Certificate III in Bread Baking - FBP30421

Type of institution: University/Higher Education Institution
Level: Vocational Education and Training (VET)
CRICOS: 00300K

This qualification describes the skills and knowledge of a bread baker who bakes bread products working in a commercial baking environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.

Subjects

• Sell to the retail customer
• Produce sweet yeast products
• Identify dietary, cultural and religious considerations for food production
• Operate plant baking processes
• Produce specialty flour bread products
• Schedule and produce bread production
• Use food preparation equipment to prepare fillings
• Use numerical applications in the workplace
• Apply food safety procedures
• Produce savoury bread products
• Participate in a HACCP team
• Control and order bakery stock
• Produce frozen dough products
• Produce sponge cake products
• Merchandise food products
• Provide First Aid
• Produce artisan bread products
• Produce basic bread products
• Produce basic artisan products
• Coach others in job skills
• Participate in work health and safety processes
• Prepare food products using basic cooking methods
• Develop baked products
• Advise on products and services

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