To achieve FBP30521 Certificate III in Baking a total of nineteen (19) units of competency must be completed comprising fifteen (15) 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 1620.
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 |
FBPRBK3005 | Produce basic bread products | 120 |
FBPRBK3006 | Produce savoury bread products | 100 |
FBPRBK3007 | Produce specialty flour bread products | 100 |
FBPRBK3008 | Produce sponge cake products | 80 |
FBPRBK3009 | Produce biscuit and cookie products | 80 |
FBPRBK3010 | Produce cake and pudding products | 120 |
FBPRBK3014 | Produce sweet yeast products | 100 |
FBPRBK3015 | Schedule and produce bakery production | 120 |
FBPRBK3018 | Produce basic artisan products | 100 |
FBPWHS2001 | Participate in work heath and safety processes | 40 |
| Total nominal hours for core units | 1240 |
Elective units of competency (Select 4) |
FBPRBK3003 | Produce specialist pastry products | 100 |
FBPRBK3016 | Control and order bakery stock | 40 |
FBPRBK4001^ | Produce artisan bread | 120 |
FBPRBK4003* | Produce gateaux, tortes and entremets | 120 |
| Total nominal hours for elective units | 380 |
| Total nominal hours for the qualification | 1620 |
* Unit has prerequisite of FBPRBK3010.
^ Unit has prerequisite of FBPRBK3005.