Modification History
Not applicable.
Description
This qualification covers the retail baking - cake and pastry and bread specialisations within the food processing industry.
Job Roles The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.
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 FDF40101 Certificate IV in Food Processing or other suitable Certificate IV qualifications.
Additional qualification advice
Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the qualification level.
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
Not applicable.
Licensing/Regulatory Information
Licensing , Legislative , Regulatory or Certification Considerations 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
EMPLOYABILITY SKILLS QUALIFICATION SUMMARY |
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Certificate III in Retail Baking (Combined ) 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. |
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Employability Skill |
Industry /enterprise requirements for this qualification include : |
Communication |
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Teamwork |
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Problem-solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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Packaging Rules
Packaging Rules
This qualification requires the achievement of twenty (20 ) units of competency in accordance with the following rules.
Seventeen (17 ) Core units
Three (3 ) Elective units
Elective selection must include :
- One (1) Group A elective unit
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 seventeen (17) 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 |
FDFRB2001A |
Form and fill pastry products |
FDFRB2002A |
Prepare fillings |
FDFRB3001A |
Produce pastry |
FDFRB3002A |
Produce bread dough |
FDFRB3003A |
Produce sponge, cake and cookie batter |
FDFRB3004A |
Decorate cakes and cookies |
FDFRB3005A |
Bake bread |
FDFRB3006A |
Bake sponges, cakes and cookies |
FDFRB3007A |
Bake pastry products |
FDFRB3010A |
Process dough |
FDFRB3011A |
Diagnose and respond to product and process faults (bread)* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough |
FDFRB3012A |
Diagnose and respond to product and process faults (pastry, cake and cookies)* FDFRB3001A Produce pastry FDFRB2002A Prepare fillings FDFRB2001A Form and fill pastry products FDFRB3007A Bake pastry products FDFRB3003A Produce sponge, cake and cookie batter FDFRB3006A Bake sponges, cakes and cookies FDFRB3004A Decorate cake and cookies |
MSAENV272A |
Participate in environmentally sustainable work practices |
GROUP A
Select a minimum of one (1) Group A elective units
FDFOP3005A |
Prepare food products using basic cooking methods |
FDFOP3006A |
Identify cultural, religious and dietary requirements for food products |
FDFPPL3003A |
Support and mentor individuals and groups |
FDFPPL3004A |
Lead work teams and groups |
FDFRB2003A |
Produce meringue-based products |
FDFRB3008A |
Store, handle and use frozen dough |
FDFRB3009A |
Retard dough |
FDFRB3013A |
Produce artisan breads* FDFRB3005A Bake bread FDFRB3010A Process Dough FDFRB3002A Produce bread dough |
FDFRB3014A |
Produce sweet yeast products |
FDFRB3015A |
Produce and decorate gateaux and tortes* FDFRB3007A Bake pastry products FDFRB3006A Bake sponges, cakes and cookies FDFRB3004A Decorate cakes and cookies FDFRB2002A Prepare fillings FDFRB2003A Produce meringue-based products FDFRB3001A Produce pastry FDFRB3003A Produce sponge, cake and cookie batter |
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 |
BSBCUS301A |
Deliver and monitor a service to customers |
HLTFA301B |
Apply first aid |
MSACMS401A |
Ensure process improvements are sustained |
SITHCCC022A |
Prepare chocolate and chocolate confectionery* SITHOHS002A Follow workplace hygiene procedures |
SITHFAB012A |
Prepare and serve espresso coffee |
SITHPAT007A |
Prepare and display petits fours* SITHOHS002A Follow workplace hygiene procedures |
SITHPAT008A |
Prepare and model marzipan* SITHOHS002A Follow workplace hygiene procedures |
SITHPAT010A |
Prepare and display sugar work* SITHOHS002A Follow workplace hygiene procedures |
TLIA3807B |
Control and order stock |