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Qualification Details

FDF30710 - Certificate III in Retail Baking (Combined)

Recognition of Prior Learning (RPL)

FDF30710 Certificate III in Retail Baking (Combined) Qualification is offered by Get Qualified Australia via our RTO partners using a combination of Recognition of Prior Learning (RPL) and Skills Recognition.

Wherever possible, the qualification will be fully assessed using your career experience without the need for further study. If required, gap training is available from our RTO partners.

Description

This qualification reflects the skills and knowledge required of individuals and covers the retail baking - cake and pastry and bread specialisations within the food processing industry.

Job Roles 

The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.

Additional Qualification advice 

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

Some Units imported into this Qualification from the SIR07 Retail Services and SIT07 Tourism, Hospitality and Events Training Packages require prerequisite Units in hygiene and food safety from the source Training Packages. These prerequisite Units have not been imported as they duplicate food safety Units already required as core skills within the Food Processing Training Package Qualifications. If selecting these Units, the RTO should facilitate recognition of the FDF Units as suitable prerequisite Unit alternatives.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

• the context required by the industry and/or enterprise
• a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
• flexible delivery options including on-the-job and work-based training that support the development of competency.

Entry Requirements

Not applicable.

Packaging Rules

This Qualification requires the achievement of

• twenty  (20 ) Units of Competency in accordance with the following rules.

• Seventeen  (17 ) Core Units 

• Three  (3 ) Elective Units:

One (1) Group A elective Unit

Two  (2) remaining elective Units may be selected from :

• Group A elective Units below, not previously selected
• Units packaged at Group A in FDF20510 Certificate II in Retail Baking Assistance
• Units packaged at FDF40110 Certificate IV in Food Processing (maximum of 1)
• Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 Unit), Certificate II level (maximum 1 Unit) and Certificate III level

NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.

CORE UNITS 

FDFFS2001A Implement the food safety program and procedures

FDFOHS3001A Contribute to OHS processes

FDFOP2061A Use numerical applications in the workplace

FDFOP2064A Provide and apply workplace information

FDFRB2001A Form and fill pastry products

FDFRB2002A Prepare fillings

FDFRB3001A Produce pastry

FDFRB3002A Produce bread dough

FDFRB3003A Produce sponge, cake and cookie batter

FDFRB3004A Decorate cakes and cookies

FDFRB3005A Bake bread

FDFRB3006A Bake sponges, cakes and cookies

FDFRB3007A Bake pastry products

FDFRB3010A Process dough

FDFRB3011A Diagnose and respond to product and process faults (bread)*

* FDFRB3002A Produce bread dough

* FDFRB3005A Bake bread

* FDFRB3010A Process dough

FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)*

* FDFRB2001A Form and fill pastry products

* FDFRB2002A Prepare fillings

* FDFRB3001A Produce pastry

* FDFRB3003A Produce sponge, cake and cookie batter

* FDFRB3004A Decorate cake and cookies

* FDFRB3006A Bake sponges, cakes and cookies

* FDFRB3007A Bake pastry products

MSAENV272B Participate in environmentally sustainable work practices

Elective units - GROUP A 

Select a minimum of one (1) Group A elective Units

FDFOP3005A Prepare food products using basic cooking methods*

* FDFFS2001A Implement the food safety program and procedures

FDFOP3006A Identify cultural, religious and dietary requirements for food products

FDFPPL3003A Support and mentor individuals and groups

FDFPPL3004A Lead work teams and groups

FDFRB2003A Produce meringue-based products

FDFRB3008A Store, handle and use frozen dough

FDFRB3009A Retard dough

FDFRB3013A Produce artisan breads*

* FDFRB3002A Produce bread dough

* FDFRB3005A Bake bread

* FDFRB3010A Process Dough

FDFRB3014A Produce sweet yeast products

FDFRB3015A Produce and decorate gateaux and tortes*

* FDFRB2002A Prepare fillings

* FDFRB2003A Produce meringue-based products

* FDFRB3001A Produce pastry

* FDFRB3003A Produce sponge, cake and cookie batter

* FDFRB3004A Decorate cakes and cookies

* FDFRB3006A Bake sponges, cakes and cookies

* FDFRB3007A Bake pastry products

FDFRB3016A Plan and schedule production for retail bakery

FDFRB3017A Participate in product development

FDFTEC3001A Participate in a HACCP team*

* FDFFS2001A Implement the food safety program and procedures

BSBCUS301B Deliver and monitor a service to customers

HLTFA301C Apply first aid

MSS403002A Ensure process improvements are sustained

SITHCCC022A Prepare chocolate and chocolate confectionery*

* SITXOHS002A Follow workplace hygiene procedures

SITHFAB012B Prepare and serve espresso coffee

SITHPAT007A Prepare and display petits fours*

* SITHPAT001A Prepare and produce pastries

* SITHPAT002A Prepare and produce cakes*

* SITHPAT003A Prepare and produce yeast goods* or,

* SITHCCC014A Prepare pastries, cakes and yeast goods*

* SITHCCC001B Organise and prepare food

* SITHCCC002A Present food

* SITHCCC005A Use basic methods of cookery

* SITXOHS002A Follow workplace hygiene procedures

SITHPAT008A Prepare and model marzipan*

* SITXOHS002A Follow workplace hygiene procedures

SITHPAT010A Prepare and display sugar work*

* SITXOHS002A Follow workplace hygiene procedures

TLIA3038A Control and order stock

Licencing Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.

Employability Skills

The following table contains a summary of the employability skills as identified by the retail baking industries for this Qualification. This table should be interpreted in conjunction with the detailed requirements of each Unit of Competency packaged in this Qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Industry /enterprise requirements for this Qualification include :

Communication

• Confirm relevant industry and workplace requirements.
• Understand personal and team requirements of relevant industry and workplace standards, regulations and policies.
• Complete standard documentation.
• Use communication technologies efficiently.
• Provide relevant work-related information to others.
• Ensure records are accurate and legible.
• Establish effective working relationships with colleagues.
• Undertake interactive workplace communication.
• Support team communication practices.

Teamwork

• Implement work team reporting requirements.
• Work as a team member.
• Implement team tasks in accordance with regulatory and workplace requirements.
• Work cooperatively with people of different ages, gender, race or religion.
• Undertake appropriate and effective communication with team members.

Problem-solving

• Identify risks and implement risk control measures for machinery and equipment.
• Identify and address problems and faults.
• Use problem solving techniques to determine work requirements.
• Assess processes and outcomes against quality criteria.
• Identify non-compliances.
• Comply with environmental standards and requirements of the workplace.
• Implement food safety procedures.

Initiative and enterprise

• Contribute to continuous improvement processes.
• Seek and provide feedback on procedures and processes.
• Identify non-conformances to quality standards and take appropriate action.
• Rectify problems promptly and appropriately.
• Monitor and adjust activity in response to operational variations.
• Identify, assess and act on existing and potential risks.

Planning and organising

• Determine work requirements in order to meet output targets.
• Identify priorities and variables that impact on work planning.
• Ensure work tools are ready and available for operations.
• Plan activities to meet work targets.

Self-management

• Manage own work to meet performance criteria.
• Conduct regular housekeeping activities to keep work area clean and tidy at all times.
• Maintain currency of relevant work-related information.
• Monitor own work against quality standards and identify areas for improvement.
• Understand own work activities and responsibilities.
• Identify and apply safety procedures, including the use of protective equipment.
• Manage work load priorities and timelines.
• Comply with environmental standards and requirements of the workplace.

Learning

• Recognise limits of own expertise and seek skill development if required.
• Assess competencies in meeting job requirements.
• Ask questions to expand own knowledge.
• Maintain skill and knowledge currency.
• Participate in learning and development opportunities.

Technology

• Use baking machines and equipment in correct operational mode.
• Monitor machine operation.
• Perform minor maintenance on machinery.
• Work with technology safely and according to workplace standards.

Pathway Information

Pathways into the Qualification 

Pathways for candidates considering this Qualification include:

• FDF20510 Certificate II in Retail Baking Assistance
• direct entry
• relevant vocational training and/or work experience.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications.