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Qualification details

FBP30321 - Certificate III in Cake and Pastry (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBP30317 - Certificate III in Cake and PastryUnit codes updated in core and electives 08/Sep/2021

Release Status:
Current
Releases:
ReleaseRelease date
1 1 (this release) 09/Sep/2021


Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnUsage RecommendationSort Table listing Units of Competency by the Usage Recommendation columnEssentialSort Table listing Units of Competency by the Essential column
SIRXSLS001 - Sell to the retail customerSell to the retail customerCurrentElective
FBPRBK3010 - Produce cake and pudding productsProduce cake and pudding productsCurrentCore
FBPOPR3018 - Identify dietary, cultural and religious considerations for food productionIdentify dietary, cultural and religious considerations for food productionCurrentElective
FBPRBK3001 - Produce laminated pastry productsProduce laminated pastry productsCurrentCore
FBPRBK2002 - Use food preparation equipment to prepare fillingsUse food preparation equipment to prepare fillingsCurrentCore
FBPOPR2069 - Use numerical applications in the workplaceUse numerical applications in the workplaceCurrentCore
FBPFSY2002 - Apply food safety proceduresApply food safety proceduresCurrentCore
FBPFSY3002 - Participate in a HACCP teamParticipate in a HACCP teamCurrentElective
FBPRBK3016 - Control and order bakery stockControl and order bakery stockCurrentElective
FBPRBK3013 - Schedule and produce cake and pastry productionSchedule and produce cake and pastry productionCurrentCore
FBPRBK3009 - Produce biscuit and cookie productsProduce biscuit and cookie productsCurrentCore
FBPRBK3008 - Produce sponge cake productsProduce sponge cake productsCurrentCore
SIRRMER002 - Merchandise food productsMerchandise food productsCurrentElective
FBPRBK3002 - Produce non laminated pastry productsProduce non laminated pastry productsCurrentCore
HLTAID011 - Provide First AidProvide First AidCurrentElective
FBPRBK3005 - Produce basic bread productsProduce basic bread productsCurrentElective
FBPRBK3018 - Produce basic artisan productsProduce basic artisan productsCurrentCore
SITXHRM001 - Coach others in job skillsCoach others in job skillsSupersededElective
FBPRBK3004 - Produce meringue productsProduce meringue productsCurrentElective
FBPWHS2001 - Participate in work health and safety processesParticipate in work health and safety processesCurrentCore
FBPRBK4003 - Produce gateaux, tortes and entremetsProduce gateaux, tortes and entremetsCurrentElective
FBPOPR3017 - Prepare food products using basic cooking methodsPrepare food products using basic cooking methodsCurrentElective
FBPRBK3003 - Produce specialist pastry productsProduce specialist pastry productsCurrentElective
FBPRBK4004 - Develop baked productsDevelop baked productsCurrentElective
SIRXPDK001 - Advise on products and servicesAdvise on products and servicesCurrentElective
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351112 Pastrycook 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 
Taxonomy - Industry Sector N/A Baking 
Taxonomy - Occupation N/A Cake Baker and Decorator,Pastrycook,Biscuit Baker 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351112 Pastrycook 09/Sep/2021 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 09/Sep/2021 
Qualification/Course Level of Education Identifier 514 Certificate III 09/Sep/2021 
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Modification History

Release

Comments

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0.

Qualification Description

This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products 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 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:

  • 15 units of competency:
  • 11 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

FBPFSY2002

Apply food safety procedures

FBPOPR2069

Use numerical applications in the workplace

FBPRBK2002

Use food preparation equipment to prepare fillings

FBPRBK3001

Produce laminated pastry products

FBPRBK3002

Produce non laminated pastry products

FBPRBK3008

Produce sponge cake products

FBPRBK3009

Produce biscuit and cookie products

FBPRBK3010

Produce cake and pudding products

FBPRBK3013

Schedule and produce cake and pastry production

FBPRBK3018

Produce basic artisan products

FBPWHS2001

Participate in 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 for details.

Group A

FBPRBK3003

Produce specialist pastry products

FBPRBK3004

Produce meringue products

FBPRBK3005

Produce basic bread products

FBPRBK4003*

Produce gateaux, tortes and entremets

SITXHRM001

Coach others in job skills

Group B

SIRRMER002

Merchandise food products

SIRXPDK001

Advise on products and services

SIRXSLS001

Sell to the retail customer

Group C

FBPFSY3002

Participate in a HACCP team

FBPOPR3017

Prepare food products using basic cooking methods

FBPOPR3018

Identify dietary, cultural and religious considerations for food production

FBPRBK3016

Control and order bakery stock

FBPRBK4004

Develop baked products

HLTAID011

Provide First Aid

Prerequisite requirements

Unit of competency

Prerequisite requirement

FBPRBK4003 Produce gateaux, tortes and entremets

FBPRBK3010 Produce cake and pudding products

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP30321 Certificate III in Cake and Pastry

FBP30317 Certificate III in Cake and Pastry

Unit codes updated in core and electives

Equivalent

Links

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