Certificate II in Baking - FBP20217

Course Overview

Average Course Fee: Not available

No training providers have entered fees on My Skills for this course.

Please contact individual training providers directly to compare course fees.

Average Course Duration: Not available

No training providers have entered durations on My Skills for this course.

Please contact individual training providers directly to compare course durations.

Description

This qualification describes the skills and knowledge of a baker’s assistant 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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

Want to see Training Providers who offer this course?

Search All Training Providers

Student Outcomes

Students who graduate from VET courses are surveyed approximately 6 months after they have completed their training. For more information on the statistics provided in this section, including the different levels (course, field of education, all fields of education) of data available please select the Learn more button below.

Learn more

Satisfied with Training

Percentage of graduates of this course who were satisfied with the training.

Improved Work Status

Percentage of graduates of this course who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay.

Salary

The middle of the range of salaries earned by graduates in the Food, Hospitality and Personal Services field starting their first ever full-time job after graduating (Certificate II).

Jobs

Graduates of this course are most often employed as:

15.2%

Sales Workers

Industries

Graduates of the Food, Hospitality and Personal Services field (Certificate II) are most often employed in:

45.8%

Accommodation and Food Services

21.9%

Retail Trade

6.5%

Other Services

All statistics are supplied by the National Centre for Vocational Education Research.

Financial Assistance

The federal, state and territory governments provide financial incentives and support for vocational education and training students to help them gain the skills required to secure and maintain rewarding and sustainable employment.

There are programs for all kinds of students; apprentices and trainees, new job starters, those re-entering the workforce, retraining for a new job or upgrading their skills for an existing job.

Learn More

Subsidised Training

State and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study certain courses.
Unfortunately, no subsidies are currently available for this course.

VET Student Loans

Certain courses are eligible for a VET Student Loan from the Australian Government to assist students with paying tuition fees. The initial debt amount (including the loan fee, if applicable) plus indexation must be paid back once the loan recipient starts earning over a certain amount. Compulsory repayment threshold information is available on the Australian Taxation Office (ATO) website.

Learn More

Australian Apprenticeships

Australian Apprenticeships (also known as apprenticeships and traineeships) combine work with training in a nationally recognised qualification. Australian Apprenticeships are available to anyone of working age and offer opportunities to learn new skills and be paid in over 500 different jobs.

Unfortunately, this qualification is not currently available as an Australian Apprenticeship.

Australian Apprenticeships Pathways

Units & Packaging

To achieve this qualification, competency must be demonstrated in:

11 units of competency:

7 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:

1 from the units listed in Group A

2 from the remaining units listed in Group A or units listed in Group B

1 from the remaining units listed in Group A, or units listed in Group B, or any currently endorsed Training Package or accredited course that is packaged at a Certificate II or III level.

Core Units

FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK2005	Maintain ingredient stores
FBPRBK3005	Produce basic bread products
FDFFS2001A	Implement the food safety program and procedures
FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace
FDFOP2064A	Provide and apply workplace information

Elective Units

Group A

FBPRBK3002	Produce non laminated pastry products
FBPRBK3008	Produce sponge cake products
FBPRBK3014	Produce sweet yeast products

Group B

FBPRBK3009	Produce biscuit and cookie products
FDFOP2005A	Work in a socially diverse environment
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)
SIRRMER002	Merchandise food products
SIRXPDK001	Advise on products and services
SIRXSLS001	Sell to the retail customer

Training Providers

View training providers who offer this course and compare their course fees and durations.

Learn more

Need help choosing?

Need help choosing a training provider? Download a factsheet and comparison table to assist you with comparing training providers and making a decision.

Learn more

USI

All students undertaking nationally recognised training must have a USI in order to receive a qualification.

Learn more

Labour Market

Labour market insights can help you make decisions about study and training, your first job.

Learn more