Engineering and related technologies · AQF Level 5

Diploma of Food Science and Technology

Name: Diploma of Food Science and Technology
Availability: InStock

FBP50121

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William Angliss Institute of TAFE

TAFEGov. fundedVET Student LoansFee-Free TAFEUnclaimed

VIC1 yearNo reviews yet

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TAFE NSW

TAFEGov. fundedVET Student LoansFee-Free TAFEUnclaimed

NSW1 yearNo reviews yet

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TAFE SA

TAFEGov. fundedVET Student LoansFee-Free TAFEUnclaimed

SA1 yearNo reviews yet

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Pivotal Education

Private RTOGov. fundedVET Student LoansFee-Free TAFEUnclaimed

NSW1 yearNo reviews yet

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Showing 4 of 5

Units of competency in this qualification

Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.

Unit of competencyCORE
Implement and monitor WHS policies, procedures and programs
BSBWHS411
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Perform microbiological procedures in the food industry
FBPFST4004
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Identify and implement required process control for a food processing operation
FBPFST5002
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Examine the biochemical properties of food
FBPFST5005
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Apply food microbiological techniques and analysis
FBPFST5006
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Develop, manage and maintain quality systems for food processing
FBPFST6001
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Supervise and maintain a food safety plan
FBPFSY4001
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Develop a HACCP-based food safety plan
FBPFSY5001
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Describe and analyse data using mathematical principles
FBPTEC4007
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Implement and monitor environmentally sustainable work practices
MSMENV472
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Undertake project work
BSBPMG430
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce acid-coagulated soft cheese
FBPCHE5002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce a range of rennet-coagulated cheeses
FBPCHE5003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Produce acid and heat coagulated cheese
FBPCHE5004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Carry out sampling and interpret tests for cheese production
FBPCHE5009
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply food preservation technologies
FBPFST4006
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Construct a process control chart for a food processing operation
FBPFST5003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Specify and monitor the nutritional value of processed food
FBPFST5004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Monitor the development and implementation of a food QA system
FBPFST5007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Develop a new food product
FBPFST5008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of market milk and related products
FBPFST5009
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the preparation of milk for processing
FBPFST5010
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of chocolate and sugar-panned products
FBPFST5011
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of aerated confectioneries
FBPFST5012
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of gums and jellies
FBPFST5013
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of chocolate products
FBPFST5014
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of chocolate
FBPFST5015
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of high and low boil confectionery
FBPFST5016
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of confectionery products
FBPFST5017
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of chilled or frozen poultry products
FBPFST5018
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of cooked poultry products
FBPFST5019
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of egg based products
FBPFST5020
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5021
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the processing of fish and seafood products
FBPFST5022
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of milk fat products
FBPFST5023
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of fermented dairy products and dairy desserts
FBPFST5024
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of concentrated and dried dairy products
FBPFST5025
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of ice creams and frozen dairy products
FBPFST5026
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the production of milk and related products by the membrane system
FBPFST5027
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review the manufacturing and processing of edible fats and oils
FBPFST5028
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review manufacturing, packaging and testing of beverage products
FBPFST5029
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement and review manufacturing of cereal products
FBPFST5030
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Perform an allergen risk review
FBPFSY4003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Provide accurate food allergen information to consumers
FBPFSY4004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Conduct a traceability exercise
FBPFSY4005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Develop an allergen management program
FBPFSY5002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Design a traceability system for food products
FBPFSY5003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Plan to mitigate food fraud
FBPFSY5004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply principles of food packaging
FBPTEC4002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply basic process engineering principles to food processing
FBPTEC4004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply an understanding of food additives
FBPTEC4005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in product recalls
FBPTEC4008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage and evaluate new product trials
FBPTEC5001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manage utilities and energy for a production process
FBPTEC5002
Delivered by RTOsVaries by provider
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Diploma of Food Science and Technology

Filter providers

Providers offering this course

William Angliss Institute of TAFE

TAFE NSW

TAFE SA

Pivotal Education

Units of competency in this qualification

Implement and monitor WHS policies, procedures and programs

Perform microbiological procedures in the food industry

Identify and implement required process control for a food processing operation

Examine the biochemical properties of food

Apply food microbiological techniques and analysis

Develop, manage and maintain quality systems for food processing

Supervise and maintain a food safety plan

Develop a HACCP-based food safety plan

Describe and analyse data using mathematical principles

Implement and monitor environmentally sustainable work practices

Undertake project work

Produce acid-coagulated soft cheese

Produce a range of rennet-coagulated cheeses

Produce acid and heat coagulated cheese

Carry out sampling and interpret tests for cheese production

Apply food preservation technologies

Construct a process control chart for a food processing operation

Specify and monitor the nutritional value of processed food

Monitor the development and implementation of a food QA system

Develop a new food product

Implement and review the processing of market milk and related products

Implement and review the preparation of milk for processing

Implement and review the processing of chocolate and sugar-panned products

Implement and review the processing of aerated confectioneries

Implement and review the production of gums and jellies

Implement and review the production of chocolate products

Implement and review the processing of chocolate

Implement and review the processing of high and low boil confectionery

Implement and review the processing of confectionery products

Implement and review the processing of chilled or frozen poultry products

Implement and review the processing of cooked poultry products

Implement and review the processing of egg based products

Implement and review the processing of fruit, vegetables, nuts, herbs and spices

Implement and review the processing of fish and seafood products

Implement and review the production of milk fat products

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

Implement and review the production of concentrated and dried dairy products

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

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

Implement and review the manufacturing and processing of edible fats and oils

Implement and review manufacturing, packaging and testing of beverage products

Implement and review manufacturing of cereal products

Perform an allergen risk review

Provide accurate food allergen information to consumers

Conduct a traceability exercise

Develop an allergen management program

Design a traceability system for food products

Plan to mitigate food fraud

Apply principles of food packaging

Apply basic process engineering principles to food processing

Apply an understanding of food additives

Participate in product recalls

Manage and evaluate new product trials

Manage utilities and energy for a production process