Certificate III Program in Food Processing (Brewing)

TAFE SA Code: CP00238

Incorporating: Certificate III in Food Processing (FBP30117)


This course is designed for existing brewery owners and workers, and those looking for entry into this exciting and rapidly expanding industry. The course is delivered in the Regency Campus Brewery in three intensive blocks, each two weeks long.
It is a nationally recognised certificate III in Food Processing, contextualized specifically for breweries.
Practical skills and technical knowledge are delivered in parallel.
The course content includes:
•Boots-on experience producing commercial beers from ingredients to finished bottles;
•A comprehensive lecture series covering all ingredients, equipment process and product aspects in depth;
•Guest presenters from suppliers, scientists and allied technical experts; •Practical laboratory experience and advice
•Tours and site visits to maltings, breweries and the trade.

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Up to 6 months 

Full Time


Locations & Applications

Campus / Location
Study Mode
Study Load

Course Admission Requirements

you must have:

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.

Total Fees for the 6 month course
$2,691 - $2,847
$1,656 - $1,752

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

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.

    • This course is delivered over 4 fortnight blocks and runs two weeks on,then two weeks off, two weeks on. two weeks off, two weeks on, two weeks off, and two weeks on.
    • This course is delivered once every semester and is due to start in Term 2, 4th April in 2022.
    • 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.
  • 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: Brewer, Brewhouse Operator, Cellars Operator, Packaging Operator, Brewery Technician, Brewery team leader, Brewery Leading Hand, Craft Brewer, Brewpub operator.
    Previous graduates have found employment in the booming craft brewery sector and gone on to found their own breweries and beer brands.

    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 (Brewing)
    This practical and informative course covers all the necessary skills and knowledge to run a brewery and includes topics relevant to current industry trends and provides a solid grounding for a career in the delete micro brewing industry. You will gain a fundamental knowledge of food safety guidelines and procedures, including how to monitor food quality programs and contribute to Work Health and Safety practices. Assessment includes quizzes, practical participation, and assignments to be completed after course attendance time. 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.

    * 2020 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
    Clean equipment in place 30
    Identify key stages and beer production equipment in a brewery 30
    Implement and monitor environmentally sustainable work practices 40
    Implement the pest prevention program 40
    Minimise environmental impact 10
    Operate a beer filling process 40
    Operate a beer filtration process 40
    Operate a beer maturation process 40
    Operate a beer packaging process 40
    Operate a brewery fermentation process 50
    Operate a bright beer tank process 30
    Operate a wort production process 50
    Participate in a HACCP team 50
    Participate in sensory analyses 40
    Participate in work teams and groups 30
    Perform basic tests 60
    Prepare and monitor beer yeast propagation processes 50
    Report on workplace performance 30
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