Certificate III in Retail Baking (Combined) - FDF30710

Course Overview

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Description

This Qualification covers the retail baking - cake and pastry and bread specialisations within the food processing industry.

Job Roles

The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.

Additional Qualification advice

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Some Units imported into this Qualification from the SIR07 Retail Services and SIT07 Tourism, Hospitality and Events Training Packages require prerequisite Units in hygiene and food safety from the source Training Packages. These prerequisite Units have not been imported as they duplicate food safety Units already required as core skills within the Food Processing Training Package Qualifications. If selecting these Units, the RTO should facilitate recognition of the FDF Units as suitable prerequisite Unit alternatives.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

the context required by the industry and/or enterprise

a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required

flexible delivery options including on-the-job and work-based training that support the development of competency.

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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

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.

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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

This Qualification requires the achievement of twenty (20) Units of Competency in accordance with the following rules.

Seventeen (17) Core Units

Three (3) Elective Units

Elective selection must include:

One (1) Group A elective Unit

Two (2) remaining elective Units may be selected from:

Group A elective Units below, not previously selected

Units packaged at Group A in FDF20510 Certificate II in Retail Baking Assistance

Units packaged at FDF40110 Certificate IV in Food Processing (maximum of 1)

Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 Unit), Certificate II level (maximum 1 Unit) and Certificate III level

NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.

CORE UNITS

Complete all seventeen (17) core Units.

FDFFS2001A	Implement the food safety program and procedures
FDFOHS3001A	Contribute to OHS processes
FDFOP2061A	Use numerical applications in the workplace
FDFOP2064A	Provide and apply workplace information
FDFRB2001A	Form and fill pastry products
FDFRB2002A	Prepare fillings
FDFRB3001A	Produce pastry
FDFRB3002A	Produce bread dough
FDFRB3003A	Produce sponge, cake and cookie batter
FDFRB3004A	Decorate cakes and cookies
FDFRB3005A	Bake bread
FDFRB3006A	Bake sponges, cakes and cookies
FDFRB3007A	Bake pastry products
FDFRB3010A	Process dough
FDFRB3011A	Diagnose and respond to product and process faults (bread)* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough
FDFRB3012A	Diagnose and respond to product and process faults (pastry, cake and cookies)* FDFRB2001A Form and fill pastry products FDFRB2002A Prepare fillings FDFRB3001A Produce pastry FDFRB3003A Produce sponge, cake and cookie batter FDFRB3004A Decorate cake and cookies FDFRB3006A Bake sponges, cakes and cookies FDFRB3007A Bake pastry products
MSAENV272B	Participate in environmentally sustainable work practices

GROUP A

Select a minimum of one (1) Group A elective Units

FDFOP3005A	Prepare food products using basic cooking methods* FDFFS2001A Implement the food safety program and procedures
FDFOP3006A	Identify cultural, religious and dietary requirements for food products
FDFPPL3003A	Support and mentor individuals and groups
FDFPPL3004A	Lead work teams and groups
FDFRB2003A	Produce meringue-based products
FDFRB3008A	Store, handle and use frozen dough
FDFRB3009A	Retard dough
FDFRB3013A	Produce artisan breads* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process Dough
FDFRB3014A	Produce sweet yeast products
FDFRB3015A	Produce and decorate gateaux and tortes* FDFRB2002A Prepare fillings FDFRB2003A Produce meringue-based products FDFRB3001A Produce pastry FDFRB3003A Produce sponge, cake and cookie batter FDFRB3004A Decorate cakes and cookies FDFRB3006A Bake sponges, cakes and cookies FDFRB3007A Bake pastry products
FDFRB3016A	Plan and schedule production for retail bakery
FDFRB3017A	Participate in product development
FDFTEC3001A	Participate in a HACCP team* FDFFS2001A Implement the food safety program and procedures
BSBCUS301B	Deliver and monitor a service to customers
HLTFA301C	Apply first aid
MSS403002A	Ensure process improvements are sustained
SITHCCC022A	Prepare chocolate and chocolate confectionery* SITXOHS002A Follow workplace hygiene procedures
SITHFAB012B	Prepare and serve espresso coffee
SITHPAT007A	Prepare and display petits fours* SITHPAT001A Prepare and produce pastries SITHPAT002A Prepare and produce cakes* SITHPAT003A Prepare and produce yeast goods* or, SITHCCC014A Prepare pastries, cakes and yeast goods* SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures
SITHPAT008A	Prepare and model marzipan* SITXOHS002A Follow workplace hygiene procedures
SITHPAT010A	Prepare and display sugar work* SITXOHS002A Follow workplace hygiene procedures
TLIA3038A	Control and order stock

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USI

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