Qualification Outline
22/07/2026 4:32 AM AWST
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Certificate III in Retail Baking (Combined)
Certificate III in Retail Baking (Combined)
FDF30710
S771
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 3.00 | 06/09/2012 | Current | Approved |
Description
This Qualification covers the retail baking - cake and pastry and bread specialisations within the food processing industry.
Job Roles
The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.
Additional Qualification advice
Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.
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.
Schedule
Packaging Rules
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
Elective selection must include:
- One (1) Group A elective unit
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
1. Core Units
Seventeen (17) units must be completed.
2. Elective Units
Three (3) units to be completed.
The following outlines ONE example of a training program for this qualification.
Please refer to the Training Package for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D4585 | FDFOP1007A | Participate effectively in a workplace environment | 30 | Unit of competency |
| D4734 | FDFRB3017A | Participate in product development | 50 | Unit of competency |
| D4730 | FDFRB3013A | Produce artisan breads | 80 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| W056 | FDF30703 | Certificate III in Food Processing (Retail Baking - Combined) | Qualification |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDP3 | FBP30517 | Certificate III in Baking | Qualification |
No information
Entry Requirements
Not applicable.
Traineeships and Apprenticeships