Diploma of Food Science and Technology
FBP50121
ManufacturingDiplomaNationally recognised
Level 5AQF level
20Units to complete
1 to 2 yearsAQF length guide
5Training providers
Sep 2021Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (FBP50121, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Diploma; actual course length varies by provider and recognition of prior learning.More about our sources: How we check our factsOccupations and industries on the national register
Occupations
Food Product Developer / DesignerFood Safety ManagerQuality Assurance Supervisor / ManagerFood Technologist
Industries
Food Processing Industry
Source: training.gov.au
As listed for FBP50121 on training.gov.au, the national register of vocational education: the occupations and industry areas in the register's own taxonomy, shown exactly as written. They describe the course on the register; they are not a promise of a job or a pay level.More about our sources: How we check our factsWhat you learn
To finish you complete 20 units: 11 core plus 9 electives. Units come from the official list for this course on the national register.
See all 56 units in the official listHide the unit list
BSBPMG430Undertake project work
BSBWHS411Implement and monitor WHS policies, procedures and programs
FBPCHE5002Produce acid-coagulated soft cheese
FBPCHE5003Produce a range of rennet-coagulated cheeses
FBPCHE5004Produce acid and heat coagulated cheese
FBPCHE5009Carry out sampling and interpret tests for cheese production
FBPFST4004Perform microbiological procedures in the food industry
FBPFST4006Apply food preservation technologies
FBPFST5002Identify and implement required process control for a food processing operation
FBPFST5003Construct a process control chart for a food processing operation
FBPFST5004Specify and monitor the nutritional value of processed food
FBPFST5005Examine the biochemical properties of food
FBPFST5006Apply food microbiological techniques and analysis
FBPFST5007Monitor the development and implementation of a food QA system
FBPFST5008Develop a new food product
FBPFST5009Implement and review the processing of market milk and related products
FBPFST5010Implement and review the preparation of milk for processing
FBPFST5011Implement and review the processing of chocolate and sugar-panned products
FBPFST5012Implement and review the processing of aerated confectioneries
FBPFST5013Implement and review the production of gums and jellies
FBPFST5014Implement and review the production of chocolate products
FBPFST5015Implement and review the processing of chocolate
FBPFST5016Implement and review the processing of high and low boil confectionery
FBPFST5017Implement and review the processing of confectionery products
FBPFST5018Implement and review the processing of chilled or frozen poultry products
FBPFST5019Implement and review the processing of cooked poultry products
FBPFST5020Implement and review the processing of egg based products
FBPFST5021Implement and review the processing of fruit, vegetables, nuts, herbs and spices
FBPFST5022Implement and review the processing of fish and seafood products
FBPFST5023Implement and review the production of milk fat products
FBPFST5024Implement and review the production of fermented dairy products and dairy desserts
FBPFST5025Implement and review the production of concentrated and dried dairy products
FBPFST5026Implement and review the production of ice creams and frozen dairy products
FBPFST5027Implement and review the production of milk and related products by the membrane system
FBPFST5028Implement and review the manufacturing and processing of edible fats and oils
FBPFST5029Implement and review manufacturing, packaging and testing of beverage products
FBPFST5030Implement and review manufacturing of cereal products
FBPFST6001Develop, manage and maintain quality systems for food processing
FBPFSY4001Supervise and maintain a food safety plan
FBPFSY4003Perform an allergen risk review
FBPFSY4004Provide accurate food allergen information to consumers
FBPFSY4005Conduct a traceability exercise
FBPFSY5001Develop a HACCP-based food safety plan
FBPFSY5002Develop an allergen management program
FBPFSY5003Design a traceability system for food products
FBPFSY5004Plan to mitigate food fraud
FBPTEC4002Apply principles of food packaging
FBPTEC4004Apply basic process engineering principles to food processing
FBPTEC4005Apply an understanding of food additives
FBPTEC4007Describe and analyse data using mathematical principles
FBPTEC4008Participate in product recalls
FBPTEC5001Manage and evaluate new product trials
FBPTEC5002Manage utilities and energy for a production process
MSL975038Conduct sensory analysis
MSMENV472Implement and monitor environmentally sustainable work practices
MSS407016Lead a process to determine and solve root cause for a complex problem
Source: training.gov.au
Unit list from the FBP50121 unit grid on training.gov.au, the national register of vocational education, current release. Core and elective packaging rules are set by the course; your provider confirms which electives they offer.More about our sources: How we check our factsWho offers it
5 registered training providers can deliver this course. Pick your state to see local providers first, with everyone who can deliver there below. Or search a name. Each arrow opens the provider's page here, which links to their own website.
Providers are listed alphabetically. A listing is not a recommendation or an endorsement, and providers do not pay to appear. Based-in shows each provider's registered head office; most providers deliver online Australia-wide. The → link opens the provider's page on this site, which links to their own website. Contact the provider for current intakes, fees and study modes.