Certificate III in Retail Baking (Combined) FDF30710

COURSE DESCRIPTION
Certificate III in Retail Baking (Combined) course at Nova Institute of Technology provide package of skills in all areas of bread baking, pastry products and cake decorations. Exceptional bakers are always in demand with varied career streams such as pastry chef, artisan baker, production manager and hotel patissier. To sucessfully achieve the Certificate III in Retail Baking- Combined, students will be required to complete all units.

QUALIFICATIONS
Upon sucessful completion of this course, students are eligible to receive the Certificate III in Retail Baking- Combined, a nationally recognised qualification for the baking industry.

JOB PROSPECTS
Substantial career opportunities exist for qualified individuals within the retail baking, hospitality and food processing industries.

ENTRY REQUIREMENTS

Successful completion of year 11 or equivalent

All students entering this quali­fication must have an English language profi­ciency level of one of the below:

  • IELTS band score of 5.5 ( Academic or general version) or equivalent internationally recognized exam result in line with DIBP requirements or
  • IELTS band score of 4.5 ( Academic or general version) or equivalent combined with Satisfactory completion of at least 20 weeks of ELICOS or
  • Completed secondary studies equivalent to an Australian Year 12 qualifi­cation from an English – Language speaking country.
  • Be eligible for an English language exemption in line with DIBP requirements

CREDIT TRANSFER
Students may be able to shorten the length of their chosen course by measuring skills acquired through professional work experiences or qualifications obtained from formal studies or training. All claims for RPL and Credit Transfer should be made upon enrolment in the course and must be received by Program Manager within two (2) weeks of the commencement.

PATHWAYS
As a graduate of this program you will be well positioned to pursue further training opportunities in other areas of hospitality and cookery, including specialised training in Hospitality, Asian Cookery, Baking, Patisserie or higher management such as Diploma of Hospitality and beyond into the Bachelor of Hospitality Management.

UNIT OF COMPETENCY

Unit CodeTitleCore/Elective
FDFFS2001AImplement the food safety program and procedurescore
FDFOHS3001AContribute to OHS processescore
FDFOP2061AUse numerical applications in the workplacecore
FDFOP2064AProvide and apply workplace informationcore
MSAENV272BParticipate in environmentally sustainable work practicescore
FDFRB3001AProduce pastrycore
FDFRB2002APrepare fillingscore
FDFRB2001AForm and fill pastry productscore
FDFRB3007ABake pastry productscore
FDFRB3003AProduce sponge, cake and cookie battercore
FDFRB3006ABake sponges, cakes and cookiescore
FDFRB3004ADecorate cakes and cookiescore
FDFRB3012ADiagnose and respond to product and process faults (pastry, cake and cookies)core
FDFRB3002AProduce bread doughcore
FDFRB3010AProcess doughcore
FDFRB3005ABake breadcore
FDFRB3011ADiagnose and respond to product and process faults (bread)core
FDFRB3009ARetard doughElective
FDFRB3014AProduce sweet yeast productsElective
FDFRB2003AProduce meringue based productsElective
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Certificate IV in Advanced Baking FDF40811

COURSE DESCRIPTION
This qualification covers post-trade outcomes for retail bakers, bread makers and pastry cooks. It may be packaged to reflect a specialisation in advanced technical baking skills or in bakery business management skills, or to reflect a combination of both. The chosen packaging of this qualification has a unit selection that reflects a combination of bakery business management skills and technical baking skills. To sucessfully achieve the Certficate IV in Advanced Baking, students will be required to complete all units.

QUALIFICATIONS
Upon sucessful completion of this course, students are eligible to receive the Certificate IV in Advanced Baking , a nationally recognised qualification for the baking industry.

JOB PROSPECTS
The certificate IV in Advanced Baking targets those working in a small business retail baking enterprise as owners, managers and/or senior bakers or pastry cooks. This qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of system and procedures and management functions of the organisation.

ENTRY REQUIREMENTS

This Qualification is a post-trade Qualification and requires one of the following trade-related Qualifications for entry:

  • FDF30510 Certificate III in Retail Baking (Cake and Pastry)
  • FDF30610 Certificate III in Retail Baking (Bread)
  • FDF30710 Certificate III in Retail Baking ( Combined)

ENGLISH LANGUAGE REQUIREMENTS FOR INTERNATIONAL STUDENTS

All students entering this quali­fication must have an English language profi­ciency level of one of the below:

  • IELTS band score of 5.5 ( Academic or general version) or equivalent internationally recognized exam result in line with DIBP requirements or
  • IELTS band score of 4.5 ( Academic or general version) or equivalent combined with Satisfactory completion of at least 20 weeks of ELICOS or
  • Completed secondary studies equivalent to an Australian Year 12 qualifi­cation from an English – Language speaking country.
  • Be eligible for an English language exemption in line with DIBP requirements
  • Completed Completion of GE course to a satisfactory level.

PATHWAYS
As a graduate of this program you will be well positioned to pursue further training opportunities in other areas of hospitality and cookery, including specialised training in Hospitality, Asian Cookery, Baking, Patisserie or higher management such as Diploma of Hospitality and beyond into the Bachelor of Hospitality Management.

UNIT OF COMPETENCY

FDFOHS4002AMaintain OHS processescore
FDFPPL3002AMonitor the implementation of quality and food safety programscore
FDFOP2061AReport on workplace performancecore
MSAENV472BImplement and monitor environmentally sustainable work practicescore
FDFRB4002AControl bakery operations to meet quality and production requirementscore
Group C Bakery Elective
FDFRB3002AProduce bread doughElective
FDFRB3010AProcess doughElective
FDFRB3005ABake breadElective
FDFRB3001AProduce pastryElective
FDFRB3007ABake pastry productsElective
Group A specialist
FDFRB3013AProduce artisan breadsElective
FDFRB4003AApply baking science to work practicesElective
FDFRB4004AProduce sourdough productsElective
FDFRB4006AExplore and apply baking techniques to develop new productsElective
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