Qualification details

FBP20217 - Certificate II in Baking (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 23/Jan/2018

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes FDF20510 - Certificate II in Retail Baking AssistanceRedesigned. Units added and removed from the core and electives 22/Jan/2018


Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
FBPRBK2002 - Use food preparation equipment to prepare fillingsUse food preparation equipment to prepare fillings Core
FBPRBK2005 - Maintain ingredient storesMaintain ingredient stores Core
FBPRBK3002 - Produce non laminated pastry productsProduce non laminated pastry products Elective
FBPRBK3005 - Produce basic bread productsProduce basic bread products Core
FBPRBK3008 - Produce sponge cake productsProduce sponge cake products Elective
FBPRBK3009 - Produce biscuit and cookie productsProduce biscuit and cookie products Elective
FBPRBK3014 - Produce sweet yeast productsProduce sweet yeast products Elective
FDFFS2001A - Implement the food safety program and proceduresImplement the food safety program and procedures Core
FDFOHS2001A - Participate in OHS processesParticipate in OHS processes Core
FDFOP2005A - Work in a socially diverse environmentWork in a socially diverse environment Elective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 851211 Pastrycook's Assistant 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 521 Certificate II 
Taxonomy - Industry Sector N/A Baking 
Taxonomy - Occupation N/A Baker's Assistant,Food Processing Sales Assistant,Bakery Mixer,Bakery Production Assistant 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851211 Pastrycook's Assistant 15/Mar/2018 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 15/Mar/2018 
Qualification/Course Level of Education Identifier 521 Certificate II 23/Jan/2018 
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Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0.

Qualification Description

This qualification describes the skills and knowledge of a baker’s assistant 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.

Entry Requirements

There are no entry requirements for this qualification.

Packaging Rules

To achieve this qualification, competency must be demonstrated in:

  • 11 units of competency:
  • 7 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:

  • 1 from the units listed in Group A
  • 2 from the remaining units listed in Group A or units listed in Group B
  • 1 from the remaining units listed in Group A, or units listed in Group B, or any currently endorsed Training Package or accredited course that is packaged at a Certificate II or III level.

Core Units 

FBPRBK2002

Use food preparation equipment to prepare fillings

FBPRBK2005

Maintain ingredient stores

FBPRBK3005

Produce basic bread products

FDFFS2001A

Implement the food safety program and procedures

FDFOHS2001A

Participate in OHS processes

FDFOP2061A

Use numerical applications in the workplace

FDFOP2064A

Provide and apply workplace information

Elective Units 

Group A  

FBPRBK3002

Produce non laminated pastry products

FBPRBK3008

Produce sponge cake products

FBPRBK3014

Produce sweet yeast products

Group B  

FBPRBK3009

Produce biscuit and cookie products

FDFOP2005A

Work in a socially diverse environment

HLTAID003

Provide first aid

SIRRMER002

Merchandise food products

SIRXPDK001

Advise on products and services

SIRXSLS001

Sell to the retail customer

Qualification Mapping Information

Code and title current version 

Code and title previous version 

Comments 

Equivalence status 

FBP20217 Certificate II in Baking

FDF20510 Certificate II in Retail Baking Assistance

Redesigned. Units added and removed from the core and electives

No equivalent qualification

Links

Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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