FBP30521 Certificate III in Baking

 

Program Details:

Qualification Code & Name: FBP30521 Certificate III in Baking

Qualification Description:

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.

No licensing, legislative or certification requirements apply to this unit at the time of publication.

Qualification Requirements: Total number of units = 19

• 15 core units, plus
• 4 elective units

Delivery Mode/s:

Zoom online-based face to Face blended learning -online (Moodle) Check the timetable with student services.

Units of Competency:

Core Units:

FBPFSY2002 Apply food safety procedures

FBPOPR2069 Use numerical applications in the workplace

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

FBPWHS2001 Participate in work health and safety processes

Elective Units

FBPRBK3003 Produce specialist pastry products

FBPRBK3004 Produce meringue products

SIRRMER002 Merchandise food products

FBPFSY3002 Participate in a HACCP team

Entry Requirements: No entry requirements for this qualification.

Pathways:

Career Opportunities:

Assistant Baker

Assistant Pastry Chef