FBP30521 – Certificate III in Baking
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Qualification Description
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
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 |
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 |
How to Apply?
- You Apply
Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.
- We Connect
After you submit your application, an admissions representative will contact you and will help you to complete the process.
- You Get Ready
Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.
