To achieve FBP20221 Certificate II in Baking, a total of eleven (11) units of competency must be completed comprising seven (7) core and four (4) elective units as detailed in the packaging rules and listed below. The electives offered may vary between campuses.
7 core units plus,
4 elective units chosen as follows:
- 1 from the listed units in Group A
- 2 from the remaining listed units in Group A, or units listed in Group B
- 1 from the remaining listed units in Group A, or units listed in Group B, or any currently endorsed Training Package or accredited course is packaged at a Certificate II or III level.
The total nominal hours for the sequence listed below is 670.
| Code | Module/Unit of Competency | Hours |
| Core units of competency |
| FBPFSY2002 | Apply food safety procedures | 30 |
| FBPOPR2069 | Use numerical applications in the workplace | 30 |
| FBPOPR2071 | Provide and apply workplace information | 30 |
| FBPRBK2002 | Use food preparation equipment to prepare fillings | 40 |
| FBPRBK2005 | Maintain ingredient stores | 40 |
| FBPRBK3005 | Produce basic bread products | 120 |
| FBPWHS2001 | Participate in work health and safety processes | 40 |
| | Total nominal hours for core units | 330 |
| Elective units of competency (Select 4) |
| Group A |
| FBPRBK3002 | Produce non laminated pastry products | 80 |
| FBPRBK3008 | Produce sponge cake products | 80 |
| FBPRBK3014 | Produce sweet yeast products | 100 |
| Group B |
| FBPRBK3009 | Produce biscuit and cookie products | 80 |
| | Total nominal hours for elective units | 340 |
| | Total nominal hours for the qualification | 670 |
