Certificate III in Food Processing (Retail Baking) Cake and Pastry - Bendigo - Victoria - I216

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Certificate III in Food Processing (Retail Baking) Cake and Pastry - Other
Method: Other
Location:
Course Fee: By Request
Workplace based
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Certificate III in Food Processing (Retail Baking) Cake and Pastry - Bendigo - Victoria

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Certificate III in Food Processing (Retail Baking) Cake and Pastry - Bendigo - Victoria Certificate III in Food Processing (Retail Baking) Cake and Pastry - Bendigo - Victoria
Objectives:
The Certificate III in Food Processing (Retail Baking) Cake and Pastry is one of three qualifications recognised for a trade apprenticeship in the baking industry. This course specialises of cake and pastry 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.
Award:
Certificate III in Food Processing (Retail Baking) Cake and Pastry
Course Description:
Key Study Areas      Key study areas include:

    *
      Producing and baking a range of sponge, cake and pastry products
    *
      Preparing pastry fillings
    *
      Forming and filling pastry products
    *
      Decorating cakes and cookies
    * Quality and food safety

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. You will attend 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 cake and pastry production, ranging from small local businesses to large production facilities.

Further Study Options    

Additional units from bread baking can be included 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
FDFPASFF2A          Operate A Pastry Forming An Filling Process
FDFPASMD2A         Operate a doughnut making process
FDFPASMG2A         Operate a griddle production process
FDFPASMP2A         Operate a pastry production process
FDFRBBC2B           Bake sponges, cakes and cookies
FDFRBBP2B           Bake pastry products
FDFRBCP2B           Produce choux pastry
FDFRBDC2B           Decorate cakes and cookies
FDFRBDPC3A         Diagnose And Respond To Product And Process Faults (Pastry, Cake And                                          Cookies)
FDFRBFD2B           Freeze dough
FDFRBFF2B            Form and fill pastry products
FDFRBGT3A           Produce and decorate gateaux and tortes
FDFRBPC2B           Produce sponge, cake and cookie batter
FDFRBPF2B           Prepare fillings
FDFRBPM2B           Produce meringue-based products
FDFRBPP2B           Produce pastry
FDFRBSP3B           Plan and schedule production
FDFZCSCS2A        Clean And Sanitise Equipment
FDFZPRBE1A        Operate basic equipment

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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