Qualification Outline

Date retreived
22/07/2026 4:53 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Certificate I in Baking

Certificate I in Baking

Qualification
National Code:
FBP10217
State Code:
BDP0
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
23/01/2018
Approved Date
27/07/2018
Stream of Study
VET Act Classifier
C
Nominal Hours
205
Duration
1 Semester
Current Release Number
1.00
Current Release Date
23/01/2018
VET Act Conditions
—
Releases
Release Version Release Date TGA Status DTWD Status
1.00 23/01/2018 Current Approved
Description

This qualification describes the basic skills and knowledge of an individual preparing for entry level work or training in a commercial baking environment.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:
- eight (8) units of competency:
- six (6) core units plus
- two (2) elective units.

Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.

The electives are to be chosen as follows:
- one (1) from the electives listed below
- one (1) from the electives listed below, or any currently endorsed Training Package or accredited course that is packaged at a Certificate I or II level.
1. Core Units

All six (6) units must be completed.

State Code National Code Title Hours Type
BBG55 FBPRBK1001 Finish products 10 Unit of competency
BBH20 FBPFSY1001 Follow work procedures to maintain food safety 20 Unit of competency
BBF82 FBPWHS1001 Identify safe work practices 30 Unit of competency
WG286 FSKNUM09 Identify, measure and estimate familiar quantities for work 15 Unit of competency
BBG21 FBPOPR1005 Operate basic equipment 30 Unit of competency
BBG22 FBPOPR1004 Prepare basic mixes 20 Unit of competency
2. Elective Units

At least one (1) unit must be completed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
BBH09 FBPRBK2004 Assist basic bread production 60 Unit of competency
BBG20 FBPRBK2001 Assist non laminated pastry production 40 Unit of competency
BBG79 FBPRBK2003 Assist sponge cake production 40 Unit of competency
Replaced By
State Code National Code Title Type
BHA4 FBP10221 Certificate I in Baking Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
No information