WHAT IS SKILLS RECOGNITION & RPL:
Skills Recognition and Recognition of Prior Learning (RPL) allows people like you to achieve this qualification without any classroom study, and usually within weeks.
In order to obtain this qualification so quickly, all you need to do is supply evidence which proves your experience in the units that make up the qualification. Our Skills Recognition & RPL Facilitators will assist you with this process. From there, we’ll work with our RTO partners so that you’ll receive your qualification in no time!
Watch our video to learn more about the process, or continue reading to learn more about RPL.
DETAILS:
RPL Price: $2600
Who This Is For:
In order to achieve this qualification via Skills Recognition & RPL, you should be able to perform or have a strong knowledge of the skills listed in the course units below. You will need to be able to provide evidence of this knowledge, such as videos, photographs, work orders, your resume, letters of validation, and statements of attainment. The more evidence you can provide, the better your case. Feel free to read more about RPL and evidence suggestions here.
Why Get Qualified Australia:
We provide candidates with Skills Recognition & RPL services nationwide. You never need to visit our office, nor do you have to sit in a classroom. Our 100% money back guarantee ensures that, if we can’t get you qualified, you can get your money back. Please refer to our terms & conditions for more details. As Australia’s leading Skills Recognition & RPL Specialists, we offer hundreds of qualifications via dozens of our RTO partners..
How To Achieve This Qualification:
As this is not a course, you do not need to complete the units listed below. Instead, you simply need to prove that you’re competent in the units shown. Our Facilitators will help make this an easy process for you.
Want to know if you’re eligible to obtain this qualification via Skills Recognition & RPL? Then why not start a Free Skills Review today, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!
Units of Competency:
You’ll need to show you’re experienced in the following units:This Qualification requires the achievement of
thirteen (13 ) Units of Competency in accordance with the following rules.
Nine (9 ) Core Units
Four (4 ) Elective Units:
Two (2) Group A elective Units
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 |
FDFRB3002A | Produce bread dough |
FDFRB3005A | Bake bread |
FDFRB3010A | Process dough |
FDFRB3011A | Diagnose and respond to product and process faults (bread)* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough |
MSAENV272B | Participate in environmentally sustainable work practices |
GROUP A
Select a minimum of two (2) 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 |
FDFRB3008A | Store, handle and use frozen dough |
FDFRB3009A | Retard dough |
FDFRB3013A | Produce artisan breads* FDFRB3002A Produce bread dough FDFRB3005A Bake bread FDFRB3010A Process dough |
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 |
BSBSMB401A | Establish legal and risk management requirements of small business |
HLTFA301C | Apply first aid |
MSS403002A | Ensure process improvements are sustained |
SITHFAB012B | Prepare and serve espresso coffee |
TLIA3038A | Control and order stock |
Awarded By
RTO
Australian Hospitality Skills Recognition (Code 32217)
Additional information
Not applicable.
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.
Visit Get Qualified Australia’s Trade Licensing page for more information surrounding licensing
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.
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.
- Implement food safety procedures.
- 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.
This qualification reflects the skills and knowledge required of individuals and covers the retail baking - bread specialisation within the food processing industry.
Job Roles
The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.
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.
