Qualification details

FDF50311 - Diploma of Food Science and Technology (Release 2)

Summary

Releases:
ReleaseStatusRelease date
2 (this release)Current 06/Sep/2012
(View details for release 1) Replaced04/Nov/2011

Usage recommendation:
Current

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 columnEssential
BSBRES401A - Analyse and present research informationAnalyse and present research information Elective
FDFAU4002A - Communicate and negotiate to conduct food safety auditsCommunicate and negotiate to conduct food safety audits Elective
FDFAU4003A - Conduct food safety auditsConduct food safety audits Elective
FDFAU4004A - Identify, evaluate and control food safety hazardsIdentify, evaluate and control food safety hazards Elective
FDFAU4005A - Audit bivalve mollusc growing and harvesting processesAudit bivalve mollusc growing and harvesting processes Elective
FDFAU4006A - Audit a cook chill processAudit a cook chill process Elective
FDFAU4007B - Audit a heat treatment processAudit a heat treatment process Elective
FDFAU4008A - Audit manufacturing of ready-to-eat meat productsAudit manufacturing of ready-to-eat meat products Elective
FDFFS4001A - Supervise and maintain a food safety planSupervise and maintain a food safety plan Core
FDFFS5001A - Develop a HACCP-based food safety planDevelop a HACCP-based food safety plan Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351000 Food Trades Workers 
ASCO (occupation type) Identifier 451 Food Tradespersons 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 
Qualification/Course Level of Education Identifier 421 Diploma 
Taxonomy - Industry Sector N/A Food Processing Industry 
Taxonomy - Occupation N/A Food Testing Manager 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351000 Food Trades Workers 12/Apr/2012 
ASCO (occupation type) Identifier 451 Food Tradespersons 12/Apr/2012 
ASCED Qualification/Course Field of Education Identifier 0303 Process And Resources Engineering 12/Apr/2012 
Qualification/Course Level of Education Identifier 421 Diploma 04/Nov/2011 
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Modification History

September 2012: Replacement of superseded imported Units.

Description

This Qualification provides a management level occupational outcome in a technical or quality role in food processing and supporting functions and covers a range of food related industries, including but not limited to:

  • general food processing
  • meat
  • seafood
  • poultry including chicken meat and egg processing
  • dairy processing
  • confectionery
  • beverages
  • baking and cereals.

Job roles  This Qualification targets those working in technical and management roles covering product development, food safety and quality, food production and distribution, environmental factors and functions, and the management and review of workplace systems. The job role requires technical skills and knowledge in the science and technology that support food processing.

Job titles may include:

  • food technologist
  • production manager
  • food testing manager
  • quality systems manager
  • food safety systems manager
  • product development team leader
  • processing systems manager
  • environmental manager (food processing).

Additional Qualification advice 

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  

Pathways for candidates considering this Qualification include:

  • FDF40311 Certificate IV in Food Science and Technology
  • direct entry
  • relevant vocational training and/or work experience.

A person who holds FDF40311 Certificate IV in Food Science and Technology will gain credit for Units already completed.

Pathways from the Qualification  

After achieving this Qualification, candidates may undertake a relevant Advanced Diploma Qualification.

Licensing/Regulatory Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However all work must comply with food safety, OHS and environmental regulations and legislation that apply to the workplace.

Entry Requirements

Not applicable.

Employability Skills Summary

Employability Skill

Industry/enterprise requirements for this Qualification include:

Communication

  • Complete a range of workplace documentation and records.
  • Select communication technologies to support work operations.
  • Develop work instructions, specifications and procedures.
  • Demonstrate effective and appropriate communication and interpersonal skills when dealing with people.
  • Communicate with all people at all levels of the organisation in a professional manner.
  • Select and apply documentation, communication and interpersonal strategies when dealing with internal and external clients.
  • Select communication methods according to priority, cost and audience needs.
  • Analyse and apply technical information.
  • Prepare reports for research, marketing or process improvement processes.
  • Demonstrate high level presentation skills.

Teamwork

  • Lead cooperative work relations with people of different ages, gender, race or religion.
  • Provide leadership.
  • Determine performance required to meet internal and external customer needs.
  • Manage organisational processes and provide problem solving support to others.
  • Facilitate team achievements.
  • Work collaboratively to research and solve technical problems and develop new processes or products.

Problem solving

  • Investigate problem causes and implement corrective strategies.
  • Identify and address potential and actual problems associated with work operations or in achieving work outcomes.
  • Use material and process knowledge to solve problems.
  • Identify hazards and suggest control measures.
  • Analyse data and information at a technical level.
  • Evaluate food safety practices.
  • Apply technical knowledge to analyse problems and develop solutions.
  • Use a range of problem-solving techniques.

Initiative and enterprise

  • Determine information gathering requirements to monitor work processes and procedures.
  • Determine quality and other indicators of work.
  • Identify efficient production processes.
  • Determine and act on situations requiring further information or problem solving.
  • Implement continuous improvement processes.
  • Provide leadership in the workplace.
  • Implement technical development processes.

Planning and organising

  • Identify hazards and implement appropriate hazard control measures.
  • Demonstrate time management skills.
  • Determine resource requirements
  • Determine work timelines and output targets.
  • Optimise work processes.
  • Plan and organise the collection of data.
  • Plan new technical processes to integrate with production operations.
  • Plan the delivery of information and advice to management or workers.

Self-management

  • Analyse implications of relevant acts and regulations on work practices.
  • Monitor work operations and identify and act on any quality and performance issues.
  • Manage own time to meet deadlines.
  • Determine workplace procedures and instructions.
  • Conduct work reviews to determine improvement requirements.
  • Plan individual time and resources required to investigate problems and develop and trial solutions.

Learning

  • Develop learning opportunities.
  • Be supportive, 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.
  • Maintain currency of industry skill and knowledge.
  • Maintain technical knowledge through reading, research and professional conversations.

Technology

  • Select and use computer software applications to support research, analysis of findings and reporting.
  • Work with technology safely and according to workplace standards.
  • Help others use technology efficiently and safely.
  • Ensure readiness and operational efficiency of workplace technology.
  • Apply high level technical skills in chemical and biological analysis techniques.
  • Integrate technology into existing production processes.

Packaging Rules

This Qualification requires the achievement of twenty two (22) Units of Competency in accordance with the following rules.

Total Units must include a minimum of fourteen (14) Units coded FDF or MTM .

Ten (10) Core Units 

Twelve (12) Elective Units  

Elective selection must include :

  • Five (5) elective Units from Group A
  • One (1) elective Unit from Group B
  • Three (3) Units from Groups A or B

Three (3) remaining elective Units may be selected from :

  • Group A elective Units below, not previously selected
  • Group B elective Units below, not previously selected
  • A maximum of three (3) Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate IV level, Diploma level or Advanced Diploma level.

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

CORE UNITS 

Complete all ten (10) core Units.

FDFFS4001A

Supervise and maintain a food safety plan

FDFFS5001A

Develop a HACCP-based food safety program*

FDFFS4001A Supervise and maintain a food safety plan

FDFFST4004A

Perform microbiological procedures in the food industry

FDFFST5002A

Identify and implement required process control for a food processing operation

FDFFST5004A

Specify and monitor the nutritional value of processed foods

FDFFST5005A

Identify the biochemical properties of food

FDFFST5006A

Apply food microbiological techniques and analysis*

FDFFST4004A Perform microbiological procedures in the food industry

FDFFST5030A

Develop, manage and maintain quality systems for food processing

FDFOHS4002A

Maintain OHS processes

MSAENV472B

Implement and monitor environmentally sustainable work practices

GROUP A: TECHNICAL ELECTIVES 

Select a minimum of five (5) elective Units from Group A.

Scientific principles and laboratory operations 

FDFFST5007A

Evaluate sampling plans in relation to food industry standards

FDFOP2015A

Apply principles of statistical process control*

FDFOP2061A Use numerical applications in the workplace

FDFOP2061A

Use numerical applications in the workplace

FDFTEC4005A

Apply an understanding of food additives

FDFTEC4007A

Describe and analyse data using mathematical principles*

FDFOP2015A Apply principle of statistical process control*

FDFOP2061A Use numerical applications in the workplace

MSL973004A

Perform aseptic techniques

MSL973007A

Perform microscopic examination

MSL974004A

Perform food tests

MSL974006A

Perform biological procedures*

MSL973004A Perform aseptic techniques
MSL973007A Perform microscopic examination

MSL975005A

Conduct sensory analysis

MSL975022A

Perform food analyses*

MSL974004A Perform food tests

OR

MSL974006A Perform biological procedures*

MSL973004A Perform aseptic techniques
MSL973007A Perform microscopic examination

Food quality and safety 

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*

FDFAU4002A Communicate and negotiate to conduct food safety audits

FDFAU4003A Conduct food safety audits

FDFAU4004A Identify, evaluate and control food safety hazards

FDFAU4006A

Audit a cook chill process*

FDFAU4002A Communicate and negotiate to conduct food safety audits

FDFAU4003A Conduct food safety audits

FDFAU4004A Identify, evaluate and control food safety hazards

FDFAU4007B

Audit a heat treatment process*

FDFAU4002A Communicate and negotiate to conduct food safety audits

FDFAU4003A Conduct food safety audits

FDFAU4004A Identify, evaluate and control food safety hazards.

FDFAU4008A

Audit manufacturing of ready-to-eat meat products*

FDFAU4002A Communicate and negotiate to conduct food safety audits

FDFAU4003A Conduct food safety audits

FDFAU4004A Identify, evaluate and control food safety hazards

SFIPROC504C

Design and manage a product recall

Food processing  

FDFFST5001A

Monitor refrigeration and air conditioning systems in food processing

FDFFST5003A

Construct a process control chart for a food processing operation

FDFOP2030A

Operate a process control interface

FDFTEC4004A

Apply basic engineering principles to food processing*

FDFOP2030A Operate a process control interface

FDFTEC4007A Describe and analyse data using mathematical principles*

FDFOP2015A Apply principle of statistical process control*

FDFOP2061A Use numerical applications in the workplace

Management - technical and research 

BSBRES401A

Analyse and present research information

FDFFST5008A

Develop a new food product

FDFTEC5001A

Manage and evaluate new product trials

MSS403011A

Facilitate implementation of competitive systems and practices

MSS403001A

Implement competitive systems and practices

Environment 

FDFFST4012A

Apply water management principles to the food industry

FDFTEC5002A

Manage utilities and energy for a production process

GROUP B: INDUSTRY SPECIALISATION ELECTIVES 

Select one (1) elective Unit from Group B, and

Select a minimum of three (3) elective Units from Group A and B.

Meat processing 

MTMPS5603C

Develop, manage and maintain quality systems

MTMPSR5601C

Design and manage the food safety system

Dairy processing 

FDFFST5023A

Implement and review the processing of milk fat products

FDFFST5024A

Implement and review the processing of fermented dairy products and dairy desserts

FDFFST5025A

Implement and review the processing of concentrated and dried dairy products

FDFFST5026A

Implement and review the processing of ice creams and frozen dairy products

FDFFST5027A

Implement and review the processing of milk and related products by the membrane system

Confectionery manufacture 

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

Poultry industry processing 

FDFFST4040A

Identify and 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

Other sectors 

FDFFST4050A

Identify and implement product safety and quality for fruits, vegetables and 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 and quality for manufacturing of cereal products

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