* Course notes, laboratory coat and excursions
Senior high school certificate that is equivalent to an Australian Year 12 qualification with satisfactory results and attendance.
OR
Cambridge Overseas School Certificate or GCE O levels with credit average in 4 subjects.
IELTS (Academic module): Overall 5.5 (no band below 5.0)
TOEFL iBT (Internet-based): 69-79 with n band less than 14
TOEFL Paper: 523 (with a min. TWE 3.5)
TOEFL CBT (Combuted-based) 193 (with a min.TWE 3.5)
PTE Academic: 46 with no communicative skill score less than 40
TOEIC: Listening and Reading 650-700, Speaking 150, Writing 13
Combining chemistry, food safety, confectionery, sensory analysis and microbiology, food science opens up a variety of rewarding careers in the food industry. Learn how to make food healthier, tastier and safer for consumers with the help of our expert teachers, guest lecturers and field trips.
Our teachers have extensive current food manufacturing industry experience and provide expert insights into all aspects of the food industry, its challenges and opportunities.
Take advantage of a varied and detailed learning experience. Your food science studies will include field trips and experiential learning, special guest lectures, networking opportunities and a major product development project where you can showcase your concept to an expert judging panel.
More Info: click here
Monday to Friday; this includes classes for students undertaking the course part-time.
Part time students take longer than one year to complete this course.
STAGE 1
FBPFST4004 Perform microbiological procedures in the food industry
FBPFSY4001 Supervise and maintain a food safety plan
FBPFST5002 Identify and implement required process control for a food processing operation
FBPTEC4007 Describe and analyse data using mathematical principles
FBPFST4010 Apply sensory analysis in food processing
FBPFST5030 Implement and review manufacturing of cereal products
FBPFST5021 Implement and review processing of fruit, vegetables, nuts, herbs and spices
MSL974020 Perform food tests
BSBWHS401 Implement and monitor WHS policies, procedures and programs to meet legislative requirements
MSMENV472 Implement and monitor environmentally sustainable work practices
FBPFST5017 Implement and review the processing of confectionery products
FBPFST6001 Develop, manage and maintain quality systems for food processing
FBPFSY5001 Develop a HACCP-based food safety plan
FBPFST5005 Examine the biochemical properties of food
FBPFST5006 Apply food microbiological techniques and analysis
FBPFST5008 Develop a new food product
MSL975038 Conduct sensory analysis
FBPFST5026 Implement and review the processing of ice creams and frozen dairy products
FBPFST5028 Implement and review the manufacturing and processing of edible fats and oils
FBPFST5004 Specify and monitor the nutritional value of processed foods
Study Paths
On successful completion of the Advanced Diploma, you will be eligible to apply for entry with advanced standing credits into the Bachelor of Culinary Management by William Angliss Institute.
Certificate iv in patisserie -> Diploma of hospitality management -> Advanced diploma of hospitality management
Certificate iv in patisserie -> Certificate iv in commercial cookery-> Diploma of hospitality management -> Advanced diploma of hospitality management -> Bachelor of culinary management
A range of resources and fact sheets are available on searching for work, volunteer rights and responsibilities, applying for jobs (resumes, cover letters and samples) and preparing for interviews. Access hard copies at the Student Lounge or online via CareerHub.
OSHC: 530 Aud per year
