Certificate III in High Volume Baking - FBP31121

Course Overview

Average Course Fee: $8500

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Average Course Duration: Not available

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Australian Apprenticeships

This course is available as an Australian Apprenticeship. The fee and duration of an Australian Apprenticeship may differ in each state or territory – view more details.

Description

This qualification describes the skills and knowledge for workers in a production bakery, where high volume production of bread, pastry products, biscuits and/or cakes is undertaken.

The qualification is designed for production related roles that require application of specific high volume baking skills and knowledge across a range of processes and including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.

All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

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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 in the Food, Hospitality and Personal Services field who were satisfied with the training (Certificate III).

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 the Food, Hospitality and Personal Services field (Certificate III) are most often employed as:

38.6%

Technicians and Trades Workers

24.5%

Community and Personal Service Workers

12.4%

Sales Workers

Industries

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

43.1%

Accommodation and Food Services

19.4%

Other Services

11.5%

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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Career Information

Career development is the ongoing process of managing your life, learning and work. It involves developing the skills and knowledge that enable you to plan and make informed decisions about your education, training and career choices.

Food, Beverage and Pharmaceutical Career Pathway

Certificate III in High Volume Baking is in the Food, Hospitality and Personal Services Field of Education. For more information about this kind of career, you can explore Food, Beverage and Pharmaceutical.

Stream

Retail and Production Baking

Certificate II

Bakery Production Assistant

Certificate III

Certificate IV

Diploma

Advanced Diploma

Other courses in this pathway

Stream

Food Processing

Pharmaceutical Manufacturing

Wine

Food Safety

Beverage Processing

Certificate II

Advanced Diploma

Note: Information provided as a guide only. Chart developed by the Australian Apprenticeships & Traineeships Information Service (aapathways.com.au). Information in this chart may be reproduced with acknowledgement of its source: "The Australian Apprenticeships & Traineeships Information Service (aapathways.com.au/jpc) funded by the Australian Government Department of Employment and Workplace Relations".

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.

This qualification is available as an Australian Apprenticeship in the states and territories highlighted in blue on the map. For more information go to the Australian Apprenticeships Pathways website.

Australian Apprenticeships Pathways

Units & Packaging

To achieve this qualification, competency must be demonstrated in:

17 units of competency:

9 core units plus

8 elective units.

Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:

at least 4 units from the Group A electives listed below

up to 4 units from the Group B electives listed below

up to 3 units from any currently endorsed Training Package or accredited course.

Core Units

FBPFSY3003	Monitor the implementation of food safety and quality programs
FBPFSY3004	Participate in traceability activities
FBPFSY3005	Control contaminants and allergens in food processing
FBPOPR2069	Use numerical applications in the workplace
FBPOPR3019	Operate and monitor interrelated processes in a production or packaging system
FBPOPR3021	Apply good manufacturing practice requirements in food processing
FBPTEC3005	Work with bakery ingredients, their functions and interactions
FBPTEC3006	Work with flours and baking additives
FBPWHS3001	Contribute to work health and safety processes

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 below for details.

Group A

FBPHVB2001	Freeze and thaw dough
FBPHVB3002	Operate and monitor a laminated pastry production process
FBPHVB3003	Operate and monitor a pastry forming and filling process
FBPHVB3004	Manufacture wafer products
FBPHVB3005	Operate and monitor a doughnut making process
FBPHVB3006	Operate and monitor a forming or shaping process
FBPHVB3007	Manufacture crisp breads
FBPHVB3008	Operate and monitor a batter production process
FBPHVB3009	Operate and monitor a non laminated pastry production process
FBPHVB3010	Operate and monitor a pastry baking process
FBPHVB3011	Operate and monitor the production of fillings
FBPHVB3012	Operate and monitor a biscuit dough make up process
FBPHVB3013	Operate and monitor a baking process
FBPHVB3014	Finish baked products
FBPHVB3015	Operate and monitor a griddle production process
FBPHVB3017	Operate a bread dough mixing and development process
FBPHVB3018	Operate a final prove and bread baking process
FBPHVB3019	Operate a bread dough make up process
FBPOPR2097	Operate a depositing process
FBPOPR3004	Set up a production or packaging line for operation
FBPOPR3024	Operate and monitor an extrusion process
FBPTEC3001	Apply raw materials, ingredient and process knowledge to production problems

Group B

FBPBPG3002	Operate the labelling process
FBPBPG3007	Perform packaging equipment changeover
FBPBPG3011	Operate and monitor a high speed wrapping process
FBPCON2011	Operate a chocolate tempering process
FBPFST4003	Apply digital technology in food processing
FBPFSY3002	Participate in a HACCP team
FBPFSY4003	Perform an allergen risk review
FBPFSY4005	Conduct a traceability exercise
FBPHVB3001	Operate and monitor a cooling and wrapping process
FBPHVB3016	Operate and monitor a cooling, slicing and wrapping process
FBPOPR2078	Work in a freezer storage area
FBPOPR2081	Measure non-bulk ingredients
FBPOPR2090	Operate a freezing process
FBPOPR2092	Operate a continuous freezing process
FBPOPR3007	Operate a bulk liquid transfer process
FBPOPR3018	Identify dietary, cultural and religious considerations for food production
FBPOPR3020	Plan, conduct and monitor equipment maintenance
FBPOPR3022	Receive and store raw materials for food processing
FBPPPL3003	Participate in improvement processes
FBPPPL3004	Lead work teams and groups
FBPPPL3005	Participate in an audit process
FBPPPL3006	Report on workplace performance
FBPPPL3007	Support and mentor individuals and groups
FBPPPL3008	Establish compliance requirements for work area
FBPTEC3002	Implement the pest prevention program
FBPTEC4008	Participate in product recalls
FSKDIG002	Use digital technology for routine and simple workplace tasks
FSKDIG003	Use digital technology for non-routine workplace tasks
FSKLRG009	Use strategies to respond to routine workplace problems
FSKNUM015	Estimate, measure and calculate with routine metric measurements for work
FSKNUM019	Interpret routine tables, graphs and charts and use information and data for work
FSKOCM004	Use oral communication skills to participate in workplace meetings
FSKRDG008	Read and respond to information in routine visual and graphic texts
FSKRDG009	Read and respond to routine standard operating procedures
FSKWTG008	Complete routine workplace formatted texts
MSL973013	Perform basic tests
MSMPER300*	Issue work permits
MSMSUP310	Contribute to the development of workplace documentation
MSMSUP330	Develop and adjust a production schedule
MSMSUP390	Use structured problem-solving tools
MSMWHS201	Conduct hazard analysis
MSS403010	Facilitate change in an organisation implementing competitive systems and practices
MSS403021	Facilitate a Just in Time system
MSS403040	Facilitate and improve implementation of 5S
MSS403085	Ensure process improvements are sustained
MSS404060	Facilitate the use of planning software systems in a work area or team
MSTGN3017	Monitor and operate trade waste process
SIRRINV002	Control stock
TAEDEL301	Provide work skill instruction
TLIA0015	Organise receival and despatch operations

Prerequisite requirements

Unit of competency	Prerequisite requirement
MSMPER300 Issue work permits	MSMWHS201 Conduct hazard analysis

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USI

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Labour Market

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