School Based Traineeships
Courses
Are you interested in working for an Employer who is making a difference in our Community? Would you like to work in the Warehousing, Food or Horticulture Industry and earn while you learn?
Our Employers have School Based Traineeship positions available.
- Our programs include Warehousing Operations, Food Processing and Horticulture and are nationally recognised.
- Students in VCAL year 10 to 12 can participate to obtain credit towards their VCAL outcomes.
- Students with a disability are encouraged to apply. DAAWS funding can be available to assist you in the Traineeship with mentoring and tutorial assistance.
- Traineeships are generally completed in 12 months. Students attend the workplace 2 days per week for the duration of their Traineeship.
- Trainees are paid a minimum of 7 hours per week and participate in 6 hours of structured training per week. All our training is conducted on site.
- Students are employed as School Based Trainees and paid according to the National part time training wage. Trainees will be entitled to accrue holiday pay and sick pay as per normal award conditions.
- The Traineeship is endorsed, and training plan signed by your School.
- Trainees are supervised at all times by a Manager/Team Leader/Trainer of the workplace.
- On successful completion of the traineeship, a Certificate and Employment reference is provided.
- Knowledge obtained from these qualifications can be applied within a range of career paths.
School Based Traineeships
School based traineeships are also offered by partnering with schools and workplaces (including not for profit enterprises) that are committed to making a difference to students that are challenged by the mainstream school system.
Study is offered in Warehousing, Food and Horticulture where trainees earn while they learn.
Students in VCAL year 10 to 12 can participate to obtain credit towards their VCAL outcomes. Students with a disability are encouraged to apply. DAAWS funding can be available to assist you in the Traineeship with mentoring and tutorial assistance. Training provides students with the opportunity to obtain a qualification that will help them with employment once they leave school.
Certificate II in Horticulture
AHC20416 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.
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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.
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Training & Assessment This course is delivered in the workplace by experienced industry current trainers and assessors and may be be undertaken as part of a Traineeship.
Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once 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
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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 AHC20416 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 AHC20416 Certificate II in Horticulture requires successful completion of 15 units of competency, 5 core units plus 10 elective units.
Core Units
- AHCWHS201 Participate in work health and safety processes
- AHCPCM201 Recognise plants
- AHCPMG201 Treat weeds
- AHCPMG202 Treat plant pests, diseases and disorders
- AHCSOL202 Assist with soil or growing media sampling and testing
Electives Units
- TLID1001 Shift materials safely using manual handling methods
- AHCNSY202 Care for nursery plants
- AHCNSY203 Undertake propagation activities
- AHCPGD201 Plant trees and shrubs
- BSBITU201 Produce simple word-processed documents
- AHCPGD203 Prune shrubs and small trees
- AHCWRK205 Participate in workplace communications
- AHCWRK209 Participate in environmentally sustainable work practices
- MEM18001C Use hand tools
- 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 Food Processing
FBP20117 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 course covers a range of food processing industries such as:
- Grain Processing
- Beverages
- Confectionery
- Dairy Processing
- Fruit & Vegetables
- Grocery Products & Supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)
- Poultry
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. -
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 and may be be undertaken as part of a Traineeship.
Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once 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.
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Pathways Pathways for candidates considering this qualification include:
- FDF10110 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 FBP30117 Certificate III in Food Processing or another food processing qualification that is most suitable.
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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 FBP20117 Certificate II in Food Processing requires successful completion of 13 units of competency, 4 core units plus 9 elective units.
Core Units
- FDFOHS2001A Participate in OHS processes
- FDFOP2063A Apply quality systems and procedures
- FDFOP2064A Provide and apply workplace information
- MSMENV272 Participate in environmentally sustainable work practices
Group A
- FDFFS2001A Implement the food safety program and procedures
Electives Units
- FDFOP1003A Carry out manual handling tasks
- FDFOP2004A Clean and sanitise equipment
- FDFOP2005A Work in a socially diverse environment
- FDFPPL2001A Participate in work teams and groups
- FBPOPR2002 Inspect and sort materials and product
- BSBITU201 Produce simple word-processed documents
- FBPRBK3009 Produce biscuit and cookie products
- FBPOPR2001 Work effectively in the food processing industry
- FBPOPR1008 Take and record basic measurements
Elective units are examples only and may change subject to client need and job outcome
At National Food Institute, we proud 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
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 course covers a range of food processing industries such as:
- Grain Processing
- Beverages
- Confectionery
- Dairy Processing
- Fruit & Vegetables
- Grocery Products & Supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)
- Poultry
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. -
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 and may be be undertaken as part of a Traineeship.
Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once 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:
- FBP20117 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 FDF40110 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 FBP30117 Certificate III in Food Processing requires successful completion of 17 units of competency, 5 core units plus 12 elective units.
Core Units of Competency
- FDFOHS2001A Participate in OHS processes
- FDFOP2063A Apply quality systems and procedures
- FDFOP2064A Provide and apply workplace information
- MSMENV272 Participate in environmentally sustainable work practices
Group A
- FDFFS2001A Implement the food safety program and procedures
Elective Units of Competency
- FDFOP1003A Carry out manual handling tasks
- FDFOP2004A Clean and sanitise equipment
- FDFOP2005A Work in a socially diverse environment
- FDFPPL2001A Participate in work teams and groups
- FBPOPR2002 Inspect and sort materials and product
- BSBITU201 Produce simple word-processed documents
- FBPOPR2001 Work effectively in the food processing industry
- FBPOPR1008 Take and record basic measurements
* This unit requires completion of pre-requisite unit FDFFS2001A Implement the food safety program and procedures.
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 III in Catering Operations
SIT30916 Certificate III in Catering Operations is a course where Individuals will be working with some independence and under limited supervision using plans, policies and procedures to guide work activities. Using a range of cookery skills and sound knowledge of kitchen operations to prepare food items.
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Course Description This qualification reflects the role of individuals working in catering operations who use a range of cookery skills and sound knowledge of kitchen operations to prepare food items. Using discretion and judgement, they work with some independence and under limited supervision using plans, policies and procedures to guide work activities.
This qualification does not provide the skills required by commercial cooks, which are covered in SIT30816 Certificate III in Commercial Cookery.
This qualification provides a pathway to work in various catering settings, such as hospitals and aged care facilities, sporting and entertainment venues, hotel banqueting departments, cook–chill production kitchens, and mobile catering businesses of varying size.
Possible job titles include:
- Catering Assistant
- Cook
- Food Service Assistant.
This training is delivered with Victorian and Commonwealth Government Funding.
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Entry Requirements 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 and may be be undertaken as part of a Traineeship.
Students are provided with engaging content, practical demonstrations and real life work experiences to ensure that once 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 include:
- Direct entry
Pathway from the qualification
After achieving this qualification, students may undertake the SIT40616 Certificate IV in Catering Operations or other hospitality related qualifications or any other suitable qualification.
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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 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 SIT30916 Certificate III in Catering Operations requires successful completion of 21 units of competency, 12 core units plus 9 elective units selected to meet the packaging rules.
Core Units of Competency
- SITXFSA001 Use hygienic practices for food safety
- SITXFSA002 Participate in safe food handling practices
- SITHKOP001 Clean kitchen premises and equipment
- SITXWHS001 Participate in safe work practices
- SITXINV002 Maintain the quality of perishable items
- SITHCCC001 Use food preparation equipment
- BSBSUS201 Participate in environmentally sustainable work practices
- SITHCCC005 Prepare dishes using basic methods of cookery
- SITHCCC002 Prepare and present simple dishes
- BSBWOR203 Work effectively with others
- SITXCOM002 Show social and cultural sensitivity
- SITXHRM001 Coach others in job skills
Elective Units of Competency
- BSBCMM201 Communicate in the workplace
- SITHCCC018 Prepare food to meet special dietary requirements
- SITHFAB016 Provide advice on food
- SITXCCS006 Provide service to customers
- SITHCCC011 Use cookery skills effectively
- SITHFAB007 Serve food and beverage
- SITHFAB004 Prepare and serve non-alcoholic beverages
- SITHFAB005 Prepare and serve Espresso coffee
- SITXFIN001 Process financial transactions
At National Food Institute, we proud 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 Warehouse Operations
TLI21616 Certificate II in Warehousing Operations is specifically designed for warehouse and storage jobs within the Transport and Logistics Industry. Upon successful completion of this qualification the student will have knowledge and skills surrounding the functions, routines and procedures of jobs in warehousing and storage.
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Course Description Upon successful completion of this course, the student may pursue career as:
- Warehouse Assistant
- 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. -
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 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 TLI31616 Certificate III in Warehousing Operations or another warehousing operations 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 TLI21616 Certificate II in Warehousing Operations requires successful completion of 16 units of competency, 3 core units plus 13 general elective units.
Core Units of Competency:
- TLIF1001 Follow work health and safety procedures
- TLIL1001 Complete workplace orientation/induction procedures
- TLIF0001 Apply chain of responsibility legislation, regulations and workplace procedures
Elective Units of Competency:
- TLIA2011 Package goods
- TLIA2012 Pick and process orders
- TLIA2013 Receive goods
- TLIA2021 Despatch stock
- TLIA3017 Identify products and store to specifications
- TLIE2001 Present routine workplace information
- TLIE0002 Process workplace documentation
- TLIF2006 Apply accident-emergency procedures
- TLIG2007 Work in a socially diverse environment
- TLIA2020 Replenish stock
- TLIU2012 Participate in environmentally sustainable work practices
- TLIW2021 Clean and inspect pallets
- TLIA2014 Use product knowledge to complete work operations
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 Warehouse Operations
Certificate III in Warehousing 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
This training is delivered with Victorian and Commonwealth Government Funding.
-
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 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.
-
Course Structure TLI31616 Certificate III in Warehousing Operations requires successful completion of 19 units of competency, 3 core units plus 16 general elective units.
Core Units of Competency
- TLIF0001 Apply chain of responsibility legislation, regulations and workplace procedures
- TLIF1001 Follow work health and safety procedures
- TLIL1001 Complete workplace orientation/induction procedures
Plus minimum 16 Elective units:
- TLIF3004 Organise work health and safety procedures in the workplace
- TLIF3003 Implement and monitor work health and safety procedures
- FBPOPR2069 Use Numerical Applications in the Workplace
- TLIL3003 Conduct induction process
- TLIG2007 Work in a socially diverse environment
- TLIJ3002 Apply quality systems
- TLIA3017 Identify products and store to specifications
- FBPPPL3003 Participate in improvement processes
- TLIU3011 Implement and monitor environmentally sustainable work practices
- BSBWOR301 Organise personal work priorities and development
- BSBCUS301 Deliver and monitor a service to customers
- TLIA2012 Pick and process orders
- TLIE3004 Prepare workplace documents
- TLIA3038 Control and order stock
- TLIA3018 Organise despatch operations
- TLIA3019 Organise receival operations
At National Food Institute, we proud 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.
