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  • FBP30521
  • Certificate III
  • Current
  • NATIONALLY RECOGNISED · AQF

Certificate III in Baking

This qualification covers the work of a baker who makes bread, cakes, pastries and biscuits in a commercial bakery. It includes pastry, sponge and cake products, savoury and sweet yeast breads, preparing fillings and planning bakery production. If you already work as a baker, you could have your experience recognised through RPL.

TRAINING PACKAGE
FBP Food, Beverage and Pharmaceutical
ENTRY REQUIREMENTS
Nil
SUPERSEDES
FBP30517 Certificate III in Baking (equivalent)

WHO IT'S FOR

Bakers who make a wide range of bread, cake and pastry products and want a qualification that covers all of their work.

TYPICAL JOB ROLES

  • Baker
  • Bread baker
  • Pastry cook
  • Commercial baker

Qualification structure

19 units in total. 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

15 units
  1. FBPFSY2002Apply food safety procedures
  2. FBPOPR2069Use numerical applications in the workplace
  3. FBPRBK2002Use food preparation equipment to prepare fillings
  4. FBPRBK3001Produce laminated pastry products
  5. FBPRBK3002Produce non laminated pastry products
  6. FBPRBK3005Produce basic bread products
  7. FBPRBK3006Produce savoury bread products
  8. FBPRBK3007Produce specialty flour bread products
  9. FBPRBK3008Produce sponge cake products
  10. FBPRBK3009Produce biscuit and cookie products
  11. FBPRBK3010Produce cake and pudding products
  12. FBPRBK3014Produce sweet yeast products
  13. FBPRBK3015Schedule and produce bakery production
  14. FBPRBK3018Produce basic artisan products
  15. FBPWHS2001Participate in work health and safety processes

Elective units

16 units

Group A

  1. FBPRBK3003Produce specialist pastry products
  2. FBPRBK3004Produce meringue products
  3. FBPRBK3011 (has a prerequisite)Produce frozen dough products
  4. FBPRBK3017 (has a prerequisite)Operate plant baking processes
  5. FBPRBK4001 (has a prerequisite)Produce artisan bread products
  6. FBPRBK4003 (has a prerequisite)Produce gateaux, tortes and entremets
  7. SITXHRM001Coach others in job skills

Group B

  1. SIRRMER002Merchandise food products
  2. SIRXPDK001Advise on products and services
  3. SIRXSLS001Sell to the retail customer

Group C

  1. FBPFSY3002Participate in a HACCP team
  2. FBPOPR3017Prepare food products using basic cooking methods
  3. FBPOPR3018Identify dietary, cultural and religious considerations for food production
  4. FBPRBK3016Control and order bakery stock
  5. FBPRBK4004Develop baked products
  6. HLTAID011Provide First Aid

This unit has a prerequisite unit. Check the unit on training.gov.au for details.

PREREQUISITES

  • FBPRBK3011 Produce frozen dough products — prerequisite: FBPRBK3005 Produce basic bread products
  • FBPRBK3017 Operate plant baking processes — prerequisite: FBPRBK3005 Produce basic bread products
  • FBPRBK4001 Produce artisan bread products — prerequisite: FBPRBK3005 Produce basic bread products
  • FBPRBK4003 Produce gateaux, tortes and entremets — prerequisite: FBPRBK3010 Produce cake and pudding products

EVIDENCE YOU'LL NEED

  • Resume showing your work history
  • Reference letters from employers
  • Photos or videos of jobs you've done
  • Payslips or employment contracts

LICENSING

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

View on training.gov.au(opens in a new tab)

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