Certificate III in Baking - FBP30521

Type of institution: TAFE Institute
Level: Pre-degree
CRICOS: 01218G

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 licensing, legislative or certification requirements apply to this unit at the time of publication.

Subjects

• Sell to the retail customer
• Produce sweet yeast products
• Produce cake and pudding products
• Identify dietary, cultural and religious considerations for food production
• Operate plant baking processes
• Produce laminated pastry products
• Produce specialty flour bread products
• Use food preparation equipment to prepare fillings
• Use numerical applications in the workplace
• Apply food safety procedures
• Produce savoury bread products
• Participate in a HACCP team
• Control and order bakery stock
• Produce frozen dough products
• Produce biscuit and cookie products
• Produce sponge cake products
• Merchandise food products
• Produce non laminated pastry products
• Provide First Aid
• Produce artisan bread products
• Produce basic bread products
• Produce basic artisan products
• Coach others in job skills
• Produce meringue products
• Participate in work health and safety processes
• Produce gateaux, tortes and entremets
• Prepare food products using basic cooking methods
• Schedule and produce bakery production
• Produce specialist pastry products
• Develop baked products
• Advise on products and services

Standard entry requirements

There are no entry requirements for this qualification.

Study information

Bachelor of Business

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International Master of Business Administration - Tourism and Event Management (DMIN)

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Bachelor of Business in Hotel Management

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Master of Event Management

University of Technology Sydney (UTS)