FBP30521 Certificate III in Baking- Study in Pty Ltd

FBP30521 Certificate III in Baking

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Qualification Name: FBP30521 Certificate III in Baking (Release 1)

Qualification Code: FBP30521

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

Offered By: Affiliated Institutions

The certificate III in Baking is a qualification that reflects the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.

How STUDYIN can help You?

STUDY IN can help you to find the right institution based on your requirements. We can help you to prepare your application for Enrolment – Admission – Credit Transfer – RPL – Upskills/Upgrade

Book an online appointment to discuss further.

Why Study the FBP30521 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

    Have you been working in a bakery or commercial baking environment? Recognition of Prior Learning take into consideration of a wide range of experiences in this environment, including but not limited to the preparation of pastries products, the management aspect of the establishment, and how food-safety preparation and is being applied. 

    RPL can convert your experiences into the qualification without repeating the coursework, enquire with our representative now to check your eligibility.

  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's Assistant
    • Baker
    • Bread Baker
    • Pastrycook
  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


    Apply food safety procedures


    Use numerical applications in the workplace


    Use food preparation equipment to prepare fillings


    Produce laminated pastry products


    Produce non laminated pastry products


    Produce basic bread products


    Produce savoury bread products


    Produce specialty flour bread products


    Produce sponge cake products


    Produce biscuit and cookie products


    Produce cake and pudding products


    Produce sweet yeast products


    Schedule and produce bakery production


    Produce basic artisan products


    Participate in work health and safety processes


    Elective Units

    Group A

    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.


    Produce specialist pastry products


    Produce meringue products


    Produce frozen dough products


    Operate plant baking processes


    Produce artisan bread products


    Produce gateaux, tortes and entremets


    Coach others in job skills


    Group B


    Merchandise food products


    Advise on products and services


    Sell to the retail customer


    Group C


    Participate in a HACCP team


    Prepare food products using basic cooking methods


    Identify dietary, cultural and religious considerations for food production


    Control and order bakery stock


    Develop baked products


    Provide First Aid


    Prerequisite requirements

    Unit of competency

    Prerequisite requirement

    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


    Qualification Mapping Information

    Code and title current version

    Code and title previous version


    Equivalence status

    FBP30521 Certificate III in Baking

    FBP30517 Certificate III in Baking

    Unit codes updated in core and electives


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