FBP30521 – Certificate III in Baking (Premium)
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FBP30521 – Certificate III in Baking (Premium)
Mapping
Supersedes and is equivalent to FBP30517 – Certificate III in Baking
Notes
Unit codes updated in core and electives
Qualification Description
This qualification ( FBP30521 – Certificate III in Baking (Premium) ) 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.
Packaging Rules
Total number of units 19
15 core units
4 elective units, consisting of:
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
FBPRBK3005 Produce basic bread products
FBPRBK3005 Produce basic bread products
FBPRBK3005 Produce basic bread products
FBPRBK3010 Produce cake and pudding products
Unit of competency
FBPRBK3011 Produce frozen dough products
FBPRBK3017 Operate plant baking processes
FBPRBK4001 Produce artisan bread products
FBPRBK4003 Produce gateaux, tortes and entremets