This course provides the specialist technical skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment. Students will learn the fundamental technical, artisan and creative skills of commercial bread, cake and pastry production.
On successfully completing this course, graduates will receive the nationally recognised FBP30517 Certificate III in Baking.
On successful completion of the course candidates can seek employment in the following job roles:
All overseas students entering this qualification must have an English Language proficiency level of one of the below:
Nova Institute of Technology also has students to an online English proficiency test to ensure that students have the English language capacity to successfully complete this course.
For overseas students on an Australian student visa, NIT has a requirement that all students must be over 18 years of age at the commencement of course.
It is recommended that students have attained a year 12 certificate or equivalent.
After achieving this Qualification, candidates may undertake the FBP40217 Certificate IV in Baking.
UNIT OF COMPETENCY
|FBPRBK2002||Use food preparation equipment to prepare fillings||Core|
|FBPRBK3001||Produce laminated pastry products||Core|
|FBPRBK3002||Produce non laminated pastry products||Core|
|FBPRBK3005||Produce basic bread products||Core|
|FBPRBK3006||Produce savoury bread products||Core|
|FBPRBK3007||Produce specialty flour bread products||Core|
|FBPRBK3008||Produce sponge cake products||Core|
|FBPRBK3009||Produce biscuit and cookie products||Core|
|FBPRBK3010||Produce cake and pudding products||Core|
|FBPRBK3014||Produce sweet yeast products||Core|
|FBPRBK3015||Schedule and produce bakery production||Core|
|FBPRBK3018||Produce basic artisan products||Core|
|FDFFS2001A||Implement the food safety program and procedures||Core|
|FDFOHS2001A||Participate in OHS processes||Core|
|FDFOP2061A||Use numerical applications in the workplace||Core|
|SITXHRM001||Coach others in job skills||Elective Group A|
|FBPRBK3003||Produce specialist pastry products||Elective Group A|
|FBPRBK3016||Control and order bakery stock||Elective Group C|
|FBPRBK4004||Develop baked products||Elective Group C|
This course provides the specialist technical skills and knowledge of an advanced pastry cook working in a commercial baking environment. Students will learn the technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that baking and business operations are implemented and maintained to optimal performance. To successfully achieve the Certificate IV in Baking, students will be required to complete all units.
Upon successful completion of this course, students are eligible to receive the Certificate IV in Baking , a nationally recognised qualification for the baking industry.
On successful completion of the course candidates
can seek employment in the following job roles: Pastry cook, Baker or Bakery supervisor
Candidates must have:
ENGLISH LANGUAGE REQUIREMENTS FOR INTERNATIONAL STUDENTS
All students entering this qualification must have an English language proficiency level of one of the below:
After achieving this Qualification, candidates may undertake a FBP50118 Diploma of Food Science and Technology or FBP50218 Diploma of Food Safety Auditing or other Diploma qualifications.
UNIT OF COMPETENCY
|BSBSUS401||Implement and monitor environmentally sustainable work practices||core|
|FBPRBK3016||Control and order bakery stock||core|
|FBPRBK4004||Develop baked products||core|
|FBPRBK4006||Coordinate baking operations||core|
|FDFFS4001A||Supervise and maintain a food safety plan||core|
|FDFOHS4002A||Maintain OHS processes||core|
|SITXHRM001||Coach others in job skills||core|
|Group B Elective|
|FBPRBK3003||Produce specialist pastry products||Elective|
|FBPRBK3010||Produce cake and pudding products||Elective|
|FBPRBK4005||Apply advanced finishing techniques for specialty cakes||Elective|
|FBPRBK4003*||Produce gateaux, tortes and entremets||Elective|
|SITXFSA001||Use hygienic practices for food safety||Elective|
|Group A Elective|
|FBPRBK3005||Produce basic bread products||Elective|