Courses available:

Certificate II Food Processing (FDF20103)

Certificate III Food Processing (FDF30103)

Certificate II Process Manufacturing (MSA20107)

Certificate III Process Manufacturing (MSA30107)

Certificate IV Competitive Manufacturing (MSA41108)

Certificate II Meat Processing (Abattoirs) (MTM20107)

Certificate III Meat Processing (Boning Room) (MTM30107)

Certificate III Meat Processing (Food Services) (MTM30207)

Certificate III Meat Processing (Meat Safety) (MTM30307)

Certificate III Meat Processing (Slaughtering) (MTM30507)

Certificate III Meat Processing (General) (MTM30607)

Course: Certificate II Food Processing (FDF20103) Description: This qualification enables participants to work under supervision and perform a range of duties in a work environment that processes food and beverages. Develop essential skills and knowledge to work safely with equipment and perform a variety of tasks for efficient processing and packaging. download Food Processing Flyer.pdf Units to be completed: 5 Core Units plus 7 Elective Units = 12 Units Certificate II Food Processing (FDF20103) Code Title Core/Elective Core Units FDFCORBM2A Use basic mathematical concepts Core FDFCORFSY2A Implement the food safety program and procedures Core FDFCORHS2A Implement occupational health and safety systems and procedures Core FDFCORQAS2A Implement quality systems and procedures Core FDFCORWCM2A Present and apply workplace information Core Elective Units FDFZCSCIP2A Clean equipment in place Elective FDFZCSCS2A Clean and sanitize equipment Elective FDFZPKFFS2A Operate a form, fill and seal process Elective FDFZPKFS2A Operate a fill and seal process Elective FDFZPKSYS3A Operate processes in a packaging system Elective FDFZPRSYS3A Operate processes in a production system Elective FDFZPRHT2A Operate a heat treatment process Elective

Course: Certificate III Food Processing (FDF30103) Description: This qualification is relevant for those who want to take on more responsibility and applies to participants in roles of supervision, team leader and higher production in food processing environments. It builds upon industry specific skills and knowledge and allows greater emphasis on leadership, problem solving as well as increased technical ability. download Food Processing Flyer.pdf Units to be completed: 4 Core Units plus 9 Elective Units = 13 Units Certificate III Food Processing (FDF30103) Code Title Core/Elective Core Units FDFCORHS3A Monitor the implementation of occupational health and safety policies and procedures Core FDFCORQFS3A Monitor the implementation of quality and food safety programs Core FDFCORWCM2A Present and apply workplace information Core FDFCORBM2A Use basic mathematical concepts Core Elective Units FDFZPRSYS3A Operate processes in a production system Elective FDFOPTMR1A Measure and record workplace information Elective FDFOPTHCP3A Participate in a HACCP team Elective FDFOPTSM3A Support and mentor individuals and groups Elective FDFZPRBP2A Operate a baking process Elective FDFZPRCI2A Operate a process control interface Elective FDFZPRPR2A Operate a production process Elective FDFRBDPC3A Diagnose and respond to product and process faults (pastry, cake and cookies) Elective FDFTECPAK4A Apply principles of food packaging Elective

Course: Certificate II Process Manufacturing (MSA20107) Description: Designed to develop skills and knowledge in the operations and practices of process manufacturing. This qualification provides training for production support workers who fill a vital role in supporting production operators but may not be directly involved in producing products. It provides training in the assembly of materials and equipment for production, monitoring of process operations and basic maintenance. You will learn how to solve technical problems as an operator of specialised equipment and processes. You will also learn to apply quality practices and workplace communication. download Manufacturing Flyer.pdf Units to be completed: 3 Core Units plus 11 Elective Units = 14 Units MSA20107: Certificate II in Process Manufacturing Code Title Core/Elective Core Units MSAPMOHS200A Work safely Core MSAPMSUP200A Achieve work outcomes Core MSAPMSUP210A Process and record information Core Elective Units MSACMS201A Sustain process improvements Elective MSACMT240A Apply 5S procedures in a manufacturing environment Elective MSACMT251A Apply quality standards Elective MSAENV272B Participate in environmentally sustainable work practices Elective MSAPMOHS100A Follow OHS procedures Elective MSAPMOHS110A Follow emergency response procedures Elective MSAPMOPS100A Use equipment Elective MSAPMOPS102A Perform tasks to support production Elective MSAPMSUP100A Apply workplace procedures Elective MSAPMSUP102A Communicate in the workplace Elective MSAPMSUP291A Participate in continuous improvement Elective

Course: Certificate III Process Manufacturing (MSA30107) Description: Intended for production workers who use a range of equipment and provide support functions directly related to production processes. Taking on more responsibility, these workers would undertake more advanced roles, working in accordance with the operating procedures, implement work safe practices, apply quality processes, identify problems and use effective problem solving techniques. download Manufacturing Flyer.pdf Units to be completed: 4 Core Units plus 17 Elective Units = 21 Units MSA30107: Certificate III in Process Manufacturing Code Title Core/Elective Core Units MSAPMOHS200A Work safely Core MSAPMSUP200A Achieve work outcomes Core MSAPMSUP210A Process and record information Core MSSACMT251A Apply quality standards Core Elective Units MSACMS201A Sustain process improvements Elective MSAPMSUP308A Maintain and organise workplace records Elective MSAPMSUP383A Facilitate a team Elective MSAPMSUP102A Communicate in the workplace Elective MSAPMSUP291A Participate in continuous imrpovement Elective MSACMT230A Apply cost factors to work practices Elective MSACMT240A Apply 5S procedures in a manufacturing environment Elective MSAENV272B Participate in environmentally sustainable work practices Elective MSAPMOHS100A Follow OHS procedures Elective MSAPMOHS110A Follow emergency response procedures Elective MSAPMSUP303A Identify equipment faults Elective MSAPMOPS100A Use equipment Elective MSAPMOPS200A Operate equipment Elective MSAPMOPS102A Perform tasks to support production Elective MSAPMSUP390A Use structured problem solving tools Elective MSAPMSUP100A Apply workplace procedures Elective MSAPMSUP101A Clean workplace or equipment Elective

Course: Certificate IV Competitive Manufacturing (MSA41108) Description: Provides training for those working in manufacturing environments who interact with production and management staff and hold positions of increased responsibility and leadership. Designed to equip participants with skills to enhance and improve manufacturing systems, add value and lead change in business. Develop skill sets in the following areas: streamline processes, cost reduction, improve production efficiency, effective planning, problem solving and apply processes for continuous improvement and sustainable manufacturing. download Manufacturing Flyer.pdf Units to be completed: 1 Core Unit plus 9 Elective Units = 10 Units MSA41108: Certificate IV in Competitive Manufacturing Code Title Core/Elective Core Units MSACMC410A Lead change in manufacturing environment Core Elective Units MSACMS401A Ensure process improvements are sustained Elective MSACMC413A Lead team culture improvement Elective MSACMT432A Analyse manual handling process Elective MSACMT440A Lead %S in a manufacturing environment Elective MSACMC611A Manage people relationships Elective MSACMC612A Manage workplace learning Elective MSACMT441A Facilitate continuous improvement in manufacturing Elective MSACMT240A Apply 5S procedures in a manufacturing environment Elective MSACMT251A Apply quality standards Elective

Course: Certificate II Meat Processing (Abattoirs) (MTM20107) Description: Relevant for entry-level positions in the meat processing industry. Provides general skills and knowledge in a variety of tasks such as: cleaning, meat trimming, packing, safe use of knives and equipment operation, identify various cuts of meat and appropriate handling of animals. download Meat Processing Flyer.pdf Units to be completed: 6 Core units plus Technical Units to the value of 200 points MTM20107: Certificate II in Meat Processing (Abattoirs) Code Title Core/Elective Core Units MTMMP1C Maintain personal equipment Core MTMMP2C Apply hygiene sanitation practices Core MTMMP3C Apply quality assurance practices Core MTMMP4C Follow safe work policies and procedures Core MTMMP5C Communication in the workplace Core MTMMP6C Overview the meat industry Core Elective Units MTMMP11C Sharpen knives Elective MTMPS201B Clean during operations Elective MTMP2022B Punch pelts Elective MTMP2023B Remove brisket wool Elective MTMP2024B Prepare hide/ pelt for removal Elective MTMP2038B Prepare carcase and equipment for hide/pelt puller Elective MTMP2043B Operate sterivac equipment Elective MTMP2054B Inspect hindquarter and remove contamination Elective

Course: Certificate III Meat Processing (Boning) (MTM30107) Description: This course is appropriate for a meat processor working in the boning room of an abattoir. With a particular emphasis on cutting and boning skills, at the completion of the course participants are able to perform a range of employment related skills such as: identifying cuts of meat, operation of various equipment, identifying contamination. download Meat Processing Flyer.pdf Units to be completed: 6 Core units plus Technical units to the value of 30 points MTM30107: Certificate II in Meat Processing (Boning) Code Title Core/Elective Core Units MTMMP1C Maintain personal equipment Core MTMMP2C Apply hygiene and sanitation practices Core MTMMP3C Apply quality assurance practices Core MTMMP4C Follow safe work policies and procedures Core MTMMP5C Communication in the workplace Core MTMMP6C Overview of the meat industry Core Elective Units MTMP3056B    Bone large stock carcase hindquarter Core                     MTMP3055B Bone large stock carcase forequarter Core

Course: Certificate III Meat Processing (Food Services) (MTM30207) Description: Particularly relevant for employment in the meat wholesale and retailing sector of the meat industry in positions such as meat slicer. Participants will build on knowledge and skills including health, safety, hygiene, quality and productivity. download Meat Processing Flyer.pdf Units to be completed: 6 Core units plus 6 Technical units MTM30207: Certificate III in Meat Processing (Food Services) Code Title Core/Elective Core Units MTMMP1C Maintain personal equipment Core MTMMP2C Apply hygiene and sanitation practices Core MTMMP3C Apply quality assurance practices Core MTMMP4C Follow safe work policies and procedures Core MTMMP5C Communication in the workplace Core MTMMP6C Overview of the meat industry Core Compulsory Technical Units MTMP3032B Operate pelt puller Compulsory MTMP3037B Eviscerate animal carcase Compulsory MTMP3038B Operate brisket cutter/saw Compulsory MTMP3042B Prepare head for inspection Compulsory FDFZPRSYS3A Operate processes in a production system Compulsory MTMMP11C Sharpen knives Compulsory FDFCORHS3A Monitor the implementation of OH&S policies and procedures Compulsory

Course: Certificate III Meat Processing (Meat Safety) (MTM30307) Description: This course provides participants with the knowledge and skills for employment in positions such as a meat inspector. This qualification enables various duties to be performed such as: checking health or contamination of livestock and/or carcasses, inspection of transportation containers/vehicles, obtain and record samples, apply hygiene and sanitation practices. download Meat Processing Flyer.pdf Units to be completed: 6 Core units plus 6 Technical units plus Optional Technical units to a minimum 60 points MTM30307: Certificate III in Meat Processing (Meat Safety) Code Title Core/Elective Core Units MTMMP1C Maintain personal equipment Core MTMMP2C Apply hygiene and sanitation practices Core MTMMP3C Apply quality assurance practices Core MTMMP4C Follow safe work policies and procedures Core MTMMP5C Communication in the workplace Core MTMMP6C Overview of the meat industry Core Compulsory Technical Units MTMMP48C Handle animals humanely while conducting antemortem inspection Compulsory MTMMP80C Inspect transportation container/vehicle Compulsory MTMP3071B Perform ante-mortem inspection and make disposition Compulsory MTMP3072B Perform post-mortem inspection and make disposition Compulsory MTMP3073A Implement food safety program Compulsory BSBFLM312A Contribute to team effectiveness Compulsory MTMP3074A Perform carcase meat hygiene assessment Compulsory MTMP3075A Perform process monitoring for meat hygiene assessment Compulsory MTMP3076A Perform boning room meat hygiene assessment Compulsory

Course: Certificate III Meat Processing (Slaughtering) (MTM30507) Description: This qualification enables employment in the abattoir sector of the meat processing industry. This course will provide the technical skills associated with the slaughtering of animals such as sheep, beef and pigs in a meat processing environment. download Meat Processing Flyer.pdf Units to be completed: 6 Core Units plus Technical units to the value of 300 points MTM30507: Certificate III in Meat Processing (Slaughtering) Code Title Core/Elective Core Units MTMMP1C Maintain personal equipment Core MTMMP2C Apply hygiene and sanitation practices Core MTMMP3C Apply quality assurance practices Core MTMMP4C Follow safe work policies and procedures Core MTMMP5C Communication in the workplace Core MTMMP6C Overview of the meat industry Core Technical Units MTMMP11C Sharpen knives Elective MTMP3016A Perform 'Y' cut Elective MTMMP38C Split carcase Elective MTMP3022B Perform flanking cuts Elective MTMP3033B Operate hide puller Elective MTMP3002B Stick and bleed animal Elective MTMP3042B Prepare head for inspection Elective

Course: Certificate III Meat Processing (General) (MTM30607) Description: Build on general knowledge and skills for competency in many areas of the meat processing industry. Various duties performed at this level may include: assessment of products in chillers, monitor and apply Meat Hygiene Assessment, monitor and apply quality assurance practices, provide coaching to other team members and apply health and safety practices. download Meat Processing Flyer.pdf Units to be completed: 6 Core Units plus Technical units to the value of 300 points MTM30607: Certificate III in Meat Processing (General) Code Title Core/Elective Core Units MTMMP1C Maintain personal equipment Core MTMMP2C Apply hygiene and sanitation practices Core MTMMP3C Apply quality assurance practices Core MTMMP4C Follow safe work policies and procedures Core MTMMP5C Communication in the workplace Core MTMMP6C Overview of the meat industry Core Technical Units MTMMP11C Sharpen knives Elective MTMP3016A Perform 'Y' cut Elective MTMMP38C Split carcase Elective MTMMP3022B Perform flanking cuts Elective MTMP3033B perate hide puller Elective MTMMP67C Assess product in chillers Elective MTMP3074A Perform carcase meat hygiene assessment Elective MTMP3075A Perfrom process monitoring for meat hygiene assessment Elective

SETsolutions strongly supports equal opportunity through training and encourages people with disabilities and varied learning backgrounds to participate in our training programs. SETsolutions ensures all training and assessment is delivered in accordance with VET Standards and adheres to the principles of access and equity in order to maximize learning outcomes.