Certificate III in Baking FBP30521

CRICOS Course Code : 107368A

COURSE DESCRIPTION
This course provides the specialist technical skills and knowledge to bake bread, cake, pastry, and biscuit products, making student eligible to work 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, the candidates can seek employment in the following job roles:

• • • Pastry chef
    • 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
FBPFSY2002	Apply food safety procedures	Core
FBPWHS2001	Participate in work health and safety processes	Core
FBPOPR2069	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

Certificate IV in Baking FBP40217

CRICOS Course Code : 0101587

 

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.