Certificate III Program in Food Processing (Artisan Cheese)

TAFE SA Code: CP00147

Incorporating: Certificate III in Food Processing (FBP30121)


Gain your nationally recognised Certificate III in Food processing in this specialist qualification designed for artisan Cheese sector. This course has been custom designed to meet the training needs of this rapidly growing boutique industry. Learn about production techniques in cheese making and develop an understanding of food safety and quality systems. The theory for the 17 units will be on line via LEARN and virtual tuition through collaborate. All cheese theory will be delivered as face to face theory and all-important hands on production experience will be delivered over 40 days (2 x 5 days per term) in the accredited cheese production facilities at TAFE SA.

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12 months 

Part Time


Locations & Applications

Course Admission Requirements

  • No course admission requirements
If there are more applications for this course than places available, applicants will be ranked by date of application to this course

Average cost per semester
Total Fees for the 12 month course
Full Fee
$3,534 - $3,653
$7,067 - $7,306

Fees vary depending on subjects you enrol into. TAFE SA and their agents reserve the right to make any changes necessary. Fee updates will be available prior to offers being made.

  • 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 TP01312 FBP30121

    Apprenticeships and Traineeships (Contracts of Training) You will receive a Trade based qualification and a parchment from TAFE SA.

    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 are satisfied with the overall quality of training.
    of TAFE SA graduates would recommend their training.

    * 2021 NCVER Student Outcomes Survey findings
  • Below is a list of all units that TAFE SA can offer in this qualification. The selection of elective 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 elective 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 an understanding of food additives 50
    Apply principles of statistical process control 30
    Apply quality systems and procedures 30
    Apply raw materials, ingredient and process knowledge to production problems 60
    Apply statistics to operational processes 40
    Carry out processes for a range of artisan cheeses 60
    Clean equipment in place 30
    Conduct cheese making operations 60
    Implement and monitor environmentally sustainable work practices 40
    Implement the pest prevention program 40
    Minimise environmental impact 10
    Participate in a HACCP team 50
    Participate in sensory analyses 40
    Participate in work teams and groups 30
    Perform basic tests 60
    Report on workplace performance 30
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