FBP30121 - Certificate III in Food Processing (Release 1)

Certificate III in Baking (Release 1)

FBP30521

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Certificate III

This qualification depicts the essential skills and knowledge of a baker engaged in baking various products such as bread loaves, birthday cakes, pastries, and biscuits in a commercial baking environment. All tasks must be carried out in compliance with office procedures and in accordance with state/territory food safety and occupational health and safety regulations that apply to the workplace

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Qualification Overview

Qualification Code:

FBP30521

Qualification Name:

Certificate III in Baking (Release 1)

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

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 (Release 1)?

The FBP30521 Certificate III in Baking is designed to be applicable in real-world, global contexts. This program provides immediate skills that can be utilized effectively and fosters diverse thinking. Developed by industry specialists and endorsed by sector bodies, FBP30521 ensures practical knowledge that allows individuals to excel in small, medium, or large organizations within the baking industry. In today’s competitive job industry, experience alone is no longer sufficient; employers seek evidence of professional proficiency through a current formal qualification.

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.

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

What are the 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

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

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

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.

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

FBPFSY3002	Participate in a HACCP team
FBPOPR3017	Prepare food products using basic cooking methods
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
HLTAID011	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

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