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.
Certificate III in Baking
FBP30521
Within four weeks of receiving sufficient and complying evidence of competency in all applied for units of competency.
We have up-to-date schedules, and contact information, & let you book appointments online.
Speak to ITEC Australia about your goals, and allow us to guide you towards the qualification that will help you reach them.
Your dedicated consultant will guide you through the process of putting together a portfolio of evidence. This can contain overseas qualifications, transcripts, certificates, photos and videos, samples or work examples, letters of reference, your current resume, etc.
Once one of our partner registered training organisations (RTOs) has assessed your portfolio, the assessor assigned to your case may be in touch if any additional evidence is required. If you have any weak areas, the RTO may assign a trainer to upskill you at no cost to you.
ITEC Australia is partnered with Registered Training Organisations whose qualifications are nationally recognised in Australia, and are the same as the qualification you would receive from full time study. Qualifications can also be useful for licensing or immigration purposes.
There are no entry requirements for this qualification.
To achieve this qualification, competency must be demonstrated in:
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:
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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