About Independent Institute

This qualification reflects the role of individuals working as developing and emerging leaders and managers in a range of enterprise and industry contexts.

As well as assuming responsibility for their own performance, individuals at this level provide leadership, guidance and support to others. They also have some responsibility for organising and monitoring the output of their team.

They apply solutions to a defined range of predictable and unpredictable problems, and analyse and evaluate information from a variety of sources

This qualification reflects the role of individuals who apply knowledge, practical skills and experience in leadership and management across a range of enterprise and industry contexts.

Individuals at this level display initiative and judgement in planning, organising, implementing and monitoring their own workload and the workload of others. They use communication skills to support individuals and teams to meet organisational or enterprise requirements.

They may plan, design, apply and evaluate solutions to unpredictable problems, and identify, analyse and synthesise information from a variety of sources.

This qualification reflects the role of individuals working as operators in a food processing environment who have responsibility for overseeing all or part of a processing plant and related equipment. They are required to work autonomously, use judgement, interpret information, and apply solutions to routine and some non-routine problems. They may also take some responsibility for the output of others.

The FBP30121 Certificate III in Food Processing targets those performing production related roles that require an application of industry specific skills and knowledge, including some technical and problem solving ability. This qualification caters for multi-skilled outcomes and roles that include team leader functions within the production environment.

This qualification is the trade qualification for butchers.

The AMP30815 Certificate III in Meat Processing (Retail Butcher) provides the trade butchery skills and knowledge for those working in the retail butchery environment.

Butchers select, cut, trim, prepare and arrange meat products for sale to customers in a retail or supermarket environment. Employees would also be involved with involved with preparing different types of meat cuts, including sausages, poultry, value-added items and cured meat, maintaining equipment, packaging, managing stock, first aid, food safety programs, hygiene, and workplace health and safety.

This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

The FBP30521 Certificate III in Baking provides the trade baking skills and knowledge of a baker who bakes bread, cake. pastry and biscuit products working in a commercial baking environment.

Baker Employees prepare bread, pastries, cakes and cookies in a retail or franchise baking enterprise. Employees may also assist with the design of products and lead a small team to ensure the smooth operation of the business

This qualification describes the skills and knowledge required for those who work in operational roles, under supervision, in a food processing environment. At this level, workers have the technical skills to use a limited range of machinery and/or equipment to process food and carry out routine tasks guided by established procedures.

The FBP20121 Certificate II in Food Processing targets those working within a production or production support role, for example, packaging, machine operations and bottling. This Qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements.

The FBP30421 Certificate III in Bread Baking provides the trade baking skills and knowledge of a bread baker working in a commercial baking environment.

Baker Employees make bread in a retail, franchise or in-store situation. Employees may also assist with leading a small team to ensure the smooth operation of the business

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

The FBP30321 Certificate III in Cake and Pastry provides the trade baking skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.

Employees make cakes and pastries in a retail, franchise or in-store situation. Employees may also decorate products and prepare fillings. Employees may also assist with the design of products and lead a small team to ensure the smooth operation of the business

Undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service

The AMP30216 Certificate III in Meat Processing (Food Services) covers work activities undertaken by workers in meat enterprises which undertake specialised services, such as preparing shelf ready packs from wholesalers or boning rooms, specialty meat cuts, gourmet meat, bulk value-added products, providing meat preparation customer service, and so on.

As a Food Services Worker you would use production machinery to prepare, process and pack meat products for wholesale distribution to customers such as the hospitality industry, retailers and supermarkets.

A set of skills to equip individuals in hygienic practices and handling food safely during the storage, preparation, display, service, and disposal of food.

In most states and territories, retail food businesses involved in the preparation, distribution, supply and sale of food to the general public must have at least one Food Safety Supervisor at the premises.

This requirement exists to reduce the incidents of foodborne illness in the retail food service sectors and improve food handlers’ skills and knowledge.

This skill set provides learners with the skills and knowledge to work hygienically when handling food and to ensure the safety of food during its storage, preparation, display, service and disposal.

This qualification provides a general vocational outcome in agriculture. The qualification enables individuals to select a livestock production, cropping or livestock context as a job focus or, in the case of mixed farming enterprises, both cropping and livestock.

Industry expects individuals with this qualification to perform tasks involving a broad range of skilled applications applied in a wide variety of contexts, which may involve application of some discretion and judgement in selecting equipment, services or contingency measures.

This qualification provides an entry level occupational outcome in agriculture.

The qualification enables individuals to select a livestock production or cropping context as a job focus or, in the case of mixed farming enterprises, both. Industry expects individuals with this qualification to carry out routine tasks under general supervision and exercise limited autonomy with some accountability for their own work.

The workshop will give you the opportunity to gain key barista skills and/or recognition in customer service/selling & Barista/Café duties.

The workshop focuses on coffee processing & barista skills such as shot extraction‚ tamping, dosing, grinder adjustment and brewed coffee principles. You will also learn the process of texturing milk - stretching and heating, free pouring, coffee service & presentation.

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This qualification covers work activities undertaken by smallgoods producers working in larger, factory-type smallgoods enterprises. Factories will often have specialised lines of production, (for example, hams and bacons) and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.

This qualification covers work activities undertaken by smallgoods producers working in larger, factory-type smallgoods enterprises. Factories will often have specialised lines of production, (for example, hams and bacons) and use complex production machinery, and may not encompass the range of smallgoods production techniques found in traditional smallgoods enterprises.

As a Smallgoods Maker you would make, prepare and form a range of smallgoods products in small to medium-sized smallgoods companies. Employees would also be involved with involved with preparing, value-added items and cured meat, maintaining equipment, packaging, managing stock, first aid, food safety programs, hygiene, and workplace health and safety.

This qualification covers work activities undertaken by smallgoods producers working in a small to medium-sized traditional smallgoods enterprise which produces a range of smallgoods products.

The AMP31016 Certificate III in Meat Processing (Smallgoods Manufacture) covers work activities undertaken by smallgoods producers working in a small to medium-sized traditional smallgoods enterprise which produces a range of smallgoods products.

As a Smallgoods Maker you would make, prepare and form a range of smallgoods products in small to medium-sized smallgoods companies. Employees would also be involved with involved with preparing, value-added items and cured meat, maintaining equipment, packaging, managing stock, first aid, food safety programs, hygiene, and workplace health and safety.