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  4. Certificate II in Food Processing
SCHOOL STUDENTS

Certificate II in Food Processing


 National Code: FBP20122
 TAFE SA Code: TP01425


Course Type: School Students

2026 start

Description

TAFE SA's courses for school students are designed for students in Year 11 to Year 12. They provide the opportunity to learn specific industry skills and gain credit towards a nationally recognised qualification, all while students undertake their South Australian Certificate of Education (SACE).

This qualification provides a great introduction to baking, covering basic problem solving and production skills, routine baking functions, with customer service, general preparation and cleaning skills. Hands on practical skills will be learnt to produce a wide range of bakery products, covering breads, cakes and pastries. Products made include sandwich bread, finger buns, donuts, apple pies, pasties, meat pies, sponges, fruit cakes, mud cakes and muffins. This qualification offers students units of competency that have a focus on baking as a pathway to careers in the baking industry.
Duration
SACE Credits
Example Career Profile
Print Course Page
34 week

Part Time

Up to 70 Stage 1 Credits
Food Processing Technician
Food Processing Technician
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On campus/location

On Campus/Location

On campus/location – learn in a classroom environment that gives you the opportunity to interact with your lecturer and fellow students in person.
Online

Online

Online – learn at your own pace, in your own space. Lecturer support will be provided via email and interaction with fellow students may be available via forums and chat groups. Online courses require access to a computer with an internet connection.
Blended

Blended

Blended – learn in a mixture of classroom and online environments. On campus learning will be scheduled but online learning can provide more flexibility. Lecturer support will be provided for all study. Access to a computer with an internet connection is required.
Virtual Classroom

Virtual Classroom

Virtual Classroom – online classes are delivered by Collaborate. Collaborate is a web-based online classroom collaboration tool that acts as a real-time virtual classroom.
Workplace

Workplace

Workplace – if you are currently employed in the industry but do not have a formal qualification TAFE SA can recognise the skills you already have. The duration of the course will be determined by your individual study plan.
Full Time

Full Time

Full Time classes
Part Time

Part Time

Part Time classes
Day Classes

Day Classes

Day time classes
Evening Classes

Evening Classes

Evening time classes
International

International

A course available to International students

Course Admission Requirements

You must be a school student undertaking SACE or equivalent, and meet the Flexible Industry Program eligibility criteria.

Course Delivery

  • Delivered 1 day per week over 34 weeks,
  • Dates, times, course units and training plans may vary for each delivery location,
  • Training is a combination of classroom and simulated work environment,
  • It is recommended that students do not have a full study band at school if they wish to also study this qualification at TAFE SA,
  • At times, some courses may be combined with adults and/or apprentice classes.

Additional Information

Students must have an appropriate apron and hat in accordance with WHS and Food Safety requirements. Students will have the choice of purchasing a TAFE SA apron and hat ($25), OR providing their own OR utilising what is available at the host school providing they meet WHS and Food Safety requirements. For training at TAFE SA Regency, incidental cost of $300 applies for tools and uniform.

Fees

Total Fees for the 34 week course
Subsidised co-payment
$331 - $332

Subsidised training will require applicants to meet eligibility criteria.

Fees may vary for each delivery location, depending on the subjects being offered, and are subject to change.

  • Employment Outcomes & Skills Covered

    Employment Outcomes

    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

    Certificate II in Food Processing (FBP20122)

    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.

    90%*
    of TAFE SA graduates are satisfied with the overall quality of training.
    87%*
    of TAFE SA graduates would recommend their training.



    * 2023 NCVER Student Outcomes Survey findings

  • Course Units

    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.

    Core

    Name Nominal Hours
    Apply food safety procedures 30
    Follow procedures to maintain good manufacturing practice in food processing 40
    Participate in work health and safety processes 40
    Provide and apply workplace information 30

    Elective

    Name Nominal Hours
    Advise on products and services 30
    Assist basic bread production 60
    Assist non laminated pastry production 70
    Assist sponge cake production 80
    Clean and sanitise equipment 30
    Freeze and thaw dough 20
    Participate in environmentally sustainable work practices 30
    Prepare basic mixes 20
    Use numerical applications in the workplace 30

Further Information

Contact us

Course enquiries and more information

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