Modification History
September 2012: Replacement of superseded imported Units.
November 2011: Updates to imported Units, minor edits.
Description
This Qualification covers the retail baking - bread specialisation within the food processing industry.
Job Roles
The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.
Some Units imported into this Qualification from the SIR07 Retail Services and SIT07 Tourism, Hospitality and Events Training Packages require prerequisite Units in hygiene and food safety from the source Training Packages. These prerequisite Units have not been imported as they duplicate food safety Units already required as core skills within the Food Processing Training Package Qualifications. If selecting these Units, the RTO should facilitate recognition of the FDF Units as suitable prerequisite Unit alternatives.
Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:
- the context required by the industry and/or enterprise
- a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
- flexible delivery options including on-the-job and work-based training that support the development of competency.
Pathways Information
Pathways into the Qualification
Pathways for candidates considering this Qualification include:
- FDF20510 Certificate II in Retail Baking Assistance
- direct entry
- relevant vocational training and/or work experience.
Pathways from the Qualification
After achieving this Qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications.
Licensing/Regulatory Information
There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.
Entry Requirements
Not applicable.
Employability Skills Summary
Certificate III in Retail Baking (Bread ) The following table contains a summary of the employability skills as identified by the retail baking industries for this Qualification. This table should be interpreted in conjunction with the detailed requirements of each Unit of Competency packaged in this Qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level. |
|
Employability Skill |
Industry /enterprise requirements for this Qualification include : |
Communication |
|
Teamwork |
|
Problem-solving |
|
Initiative and enterprise |
|
Planning and organising |
|
Self-management |
|
Learning |
|
Technology |
|
Packaging Rules
This Qualification requires the achievement of thirteen (13 ) Units of Competency in accordance with the following rules.
Nine (9 ) Core Units
Four (4 ) Elective Units
Elective selection must include :
- Two (2) Group A elective Units
Two (2 ) remaining elective Units may be selected from :
- Group A elective Units below, not previously selected
- Units packaged at Group A in FDF20510 Certificate II in Retail Baking Assistance
- Units packaged at FDF40110 Certificate IV in Food Processing (maximum of 1)
- Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 Unit), Certificate II level (maximum 1 Unit) and Certificate III level
NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.
CORE UNITS
Complete all nine (9) core Units.
FDFFS2001A |
Implement the food safety program and procedures |
FDFOHS3001A |
Contribute to OHS processes |
FDFOP2061A |
Use numerical applications in the workplace |
FDFOP2064A |
Provide and apply workplace information |
FDFRB3002A |
Produce bread dough |
FDFRB3005A |
Bake bread |
FDFRB3010A |
Process dough |
FDFRB3011A |
Diagnose and respond to product and process faults (bread)* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough |
MSAENV272B |
Participate in environmentally sustainable work practices |
GROUP A
Select a minimum of two (2) Group A elective Units.
FDFOP3005A |
Prepare food products using basic cooking methods* FDFFS2001A Implement the food safety program and procedures |
FDFOP3006A |
Identify cultural, religious and dietary requirements for food products |
FDFPPL3003A |
Support and mentor individuals and groups |
FDFRB3008A |
Store, handle and use frozen dough |
FDFRB3009A |
Retard dough |
FDFRB3013A |
Produce artisan breads* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough |
FDFRB3016A |
Plan and schedule production for retail bakery |
FDFRB3017A |
Participate in product development |
FDFTEC3001A |
Participate in a HACCP team* FDFFS2001A Implement the food safety program and procedures |
BSBCUS301B |
Deliver and monitor a service to customers |
BSBSMB401A |
Establish legal and risk management requirements of small business |
HLTFA301C |
Apply first aid |
MSS403002A |
Ensure process improvements are sustained |
SITHFAB012B |
Prepare and serve espresso coffee |
TLIA3038A |
Control and order stock |