Food Processing (Retail Baking) Combined - Certificate III - Bairnsdale - Victoria - East Gippsland TAFE Bairnsdale Campus - I1915

This qualification is suitable for people working in the retail and/or plant baking sector, performing a number of work related tasks under varying degrees of guidance. Available streams include Bread, Cake and Pastry, Combined. This qualification requires a total of 20 units of study including 4 core units and 16 specialist units.

Food Processing (Retail Baking) Combined - Certificate III

Career Opportunities:

Retail bakery.

Entrance Requirements:

No formal entrance requirements.
Basic literacy and numeracy skills are recommended.

Eligible for recognition of prior learning or skills:

Please speak with the tutor to find out if you are eligible for credits

Careers:

Other courses are listed under the following career(s):

Food Processing

Course Structure

The course comprises of the following units of study:

Core
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
Specialisation
FDFOPTPIP3A       Participate in improvement processes
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
FDFRBDPB3B        Diagnose and respond to product 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
FDFRBSM2B         Scale and mould dough for intermediate proof
FDFRBSP3B          Plan and schedule production