FDF30703 Certificate III in Food Processing (Retail Baking - Combined)
Qualification: Certificate III (AQF)
Training Package: FDF03 Food Processing Industry
TAFE NSW Course No: 9298
This course is for people who work or who want to work in the retail baking sector of the food processing industry in hot bread shops, cake shops, franchises, in-store bakeries and similar outlets.
You will learn to make a range of breads, pastries and cakes using baking equipment and machinery. You will also learn to work safely and effectively, and monitor operational processes in the retail baking sector.
This course comprises a group of compulsory core modules, specialist elective group modules and optional modules, some specific to this sector of the industry and others covering general skills.
Career Opportunities: Retail baking tradesperson/manager/owner/ operator.
Articulation: When you finish this course you may gain advanced standing in FDF30503 Certificate III in Food Processing (Retail Baking - Cake and Pastry), TAFE course no: 9296, FDF30603 Certificate III in Food Processing (Retail Baking - Bread), TAFE course no: 9297, and other Certificate III, IV and Diploma level Food Processing qualifications.
Entry Requirements: There are no formal educational requirements to enter this course.
| Competency Units | |
| Core: | |
| FDFCORBM2A | Use basic mathematical concepts |
| FDFCORFSY1A | Follow work procedures to maintain food safety |
| FDFCORHS1A | Follow work procedures to maintain health and safety |
| FDFCORHS3A | Monitor the implementation of occupational health and safety policies and procedures |
| FDFCORQAS1A | Follow work procedures to maintain quality |
| FDFCORQFS3A | Monitor the implementation of quality and food safety programs |
| FDFCORWCM2A | Present and apply workplace information |
| FDFRBBB2B | Bake bread |
| FDFRBBC2B | Bake sponges, cakes and cookies |
| FDFRBBP2B | Bake pastry products |
| 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) |
| FDFRBFF2B | Form and fill pastry products |
| FDFRBFM2B | Conduct final mould and final proof |
| FDFRBPC2B | Produce sponge, cake and cookie batter |
| FDFRBPD2B | Produce bread dough |
| FDFRBPF2B | Prepare fillings |
| FDFRBPP2B | Produce pastry |
| FDFRBSM2B | Scale and mould dough for intermediate proof |
| Electives: contact the campus for details | |
Applying and Enrolling: For apprentices. Contact the Head Teacher to arrange a suitable time to enrol.
Campuses:
Coffs Harbour Education Campus (CHEC) - For apprentices. Block Release, Blocks of 3 days, every 3 weeks, for 3 years.
Contact Ian Holdaway on (02) 6659 3000 to discuss enrolling in this course.
Information sheet, Coffs Harbour Education Campus, 2008 (PDF 110KB)
