Certificate III in Food Processing (Retail Baking - Bread) FDF30603

 

Course Introduction

 

This course is designed to provide students with all the necessary skills to work as a baker in a retail bakery. Students learn to bake various types of bread using different machinery as well as how to implement food and health safety policies and procedures.

 

 

This certificate is delivered in our specially designed bakery training facility, with the focus of providing hands-on, practical training supported by underpinning theory. Training is delivered 3 days per week, allowing you to work and study at the same time. Many career opportunities exist in the Food Processing industry.

 

Our program utilizes the latest techniques, machinery and tools to develop your skill as a baker. You will develop the knowledge and skills to work in small franchise operations to large corporate food processing organisations.

 

Course Details
Course Code	FDF30603
CRICOS Code	068511D
Course Name	Certificate III in Food Processing (Retail Baking - Bread)
Duration	Nine [9] months full time: Three * 10-week terms Three days per week study
Recognition	Certificate III in Food Processing (Retail Baking Bread) is a nationally recognised qualification for the baking industry.
CRICOS Duration	38 Weeks registered on on CRICOS, including tuition plus course breaks
Course Start Dates	Intake and Term Dates
Entry Requirements	Australian Student or International Student

 

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Course Units
FDFRBPD2B	Produce bread dough
FDFRBSM2B	Scale and mould dough for intermediate proof
FDFRBFM2B	Conduct final mould and final proof
FDFCORBM2A	Use basic mathematical concepts
FDFOPTSD2A	Work in a socially diverse environment
FDFOPTENV1A	Follow work procedures to maintain environmental standards
FDFRBBB2B	Bake bread
FDFRBPY2B	Produce yeast-raised products
FDFRBDPB3A	Diagnose and respond to product and process faults (Bread)
FDFCORHS3A	Monitor the implementation of occupational health and safety policies and procedures
FDFCORWCM2A	Present and apply workplace information
FDFRBAB3A	Produce artisan breads
FDFCORQFS3A	Monitor the implementation of quality and food safety programs

 

Pathways

Graduates of this program are well positioned to undertake further training opportunities in food processing including Certificate IV and Diploma in Food Processing. Graduates can also start other areas of hospitality, including cookery, patisserie or a Diploma of Business.

 

 

Last updated: 13 Jul 2010