This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit 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 occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Units of Competency
CORE:
FBPRBK2002 Use food preparation equipment to prepare fillings
FBPRBK3001 Produce laminated pastry products
FBPRBK3002 Produce non laminated pastry products
FBPRBK3005 Produce basic bread products
FBPRBK3006 Produce savoury bread products
FBPRBK3007 Produce specialty flour bread products
FBPRBK3008 Produce sponge cake products
FBPRBK3009 Produce biscuit and cookie products
FBPRBK3010 Produce cake and pudding products
FBPRBK3014 Produce sweet yeast products
FBPRBK3015 Schedule and produce bakery production
FBPRBK3018 Produce basic artisan products
FDFFS2001A Implement the food safety program and procedures
FDFOHS2001A Participate in OHS processes
FDFOP2061A Use numerical applications in the workplace
ELECTIVE:
FBPRBK3004 Produce meringue products
FBPOPR3002 Prepare food products using basic cooking methods
FBPRBK3016 Control and order bakery stock
FBPRBK4003 Produce gateaux, tortes and entremets
Delivery & assessment mode
Face-to-face, combination of theory, practical and/or project assessments.
Possible pathways for further study
FBP40217 Certificate IV in Baking
Outcomes
Combined bread baker and pastry cook
To be confirmed
Automotive and Bakery Campus
93 Queensbridge Street,
SOUTHBANK,
Victoria,
3006, MELBOURNE, Australia
*There may be different IELTS requirements depending on your chosen course.