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Certificate III in Baking
FBP30517
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products 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.
Licensing/Regulatory Information
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
There are no entry requirements for this qualification.
To achieve this qualification, competency must be demonstrated in:
Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
Core Units
|
FBPRBK2002 |
Use food preparation equipment to prepare fillings |
|
FBPRBK3001 |
Produce laminated pastry products |
|
FBPRBK3002 |
Produce non laminated pastry products |
|
FBPRBK3005 |
Produce basic bread products |
|
FBPRBK3006 |
Produce savoury bread products |
|
FBPRBK3007 |
Produce specialty flour bread products |
|
FBPRBK3008 |
Produce sponge cake products |
|
FBPRBK3009 |
Produce biscuit and cookie products |
|
FBPRBK3010 |
Produce cake and pudding products |
|
FBPRBK3014 |
Produce sweet yeast products |
|
FBPRBK3015 |
Schedule and produce bakery production |
|
FBPRBK3018 |
Produce basic artisan products |
|
FDFFS2001A |
Implement the food safety program and procedures |
|
FDFOHS2001A |
Participate in OHS processes |
|
FDFOP2061A |
Use numerical applications in the workplace |
Elective Units
An asterisk (*) next to the unit code indicates that there are prerequisite requirements which must be met when packaging the qualification. Please refer to the Prerequisite requirements table for details.
Group AÂ
|
FBPRBK3003 |
Produce specialist pastry products |
|
FBPRBK3004 |
Produce meringue products |
|
FBPRBK3011* |
Produce frozen dough products |
|
FBPRBK3017* |
Operate plant baking processes |
|
FBPRBK4001* |
Produce artisan bread products |
|
FBPRBK4003* |
Produce gateaux, tortes and entremets |
|
SITXHRM001 |
Coach others in job skills |
Group B
|
SIRRMER002 |
Merchandise food products |
|
SIRXPDK001 |
Advise on products and services |
|
SIRXSLS001 |
Sell to the retail customer |
Group CÂ
|
FBPOPR3002* |
Prepare food products using basic cooking methods |
|
FBPOPR3003 |
Identify cultural, religious and dietary considerations for food production |
|
FBPRBK3016 |
Control and order bakery stock |
|
FBPRBK4004 |
Develop baked products |
|
FDFTEC3001A* |
Participate in a HACCP team |
|
HLTAID003 |
Provide first aid |
Prerequisite requirements
|
Unit of competency |
Prerequisite requirement |
|
FBPOPR3002 Prepare food products using basic cooking methods |
FDFFS2001A Implement the food safety program and procedures |
|
FBPRBK3011 Produce frozen dough products |
FBPRBK3005 Produce basic bread products |
|
FBPRBK3017 Operate plant baking processes |
FBPRBK3005 Produce basic bread products |
|
FBPRBK4001 Produce artisan bread products |
FBPRBK3005 Produce basic bread products |
|
FBPRBK4003 Produce gateaux, tortes and entremets |
FBPRBK3010 Produce cake and pudding products |
|
FDFTEC3001A Participate in a HACCP team |
FDFFS2001A Implement the food safety program and procedures |
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