404083A

Support proactive maintenance

PMBTECH406A

Diagnose production equipment problems

Group B 

Unit code 

Unit title 

AHCBAC204A

Prepare grain storages

BSBCUS501C

Manage quality customer service

BSBHRM402A

Recruit, select and induct staff

BSBINN301A

Promote innovation in a team environment

BSBMGT401A

Show leadership in the workplace

BSBWOR402A

Promote team effectiveness

BSBWOR403A

Manage stress in the workplace

BSBWOR404B

Develop work priorities

BSBWRT401A

Write complex documents

FDFGR2003A

Operate a grain conditioning process

FDFGR2004A

Operate a grain cleaning process

FDFGR2005A

Operate a purification process

FDFGR2006A

Operate a scalping and grading process

FDFGR2007A

Operate a scratch and sizing process

FDFGR2008A

Operate a break roll process

FDFGR2010A

Handle grain in a storage area

FDFOP2030A

Operate a process control interface

FDFTEC3002A

Implement the pest prevention program

MEM15001B

Perform basic statistical quality control

MSAPMSUP390A

Use structured problem solving tools

MSS402060A

Use planning software systems in operations

MSS402061A

Use SCADA systems in operations

MSS402080A

Undertake root cause analysis

MSS403005A

Facilitate use of a Balanced Scorecard for performance improvement

MSS403010A

Facilitate change in an organisation implementing competitive systems and practices

MSS403013A

Lead team culture improvement

MSS403021A

Facilitate a Just in Time system

MSS403023A

Monitor a levelled pull system of operations

MSS403040A

Facilitate and improve implementation of 5S

MSS403041A

Facilitate breakthrough improvements

MSS404052A

Apply statistics to operational processes

MSS404053A

Use six sigma techniques*

MSS404052A Apply statistics to operational processes

MSS404060A

Facilitate the use of planning software systems in a work area or team

MSS404061A

Facilitate the use of SCADA systems in a team or work area

RIIRIS201B

Conduct local risk control

TLIJ2004A

Implement grain monitoring measures