This qualification reflects the roles of individuals that operate in roles that bake cakes, pastry or bread within a food processing environment.
This qualification would apply to individuals working in a variety of venues such as bakeries, (independent or within a large Supermarket) or manufacturing environment.
Candidates have a total of 2 years to complete the Certificate III, however, based on a study commitment of 32-35 hours a week, candidates are able to complete this in 12 months. If student was on an Apprenticeship, the duration of the training will be within the minimum and maximum time frame for attainment according to the Australian Apprenticeship and Traineeship guidelines. (Generally, between 1 and 4 years)
There is no licencing requirement for this qualification. However, the industry may have state based legislation in regards to food handling.
Licences may include:
• Food Handlers Certificate (RSF)
fmedge has the following admission requirements to suit the delivery and assessment mode offered:
• Students are required to be competent in written and spoken English and will undertake a Language, Literacy, and Numeracy test prior to commencing the training.
• Students are required to be competent in basic computer skills i.e. conduct internet research, use email, cut and paste, use templates and prepare answers using word.
A possible training pathway for a student completing this qualification could be the following:
* FDF40110 Certificate IV in Food Processing
* Other Certificate IV disciplines
These qualifications represent a logical pathway regardless of whether the RTO offers the qualifications.
After achieving the FDF30710 Certificate III in Retail Baking candidates may pathway into Certificate IV in Food Processing (FDF40110) or a Certificate IV in another Industry area.
‘Course Credits’ may be gained for further study on completion of this qualification.
Job roles associated with this qualification relate to the delivery of training and assessment of competence within the VET sector.
Employment outcomes may include the following role/s:
* Kitchen hand/worker
Twenty (20) units are required for award of this qualification including:
* Seventeen (17) are core units
* Three (3) are elective units
The Nominal Hours for the Qualification as per the Victorian Implementation / Purchasing Guide is 1500
On successful completion of the following 20 units you will have attained the FDF30710 Certificate III in Retail Baking (Combined)
The following tables outline the Units of Competencies and FMedge subjects available for this Qualification
|Unit Code||Unit Title||Core /Elective|
|FDFFS2001A||Implement the food safety program and procedures||Core|
|FDFOHS3001A||Contribute to OHS processes||Core|
|FDFOP2061A||Use numerical applications in the workplace||Core|
|FDFOP2064A||Provide and apply workplace information||Core|
|FDFRB2001A||Form and fill pastry products||Core|
|FDFRB3002A||Produce bread dough||Core|
|FDFRB3003A||Produce sponge, cake and cookie batter||Core|
|FDFRB3004A||Decorate cakes and cookies||Core|
|FDFRB3006A||Bake sponges, cakes and cookies||Core|
|FDFRB3007A||Bake pastry products||Core|
|FDFRB3011A||Diagnose and respond to product and process faults (bread)||Core|
|FDFRB3012A||Diagnose and respond to product and process faults (pastry, cake and cookies)||Core|
|MSAENV272||Participate in environmentally sustainable work practices||Core|
|FDFRB3008A||Store, handle and use frozen dough||Elective|
|BSBCUS301||Deliver and monitor a service to customers||Elective|
Please Note: The elective units of competency have been selected by FMedge following industry consultation and are offered in the standard delivery of this course by FMedge. Candidates who have attained competency in alternate units may be eligible to substitute those units for Credit transfer/RPL or RCC in accordance with the training package rules for the FDF30710 Certificate III in Retail Baking (Combined). Where this course is offered for our corporate clients and subject to the training packaging rules alternate electives may be substituted to provide customisation to their specific requirements.
Upon successful completion of the required 20 units, you will be awarded FDF30710 Certificate III in Retail Baking (Combined)
Programs can also be designed to meet your timeframe and the specific needs of your personal circumstances, your organisation and market sector.
Please contact us to discuss your organisation’s specific training needs and preferred delivery method (Online, classroom based or a blended approach).