Course Aim

CAFRE works closely with the food industry to develop the competencies of its workforce so that a high standard of performance can be achieved at every link in the food chain. Our courses not only reflect present education and training requirements but also those necessary to sustain the continued growth of the food industry.

The National Certificate (NC) course has been designed for those working in the food industry with no formal food qualifications to develop an understanding of the critical factors involved in food processing, storage, handling and quality.

Course Content

The course is comprised of six core units and six optional units selected from the additional units list.

Core Units

• Introductory science for Food Technologists
• Food and raw materials
• Food safety
• Food technology calculations
• Food workplace practices
• Introduction to food manufacture

Additional Units

• Cereal technology
• Dairy technology - liquid milk processing
• Dairy technology – product manufacture
• Food chemistry
• Food microbiology
• Food process control
• Food product development
• ICT and food management information systems
• Meat technology
• Operational management
• Quality assurance

Career destinations

The course has evolved to meet the needs of the industry allowing students to progress in their careers in a range of roles in food businesses including production supervisors, quality controllers, laboratory technicians or product development technologists.