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
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FBPFSY2002
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Apply food safety procedures
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FBPOPR2069
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Use numerical applications in the workplace
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FBPRBK2002
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Use food preparation equipment to prepare fillings
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FBPRBK3001
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Produce laminated pastry products
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FBPRBK3002
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Produce non laminated pastry products
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FBPRBK3005
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Produce basic bread products
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FBPRBK3006
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Produce savoury bread products
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FBPRBK3007
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Produce specialty flour bread products
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FBPRBK3008
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Produce sponge cake products
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FBPRBK3009
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Produce biscuit and cookie products
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FBPRBK3010
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Produce cake and pudding products
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FBPRBK3014
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Produce sweet yeast products
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FBPRBK3015
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Schedule and produce bakery production
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FBPRBK3018
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Produce basic artisan products
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FBPWHS2001
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Participate in work health and safety processes
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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.
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FBPRBK3003
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Produce specialist pastry products
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FBPRBK3004
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Produce meringue products
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FBPRBK3011*
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Produce frozen dough products
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FBPRBK3017*
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Operate plant baking processes
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FBPRBK4001*
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Produce artisan bread products
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FBPRBK4003*
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Produce gateaux, tortes and entremets
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SITXHRM001
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Coach others in job skills
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Group B
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SIRRMER002
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Merchandise food products
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SIRXPDK001
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Advise on products and services
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SIRXSLS001
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Sell to the retail customer
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Group C
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FBPFSY3002
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Participate in a HACCP team
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FBPOPR3017
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Prepare food products using basic cooking methods
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FBPOPR3018
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Identify dietary, cultural and religious considerations for food production
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FBPRBK3016
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Control and order bakery stock
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FBPRBK4004
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Develop baked products
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HLTAID011
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Provide First Aid
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Prerequisite requirements
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Unit of competency
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Prerequisite requirement
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FBPRBK3011 Produce frozen dough products
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FBPRBK3005 Produce basic bread products
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FBPRBK3017 Operate plant baking processes
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FBPRBK3005 Produce basic bread products
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FBPRBK4001 Produce artisan bread products
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FBPRBK3005 Produce basic bread products
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FBPRBK4003 Produce gateaux, tortes and entremets
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FBPRBK3010 Produce cake and pudding products
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