Certificate III in Bread Baking (FBP30421)

10 Weeks

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Certificate III In Bread Baking (FBP30421)

Course 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.

Entry Requirements

Individuals may enter FBP30421 Certificate III in Bread Baking with limited or no vocational experience and without a lower-level qualification but must be employed in this field before commencing this course and would be provided with support where required.

It is recommended that students are a minimum of 17 years of age and eligible for 2023 Standard VET Funding Contract Skills First Program, 2023 Guidelines about Determining Student Eligibility and Supporting Evidence. An individual’s eligibility for government subsidised training will be determined in accordance with the eligibility requirements set out in the 2023 Standard VET Funding Contract Skills First Program. Please refer to Student Engagement Prior to Enrolment Policy and Procedure and Student Formalisation of Enrolment Policy and Procedure available here.

For each student deemed as an Eligible Individual for the Skills First Program, ACE will conduct a Pre-Training Review of their current competencies as part of the enrolment, or before the commencement of training, to ascertain a suitable, and the most suitable, program for that individual to enrol in. ACE will ensure that the applicant’s current competencies including literacy and numeracy skills are adequate for the entry level as per the entry ACSF level for this qualification as part of their Pre-Training Review (PTR).

Course Outline

Modes of Delivery

This program is delivered at the student’s workplace.

For more information, please refer to the course information brochure.

Assessment Method

The following assessment methods will be used during this qualification (but not limited to): Practical Observations, Written Assessments and Third-Party Reports.

Training Package Rules

To be awarded this qualification, competency must be achieved in 14 units of competency, consisting of 9 core units plus 5 elective units. The units offered by ACE are listed in the section below.

Unit Code	Unit Name	Nominal Hours
Core units
FBPFSY2002	Apply food safety procedures	30
FBPOPR2069	Use numerical applications in the workplace	30
FBPRBK3005	Produce basic bread products	120
FBPRBK3006	Produce savoury bread products	100
FBPRBK3007	Produce specialty flour bread products	100
FBPRBK3012	Schedule and produce bread production	100
FBPRBK3014	Produce sweet yeast products	100
FBPRBK3018	Produce basic artisan products	100
FBPWHS2001	Participate in work health and safety processes	40
Elective units
SITXHRM001	Coach others in job skills	20
FBPRBK3011	Produce frozen dough products	80
FBPRBK3016	Control and order bakery stock	40
FBPOPR3017	Prepare food products using basic cooking methods	50
SIRXPDK001	Advise on products and services	30
	Total Hours	940

Prerequisite Requirements:

Unit of Competency	Prerequisite Requirement
FBPRBK3011 Produce frozen dough products	FBPRBK3005 Produce basic bread products

Pathways

After achieving this qualification individuals could progress to Certificate IV in Baking (FBP40221) or other relevant qualifications.

Outcomes

Upon successful completion of this course, students will receive a FBP30421 – Certificate III in Bread Baking.

Fees

Refer to Fees for the current course fees.

Government-Funding is available for this course for eligible students. To find out if you might be eligible, please visit: https://www.skills.vic.gov.au/s/how-to-check-your-eligibility.