Certificate III Program in Food Processing (Artisan Cheese)

TAFE SA Code: CP00147

Incorporating: Certificate III in Food Processing (FBP30117)


Gain a solid foundation for a career in the Artisan Cheese industry. You will learn the craft and business of artisan cheese production including safety guidelines and procedures and how to monitor food quality.

Example Career Profile
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Up to 12 months 

Part Time

Cheesemaker Cheesemaker

Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

  • No course admission requirements, however, students wishing to access subsidised training will be required to demonstrate satisfactory reading, writing and numeracy skills
If there are more applications for this course than places available, applicants will be ranked by date of application to this course
If you have a verified disability/medical condition and require additional support to demonstrate satisfactory reading, writing and numeracy skills please contact Student Services prior to applying to discuss your needs. To be eligible for support you must provide medical documentation to verify your disability/medical condition.

Average cost per semester
Total Fees for the 12 month course
$1,311 - $1,387
$2,622 - $2,774

This course is subsidised through the Government of South Australia's Subsidised Training initiative. The eligibility check below is an indication only and does not confirm your eligibility status. Eligibility verification will take place during the enrolment process and may include participation in a Language, Literacy and Numeracy pre-assessment. Concessions apply to Subsidised Training only.

Subsidised Training Eligibility
Full Fee
$2,415 - $2,555
$4,830 - $5,110

Student Services Fee (SSF) applies. Full-time student $20. Part-time student $10.

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary.

    • Reading, writing and numeracy skills are assessed using the Core Skills Profile for Adults (CSPA). This assessment is used to determine whether you will be required to undertake additional support units alongside your qualification or undertake a pathway course before commencing your chosen qualification. If you receive an offer, more information will be provided at your enrolment session.
    • There may be associated optional short courses which will attract additional fees.
  • Upfront Payment

    Each semester, fees can be paid online with VISA or Mastercard or at an Australia Post outlet.

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    Payment Plan

    If you have difficulty paying your fees upfront, you may be eligible for a payment plan.

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  • Employment Outcomes

    Possible job roles include: Cheesemaker

    Note: Completion of a TAFE SA course does not guarantee an employment outcome. Formal requirements other than educational qualifications (eg licensing, professional registration), may apply to some occupations.

    Skills Covered

    Certificate III Program in Food Processing (Artisan Cheese)
    During this program, you will participate in courses from milk science and Hazard Analysis and Critical Control Points (HACCP), through 12 days of cheese making in our factory, to sensory, cheese defects, affinage and more. To complete the qualification you are required to complete all 5 core units and 12 elective units.


    Successful completion of this course provides you with the following qualifications:

    Qualification TAFE SA Code National Code
    Certificate III in Food Processing TP01109 FBP30117

    Note: Students who successfully complete only one or more units of competency but not the full qualification are eligible to receive a Statement of Attainment.

    of TAFE SA graduates find jobs or continue studying.
    of TAFE SA graduates are satisfied with the overall quality of training.

    * 2019 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of units you will be enrolled into depends on the campus you attend, and the qualification packaging rules described on www.training.gov.au.

    Not all units listed below must necessarily be completed to achieve your qualification.


    Name Nominal Hours
    Contribute to OHS processes 40
    Implement the food safety program and procedures 30
    Monitor the implementation of quality and food safety programs 70
    Participate in environmentally sustainable work practices 30
    Provide and apply workplace information 30


    Name Nominal Hours
    Apply quality systems and procedures 30
    Apply raw materials, ingredient and process knowledge to production problems 60
    Assess competence 15
    Carry out processes for a range of artisan cheeses 60
    Clean and sanitise equipment 30
    Complete receival/despatch documentation 40
    Contribute to the development of plant documentation 30
    Control and order stock 40
    Control and order stock 40
    Control contaminants and allergens in the workplace 70
    Coordinate cheese making operations 60
    Develop and adjust a production schedule 30
    Ensure process improvements are sustained 50
    Establish compliance requirements for work area 50
    Finish products 20
    Identify cultural, religious and dietary considerations for food production 40
    Identify equipment faults 40
    Implement and monitor environmentally sustainable work practices 40
    Implement the pest prevention program 40
    Lead 5S in a manufacturing environment 50
    Lead work teams and groups 40
    Manage a small team 40
    Monitor and manage small business operations 45
    Monitor storage facilities 30
    Operate interrelated processes in a packaging system 60
    Operate interrelated processes in a production system 60
    Organise despatch operations 40
    Organise receival operations 40
    Participate in a HACCP team 50
    Participate in an audit process 50
    Participate in assessment validation 20
    Participate in improvement processes 40
    Participate in OHS processes 40
    Participate in sensory analyses 40
    Participate in work teams and groups 30
    Perform basic tests 60
    Plan assessment activities and processes 20
    Prepare and produce value-added products 10
    Prepare fillings 30
    Prepare food products using basic cooking methods 50
    Program fresh produce grading equipment 30
    Provide work skill instruction 40
    Receive and store stock 40
    Receive and store stock 40
    Record and present data 40
    Report on workplace performance 30
    Set up a production or packaging line for operation 50
    Support and mentor individuals and groups 30
    Use inventory systems to organise stock control 40
    Use numerical applications in the workplace 30
    Use structured problem solving tools 40
    Work in a socially diverse environment 30
    Work with temperature controlled stock 30
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