FDF30610 Certificate III in Retail Baking (Bread)

FDF30610

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.

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.

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

 

 


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