Certificate III in High Volume Baking - FBP31121

Type of institution: Registered Training Organisation
Level: Vocational Education and Training (VET)
CRICOS:

This qualification describes the skills and knowledge for workers in a production bakery, where high volume production of bread, pastry products, biscuits and/or cakes is undertaken. The qualification is designed for production related roles that require application of specific high volume baking skills and knowledge across a range of processes and including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.

Subjects

• Work with bakery ingredients, their functions and interactions
• Work with flours and baking additives
• Use structured problem-solving tools
• Interpret routine tables, graphs and charts and use information and data for work
• Operate a bread dough make up process
• Operate and monitor a cooling, slicing and wrapping process
• Operate and monitor a baking process
• Monitor and operate trade waste process
• Conduct hazard analysis
• Operate and monitor a pastry forming and filling process
• Facilitate a Just in Time system
• Apply good manufacturing practice requirements in food processing
• Operate and monitor a laminated pastry production process
• Perform packaging equipment changeover
• Conduct a traceability exercise
• Operate the labelling process
• Participate in product recalls
• Finish baked products
• Manufacture crisp breads
• Operate and monitor a pastry baking process
• Implement the pest prevention program
• Identify dietary, cultural and religious considerations for food production
• Monitor the implementation of food safety and quality programs
• Operate and monitor a cooling and wrapping process
• Lead work teams and groups
• Complete routine workplace formatted texts
• Facilitate and improve implementation of 5S
• Operate a depositing process
• Operate and monitor a high speed wrapping process
• Use digital technology for non-routine workplace tasks
• Operate a bread dough mixing and development process
• Use strategies to respond to routine workplace problems
• Operate a bulk liquid transfer process
• Participate in improvement processes
• Operate a continuous freezing process
• Read and respond to information in routine visual and graphic texts
• Use numerical applications in the workplace
• Control contaminants and allergens in food processing
• Ensure process improvements are sustained
• Participate in an audit process
• Plan, conduct and monitor equipment maintenance
• Participate in a HACCP team
• Participate in traceability activities
• Perform basic tests
• Estimate, measure and calculate with routine metric measurements for work
• Operate a freezing process
• Operate and monitor a non laminated pastry production process
• Operate a final prove and bread baking process
• Operate and monitor a batter production process
• Provide work skill instruction
• Perform an allergen risk review
• Control stock
• Contribute to work health and safety processes
• Read and respond to routine standard operating procedures
• Operate and monitor the production of fillings
• Report on workplace performance
• Develop and adjust a production schedule
• Organise receival and despatch operations
• Use oral communication skills to participate in workplace meetings
• Freeze and thaw dough
• Operate and monitor a griddle production process
• Use digital technology for routine and simple workplace tasks
• Operate and monitor a forming or shaping process
• Receive and store raw materials for food processing
• Facilitate change in an organisation implementing competitive systems and practices
• Apply digital technology in food processing
• Operate and monitor an extrusion process
• Issue work permits
• Operate and monitor a doughnut making process
• Work in a freezer storage area
• Facilitate the use of planning software systems in a work area or team
• Contribute to the development of workplace documentation
• Operate a chocolate tempering process
• Establish compliance requirements for work area
• Operate and monitor a biscuit dough make up process
• Measure non-bulk ingredients
• Operate and monitor interrelated processes in a production or packaging system
• Set up a production or packaging line for operation
• Apply raw materials, ingredient and process knowledge to production problems
• Support and mentor individuals and groups
• Manufacture wafer products

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