Victorian Purchasing Guidefor
FBP Food, Beverage and Pharmaceutical Training Package
Release 1.0
May 2018
© State of Victoria (Department of Education and Training) 2018.
Copyright of this material is reserved to the Crown in the right of the State of Victoria. This work is licensed under a Creative Commons Attribution-NoDerivs 3.0 Australia licence (more information is available here). You are free use, copy and distribute to anyone in its original form as long as you attribute Skills Victoria, Department of Education and Training (DET) as the author, and you license any derivative work you make available under the same licence.
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Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 2 of 29
Victorian Purchasing Guide Version History
Training Package Version
Date VPGApproved
Comments
FBP Food, Beverage and Pharmaceutical Training Package
Release 1.0Version 2
17May2018
In version 2 of this Victorian Purchasing Guide, corrections have been made to the Minimum and Maximum Payable Hours allocated to the following FBP qualifications:
FBP20117 Certificate II in Food Processing FBP30117 Certificate III in Food Processing FBP20317 Certificate II in Food Processing (Sales) FBP30617 Certificate III in Food Processing (Sales)
FBP Food, Beverage and Pharmaceutical Training Package
Release 1.0
16 March2018
The FBP Food, Beverage and Pharmaceutical Training Package Release 1.0 reflects the part transitioning of the FDF10 Food Processing Industry Training Package to the new Standards for Training Packages, in addition to two new qualifications:
FBP10217 Certificate I in Baking FBP30817 Certificate III in Rice Processing
For FDF10 qualifications not yet transitioned, refer to FDF10 Victorian Purchasing Guide via the Training Products Unit website here.
This Victorian Purchasing Guide also reflects the changes made from Maximum Nominal Hours to Maximum and Minimum Payable Hours.
For detailed mapping of qualifications and units between FBP Release 1.0 and FDF10 please refer to the FBP Release 1.0 Training Package Implementation and Companion Guides refer to the VETNET website here.
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 3 of 29
FBP Food, Beverage and Pharmaceutical Training Package Release 1.0Victorian Purchasing Guide
CONTENTS
INTRODUCTION 5What is a Victorian Purchasing Guide? 5
Registration 5
QUALIFICATIONS 6
UNITS OF COMPETENCY AND NOMINAL HOURS 7
SAMPLE TRAINING PROGRAMS 13
CONTACTS AND LINKS 27
GLOSSARY 29
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 4 of 29
INTRODUCTION
What is a Victorian Purchasing Guide?
The Victorian Purchasing Guide provides information for use by Registered Training Organisations (RTOs) in the provision of Victorian government subsidised training.
Specifically the Victorian Purchasing Guide provides the following information related to the delivery of nationally endorsed Training Packages in Victoria:
The maximum and minimum payable hours available for each qualification. Nominal hours for each unit of competency within the Training Package.
Registration
RTOs must be registered by either the Victorian Registration and Qualifications Authority (VRQA) or the Australian Skills Qualification Authority (ASQA) regulatory body to be eligible to issue qualifications and statements of attainment under the Australian Qualifications Framework (AQF).
The VRQA is the regulatory authority in Victoria responsible for the registration of education and training providers in VET who provide courses to domestic students only and who offer training in Victoria only or Victoria and Western Australia only.
To register to provide training to international students and in other Australian states and territories you will need to apply with ASQA.
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 5 of 29
QUALIFICATIONS
Code Title Minimum Payable Hours
Maximum Payable Hours
FBP10117 Certificate I in Food Processing 228 240
FBP10217 Certificate I in Baking 261 275
FBP20117 Certificate II in Food Processing 532 560
FBP20217 Certificate II in Baking 466 490
FBP20317 Certificate II in Food Processing (Sales) 470 495
FBP30117 Certificate III in Food Processing 760 800
FBP30217 Certificate III in Plant Baking 770 810
FBP30317 Certificate III in Cake and Pastry 998 1050
FBP30417 Certificate III in Bread Baking 941 990
FBP30517 Certificate III in Baking 1387 1460
FBP30617 Certificate III in Food Processing (Sales) 580 610
FBP30717 Certificate III in Rice Processing 646 680
FBP40117 Certificate IV in Flour Milling 1064 1120
FBP40217 Certificate IV in Baking 888 935
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UNITS OF COMPETENCY AND NOMINAL HOURS
RTOs are advised that there is a mapping inside the Training Package (Companion Volume) that describes the relationship between new units and any superseded or replaced units from the previous version of FBP Food, Beverage and Pharmaceutical Training Package (FDF10 Food Processing Industry Training Package Version 4.) Information regarding transition arrangements can be obtained from the state or national VET Regulating Authority (see Contacts and Links section).
You must be sure that all training and assessment leading to qualifications or Statements of Attainment from the FBP Food, Beverage and Pharmaceutical Training Package is conducted against the Training Package units of competency and complies with the assessment requirements.
List of the Units of Competency and Nominal Hours
Unit Code Unit Title Nominal Hours
Beverages
FBPBEV2001 Operate a deaeration, mixing and carbonation process 50
FBPBEV2002 Manufacture roast and ground coffee 100
FBPBEV2003 Operate an ice manufacturing process 40
Cheese Making
FBPCHE3001 Conduct cheese making operations 60
FBPCHE3002 Carry out processes for a range of artisan cheeses 60
Confectionary
FBPCON2001 Examine raw ingredients used in confectionery 30
FBPCON2002 Operate a boiled confectionery process 50
FBPCON2003 Operate a chocolate conching process 30
FBPCON2004 Operate a chocolate depositing or moulding process 40
FBPCON2005 Operate a confectionery depositing process 40
FBPCON2006 Operate a granulation and compression process 50
FBPCON2007 Operate a panning process 40
FBPCON2008 Operate a chocolate refining process 30
FBPCON2009 Operate a starch moulding process 50
Dairy Processing
FBPDPR2001 Operate a butter churning process 50
FBPDPR2002 Operate a butter oil process 60
FBPDPR2003 Operate a curd production and cutting process 50
FBPDPR2004 Operate a cooling and hardening process 25
FBPDPR2005 Operate a cheese pressing and moulding process 40
FBPDPR2006 Operate a fermentation process 50
Eggs (Poultry)
FBPEGG2001 Work on an egg grading floor 30
FBPEGG2002 Operate egg grading and packing floor equipment 40
Fruit and Vegetables
FBPFAV2001 Apply hydro-cooling processes to fresh produce 30
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Unit Code Unit Title Nominal Hours
FBPFAV3001 Conduct chemical wash for fresh produce 40
FBPFAV3002 Program fresh produce grading equipment 30
Food Safety
FBPFSY1001 Follow work procedures to maintain food safety 20
Grocery Products and Supplies
FBPGPS2001 Operate a bleaching process 50
FBPGPS2002 Operate a complecting process 50
FBPGPS2003 Operate a deodorising process 50
FBPGPS2004 Operate a flake preparation process 40
FBPGPS2005 Operate a fractionation process 40
FBPGPS2006 Operate a hydrogenation process 50
FBPGPS2007 Operate an interesterification process 50
FBPGPS2008 Operate a neutralisation process 50
FBPGPS2009 Operate a soap splitting process 50
FBPGPS2010 Operate a winterisation process 30
FBPGPS2011 Operate a creamed honey manufacture process 30
Grain Processing
FBPGRA2001 Operate a liquid, mash or block stockfeed process 30
FBPGRA2002 Recognise mill operations and technologies 30
FBPGRA2003 Operate a grain conditioning process 20
FBPGRA2004 Operate a grain cleaning process 40
FBPGRA2005 Operate a purification process 30
FBPGRA2006 Operate a scalping and grading process 40
FBPGRA2007 Operate a scratch and sizing process 30
FBPGRA2008 Operate a break roll process 30
FBPGRA2009 Operate a pelleting process 40
FBPGRA2010 Handle grain in a storage area 30
FBPGRA2011 Receive grain for malting 40
FBPGRA2012 Prepare malted grain 40
FBPGRA2013 Blend and dispatch malt 30
FBPGRA2014 Operate a rice vitamin enrichment process 20
FBPGRA3001 Work with micronutrients or additions in stockfeed manufacturing processes 40
FBPGRA3002 Apply knowledge of animal nutrition principles to stockfeed product 40
FBPGRA3003 Lead flour milling shift operations 60
FBPGRA3004 Control mill processes and performance 60
FBPGRA3005 Conduct rice harvest receivals 40
FBPGRA3006 Implement a paddy receival and grain cleaning process 40
FBPGRA3007 Implement a rice blending and cleaning process 40
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Unit Code Unit Title Nominal Hours
FBPGRA3008 Implement a rice colour sorting process 80
FBPGRA3009 Implement a rice flour break process 40
FBPGRA3010 Implement a rice flour grading process 40
FBPGRA3011 Implement a rice grading process 40
FBPGRA3012 Implement a rice hulling and separation process 40
FBPGRA3013 Implement a rice product manufacturing process 80
FBPGRA3014 preparation and storage system 60
FBPGRA3015 Implement a rice whitening process 40
FBPGRA3016 Implement a rice flour blending process 40
FBPGRA4001 Control power and automation for milling processes 50
FBPGRA4002 Supervise testing processes for wheat and flour 50
FBPGRA4003 Manage mill logistics and support services 50
FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise
40
Operational Units
FBPOPR1001 Pack or unpack product manually 20
FBPOPR1002 Operate automated washing equipment 20
FBPOPR1003 Communicate workplace information 20
FBPOPR1004 Prepare basic mixes 20
FBPOPR1005 Operate basic equipment 30
FBPOPR1006 Monitor process operation 30
FBPOPR1007 Participate effectively in a workplace environment 30
FBPOPR1008 Take and record basic measurements 30
FBPOPR1009 Follow work procedures to maintain quality 20
FBPOPR2001 Work effectively in the food processing industry 30
FBPOPR2002 Inspect and sort materials and product 30
FBPOPR2003 Prepare and monitor beer yeast 50
FBPOPR2004 Operate a beer packaging process 40
FBPOPR2005 Operate a beer filling process 40
FBPOPR2006 Operate a bulk dry goods transfer process 30
FBPOPR2007 Work in a freezer storage area 20
FBPOPR2008 Operate a bulk liquid transfer process 30
FBPOPR2009 Load and unload tankers 30
FBPOPR2010 Work with temperature controlled stock 30
FBPOPR2011 Identify key stages and beer production equipment in a brewery 30
FBPOPR2012 Maintain food safety when loading, unloading and transporting food 40
FBPOPR2013 Operate a bright beer tank process 30
FBPOPR2014 Participate in sensory analyses 40
FBPOPR2015 Operate a beer filtration process 40
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Unit Code Unit Title Nominal Hours
FBPOPR2016 Operate a beer maturation process 40
FBPOPR2017 Operate a blending, sieving and bagging process 50
FBPOPR2018 Operate a case packing process 40
FBPOPR2019 Fill and close product in cans 50
FBPOPR2020 Operate a form, fill and seal process 50
FBPOPR2021 Operate a fill and seal process 50
FBPOPR2022 Operate a high speed wrapping process 40
FBPOPR2023 Operate a packaging process 40
FBPOPR2024 Operate a cooling, slicing and wrapping process 50
FBPOPR2025 Manufacture extruded and toasted products 50
FBPOPR2026 Operate a forming or shaping process 50
FBPOPR2027 Dispense non-bulk ingredients 30
FBPOPR2028 Operate a mixing or blending process 40
FBPOPR2029 Operate a baking process 50
FBPOPR2030 Operate a brewery fermentation process 50
FBPOPR2031 Operate a coating application process 40
FBPOPR2032 Apply work procedures to maintain integrity of product 30
FBPOPR2033 Operate a depositing process 50
FBPOPR2034 Operate an evaporation process 50
FBPOPR2035 Operate an enrobing process 40
FBPOPR2036 Operate an extrusion process 50
FBPOPR2037 Operate a filtration process 50
FBPOPR2038 Operate a grinding process 30
FBPOPR2039 Operate a frying process 50
FBPOPR2040 Operate a heat treatment process 50
FBPOPR2041 Operate a mixing or blending and cooking process 50
FBPOPR2042 Operate a drying process 50
FBPOPR2043 Operate an homogenising process 30
FBPOPR2044 Operate a retort process 50
FBPOPR2045 Operate pumping equipment 30
FBPOPR2046 Operate a production process 50
FBPOPR2047 Operate a portion saw 40
FBPOPR2048 Pre-process raw materials 40
FBPOPR2049 Operate a reduction process 30
FBPOPR2050 Operate a separation process 50
FBPOPR2051 Operate a spreads production process 50
FBPOPR2052 Operate a chocolate tempering process 40
FBPOPR2053 Operate a washing and drying process 30
FBPOPR2054 Operate a water purification process 40
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Unit Code Unit Title Nominal Hours
FBPOPR2055 Freeze dough 20
FBPOPR2056 Operate a freezing process 50
FBPOPR2057 Operate a membrane process 50
FBPOPR2058 Operate a holding and storage process 25
FBPOPR2059 Operate a continuous freezing process 50
FBPOPR2060 Operate an automated cutting process 30
FBPOPR2061 Operate a wort production process 50
FBPOPR3001 Control contaminants and allergens in the workplace 70
FBPOPR3002 Prepare food products using basic cooking methods 50
FBPOPR3003 Identify cultural, religious and dietary considerations for food production
40
Baking
FBPPBK2001 Operate a cooling and slicing process 40
FBPPBK2002 Operate a pastry forming and filling process 40
FBPPBK2003 Manufacture rye crisp breads 40
FBPPBK2004 Manufacture wafer products 40
FBPPBK2005 Operate a doughnut making process 40
FBPPBK2006 Operate a griddle production process 40
FBPPBK2007 Operate a pastry production process 50
FBPPBK3001 Operate a dough mixing process 60
FBPPBK3002 Operate a final prove and baking process 50
FBPPBK3003 Operate a dough make up process 60
People Management, Planning, Logistics
FBPPPL3001 Support and mentor individuals and groups 30
FBPPPL3002 Establish compliance requirements for work area 50
FBPPPL4001 Manage people in the work area 50
FBPPPL4002 Plan and coordinate production equipment maintenance 50
FBPPPL4003 Schedule and manage production 50
FBPPPL4004 Optimise a work process 50
FBPPPL4005 Manage supplier agreements and contracts 50
FBPPPL4006 Manage a work area within budget 50
Retail Baking (Advanced Baking)
FBPRBK1001 Finish products 20
FBPRBK2001 Assist non laminated pastry production 70
FBPRBK2002 Use food preparation equipment to prepare filings 40
FBPRBK2003 Assist sponge cake production 80
FBPRBK2004 Assist basic bread production 60
FBPRBK2005 Maintain ingredient stores 40
FBPRBK3001 Produce laminated pastry products 100
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 11 of 29
Unit Code Unit Title Nominal Hours
FBPRBK3002 Produce non laminated pastry products 80
FBPRBK3003 Produce specialist pastry products 100
FBPRBK3004 Produce meringue products 60
FBPRBK3005 Produce basic bread products 120
FBPRBK3006 Produce savoury bread products 100
FBPRBK3007 Produce specialty flour bread products 100
FBPRBK3008 Produce sponge cake products 80
FBPRBK3009 Produce biscuit and cookie products 80
FBPRBK3010 Produce cake and pudding products 120
FBPRBK3011 Produce frozen dough products 80
FBPRBK3012 Schedule and produce bread production 100
FBPRBK3013 Schedule and produce cake and pastry production 100
FBPRBK3014 Produce sweet yeast products 100
FBPRBK3015 Schedule and produce bakery production 120
FBPRBK3016 Control and order bakery stock 40
FBPRBK3017 Operate plant baking processes 100
FBPRBK3018 Produce basic artisan products 100
FBPRBK4001 Produce artisan bread products 120
FBPRBK4002 Develop advanced artisan bread methods 100
FBPRBK4003 Produce gateaux, tortes and entremets 120
FBPRBK4004 Develop baked products 80
FBPRBK4005 Apply advanced finishing techniques for specialty cakes 80
FBPRBK4006 Coordinate baking operations 60
FBPRBK4007 Assess and evaluate bread products 80
FBPRBK4008 Apply bread baking science 100
Occupational Health and Safety
FBPWHS1001 Identify safe work practices 30
FBPWHS4001 Identify, assess and control work health and safety risk in own work 50
FBPWHS5001 Manage work health and safety processes 60
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 12 of 29
SAMPLE TRAINING PROGRAMS
A range of Sample Training Plans have been provided to demonstrate the flexibility of qualifications contained in the FBP Food, Beverage and Pharmaceutical Training Package, but are by no means mandatory.
Occupation Production Worker
Qualification Title Certificate I in Food Processing
Qualification Code FBP10117
Description Appropriate for a person working as a trainee or base level production worker in a food processing plant.
Unit Code Unit Title Hours
Core
FBPOPR1003 Communicate workplace information 20
FBPOPR1009 Follow work procedures to maintain quality 20
FBPWHS1001 Identify safe work practices 30
MSMENV272 Participate in environmentally sustainable work practices 30
Electives
FDFOP1003A Carry out manual handling tasks 30
FBPOPR1005 Operate basic equipment 30
FBPOPR1006 Monitor process operation 30
FBPOPR1007 Participate effectively in a workplace environment 30
FBPFSY1001 Follow work procedures to maintain food safety 20
Total Hours 240
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 13 of 29
Occupation Trainee Baker
Qualification Title Certificate I in Baking
Qualification Code FBP10217
Description Appropriate for a person working as a trainee or base level production worker in a commercial baking environment
Unit Code Unit Title Hours
Core
FBPFSY1001 Follow work procedures to maintain food safety 20
FBPOPR1004 Prepare basic mixes 20
FBPOPR1005 Operate basic equipment 30
FBPRBK1001 Finish products 20
FBPWHS1001 Identify safe work practices 30
FSKNUM09 Identify, measure and estimate familiar quantities for work 15
Electives
FBPRBK2003 Assist sponge cake production 80
FBPRBK2004 Assist basic bread production 60
Total Hours 275
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Occupation Production Operator
Qualification Title Certificate II in Food Processing
Qualification Code FBP20117
Description Appropriate for a person working as a production worker in a food processing plant
Unit Code Unit Title Hours
Core
FDFOHS2001A Participate in OHS processes 40
FDFOP2063A Apply quality systems and procedures 30
FDFOP2064A Provide and apply workplace information 30
MSMENV272 Participate in environmentally sustainable work practices 30
ElectivesFDFFS2001A Implement the food safety program and procedures 30
FBPOPR2021 Operate a fill and seal process 50
FBPOPR2024 Operate a cooling, slicing and wrapping process 50
FBPOPR2026 Operate a forming or shaping process 50
FBPOPR2029 Operate a baking process 50
FBPOPR2039 Operate a frying process 50
FBPOPR2041 Operate a mixing or blending and cooking process 50
FBPOPR2046 Operate a production process 50
FBPPBK2007 Operate a pastry production process 50
Total Hours 560
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 15 of 29
Occupation Baker's Assistant
Qualification Title Certificate II in Baking
Qualification Code FBP20217
Description Appropriate for a person working as a baker's assistant in a commercial baking environment
Unit Code Unit Title Hours
Core
FBPRBK2002 Use food preparation equipment to prepare filings 40
FBPRBK2005 Maintain ingredient stores 40
FBPRBK3005 Produce basic bread products 120
FDFFS2001A Implement the food safety program and procedures 30
FDFOHS2001A Participate in OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
FDFOP2064A Provide and apply workplace information 30
Electives
FBPRBK3008 Produce sponge cake products 80
FDFOP2005A Work in a socially diverse environment 30
SIRXPDK001 Advise on products and services 30
SIRXSLS001 Sell to the retail customer 20
Total Hours 490
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 16 of 29
Occupation Sales Assistant (Food)
Qualification Title Certificate II in Food Processing (Sales)
Qualification Code FBP20317
Description Appropriate for a person working as a sales assistant in a retail franchise or in-store situation.
Unit Code Unit Title Hours
Core
FDFOHS2001A Participate in OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
FDFOP2063A Apply quality systems and procedures 30
FDFOP2064A Provide and apply workplace information 30
MSMENV272 Participate in environmentally sustainable work practices 30
Electives
FDFFS2001AImplement the food safety program and procedures 30
FBPCON2007 Operate a panning process 40
FBPOPR2024 Operate a cooling, slicing and wrapping process 50
FBPOPR2029 Operate a baking process 50
FBPOPR2041 Operate a mixing or blending and cooking process 50
FBPOPR2046 Operate a production process 50
SIRRMER001 Produce visual merchandise displays 35
SIRXPDK001 Advise on products and services 30
Total Hours 495
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 17 of 29
Occupation Advanced Operator
Qualification Title Certificate III in Food Processing
Qualification Code FBP30117
Description Appropriate for a person working as an advanced operator in a medium to large enterprise.
Unit Code Unit Title Hours
Core
FDFFS2001A Implement the food safety program and procedures 30
FDFFS3001A Monitor the implementation of quality and food safety programs 70
FDFOHS3001A Contribute to OHS processes 40
FDFOP2064A Provide and apply workplace information 30
MSMENV272 Participate in environmentally sustainable work practices 30
Electives
FDFOP3003A Operate interrelated processes in a production system 60
FBPCON2002 Operate a boiled confectionery process 50
FBPCON2005 Operate a confectionery depositing process 40
FBPOPR3001 Control contaminants and allergens in the workplace 70
FBPOPR3003 Identify cultural, religious and dietary considerations for food production
40
FBPPPL3002 Establish compliance requirements for work area 50
FDFPPL3001A Participate in improvement processes 40
FDFPPL3005A Participate in an audit process 50
FDFTEC3001A Participate in a HACCP team 50
FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems
60
MSS402040 Apply 5S procedures 40
MSS402080 Undertake root cause analysis 50
Total Hours 800
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Occupation Advanced Operator / Team Leader
Qualification Title Certificate III in Plant Baking
Qualification Code FBP30217
Description Appropriate for a person working as an advanced operator / team leader in a medium to large plant baking enterprise.
Unit Code Unit Title Hours
Core
FBPPBK3001 Operate a dough mixing process 60
FBPPBK3002 Operate a final prove and baking process 50
FBPPBK3003 Operate a dough make up process 60
FDFFS2001A Implement the food safety program and procedures 30
FDFFS3001A Monitor the implementation of quality and food safety programs 70
FDFOHS3001A Contribute to OHS processes 40
FDFOP2064A Provide and apply workplace information 30
MSMENV272 Participate in environmentally sustainable work practices 30
Electives
FBPPPL3002 Establish compliance requirements for work area 50
FDFOP3002A Set up a production or packaging line for operation 50
FDFOP3003A Operate interrelated processes in a production system 60
FDFPPL3001A Participate in improvement processes 40
FDFPPL3004A Lead work teams and groups 40
FDFTEC3001A Participate in a HACCP team 50
FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems 60
MSMSUP303 Identify equipment faults 40
MSS403040 Facilitate and improve implementation of 5S 50
Total Hours 810
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Occupation Pastry Cook
Qualification Title Certificate III in Cake and Pastry
Qualification Code FBP30317
Description Appropriate for a person working as a pastry cook in a commercial baking environment.
Unit Code Unit Title Hours
Core
FBPRBK2002 Use food preparation equipment to prepare filings 40
FBPRBK3001 Produce laminated pastry products 100
FBPRBK3002 Produce non laminated pastry products 80
FBPRBK3008 Produce sponge cake products 80
FBPRBK3009 Produce biscuit and cookie products 80
FBPRBK3010 Produce cake and pudding products 120
FBPRBK3013 Schedule and produce cake and pastry production 100
FBPRBK3018 Produce basic artisan products 100
FDFFS2001A Implement the food safety program and procedures 30
FDFOHS2001A Participate in OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
Electives
FBPOPR3003 Identify cultural, religious and dietary considerations for food production 40
FBPRBK3003 Produce specialist pastry products 100
FBPRBK3004 Produce meringue products 60
FDFTEC3001A Participate in a HACCP team 50
Total Hours 1050
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 20 of 29
Occupation Baker (Bread)
Qualification Title Certificate III in Bread Baking
Qualification Code FBP30417
Description Appropriate for a person working as a baker (bread) in a commercial baking environment.
Unit Code Unit Title Hours
Core
FBPRBK3005 Produce basic bread products 120
FBPRBK3006 Produce savoury bread products 100
FBPRBK3007 Produce specialty flour bread products 100
FBPRBK3012 Schedule and produce bread production 100
FBPRBK3014 Produce sweet yeast products 100
FBPRBK3018 Produce basic artisan products 100
FDFFS2001A Implement the food safety program and procedures 30
FDFOHS2001A Participate in OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
Electives
FBPOPR3003 Identify cultural, religious and dietary considerations for food production 40
FBPRBK2002 Use food preparation equipment to prepare filings 40
FBPRBK3016 Control and order bakery stock 40
FBPRBK4001 Produce artisan bread products 120
SIRXPDK001 Advise on products and services 30
Total Hours 990
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 21 of 29
Occupation Baker (Combined)
Qualification Title Certificate III in Baking
Qualification Code FBP30517
Description Appropriate for a person working as a baker (combined bread, cake, pastry and biscuits) in a commercial baking environment.
Unit Code Unit Title Hours
Core
FBPRBK2002 Use food preparation equipment to prepare filings 40
FBPRBK3001 Produce laminated pastry products 100
FBPRBK3002 Produce non laminated pastry products 80
FBPRBK3005 Produce basic bread products 120
FBPRBK3006 Produce savoury bread products 100
FBPRBK3007 Produce specialty flour bread products 100
FBPRBK3008 Produce sponge cake products 80
FBPRBK3009 Produce biscuit and cookie products 80
FBPRBK3010 Produce cake and pudding products 120
FBPRBK3014 Produce sweet yeast products 100
FBPRBK3015 Schedule and produce bakery production 120
FBPRBK3018 Produce basic artisan products 100
FDFFS2001A Implement the food safety program and procedures 30
FDFOHS2001A Participate in OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
Electives
FBPRBK3004 Produce meringue products 60
FBPRBK3011 Produce frozen dough products 80
FBPRBK3016 Control and order bakery stock 40
FBPOPR3003 Identify cultural, religious and dietary considerations for food production 40
Total Hours 1460
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 22 of 29
Occupation Salesperson (Food)
Qualification Title Certificate III in Food Processing (Sales)
Qualification Code FBP30617
Description Appropriate for a person working as a salesperson in a retail franchise or in-store situation.
Unit Code Unit Title Hours
Core
FDFFS2001A Implement the food safety program and procedures 30
FDFFS3001A Monitor the implementation of quality and food safety programs 70
FDFOHS3001A Contribute to OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
FDFOP2064A Provide and apply workplace information 30
MSMENV272 Participate in environmentally sustainable work practices 30
Electives
BSBCUS301 Deliver and monitor a service to customers 35
BSBSMB405 Monitor and manage small business operations 45
BSBSMB407 Manage a small team 40
FBPOPR3001 Control contaminants and allergens in the workplace 70
FBPOPR3002 Prepare food products using basic cooking methods 50
FBPOPR3003 Identify cultural, religious and dietary considerations for food production
40
FDFPPL3001A Participate in improvement processes 40
FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems
60
Total Hours 610
Food, Beverage and Pharmaceutical FBP VPG Ver 2 Page 23 of 29
Occupation Rice Production Worker
Qualification Title Certificate III in Rice Processing
Qualification Code FBP30717
Description Appropriate for a person working as a rice production worker in a rice processing plant.
Unit Code Unit Title Hours
Core
FDFFS2001A Implement the food safety program and procedures 30
FDFFS3001A Monitor the implementation of quality and food safety programs 70
FDFOHS3001A Contribute to OHS processes 40
FDFOP2063A Apply quality systems and procedures 30
FDFPPL3004A Lead work teams and groups 40
FDFSUG308A Analyse and convey workplace information 40
FSKNUM31 Apply a wide range of mathematical calculations for work 20
MSL973001 Perform basic tests 60
Electives
FDFOP3002A Set up a production or packaging line for operation 50
FDFOP3003A Operate interrelated processes in a production system 60
FBPGRA3006 Implement a paddy receival and grain cleaning process 40
FBPGRA3007 Implement a rice blending and cleaning process 40
FBPGRA3008 Implement a rice colour sorting process 80
FBPGRA3011 Implement a rice grading process 40
FBPGRA3012 Implement a rice hulling and separation process 40
Total Hours 680
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Occupation Senior Supervisor
Qualification Title Certificate IV in Flour Milling
Qualification Code FBP40117
Description Appropriate for a person working as a senior supervisor in a medium to large flour milling enterprise.
Unit Code Unit Title Hours
Core
FBPGRA3003 Lead flour milling shift operations 60
FBPGRA3004 Control mill processes and performance 60
FBPGRA4001 Control power and automation for milling processes 50
FBPGRA4002 Supervise testing processes for wheat and flour 50
FBPGRA4003 Manage mill logistics and support services 50
FBPGRA4004 Establish and supervise dust control procedures in a grain processing enterprise 40
FDFFS2001A Implement the food safety program and procedures 30
FDFFS3001A Monitor the implementation of quality and food safety programs 70
FDFOHS4002A Maintain OHS processes 60
MSMENV472 Implement and monitor environmentally sustainable work practices 40
Electives
BSBHRM405 Support the recruitment, selection and induction of staff 50
BSBMGT401 Show leadership in the workplace 50
FBPPPL4001 Manage people in the work area 50
FBPPPL4003 Schedule and manage production 50
FDFFST4007A Establish operational requirements for a food processing enterprise 50
FDFOP3004A Operate interrelated processes in a packaging system 60
FDFTEC3002A Implement the pest prevention program 40
MSMOPS400 Optimise process/plant area 60
MSS403002 Ensure process improvements are sustained 50
MSS403010 Facilitate change in an organisation implementing competitive systems and practices 50
MSS404061 Facilitate the use of SCADA systems in a team or work area 50
PMBTECH406 Diagnose production equipment problems 50
Total Hours 1120
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Occupation Advanced Baker
Qualification Title Certificate IV in Baking
Qualification Code FBP40217
Description Appropriate for a person working as an advanced baker working in a commercial baking environment.
Unit Code Unit Title Hours
Core
BSBSUS401 Implement and monitor environmentally sustainable work practices 40
FBPRBK3016 Control and order bakery stock 40
FBPRBK4004 Develop baked products 80
FBPRBK4006 Coordinate baking operations 60
FDFFS4001A Supervise and maintain a food safety plan 50
FDFOHS4002A Maintain OHS processes 60
SITXHRM001 Coach others in job skills 20
Electives
BSBSMB405 Monitor and manage small business operations 45
BSBSMB407 Manage a small team 40
FBPRBK3011 Produce frozen dough products 80
FBPRBK4001 Produce artisan bread products 120
FBPRBK4002 Develop advanced artisan bread methods 100
FBPRBK4003 Produce gateaux, tortes and entremets 120
FBPRBK4005 Apply advanced finishing techniques for specialty cakes 80
Total Hours 935
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CONTACTS AND LINKS
Curriculum Maintenance Manager (CMM)
General Manufacturing
The CMM service is provided by Executive Officers located within Victorian TAFE institutes on behalf of the Higher Education and Skills Group.
Paul Saunders: Address: Chisholm Institute, PO Box 684, Dandenong, Vic. 3175.
Phone: 9238 8448
Email: [email protected]
Service Skills Organisation (SSO)
Skills Impact This SSO is responsible for developing this FBP Food, Beverage and Pharmaceutical Training Package and can be contacted for further information. You can also source copies of the Training Package and support material.
Address:
559A Queensbury Street,(PO Box 466)North Melbourne 3051. Phone: 03 9321 3526Email: [email protected] Impact website can be found here.
National Register for VET in Australia
Training.gov.au (TGA)
TGA is the Australian governments’ official National Register of information on Training Packages, qualifications, courses, units of competency and RTOs.
National Register website can be found here.
Australian Government
Department of Education and Training
The Commonwealth Department is responsible for national policies and programmes that help Australians access quality vocational education and training.
The Commonwealth Department of Education and Training website can be found here
State Government
Department of Education and Training (DET)
DET is responsible for funding and the implementation of Vocational Education and Training (VET) in Victoria, including Apprenticeships and Traineeships policy.
(03) 9637 2000
The Victorian Department of Education and Training website can be found here
National VET Regulatory Authority
Australian Skills Quality Authority (ASQA)
ASQA is the national regulator for Australia’s VET sector.
Info line: 1300 701 801
ASQA’s website can be found here
Victorian State VET Regulatory Authority
Victorian Registration and Qualifications Authority (VRQA)
The VRQA is a statutory authority responsible for the registration and regulation of Victorian RTOs and for the regulation of apprenticeships and traineeships in Victoria.
(03) 9637 2806
VRQA’s website can be found here
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Industry Regulatory Bodies
WorkSafe Victoria The industry Regulatory body can provide advice on licensing, legislative or regulatory requirements which may impact on the delivery of training or the issuance of qualifications in this Training Package.
WorkSafe needs to provide written verification before High Risk Work Units can be added to an RTO’s scope of registration.
Address: 222 Exhibition Street, Melbourne, 3000.
Phone: (03) 9641 1444 or 1800 136 089 (toll free)
Email:[email protected] Worksafe Victoria’s website can be found here
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GLOSSARY
Code Nationally endorsed Training Package qualification code.
Title Nationally endorsed Training Package qualification title.
Unit Code Nationally endorsed Training Package unit code.
Unit Title Nationally endorsed Training Package unit title.
Maximum Payable Hours
The maximum number of hours the Victorian Government will subsidise under the Victorian Training Guarantee for the achievement of the minimum realistic vocational outcome of the qualification, as determined by the qualification packaging rules. The Maximum Payable Hours do not cover every possible combination of core and elective units available for a specific qualification.
Minimum Payable HoursThe number of hours the Victorian government designates as the minimum required to deliver a qualification, taking into account contextualisation and integrated delivery efficiencies.
Scope of RegistrationScope of registration specifies the AQF qualifications and/or units of competency the training organisation is registered to issue and the industry training and/or assessment services it is registered to provide.
Nominal Hours
The anticipated hours of supervised learning or training deemed necessary to conduct training and assessment activities associated with the program of study. These hours are determined by the Victorian State Training Authority. Nominal hours may vary for a qualification depending on the units of competency selected.
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