Certificate III in Food Processing (Retail Baking – Cake and Pastry) requires the successful completion of 15 Units
| Nominal Hours |
Unit Code |
Unit Name |
| 60 |
FDFCORHS3A |
Monitor the implementation of occupational health and safety policies and procedures |
| 100 |
FDFCORQFS3A |
Monitor the implementation of quality and food safety programs |
| 30 |
FDFCORWCM2A |
Present and apply workplace information |
| 60 |
FDFRBDPC3A |
Diagnose and respond to product and process faults (pastry, cake and cookies) |
| 50 |
FDFRBPP2B |
Produce pastry |
| 30 |
FDFRBPF2B |
Prepare fillings |
| 40 |
FDFRBFF2B |
Form and fill pastry products |
| 70 |
FDFRBPC2B |
Produce sponge, cake and cookie batter |
| 50 |
FDFRBBC2B |
Bake sponges, cakes and cookies |
| 60 |
FDFRBDC2B |
Decorate cakes and cookies |
| 50 |
FDFRBFP1B |
Finish Products |
| 50 |
TLIA3807B |
Control and Order Stock |
| 30 |
FDFRBCP2B |
Produce Choux Pastry |
| 20 |
FDFCORBM2A |
Use basic mathematical concepts |
| 30 |
FDFRBBP2B |
Bake pastry products |
