Certificate III in Baking - FBP30517

Course Overview

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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 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Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units

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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.

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Satisfied with Training

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

Improved Work Status

Percentage of graduates in the Food, Hospitality and Personal Services field who started/expanded a business or who have a new job, more highly skilled work, a promotion or higher pay (Certificate III).

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 III).

Jobs

Graduates of this course are most often employed as:

12.7%

Labourers

3.1%

Sales Workers

Industries

Graduates of this course are most often employed in:

14.2%

Accommodation and Food Services

11.6%

Retail Trade

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.

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Subsidised Training

The following highlighted state and territory governments dedicate funds to reduce or, in some cases, fully cover tuition fees for VET students who wish to study this course. Please check with your preferred training provider to see if you are eligible.
Select a state or territory for more information.

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.

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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:

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

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
FDFFS2001A	Implement the food safety program and procedures
FDFOHS2001A	Participate in OHS processes
FDFOP2061A	Use numerical applications in the workplace

Elective Units

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.

Group A

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

FBPOPR3002*	Prepare food products using basic cooking methods
FBPOPR3003	Identify cultural, religious and dietary considerations for food production
FBPRBK3016	Control and order bakery stock
FBPRBK4004	Develop baked products
FDFTEC3001A*	Participate in a HACCP team
HLTAID003 ^ HLTAID011	Provide first aid Provide First Aid (must be delivered from 1 July 2022)

Prerequisite requirements

Unit of competency	Prerequisite requirement
FBPOPR3002 Prepare food products using basic cooking methods	FDFFS2001A Implement the food safety program and procedures
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
FDFTEC3001A Participate in a HACCP team	FDFFS2001A Implement the food safety program and procedures

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USI

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Labour Market

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