Certificate III in Food Processing (Retail Baking) Bread

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Comments about Certificate III in Food Processing (Retail Baking) Bread - On Campus - Bendigo - Victoria

  • Objectives
    The Certificate III in Food Processing (Retail Baking) Bread is one of three qualifications recognised for an apprenticeship in the baking industry. This course specialises in bread 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.
  • Academic title
    Certificate III in Food Processing (Retail Baking) Bread
  • Course description
    Key Study Areas     

    Key study areas include:

        * Producing, scaling and moulding bread dough
        * Baking a range of different bread based products
        * Quality and food safety
        * Operating basic machinery
        * Safe food handling

    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.

    Selection Process     • No Selection Process Required

    Employment Opportunities    

    On successfully completing your apprenticeship you will be eligible for employment in a range of baking positions.

    Further Study Options    

    Additional units can be selected in cake and pastry baking for a combined retail baking qualification.


    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
    FDFRBAB3A            Produce artisan breads
    FDFRBBB2B            Bake bread
    FDFRBDPB3A          Diagnose And Respond To Porduct And Process Faults (Bread)
    FDFRBFM2B            Conduct final mould and final proof
    FDFRBPD2B            Produce bread dough
    FDFRBPD3B            Participate in product development
    FDFRBPY2B            Produce yeast-raised products
    FDFRBRD2B            Retard dough
    FDFRBSM2B           Scale and mould dough for intermediate proof
    FDFRBSP3B            Plan and schedule production
    FDFZCSCS2A         Clean And Sanitise Equipment
    FDFZPRBE1A          Operate basic equipment
    FDFZPRBP2A          Operate a baking process

    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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