Certificate III in Food Processing (Retail Baking) Bread
ObjectivesThe Certificate III in Food Processing (Retail Baking) Bread is one of three qualifications recognised for an apprenticeship in the baking industry. This course specialises in bread making, and is offered only as part of a workplace based process.
Entry requirementsBRIT offers this qualification only as part of a workplace based apprenticeship. Before you commence your training, you must gain full time employment as a baking apprentice, under a training agreement established with your employer.
Academic titleCertificate III in Food Processing (Retail Baking) Bread
Course descriptionKey Study Areas
Key study areas include:
* Producing, scaling and moulding bread dough
* Baking a range of different bread based products
* Quality and food safety
* Operating basic machinery
* Safe food handling
Where • Workplace Based
Duration Options
A retail baking apprenticeship takes up to three years to complete, however it may be possible to achieve time exemptions based on existing competency or accelerated learning achievements.
Selection Process • No Selection Process Required
Employment Opportunities
On successfully completing your apprenticeship you will be eligible for employment in a range of baking positions.
Further Study Options
Additional units can be selected in cake and pastry baking for a combined retail baking qualification.
Assessment
You will be assessed as part of this course.
Typical Course Content (exact details may be obtained from the teaching centre)
FDFCORBM2A Use basic mathematical concepts
FDFCORHS3A Monitor the implementation of occupational health and safety policies and procedures
FDFCORQFS3A Monitor the implementation of quality and food safety programs
FDFCORWCM2A Present and apply workplace information
FDFRBAB3A Produce artisan breads
FDFRBBB2B Bake bread
FDFRBDPB3A Diagnose And Respond To Porduct And Process Faults (Bread)
FDFRBFM2B Conduct final mould and final proof
FDFRBPD2B Produce bread dough
FDFRBPD3B Participate in product development
FDFRBPY2B Produce yeast-raised products
FDFRBRD2B Retard dough
FDFRBSM2B Scale and mould dough for intermediate proof
FDFRBSP3B Plan and schedule production
FDFZCSCS2A Clean And Sanitise Equipment
FDFZPRBE1A Operate basic equipment
FDFZPRBP2A Operate a baking process
Recognition of Prior Learning
Recognition of your current qualifications and prior learning: BRIT has processes to give you credit for relevant units from your prior study, and to assess your prior learning against units in a course.