The FDF41012 Certificate IV in Flour Milling targets people working in a technical leadership role in the flour milling industry. The Qualification includes technical, leadership and business skills and knowledge required to mill a wide range of flours for human consumption and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of systems and procedures, and management functions of the organisation.
This Qualification applies to mill managers and senior supervisors above the shift miller level in the flour milling industry who supervise across departments and either set or participate in setting production and key performance indicators for the flour mill. It applies to flour milling operations for all types of grain including wheat, oats, barley, corn, rice, sorghum, millet, rye, and non-grain flours such as peas and arrowroot.
Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.
Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:
the context required by the industry and/or enterprise
a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
flexible delivery options including on-the-job and work-based training that support the development of competency.
Subjects
Completion of twenty two (22) Units made up of ten (10) core Units and twelve (12) elective Units. Total Units must include a minimum of twelve (12) units coded FDF.
NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s identified under the Unit.
Implement and monitor environmentally sustainable work practices
Elective Units of Competency
Elective selection must include a minimum of six (6) Group A specialist technical and cross sector elective Units. The six (6) remaining elective Units may be selected from:
Group A
Group B
Three (3) from Units packaged at Certificate II in Food Processing
Five (5) from Units packaged at Certificate III in Food Processing
Two (2) from Units packaged at Diploma of Food Processing
Four (4) Units from any nationally endorsed Training Package or accredited course that are packaged at Certificate II (up to 2 Units), Certificate III (up to 2 Units), Certificate IV (up to 4 Units), and Diploma (up to 2 Units)
Common pathways into this Qualification will include the FDF30110 Certificate III in Food Processing or FDF20110 Certificate II in Food Processing. Entry may also be from industry recognised overseas Qualifications e.g. correspondence study conducted by the National Association of British and Irish Millers (NABIM). Individuals with substantial industry experience in flour milling may also enter this Qualification. This Qualification is not suitable for school leavers.
Pathways from the Qualification
After achieving this Qualification, candidates may undertake
FDF50110 Diploma of Food Processing
FDF50311 Diploma of Food Science and Technology
or any other suitable Diploma Qualification.
This Qualification is suitable for Australian Apprenticeships.
Entry Requirements
Entry into this Qualification requires significant prior work experience at least at the operator level in flour milling in grain receival, grain breaking and grain reduction processes. Preferred work experience is as a shift miller in a flour mill.
Licensing Information
There are no specific licences that relate to this Qualification.
Employability Skills
Employability Skill
Industry/enterprise requirements for this Qualification include:
Communication
Complete workplace documentation and records.
Use a range of communication technologies to support work operations.
Develop work instructions, specifications and procedures.
Demonstrate effective and appropriate communication and interpersonal skills when dealing with people.
Undertake numerical calculations to determine ingredient quantities.
Communicate with all team members in a professional manner.
Demonstrate effective and appropriate documentation, communication and interpersonal skills when dealing with internal and external clients.
Use most appropriate communication method given priority, cost and audience needs.
Access, interpret and apply technical information.
Analyse data and information to determine implications for work operations.
Teamwork
Work cooperatively with people of different ages, gender, race or religion.
Liaise with, and provide support to, other team members.
Demonstrate leadership skills.
Identify and manage performance required to meet internal and external customer needs in own work and team work.
Manage organisational processes and provide problem solving support to others.
Problem-solving
Investigate problems and determine root cause.
Identify, rectify or report potential and actual problems associated with work operations.
Identify factors which may affect the product or service to be provided.
Assess product quality and determine potential improvements.
Use ingredient and process knowledge to solve problems.
Identify safety hazards and suggest control measures.
Identify environmental hazards and implement corrective measures.
Monitor food safety practices.
Implement food safety procedures in the workplace.
Initiative and enterprise
Gather and analyse feedback on products, processes and procedures.
Assess quality and other indicators of products.
Support achievement of efficient production processes.
Determine and act on situations requiring further information or problem solving.
Assist in the implementation of continuous improvement processes.
Identify opportunities for product development.
Test product ideas on the market.
Provide leadership in the workplace.
Planning and organising
Identify hazards and implement appropriate hazard control measures.
Demonstrate time management skills.
Determine production scheduling requirements.
Determine suitable strategies to control production times and processes.
Source and prepare materials and resources and ensure availability to support work operations.
Schedule and sequence work to maximise safety and productivity.
Optimise work processes.
Self-management
Interpret and apply relevant Acts and regulations.
Keep work area clean and tidy at all times.
Monitor own work and work of team and identify and act on any quality issues.
Manage own time to meet deadlines and production schedules.
Implement and monitor workplace procedures and instructions.
Lead by example in work practices.
Monitor own work to ensure it meets workplace environmental requirements.
Learning
Implement learning activities as appropriate to ensure achievement of specified work requirements.
Be supportive and assertive and use interpersonal skills to encourage workplace learning.
Identify own training needs and seek skill development, if required.
Gather feedback to own work to assess effectiveness in meeting objectives and integrate information into own practice.
Assess work data and information to identify areas for improved performance.
Technology
Use computer software applications effectively.
Work with machines and workplace technology safely and according to workplace standards.
Help others use technology efficiently and safely.
Ensure readiness and operational efficiency of workplace technology.
