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FDF30510 CERTIFICATE III IN RETAIL BAKING (CAKE & PASTRY)

Food Processing (FDF30510) Duration

The program is delivered over 51 weeks

Description

This Qualification covers the retail baking - cake and pastry specialisation within the food processing industry

Entrance Requirements
  • Successful completion of Year 11 or the equivalent level of study. Click Here
  • Minimum English level of IELTS 5.5 or equivalent. Click Here
  • Applicant must be 18 years of age or above

Pre-requisites
  FDFRB2001A   Form and fill pastry products
  FDFRB2002A   Prepare fillings
  FDFRB3001A   Produce pastry
  FDFRB3003A   Produce sponge, cake and cookie batter
  FDFRB3004A   Decorate cake and cookies
  FDFRB3006A   Bake sponges, cakes and cookies
  FDFRB3007A   Bake pastry products
  The above units must be successfully completed before commencing
  FDFRB3012A   Diagnose and respond to product and process faults (pastry, cake and cookies )

Pathways
Pathways into the Qualification

Pathways for candidates considering this Qualification include:

  • FDF20510 Certificate II in Retail Baking Assistance
  • direct entry
  • relevant vocational training and/or work experience.

Pathways from the Qualification

After achieving this Qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications

Job Roles

The Certificate III in Retail Baking (Cake and Pastry) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry.

Career opportunities exist for qualified individuals within the retail baking, hospitality and food processing industries

Units
Core Units
  FDFOP2061A   Use numerical applications in the workplace
  FDFOP2064A   Provide and apply workplace information
  FDFFS2001A   Implement the food safety program and procedures
  FDFOHS3001A   Contribute to OHS processes
  FDFRB3001A   Produce pastry
  FDFRB2002A   Prepare filling
  FDFRB2001A   Form and fill pastry products
  FDFRB3007A   Bake pastry products
  FDFRB3003A   Produce sponge, cake and cookie batter
  FDFRB3006A   Bake sponges, cakes and cookies
  FDFRB3004A   Decorate cakes and cookies
  FDFRB3012A   Diagnose and respond to product and process faults (pastry, cake and cookies)
  MSAENV272B   Participate in environmentally sustainable work practices
Elective Units
  TLIA3038   Control and order stock
  FDFRB3016A   Plan and schedule production for retail bakery
  BSBCUS301   Deliver and monitor a service to customers

Course Delivery

Classroom based training sessions to develop the knowledge and theoretical understandings required to undertake food processing and practical training and experience in simulated Retail Baking environment

Assessment

The assessment process includes the gathering of evidence to demonstrate the student’s competence. Students are assessed using written questions observation, scenarios, case study and projects

RPL / Course Credit

SCM offers Recognition of Prior Learning (RPL) and Course Credit to students through the enrolment process.

Completion

At the successful completion of the course students will be awarded with the "Testamur" and a "Record of Results" which provides detailed Units of Competency completed in the course.

At the Partial Completion of the course students will be awarded with a "Statement of Attainment" which will detail only the Units of Competency that student has achieved competency from the course.

Fees

$10,000
As Per study periods* $2,500- Term 1 (11 wks)+ $2,500- Term 2 (11 wks) + $2,250-Term 3 (11 wks)+ $2,250- Term 4 (12 wks) + ($200 Application fee non-refundable + $300 Materials Fee non -refundable)


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