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Qualification details

FBP30421 - Certificate III in Bread Baking (Release 1)

Summary

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes and is equivalent to FBP30417 - Certificate III in Bread BakingUnit 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
FBPRBK3014 - Produce sweet yeast productsProduce sweet yeast productsCurrentCore
FBPOPR3018 - Identify dietary, cultural and religious considerations for food productionIdentify dietary, cultural and religious considerations for food productionCurrentElective
FBPRBK3017 - Operate plant baking processesOperate plant baking processesCurrentElective
FBPRBK3007 - Produce specialty flour bread productsProduce specialty flour bread productsCurrentCore
FBPRBK3012 - Schedule and produce bread productionSchedule and produce bread productionCurrentCore
FBPRBK2002 - Use food preparation equipment to prepare fillingsUse food preparation equipment to prepare fillingsCurrentElective
FBPOPR2069 - Use numerical applications in the workplaceUse numerical applications in the workplaceCurrentCore
FBPFSY2002 - Apply food safety proceduresApply food safety proceduresCurrentCore
FBPRBK3006 - Produce savoury bread productsProduce savoury bread productsCurrentCore
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 351111 Baker 
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 Bread Baker,Artisanal Baker 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 351111 Baker 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 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 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:

  • 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

FBPFSY2002

Apply food safety procedures

FBPOPR2069

Use numerical applications in the workplace

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

FBPWHS2001

Participate in work health and safety processes

Elective Units

Group A

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.

FBPRBK2002

Use food preparation equipment to prepare fillings

FBPRBK3008

Produce sponge cake products

FBPRBK3011*

Produce frozen dough products

FBPRBK3017*

Operate plant baking processes

FBPRBK4001*

Produce artisan bread products

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

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

Qualification Mapping Information

Code and title current version

Code and title previous version

Comments

Equivalence status

FBP30421 Certificate III in Bread Baking

FBP30417 Certificate III in Bread Baking

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