Certificate III in Baking FBP30517

COURSE DESCRIPTION

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.

QUALIFICATIONS

On successfully completing this course, graduates will receive the nationally recognised FBP30517 Certificate III in Baking.

JOB PROSPECTS

On successful completion of the course candidates can seek employment in the following job roles:

  • Pastry cook
  • Baker
  • Bakery supervisor.

ENTRY REQUIREMENTS

All overseas 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, or
  • IELTS band score of 5.0 (Academic or general version) then Satisfactory completion of ELICOS or ESL up to 20 weeks at upper intermediate level or
  • Upper Intermediate (General English) or higher certificate from a CRICOS registered English language training provider
  • In the 2 years before commencing the course, has completed secondary studies equivalent to an Australian Year 12 qualification from an English language speaking country.
  • In the 2 years before commencing the course, has completed, in Australia and in the English language, either the Senior Secondary Certificate of Education or a substantial component of a course leading to a qualification from the Australian Qualifications Framework at the Certificate III or higher level.

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.

PATHWAYS

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

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Certificate IV in Baking FBP40217

COURSE DESCRIPTION
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.

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

JOB PROSPECTS
On successful completion of the course candidates
can seek employment in the following job roles: Pastry cook, Baker or Bakery supervisor

ENTRY REQUIREMENTS

Candidates must have:

  • completed a Certificate III qualification in a field of study related to commercial baking, or
  • at least 3 year’s full time relevant employment in a commercial baking environment.

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 DHA 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 DHA requirements
  • Completed Completion of GE course to a satisfactory level.

PATHWAYS
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
SITHPAT006* Produce desserts Elective
SITXFSA001 Use hygienic practices for food safety Elective
Group A Elective
FBPRBK3005 Produce basic bread products Elective
* Prerequisites.

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Face to face classes will commence on 5/11/2021 in Victoria. Students must be fully vaccinated to attend face to face classes.
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