Certificate III in Retail Baking (Combined)

Link to photo for PDF:

Course title:

National and state ID:

About this course: <div class="field field-name-body field-type-text-with-summary field-label-hidden"><div class="field-items"><div class="field-item even"><p style="margin-bottom: 0.3em"> </p> <h3>Want a decorated career as a baker or pastry chef?</h3> <p>When you complete the Certificate III in Retail Baking (Combined) you will be able to work as a baker or pastry chef in a hotel, bakery, restaurant, or pastry shop.</p> <p>You will gain the knowledge and skills to produce a variety of breads, cakes, pastries, biscuits, rolls, scrolls, gateaux, tortes, pies, and slices. You will also learn first aid, food safety programs, hygiene, and workplace health and safety.</p> <p>We are the only public provider offering training in baking with an on-campus bakehouse that sells students' work to the general public.</p> <p>The Certificate III in Retail Baking (Combined) is an apprenticeship where you must be employed in a training contract by an appropriate organisation to study.</p> </div></div></div>

Overview:

Entrance requirements: <table class="entrance_requirement"> <tbody> <tr> <th class="col1">School Leaver</th> <th class="col2">Non-School Leaver</th> <th class="col3">AQF</th> </tr> </tbody> <tbody> <tr> <td>OLNA or NAPLAN 9 Band 8</td> <td>C Grades in Year 10 English and Maths or equivalent</td> <td>Certificate I or Certificate II</td> </tr> </tbody> </table>

Entrance requirements additional text:

Prerequisites

Study pathway

Job opportunities

Important information

Fees and charges

How to apply

Print units tab

Units <p><p>The units in Traineeships and Apprenticeships are customised according to the individual Training Agreement that is negotiated with the employer and may vary (within the Qualification rules) in each case.</p></p><b>COMBINED 1</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Produce bread dough</td><td>FDFRB3002A</td><td>D4719</td></tr> <tr><td>Use numerical applications in the workplace</td><td>FDFOP2061A</td><td>D4649</td></tr> </table><b>COMBINED 10</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Produce artisan breads</td><td>FDFRB3013A</td><td>D4730</td></tr> </table><b>COMBINED 2</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Bake bread</td><td>FDFRB3005A</td><td>D4722</td></tr> <tr><td>Diagnose and respond to product and process faults (bread)</td><td>FDFRB3011A</td><td>D4728</td></tr> <tr><td>Process dough</td><td>FDFRB3010A</td><td>D4727</td></tr> </table><b>COMBINED 3</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Prepare fillings</td><td>FDFRB2002A</td><td>D4714</td></tr> <tr><td>Produce pastry</td><td>FDFRB3001A</td><td>D4718</td></tr> </table><b>COMBINED 4</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Bake pastry products</td><td>FDFRB3007A</td><td>D4724</td></tr> <tr><td>Form and fill pastry products</td><td>FDFRB2001A</td><td>D4713</td></tr> <tr><td>Produce meringue-based products</td><td>FDFRB2003A</td><td>D4715</td></tr> </table><b>COMBINED 5</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Bake sponges, cakes and cookies</td><td>FDFRB3006A</td><td>D4723</td></tr> <tr><td>Produce sponge, cake and cookie batter</td><td>FDFRB3003A</td><td>D4720</td></tr> </table><b>COMBINED 6</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Decorate cakes and cookies</td><td>FDFRB3004A</td><td>D4721</td></tr> </table><b>COMBINED 7</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Apply first aid</td><td>HLTFA301C</td><td>D8247</td></tr> <tr><td>Contribute to OHS processes</td><td>FDFOHS3001A</td><td>D4575</td></tr> <tr><td>Diagnose and respond to product and process faults (pastry, cake and cookies)</td><td>FDFRB3012A</td><td>D4729</td></tr> <tr><td>Provide and apply workplace information</td><td>FDFOP2064A</td><td>D4652</td></tr> </table><b>COMBINED 8</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Produce and decorate gateaux and tortes</td><td>FDFRB3015A</td><td>D4732</td></tr> </table><b>COMBINED 9</b> <table class="overview" cellpadding="0"> <tr> <th scope="col">Unit Title</th> <th scope="col">National ID</th> <th scope="col">Unit of Study</th> </tr><tr><td>Implement the food safety program and procedures</td><td>FDFFS2001A</td><td>D4537</td></tr> <tr><td>Participate in environmentally sustainable work practices</td><td>MSAENV272B</td><td>D3655</td></tr> <tr><td>Produce sweet yeast products</td><td>FDFRB3014A</td><td>D4731</td></tr> </table>

Generic info: