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FBP30521 - Certificate III in Baking
Put your training and experience to use with ITEC’s RPL services and earn a nationally recognised qualification with a FBP30521 – Certificate III in Baking via our RTO partners.
Qualification Overview
Qualification Name:
Certificate III in Baking
Qualification Code and Units of Competency:
FBP30521
Duration:
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
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Qualification Description
Entry Requirements
There are no entry requirements for this qualification.
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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