Qualification Outline

Date retreived
22/07/2026 5:09 PM 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 III in Bread Baking

Certificate III in Bread Baking

Qualification
National Code:
FBP30421
State Code:
BGZ5
TGA Status:
Current
DTWD Status:
Approved
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
09/09/2021
Approved Date
23/11/2021
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
745
Duration
2 Semesters
Current Release Number
1.00
Current Release Date
09/09/2021
VET Act Conditions
This qualification can only be obtained by fulfilling the obligations of an apprentice under a training contract except: • a person who is temporarily living in Australia on a student visa may obtain the qualification through a registered training provider approved to deliver a course for the qualification; or • a person seeking recognition of prior learning under s60I of the VET Act.
Releases
Release Version Release Date TGA Status DTWD Status
1.00 09/09/2021 Current Approved
Description

This qualification describes the skills and knowledge of a bread baker who bakes bread products working 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 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:
- Fourteen (14) units of competency:
- Nine (9) core units plus
- Five (5) 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:
- two (2) must be from those units listed in Group A and an additional three (3) units may be chosen from Group A
- up to one (1) from those units listed in Group B
- up to two (2) from those units listed in Group C.
1. Core Units

All nine (9) units must be completed.

State Code National Code Title Hours Type
ODL98 FBPFSY2002 Apply food safety procedures 30 Unit of competency
OAN27 FBPWHS2001 Participate in work health and safety processes 40 Unit of competency
BBH54 FBPRBK3018 Produce basic artisan products 80 Unit of competency
BBF80 FBPRBK3005 Produce basic bread products 80 Unit of competency
BBG56 FBPRBK3006 Produce savoury bread products 80 Unit of competency
BBF58 FBPRBK3007 Produce specialty flour bread products 80 Unit of competency
BBH31 FBPRBK3014 Produce sweet yeast products 50 Unit of competency
BBH34 FBPRBK3012 Schedule and produce bread production 80 Unit of competency
OAM99 FBPOPR2069 Use numerical applications in the workplace 20 Unit of competency
2. Group A Elective Units

At least two (2) units must be completed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
AWQ45 SITXHRM001 Coach others in job skills 30 Unit of competency
BBG24 FBPRBK3017 Operate plant baking processes 50 Unit of competency
BBG75 FBPRBK4001 Produce artisan bread products 80 Unit of competency
BBF70 FBPRBK3011 Produce frozen dough products 70 Unit of competency
BBG40 FBPRBK3008 Produce sponge cake products 40 Unit of competency
BBF65 FBPRBK2002 Use food preparation equipment to prepare fillings 35 Unit of competency
3. Group B Elective Units

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

State Code National Code Title Hours Type
AWX02 SIRXPDK001 Advise on products and services 25 Unit of competency
AWX45 SIRRMER002 Merchandise food products 25 Unit of competency
AWW95 SIRXSLS001 Sell to the retail customer 40 Unit of competency
4. Group C Elective Units

Up to two (2) unit may be completed.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
BBG19 FBPRBK3016 Control and order bakery stock 30 Unit of competency
BBH32 FBPRBK4004 Develop baked products 70 Unit of competency
ODL48 FBPOPR3018 Identify dietary, cultural and religious considerations for food production 40 Unit of competency
OAO18 FBPFSY3002 Participate in a HACCP team 50 Unit of competency
ODL49 FBPOPR3017 Prepare food products using basic cooking methods 50 Unit of competency
OCD30 HLTAID011 Provide First Aid 18 Unit of competency
Replaces
State Code National Code Title Type
BDO4 FBP30417 Certificate III in Bread Baking Qualification
No information
Entry Requirements

There are no entry requirements for this qualification.

Traineeships and Apprenticeships
(AP00150) BREADMAKING Apprenticeship