Comments about Certificate III in Food Processing (Retail Baking) Combined - On Campus - Bendigo - Victoria
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Objectives
The Certificate III in Food Processing (Retail Baking) Combined is one of three qualifications recognised for a trade apprenticeship in the baking industry. This course covers both bread baking, and cake and pastry making.
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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.
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Academic title
Certificate III in Food Processing (Retail Baking) Combined
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Course description
Key Study Areas
Key study areas include:
* Commercial bread baking
* Cake making
* Pastry production
* Quality and food safety
Where
• Bendigo (City Campus)
• 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. You may be required to attend some classes at BRIT during the course of your three-year apprenticeship.
Selection Process
• No Selection Process Required
Employment Opportunities
On successfully completing your apprenticeship you will be eligible for employment in a wide range of bread, cake and pastry production facilities.
Further Study Options
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
FDFRBBC2B Bake sponges, cakes and cookies
FDFRBBP2B Bake pastry products
FDFRBCP2B Produce choux pastry
FDFRBDC2B Decorate cakes and cookies
FDFRBDPB3A Diagnose And Respond To Porduct And Process Faults (Bread)
FDFRBDPC3A Diagnose And Respond To Product And Process Faults (Pastry, Cake And Cookies)
FDFRBFD2B Freeze dough
FDFRBFF2B Form and fill pastry products
FDFRBFM2B Conduct final mould and final proof
FDFRBFP1B Finish products
FDFRBGT3A Produce and decorate gateaux and tortes
FDFRBPC2B Produce sponge, cake and cookie batter
FDFRBPD2B Produce bread dough
FDFRBPD3B Participate in product development
FDFRBPF2B Prepare fillings
FDFRBPM2B Produce meringue-based products
FDFRBPP2B Produce pastry
FDFRBPY2B Produce yeast-raised products
FDFRBRD2B Retard dough
FDFRBSM2B Scale and mould dough for intermediate proof
FDFRBSP3B Plan and schedule production
FDFZCSCIP2A Clean equipment in place
FDFZCSCS2A Clean And Sanitise Equipment
FDFZPRBE1A Operate basic equipment
FDFZPRBP2A Operate a baking process
FDFZPRW1A Participate effectively in a workplace environment
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.
