If you already have industry experience, then utilising Recognition of Prior Learning (RPL) to turn your existing skills into a nationally recognised qualification is an ideal way of achieving industry accreditation while broadening your career opportunities.
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 process as easy and smooth as possible 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, and speak with an RPL Specialist to determine your eligibility. Take the initiative today. It only takes 3 minutes!
| RPL Cost | Traditional study cost | Your savings |
|---|---|---|
| $2,600 | $8,000 | $5,400 |
RPL cost includes all assessment services and issue of your nationally recognised qualification. Want to save a further $520 off this qualification? Contact us today to learn how! |
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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 :
NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.
|
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 |
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 |
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
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Units of Competency
Entry Requirements
Licensing Information
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