AWARD COURSE

Diploma of Food Science and Technology


National Code: FDF50311
TAFE SA Code: TP00350


Description

This course has been designed to provide students with an in-depth level of knowledge and skills that can be practically applied in a wide variety of occupations across the food and beverage processing industry. It will be of interest to students who would like to learn how to create new and innovative food products from raw ingredients, improve their analysis and leadership skills and/or work in one of Australia’s most dynamic and fastest growing industries.

Duration
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Up to 12 months 

Full Time or Part Time equivalent

Locations & Applications

Campus / Location
Code
Study Mode
Study Load
Scheduled

Course Admission Requirements

  • No course admission requirements, however, students wishing to access VET Student Loans are required to demonstrate satisfactory reading, writing and numeracy skills, or provide evidence of successful completion of SACE Stage 2 or equivalent Australian Year 12 certificate, or completion of Certificate IV or above
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
$3,589 - $5,583
$7,178 - $11,165

Fees vary depending on subjects you enrol into. This course also has an incidentals cost of $60.00 for Laboratory coat.

  • Upfront Payment

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

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    VET Student Loan

    This is an interest-free personal loan from the Australian Government that provides eligible students access to capped funding to help pay for their studies.

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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

    This Qualification targets those working in technical and management roles covering product development, food safety and quality, food production and distribution, environmental factors and functions, and the management and review of workplace systems. The job role requires technical skills and knowledge in the science and technology that support food processing. Job titles may include food technologist, production manager, food testing manager, quality systems manager, food safety systems manager, product development team leader, processing systems manager, environmental manager (food processing).

    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.

    Qualifications & Skills Covered

    Diploma of Food Science and Technology (FDF50311)
    During the course you will research and develop your own new food product, participate in industry tours, produce a range of value-added food products including cheese, ice cream, confectionery, olive oils, jams and sauces, experiment with the production of a range of beverages including beer, coffee and soft drinks and you will have the opportunity to work alongside highly qualified industry professionals in world class facilities. To complete the qualification you are required to complete all 10 core units and 12 elective units.

    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.

    87%*
    of TAFE SA graduates find jobs or continue studying.
    89%*
    of TAFE SA graduates are satisfied with the overall quality of training.



    * 2017 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.

    Core

    Name Nominal Hours
    Apply food microbiological techniques and analysis 70
    Develop a HACCP-based food safety plan 60
    Develop, manage and maintain quality systems for food processing 60
    Identify and implement required process control for a food processing operation 50
    Identify the biochemical properties of food 70
    Implement and monitor environmentally sustainable work practices 40
    Maintain OHS processes 60
    Perform microbiological procedures in the food industry 65
    Specify and monitor the nutritional value of processed food 75
    Supervise and maintain a food safety plan 50

    Elective

    Name Nominal Hours
    Analyse and present research information 40
    APPLY ELECTROPHORETIC TECHNIQUES 100
    Communicate and negotiate to conduct food safety audits 40
    Conduct food safety audits 80
    Conduct sensory analysis 40
    Design and manage a product recall 40
    Develop a new food product 100
    Identify & implement product safety and quality for processing of fruit, vegetables & other produce 40
    Identify and implement product safety and quality processes for fish and seafood products 40
    Identify and implement product safety for manufacturing of cereal products 40
    Identify, evaluate and control food safety hazards 80
    Implement and review manufacturing, packaging and testing of beverage products 40
    Implement and review the manufacturing and processing of edible fats and oils 30
    Implement and review the processing of aerated confectioneries 30
    Implement and review the processing of confectionery products 30
    Implement and review the processing of high and low boil confectionery 30
    Implement and review the production of gums and jellies 30
    Manage and evaluate new product trials 60
    Perform food analyses 60
    Perform food tests 100
    Perform microscopic examination 40
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