FBP30517 Certificate III in Baking- Study in Pty Ltd

FBP30517 Certificate III in Baking

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Qualification Name: FBP30517 Certificate III in Baking (Release 1)

Qualification Code: FBP30517

Other Mode: Classroom – Study | Online | RPL | Credit Transfer

Offered By: Affiliated Institutions

This qualification shows the relevant skills and knowledge of any baker who bakes loaves of bread, birthday cake, pastry and biscuit products doing work in a commercial baking atmosphere.

All work should be completed to adhere to office processes, according to State/Territory food items protection, and operate safety and health, regulations and laws that affect the workplace.

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Why Study the FBP30517 Certificate III in Baking?

The FBP30517 Certificate III in Baking is focused on the real world, relevant global contexts. Going through the program will give the required skills you can use immediately and encourages you to think diversely.

This FBP30517 has become developed by industry specialists and endorsed by sector bodies and can be sure you have the practical knowledge to ‘hit the ground running’ in modest, medium or big organisations across the industry.

Experience alone is no longer efficient; potential employers are looking for evidence of professional proficiency via a current formal qualification.

  1. 1
    Get your skills recognised

    Set up yourself in the course for the hands-on job in baking and widen your employment potential customers by combining bread, pastry, and food producing in this practical program.

  2. 2
    What evidence you need ?

    You should give a scope of proof to help your assessor to settle on a choice about your ability. The sorts of proof you might be approached to give can include:

    • ID
    • Resume
    • Payslips/work contract/ABN if self-employed
    • Letter of Employment
    • Current employment contracts
    • Letters of reference
    • Videos or photos of your work.
    • Evidence of overseas qualifications.
    • Apprenticeship papers.
    • Safe work method statements
    • Job safety analysis
    • Job cards
    • Transcripts or assessments from related previous qualifications.
    • Maintenance reports and service sheets
    • Quotes/invoices and stock orders
    • OHS/WHS policies and procedures
    • Testing and diagnostic sheets
  3. 3
    Potential Job Opportunities

    For a student, it is crucial to know the occupation he/she will eligible once finish a qualification successfully. If you complete this qualification, you will able to work with this role.

    • Baker
  4. 4
    Packaging Rules

    To achieve this qualification, competency must be demonstrated in:

    • 19 units of competency:
    • 15 core units plus
    • 4 elective units.

     

    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:

    • 2 must be from those units listed in Group A and an additional 2 may be chosen from Group A
    • up to 1 from those units listed in Group B
    • up to 2 from those units listed in Group C.

     

    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 A  

    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 C  

    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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