School Based
Courses
School Based
National Food Institute offers two structured programs to help secondary school students build industry-relevant skills and nationally recognised qualifications while completing their education, Vocational Education & Training Delivered to Secondary School Students (VDSS) program and the School Based Traineeship (SBAT) program.
Vocational Education & Training Delivered to Secondary School Students (VDSS)
Vocational Education and Training Delivered to Secondary School Students (VDSS) gives students the opportunity to begin building industry-relevant skills and nationally recognised qualifications while still completing their secondary education.
Students undertake nationally accredited training and, upon completion, receive a Statement of Attainment for the units they have completed.
At National Food Institute, the VDSS program provides a pathway into a School Based Traineeship (SBAT) building the foundational industry knowledge and workplace confidence students need to take the next step into paid employment with one of our employer partners.
This pathway builds industry knowledge, practical skills, and workplace confidence before entering employment.
Available VDSS Offerings
The following qualifications are available as part of the VDSS program:
- AHC20422 Certificate II in Horticulture (partial qualification)
- BSB20120 Certificate II in Workplace Skills (partial qualification)
- FBP30521 Certificate III in Baking (partial qualification)
- SIT30921 Certificate III in Catering (partial qualification)
- TLI30325 Certificate III in Supply Chain Operations (partial qualification)
How do students enrol in VDSS?
The VDSS program is open to students currently enrolled in a Victorian secondary school, government, Catholic or independent.
VDSS training can contribute credit towards a student's Victorian Certificate of Education (VCE), VCE Vocational Major (VCE VM) or Victorian Pathways Certificate (VPC).
Interested secondary school students should talk with their school's VET Coordinator or Careers Counsellor.
For Schools and VET Coordinators interested in the VDSS programs please send out an enquiry to info@nfiaus.edu.au
School Based Traineeships (SBAT)
School Based Traineeships (SBATs) provide secondary school students with the opportunity to transition from VET Delivered to Secondary Students (VDSS) programs into structured workplace training. Students combine part-time employment, school, and vocational training while completing a nationally recognised qualification.
An SBAT operates under a formal training contract with an employer and includes a training plan registered with the Victorian Registration and Qualifications Authority (VRQA).
At National Food Institute, SBAT programs are designed as a continuation of VDSS pathways, enabling students to build on the skills and knowledge developed at school and apply them in real workplace environments. Delivery plans are structured to support this progression, minimise duplication, and ensure meaningful, industry-relevant skill development.
We work closely with employers across Victoria to provide high-quality training supported by qualified trainers and assessors. This approach ensures students develop practical skills, confidence, and experience to support successful transitions into employment or further study.
National Food Institute is committed to inclusive education and equitable outcomes, ensuring all students have the opportunity to gain valuable, industry-aligned skills while completing their secondary schooling.
Who Is Eligible?
School Based Traineeships are typically available to secondary school students who are:
- Over 15 years old
- Enrolled in Years 10, 11 or 12
- Australian citizens or permanent residents
Certificate II in Horticulture
AHC20422 Certificate II in Horticulture is a qualification that underpins a range of work functions and job roles that can lead to a horticultural trade qualification. It is applied in supervised environments where the work is predictable with some basic problem-solving requirements.
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Course Description This qualification underpins a range of work functions and job roles that can lead to a horticultural trade qualification.
This training is delivered with Victorian and Commonwealth Government Funding.
Dependant on where you live, training may be subsidised and this is acknowledged below:
Victoria - this training is delivered with Victorian and Commonwealth Government Funding.
NSW - this training is subsidised by the NSW Government.
For details of eligibility and applicable fees, visit our Compliance & Fees page. -
Entry Requirements There are no set prerequisites for this course.
All students wishing to enrol in this course are required to demonstrate an interest in, knowledge of, and suitability for work in the industry, undertake a pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
-
Training & Assessment Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once a student successfully completes this course, they are job ready.
Student competency is determined using a range of assessment tools, including:
- Written and verbal questions
- Practical observations by qualified assessor
- Projects
- Supervisors report
-
Recognition of Prior Learning (RPL) and Credit Transfer (CT) RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
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Pathways Pathways into the qualification
Pathways for candidates considering this qualification include:
- AHC10316 Certificate I in Horticulture
- Direct entry
- Limited vocational training and/or work experience
Pathways from the qualification
Students who successfully complete the course will receive a nationally recognised certificate for AHC20422 Certificate II in Horticulture.
This Qualification is from the latest version of the AHC Agriculture, Horticulture and Conservation and Land Management Training Package and is the most up-to-date qualification in Agriculture & Horticulture.
Graduates are eligible for enrolment in the AHC30716 Certificate III in Horticulture qualification and will be eligible for direct credit for units completed in this course.
(The Certificate I and III and higher qualifications may not be offered by National Food Institute)
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Duration This course may take up to 12 months to complete.
The actual duration is dependent on rate of completion by each student.
AQF guidelines state a Certificate II qualification should be delivered over 0.5 to 1 year. Our delivery of this course may take up to 12 months to complete but can vary student to student due to their individual progress.
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Course Structure AHC20422 Certificate II in Horticulture requires successful completion of 15 units of competency, 8 core units plus 7 elective units.
Core Units
- AHCMOM203 Operate basic machinery and equipment
- AHCPCM204 Recognise plants
- AHCPGD207 Plant trees and shrubs
- AHCPMG201 Treat weeds
- AHCPMG202 Treat plant pests, diseases and disorders
- AHCSOL203 Assist with soil or growing media sampling and testing
- AHCWHS202 Participate in workplace health and safety processes
- AHCWRK211 Participate in environmentally sustainable work practices
Electives Units
- TLID0020 Shift materials safely using manual handling methods
- AHCIRG221 Assist with pressurised irrigation operations
- AHCNSY206 Care for nursery plants
- AHCNSY207 Undertake propagation activities
- AHCPGD209 Prune shrubs and small trees
- BSBTEC201 Use business software applications
- SIRXCEG001 Engage the customer
Electives are based on client need and job outcome and provided as an example only
At National Food Institute, we pride ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student.
Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.
Certificate II in Horticulture VDSS (Partial Qualification)
AHC20422 Certificate II in Horticulture (Partial Qualification)
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Course Description The Certificate II in Horticulture (partial completion) VDSS program provides secondary school students with the opportunity to develop practical skills and foundational knowledge in horticulture while completing their secondary education. Students gain hands-on experience in plant identification, propagation, and maintaining gardens and landscapes.
This program is designed as a pathway into School Based Traineeships (SBAT), enabling students to transition into workplace-based training and complete a full qualification in horticulture or related industries.
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Entry Requirements Students must be:
- Enrolled in Years 10, 11 or 12
- Over 15 years of age
- Supported by their secondary school to undertake a VDSS program
Students should have an interest in working outdoors and practical, hands-on learning.
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Training & Assessment Training is delivered in a practical environment, allowing students to develop skills aligned to industry expectations. Assessment methods may include:
- Practical demonstrations
- Observation of tasks
- Projects and workplace-based activities
- Written and verbal questioning
Delivery is structured to build skills progressively and prepare students for transition into workplace-based training.
-
Recognition towards VCE or VCE VM or VCP Unit completion can contribute to your VCE, VCE VM or VCP.
Ensure you discuss with your VET Coordinator or Careers Counsellor.
-
Pathways This program provides a pathway into:
School Based Traineeships (SBAT) in horticulture, landscaping, or nursery operations.
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Duration This course is designed to be delivered in one term delivered two days per week.
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Course Structure Students complete a selection of units developing skills in:
- Plant identification and care
- Soil preparation and maintenance
- Use and maintenance of tools and equipment
- Workplace safety and sustainability practices
Indicative units include:
- AHCPCM204 – Recognise plants
- AHCWRK213 – Participate in workplace communications
- AHCWRK216 – Provide information on products and services
- AHCNSY207 – Undertake propagation activities
- AHCMOM203 – Operate basic machinery and equipment
Certificate II in Food Processing
FBP20122 Certificate II in Food Processing is an entry level qualification for those looking to work in a food processing industry.
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Course Description This qualification describes the skills and knowledge for food processing workers employed in the following sectors:
- grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)
- baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
- retail baking
- beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)
- confectionery
- dairy processing
- fruit and vegetables
- grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)
- poultry.
This qualification is designed for application in supervised environments where the work is predictable with some basic problem solving requirements. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.
Dependant on where you live, training may be subsidised and this is acknowledged below:
NSW - this training is subsidised by the NSW Government. -
Entry Requirements There are no set prerequisites for this course.
All students wishing to enrol in this course are required to demonstrate an interest in, knowledge of, and suitability for work in the industry, undertake a pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
-
Training & Assessment Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once a student successfully completes this course, they are job ready.
Students competency is determined using a range of assessment tools, including:
- Written and verbal questions
- Written and verbal questions
- Practical observations by qualified assessor
- Projects
- Supervisors report
-
Recognition of Prior Learning (RPL) and Credit Transfer (CT) RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
-
Pathways Pathways for candidates considering this qualification include:
- FBP10121 Certificate I in Food Processing
- Direct entry
- limited vocational training and/or work experience.
Pathways from the qualification
Successful completion of this course may enable students to enter the entry level food processing workforce or continue with their studies by enrolling in FBP30121 Certificate III in Food Processing or another food processing qualification that is most suitable.
-
Duration This course may take up to 12 months to complete.
The actual duration is dependent on rate of completion by each student.
AQF guidelines state a Certificate II qualification should be delivered over 0.5 to 1 year. Our delivery of this course may take up to 12 months to complete but can vary student to student due to their individual progress.
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Course Structure FBP20122 Certificate II in Food Processing requires successful completion of 13 units of competency, 4 core units plus 9 elective units
Core Units
- FBPFSY2002 Apply food safety procedures
- FBPOPR2071 Provide and apply workplace information
- FBPOPR2096 Follow procedures to maintain good manufacturing practice in food processing
- FBPWHS2001 Participate in work health and safety processes
Electives Units
- FBPOPR2079 Work with temperature controlled stock
- FBPPPL1001 Communicate workplace information
- FBPRBK3009 Produce biscuit and cookie products
- FBPOPR1017 Follow work procedures to maintain quality
- FBPOPR2070 Apply quality systems and procedures
- FBPOPR2076 Inspect and sort materials and product
- FBPPPL2001 Participate in work teams and groups
- FBPPPL2002 Work in a socially diverse environment
- FBPOPR2074 Carry out manual handling tasks
Elective units are examples only and may change subject to client need and job outcome
At National Food Institute, we pride ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student.
Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.
Certificate III in Food Processing
FBP30121 Certificate III in Food Processing is mid level qualification for those looking to work in a food processing industry or those who are already employed in the industry and require additional skills and knowledge. This course caters for multi-skilled outcomes and roles that include team leader functions within the production environment.
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Course Description 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.
This qualification offers specialisations in:
- Bottling and Packaging
- Brewing
- Confectionery
- Dairy Processing (cheese, powder and/or milk)
- Distilling
- Edible Oils (refining or cold pressing edible oils)
- Milling
- Non-alcoholic Beverages (fruit juice, cordial)
- Pet Food (companion animals)
- Quality (for operator roles)
- Sales
- Stock Feed (cattle, horses, sheep, pigs, poultry, fish – animals that produce for human consumption)
Dependant on where you live, training may be subsidised and this is acknowledged below:
Victoria - this training is delivered with Victorian and Commonwealth Government Funding.
NSW - this training is subsidised by the NSW Government.
For details of eligibility and applicable fees, visit our Compliance & Fees page. -
Entry Requirements There are no set prerequisites for this course.
All students wishing to enrol in this course are required to demonstrate an interest in, knowledge of, and suitability for work in the industry, undertake a pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
-
Training & Assessment Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once a student successfully completes this course, they are job ready.
Students competency is determined using a range of assessment tools, including:
- Written and verbal questions
- Practical observations by qualified assessor
- Projects
- Supervisors report
-
Recognition of Prior Learning (RPL) and Credit Transfer (CT) RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
-
Pathways Pathway into the qualification
Pathways into the qualification Pathways for candidates considering this qualification include:
- FBP20122 Certificate II in Food Processing
- Direct entry
- Relevant vocational training and/or work experience
Pathway from the qualification
After achieving this qualification, students may undertake the FBP40321 Certificate IV in Food Processing or other food processing related qualifications or any other suitable qualification.
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Duration This course may take up to 24 months to complete.
The actual duration is dependent on rate of completion by each student and specific program requirements.
AQF guidelines state a Certificate III qualification should be delivered over 1 to 2 years. Our delivery of this course may take up to 24 months to complete but can vary student to student due to their individual progress.
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Course Structure FBP30121 Certificate III in Food Processing requires successful completion of 17 units of competency, 5 core units plus 12 elective units.
Core Units of Competency
- FBPFSY3003 Monitor the implementation of food safety and quality programs
- FBPFSY3004 Participate in traceability activities
- FBPOPR3019 Operate and monitor interrelated processes in a production or packaging system
- FBPOPR3021 Apply good manufacturing practice requirements in food processing
- FBPWHS3001 Contribute to work health and safety processes
Elective Units of Competency
- FBPOPR2089 Operate a production process
- FSKLRG009 Use strategies to respond to routine workplace problems
- BSBTEC201 Use business software applications
- FSKRDG009 Read and respond to routine standard operating procedures
- BSBPEF301 Organise personal work priorities
- FBPOPR3004 Set up a production or packaging line for operation
- FBPPPL3006 Report on workplace performance
- FBPOPR2069 Use numerical applications in the workplace
- FSKNUM015 Estimate, measure and calculate with routine metric measurements for work
- FBPPPL3003 Participate in improvement processes
- MSS402080 Undertake root cause analysis
- FBPFSY3005 Control contaminants and allergens in food processing
Elective Units selected are examples only and are subject to client preference job outcomes.
At National Food Institute, we pride ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student.
Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.
Certificate II in Baking
FBP20221 Certificate II in Baking is an entry level qualification for those looking to work in a food processing industry.
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Course Description This qualification describes the skills and knowledge of a baker’s assistant working in a commercial baking environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
Dependant on where you live, training may be subsidised and this is acknowledged below:
Victoria - this training is delivered with Victorian and Commonwealth Government Funding.
NSW - this training is subsidised by the NSW Government.
For details of eligibility and applicable fees, visit our Compliance & Fees page. -
Entry Requirements There are no set prerequisites for this course.
All students wishing to enrol in this course are required to demonstrate an interest in, knowledge of, and suitability for work in the industry, undertake a pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
-
Training & Assessment Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once a student successfully completes this course, they are job ready.
Students competency is determined using a range of assessment tools, including:
- Written and verbal questions
- Practical observations by qualified assessor
- Projects
- Supervisors report
-
Recognition of Prior Learning (RPL) and Credit Transfer (CT) RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
-
Pathways Pathways for candidates considering this qualification include:
- FBP10221 Certificate I in Food Processing
- Direct entry
- limited vocational training and/or work experience.
Pathway from the qualification
Successful completion of this course may enable students to enter the entry level food processing workforce or continue with their studies by enrolling in FBP30121 Certificate III in Food Processing or another food processing qualification that is most suitable.
-
Duration This course may take up to 12 months to complete.
The actual duration is dependent on rate of completion by each student.
AQF guidelines state a Certificate II qualification should be delivered over 0.5 to 1 year. Our delivery of this course may take up to 12 months to complete but can vary student to student due to their individual progress.
-
Course Structure FBP20221 Certificate II in Baking requires successful completion of 11 units of competency, 7 core units plus 4 elective units
Core Units of Competency
- FBPFSY2002 Apply food safety procedures
- FBPOPR2069 Use numerical applications in the workplace
- FBPOPR2071 Provide and apply workplace information
- FBPRBK2002 Use food preparation equipment to prepare fillings
- FBPRBK2005 Maintain ingredient stores
- FBPRBK3005 Produce basic bread products
- FBPWHS2001 Participate in work health and safety processes
Elective Units of Competency
- FBPOPR2074 Carry out manual handling tasks
- FBPRBK3002 Produce non laminated pastry products
- SIRXPDK001 Advise on products and services
- FBPPPL2002 Work in a socially diverse environment
Elective units are examples only and may change subject to client need and job outcome.
At National Food Institute, we pride ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student.
Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.
Certificate III in Baking VDSS (Partial Qualification)
FBP30521 Certificate III in Baking (Partial Qualification)
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Course Description The Certificate III in Baking (partial completion) VDSS program provides secondary school students with the opportunity to develop practical baking skills and foundational industry knowledge while completing their secondary education. Students gain hands-on experience in food preparation, equipment use, and bakery production in a supervised training environment.
This program is designed as a pathway into School Based Traineeships (SBAT), enabling students to transition into workplace-based training and complete a full qualification in the baking or food processing industry.
-
Entry Requirements Students must be:
- Enrolled in Years 10, 11 or 12
- Over 15 years of age
- Supported by their secondary school to undertake a VDSS program
-
Training & Assessment Training is delivered in a practical environment, allowing students to develop skills aligned to industry expectations. Assessment methods may include:
- Practical demonstrations
- Observation of tasks
- Projects and workplace-based activities
- Written and verbal questioning
Delivery is structured to build skills progressively and prepare students for transition into workplace-based training.
-
Recognition towards VCE or VCE VM or VCP Unit completion can contribute to your VCE, VCE VM or VCP.
Ensure you discuss with your VET Coordinator or Careers Counsellor
-
Pathways This program provides a pathway into:
School Based Traineeships (SBAT) in the food or baking industry.
-
Duration This course is designed to be delivered in one term delivered two days per week
-
Course Structure Students complete a selection of units over two years, developing skills in:
- Food safety and hygiene
- Use of equipment and workplace safety
- Bakery production, including biscuits, cakes, and yeast products
Indicative units include:
- FBPFSY2002 – Apply Food Safety Procedures
- FBPOPR2069 – Use Numerical Applications in the Workplace
- FBPRBK3005 – Produce Basic Bread Products
Certificate III in Catering VDSS (Partial Qualification)
SIT30921 Certificate III in Catering (Partial Qualification)
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Course Description The Certificate III in Catering (partial completion) VDSS program provides secondary school students with the opportunity to develop practical hospitality and food service skills while completing their secondary education. Students gain hands-on experience in food preparation, customer service, and working in a commercial kitchen environment.
This program is designed as a pathway into School Based Traineeships (SBAT), enabling students to transition into workplace-based training and complete a full qualification in hospitality or food service.
-
Entry Requirements Students must be:
- Enrolled in Years 10, 11 or 12
- Over 15 years of age
- Supported by their secondary school to undertake a VDSS program
-
Training & Assessment Training is delivered in a practical environment, allowing students to develop skills aligned to industry expectations. Assessment methods may include:
- Practical demonstrations
- Observation of tasks
- Projects and workplace-based activities
- Written and verbal questioning
Delivery is structured to build skills progressively and prepare students for transition into workplace-based training.
-
Recognition towards VCE or VCE VM or VCP Unit completion can contribute to your VCE, VCE VM or VCP. Ensure you discuss with your VET Coordinator or Careers Counsellor.
-
Pathways This program provides a pathway into:
School Based Traineeships (SBAT) in hospitality, catering, or food services.
-
Duration This course is designed to be delivered in one term delivered two days per week.
-
Course Structure Students complete a selection of units developing skills in:
- Food safety and hygiene
- Use of commercial kitchen equipment
- Food preparation and service
- Customer service
Indicative units include:
- SITXFSA005 – Use hygienic practices for food safety
- SITHCCC023 – Use food preparation equipment
- SITHCCC025 – Prepare and present sandwiches
- SITHFAB025 – Prepare and serve espresso coffee
- SITHFAB027 – Serve food and beverage
Certificate II in Supply Chain Operations
TLI20421 Certificate II in Supply Chain Operations is an entry level qualification specifically designed for warehouse and storage jobs within the Transport and Logistics Industry.
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Course Description This is a general qualification for supply chain operations.
This qualification is for a person engaged in supply chain operations support who undertakes a range of tasks involving known routines and procedures, with limited individual responsibility.
Successful achievement of the licensing units within the qualification must align with applicable licensing and regulatory requirements.
Job roles and titles vary across different sectors. Possible job titles relevant to this qualification include:
- depot yard person
- despatch clerk
- inventory clerk
- loader
- pick packer
- reach truck/forklift driver
- receiving clerk
- store person
- transport clerk
- warehouse operator
- yard person
Dependant on where you live, training may be subsidised and this is acknowledged below:
Victoria - this training is delivered with Victorian and Commonwealth Government Funding.
NSW - this training is subsidised by the NSW Government.
For details of eligibility and applicable fees, visit our Compliance & Fees page. -
Entry Requirements There are no set prerequisites for this course.
All students wishing to enrol in this course are required to demonstrate an interest in, knowledge of, and suitability for work in the industry, undertake a pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
-
Training & Assessment This course is delivered in the workplace by experienced industry current trainers and assessors.
Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once a student successfully completes this course, they are job ready.
Students competency is determined using a range of assessment tools, including:
- Written and verbal questions
- Practical observations by qualified assessor
- Projects
- Supervisors report
-
Recognition of Prior Learning (RPL) and Credit Transfer (CT) RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
-
Pathways Pathways into the qualification
Pathways for candidates considering this qualification is direct entry.
Pathways from the qualification
Successful completion of this course may enable students to enter the entry level store person or continue with their studies by enrolling in TLI30325 Certificate III in Supply Chain Operations or another warehousing operations qualification that is suitable.
-
Duration This course may take up to 12 months to complete.
The actual duration is dependent on rate of completion by each student.
AQF guidelines state a Certificate II qualification should be delivered over 0.5 to 1 year. Our delivery of this course may take up to 12 months to complete but can vary student to student due to their individual progress.
-
Course Structure TLI20421 Certificate II in Supply Chain Operations requires successful completion of 14 units of competency, 5 core units plus 9 general elective units.
Core Units of Competency:
- TLIE1003 Participate in basic workplace communication
- TLIF0009 Ensure the safety of transport activities (Chain of Responsibility)
- TLIF0025 Follow work health and safety procedures
- TLIL0007 Complete workplace induction procedures
- TLIX0023 Identify the roles and functions of the supply chain industry
Elective Units of Competency:
- TLID0020 Shift materials safely using manual handling methods
- BSBCMM211 Apply communication skills
- TLIG0003 Work effectively with others in a team
- TLIG2007 Work in a socially diverse environment
- TLIA0019 Despatch stock
- TLIA0023 Receive goods
- BSBINS201 Process and maintain workplace information
- BSBTEC201 Use business software applications
- TLIE0006 Present routine workplace information
Units selected are examples only and depend on client preference and job outcome
At National Food Institute, we pride ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student.
Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.
Certificate III in Supply Chain Operations
TLI30325 Certificate III in Supply Chain Operations is specifically designed for warehouse and storage jobs within the Transport and Logistics Industry.
It involves a defined range of skilled operations, usually within a range of broader related activities involving known routines, methods and procedures, with some discretion and judgement in selecting equipment, services or contingency measures and within known time constraints.
Upon successful completion of this qualification students will have knowledge and skills surrounding the functions, routines and procedures of jobs in warehousing and storage and work with some autonomy.
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Course Description Upon successful completion of this course, the student may pursue career as:
- Warehouse worker
- Store person
Dependant on where you live, training may be subsidised and this is acknowledged below:
Victoria - this training is delivered with Victorian and Commonwealth Government Funding.
NSW - this training is subsidised by the NSW Government.
For details of eligibility and applicable fees, visit our Compliance & Fees page. -
Entry Requirements There are no set prerequisites for this course.
All students wishing to enrol in this course are required to demonstrate an interest in, knowledge of, and suitability for work in the industry, undertake a pre-training review and study skills assessment to determine language, literacy and numeracy levels to allow us to adequately support each student throughout their studies and to ensure only the most suitable and appropriate course if recommended.
-
Training & Assessment This course is delivered in the workplace by experienced industry current trainers and assessors.
Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once a student successfully completes this course, they are job ready.
Students competency is determined using a range of assessment tools, including:
- Written and verbal questions
- Practical observations by qualified assessor
- Projects
- Supervisors report
-
Recognition of Prior Learning (RPL) and Credit Transfer (CT) RPL is a process where a student may be granted credit or partial credit towards a qualification in recognition of skills and knowledge gained through work experience, life experience and/or formal training.
National Food Institute offers all students the opportunity to apply for Skills Recognition at enrolment in the course.
CT is a process where a student is given credit toward their course for units of competency they have already achieved.
-
Pathways Pathways into the qualification
Pathways for candidates considering this qualification is direct entry.
Pathways from the qualification
Successful completion of this course may enable students to enter the workforce as a mid level store person or continue with their studies by enrolling in another warehousing operations or logistics qualification that is most suitable.
-
Duration This course may take up to 12 months to complete.
The actual duration is dependent on rate of completion by each student.
AQF guidelines state a Certificate III qualification should be delivered over 1 to 2 years. Our delivery of this course may take up to 24 months to complete but can vary student to student due to their individual progress.
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Course Structure TLI30325 Certificate III in Supply Chain Operations requires successful completion of 14 units of competency, 2 core units plus 12 general elective units.
Core Units of Competency
- TLID0020 Shift materials safely using manual handling methods
- TLIF0009 Ensure the safety of transport activities (Chain of Responsibility)
Plus minimum 12 Elective units:
- BSBINS302 Organise workplace information
- BSBOPS305 Process customer complaints
- BSBPEF301 Organise personal work priorities
- BSBOPS304 Deliver and monitor a service to customers
- TLIA0015 Organise receival and despatch operations
- TLIE0008 Calculate mass, area and quantify dimensions
- TLIA0004 Complete receival and despatch documentation
- TLIA3026 Monitor storage facilities
- TLIF3003 Implement and monitor work health and safety procedures
- TLIU2012 Participate in environmentally sustainable work practices
- TLIA0010 Identify goods and store to specifications
- TLIJ0003 Apply quality systems
At National Food Institute, we pride ourselves on providing relevant training to each student and where required, other elective units of competency may be selected by the student.
Our experienced trainer will discuss student needs with each student to determine what units are most relevant and an individual training plan will be developed.
Certificate III in Supply Chain Operations VDSS (Partial Qualification)
TLI30325 Certificate III in Supply Chain Operations (Partial Qualification).
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Course Description The Certificate III in Supply Chain Operations (partial completion) VDSS program provides secondary school students with the opportunity to develop practical skills and foundational knowledge in warehousing, logistics, and supply chain operations while completing their secondary education.
Students gain hands-on experience in receiving and dispatching goods, working safely in a warehouse environment, and applying basic operational procedures.
This program is designed as a pathway into School Based Traineeships (SBAT), enabling students to transition into workplace-based training and complete a full qualification in supply chain operations.
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Entry Requirements Students must be:
- Enrolled in Years 10, 11 or 12
- Over 15 years of age
- Supported by their secondary school to undertake a VDSS program
Students should have an interest in logistics, warehousing, and practical, hands-on work environments.
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Training & Assessment Training is delivered in a practical environment, allowing students to develop skills aligned to industry expectations. Assessment methods may include:
- Practical demonstrations
- Observation of tasks
- Projects and workplace-based activities
- Written and verbal questioning
Delivery is structured to build skills progressively and prepare students for transition into workplace-based training.
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Recognition towards VCE or VCE VM or VCP Unit completion can contribute to your VCE, VCE VM or VCP. Ensure you discuss with your VET Coordinator or Careers Counsellor.
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Pathways This program provides a pathway into:
School Based Traineeships (SBAT) in warehousing, logistics, and supply chain operations.
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Duration This course is designed to be delivered in one term delivered two days per week.
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Course Structure Students complete a selection of units developing skills in:
- Workplace safety and manual handling
- Communication and teamwork in logistics environments
- Receiving, storing and dispatching goods
- Basic warehouse operations and documentation
Indicative units include:
- TLID0020 – Shift materials safely using manual handling methods
- TLIE1003 – Participate in basic workplace communication
- TLIG0003 – Work effectively with others in a team
- TLIA0010 – Identify goods and stored specifications
Certificate II in Workplace Skills VDSS (Partial Qualification)
BSB20120 Certificate II in Workplace Skills (Partial Qualification).
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Course Description The Certificate II in Workplace Skills (partial completion) VDSS program provides secondary school students with the opportunity to develop essential workplace skills while completing their secondary education. Students gain practical experience in communication, teamwork, digital technologies, and working effectively in a business environment.
This program is designed as a pathway into School Based Traineeships (SBAT), enabling students to transition into workplace-based training across a range of industries, including business, logistics, and hospitality.
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Entry Requirements Students must be:
- Enrolled in Years 10, 11 or 12
- Over 15 years of age
- Supported by their secondary school to undertake a VDSS program
Students should have an interest in developing workplace skills and preparing for employment.
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Training & Assessment Training is delivered in a practical environment, allowing students to develop skills aligned to industry expectations. Assessment methods may include:
- Practical demonstrations
- Observation of tasks
- Projects and workplace-based activities
- Written and verbal questioning
Delivery is structured to build skills progressively and prepare students for transition into workplace-based training.
-
Recognition towards VCE or VCE VM or VCP Unit completion can contribute to your VCE, VCE VM or VCP. Ensure you discuss with your VET Coordinator or Careers Counsellor.
-
Pathways This program provides a pathway into:
School Based Traineeships (SBAT) across a range of industries, including business services, logistics, and hospitality.
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Duration This course is designed to be delivered in one term delivered two days per week.
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Course Structure Students complete a selection of units developing skills in:
- Workplace communication and teamwork
- Time management and organisation
- Digital communication and workplace technologies
- Workplace health, safety and sustainability
Indicative units include:
- BSBOPS201 – Work effectively in business environments
- BSBPEF202 – Plan and apply time management
- BSBWHS211 – Contribute to the health and safety of self and others
- BSBSUS211 – Participate in sustainable work practices
- BSBTEC202 – Use digital technologies to communicate in a work environment
School Based
National Food Institute offers two structured programs to help secondary school students build industry-relevant skills and nationally recognised qualifications while completing their education, Vocational Education & Training Delivered to Secondary School Students (VDSS) program and the School Based Traineeship (SBAT) program.
