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 bread baker who bakes bread 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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
^ From 1 July 2022 the elective unit HLTAID003 must no longer be delivered and will be replaced in the Packaging Rules by the unit HLTAID011 - for more information see: https://asqa.gov.au/news-events/news/reminder-about-superseded-hlt-first-aid-units
Entry Requirements
There are no entry requirements for this qualification.
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- 14 units of competency:
- 9 core units plus
- 5 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 3 units 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
|
FBPRBK3005 |
Produce basic bread products |
|
FBPRBK3006 |
Produce savoury bread products |
|
FBPRBK3007 |
Produce specialty flour bread products |
|
FBPRBK3012 |
Schedule and produce bread production |
|
FBPRBK3014 |
Produce sweet yeast products |
|
FBPRBK3018 |
Produce basic artisan products |
|
FDFFS2001A |
Implement the food safety program and procedures |
|
FDFOHS2001A |
Participate in OHS processes |
|
FDFOP2061A |
Use numerical applications in the workplace |
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
|
FBPRBK3008 |
Produce sponge cake products |
|
FBPRBK3011* |
Produce frozen dough products |
|
FBPRBK3017* |
Operate plant baking processes |
|
FBPRBK4001* |
Produce artisan bread products |
|
FBPRBK2002 |
Use food preparation equipment to prepare fillings |
|
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
|
FBPOPR3002* |
Prepare food products using basic cooking methods |
|
FBPOPR3003 |
Identify cultural, religious and dietary considerations for food production |
|
FBPRBK3016 |
Control and order bakery stock |
|
FBPRBK4004 |
Develop baked products |
|
FDFTEC3001A* |
Participate in a HACCP team |
|
HLTAID003 ^ HLTAID011 |
Provide first aid Provide First Aid (must be delivered from 1 July 2022) |
Prerequisite requirements
|
Unit of competency |
Prerequisite requirement |
|
FBPRBK3011 Produce frozen dough products |
FBPRBK3005 Produce basic bread products |
|
FBPRBK3017 Operate plant baking processes |
FBPRBK3005 Produce basic bread products |
|
FBPRBK4001 Produce artisan bread products |
FBPRBK3005 Produce basic bread products |
|
FBPOPR3002 Prepare food products using basic cooking methods |
FDFFS2001A Implement the food safety program and procedures |
|
FDFTEC3001A Participate in a HACCP team |
FDFFS2001 Implement the food safety program and procedures |
|
FBPRBK3011 Produce frozen dough products |
FBPRBK3005 Produce basic bread products |
Qualification Mapping Information
|
Code and title current version |
Code and title previous version |
Comments |
Equivalence status |
|
FBP30417 Certificate III in Bread Baking |
FDF30610 Certificate III in Retail Baking (Bread) |
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.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
