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FBP30521 Certificate III in Baking (Release 1)

FBP30521

|

Certificate III

The Certificate III in Baking is a recognized qualification that showcases the expertise and knowledge of a baker specializing in bread, cake, pastry, and biscuit products within a commercial baking setting. You can attain this qualification through Study In Pty Ltd, ensuring an outstanding learning experience

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Qualification Overview

Qualification Code:

FBP30521

Qualification Name:

FBP30521 Certificate III in Baking (Release 1)

AVAILABLE OPTIONS TO COMPLETE THIS COURSE?

Classroom – Study | Online | RPL | Credit Transfer

Offered By

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 designed to provide practical knowledge and skills that are applicable in real-world, global contexts. Completing this program equips you with immediately usable skills and fosters diverse thinking. Developed by industry specialists and endorsed by sector bodies, FBP30517 ensures that you are well-prepared to excel in organizations of all sizes within the baking industry. Nowadays there is a competition in the job industry , experience alone is no longer sufficient; potential employers seek evidence of professional proficiency through a current formal qualification.
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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.
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
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

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

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP30521 Certificate III in Baking

FBP30517 Certificate III in Baking

Unit codes updated in core and electives

Equivalent
FBP30521-Certificate-III-in-Baking

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