Certificate III in Food Processing (Retail Baking) Bread

Comments about Certificate III in Food Processing (Retail Baking) Bread - On Campus - Bendigo - Victoria

• Objectives
  The 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 requirements
  BRIT 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 title
  Certificate III in Food Processing (Retail Baking) Bread
• Course description
  Key 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.
  

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