To achieve FBP30421 Certificate III in Bread Baking a total of fourteen (14) units of competency must be completed comprising nine (9) Core and five (5) 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 1080.
Code | Module/Unit of Competency | Hours |
Core units of competency |
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 |
| Total nominal hours for core units | 720 |
Elective units of competency (Select 5) |
FBPRBK2002 | Use food preparation equipment to prepare fillings | 40 |
FBPRBK3008 | Produce sponge cake products | 80 |
FBPRBK3011* | Produce frozen dough products | 80 |
FBPRBK3016 | Control and order bakery stock | 40 |
FBPRBK4001* | Produce artisan bread products | 120 |
| Total nominal hours for elective units | 360 |
| Total nominal hours for the qualification | 1080 |
* Unit has prerequisite of FBPRBK3005