To achieve FBP30321 Certificate III in Cake and Pastry a total of fifteen (15) units of competency must be completed comprising eleven (11) Core and four (4) Elective units as detailed in the packaging rules and listed below. The electives offered may vary between campuses.
The total nominal hours for the sequence listed below is 1180.
Code | Module/Unit of Competency | Hours |
Core units of competency |
FBPFSY2002 | Apply food safety procedures | 30 |
FBPOPR2069 | Use numerical applications in the workplace | 30 |
FBPRBK2002 | Use food preparation equipment to prepare fillings | 40 |
FBPRBK3001 | Produce laminated pastry products | 100 |
FBPRBK3002 | Produce non laminated pastry products | 80 |
FBPRBK3008 | Produce sponge cake products | 80 |
FBPRBK3009 | Produce biscuit and cookie products | 80 |
FBPRBK3010 | Produce cake and pudding products | 120 |
FBPRBK3013 | Schedule and produce cake and pastry production | 100 |
FBPRBK3018 | Produce basic artisan products | 100 |
FBPWHS2001 | Participate in work health and safety processes | 40 |
| Total nominal hours for core units | 800 |
Elective units of competency (Select 4) |
FBPRBK3003 | Produce specialist pastry products | 100 |
FBPRBK3005 | Produce basic bread products | 120 |
FBPRBK3016 | Control and order bakery stock | 40 |
FBPRBK4003* | Produce gateaux, tortes and entremets | 120 |
| Total nominal hours for elective units | 380 |
| Total nominal hours for the qualification | 1180 |
* unit has prerequisite of FBPRBK3010 Produce cake and pudding products