FBP30521 – Certificate III in Baking

You’ll develop the cultural awareness and critical thinking skills you need to analyze and produce a broad range of discourse in a full spectrum of careers — and to make a difference in whatever you do.

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.

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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

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

 

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

 

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

 

Tell us a little about yourself and we’ll help with the rest. Our convenient online application tool only takes 10 minutes to complete.

After you submit your application, an admissions representative will contact you and will help you to complete the process.

Once you’ve completed your application and connected with an admissions representative, you’re ready to create your schedule.

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