Food, hospitality and personal services · AQF Level 3

Certificate III in High Volume Baking

Name: Certificate III in High Volume Baking
Availability: InStock

FBP31121

4 providers

Career outcomes

Baking Factory Worker

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Dynamic Learning Services

Private RTOUnclaimed

NSWNo reviews yet

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William Angliss Institute of TAFE

TAFEUnclaimed

VICNo reviews yet

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National Food Institute

Private RTOUnclaimed

VICNo reviews yet

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Training and Quality Management Services Pty Ltd

Private RTOUnclaimed

VICNo reviews yet

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Units of competency in this qualification

Each unit is nationally recognised. Open a unit to see what it covers and which other qualifications include it.

Unit of competencyCORE
Monitor the implementation of food safety and quality programs
FBPFSY3003
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Participate in traceability activities
FBPFSY3004
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Control contaminants and allergens in food processing
FBPFSY3005
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Use numerical applications in the workplace
FBPOPR2069
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Operate and monitor interrelated processes in a production or packaging system
FBPOPR3019
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Apply good manufacturing practice requirements in food processing
FBPOPR3021
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Work with bakery ingredients, their functions and interactions
FBPTEC3005
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Work with flours and baking additives
FBPTEC3006
Delivered by RTOsVaries by provider
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Unit of competencyCORE
Contribute to work health and safety processes
FBPWHS3001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate the labelling process
FBPBPG3002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Perform packaging equipment changeover
FBPBPG3007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a high speed wrapping process
FBPBPG3011
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a chocolate tempering process
FBPCON2011
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply digital technology in food processing
FBPFST4003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in a HACCP team
FBPFSY3002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Perform an allergen risk review
FBPFSY4003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Conduct a traceability exercise
FBPFSY4005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Freeze and thaw dough
FBPHVB2001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a cooling and wrapping process
FBPHVB3001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a laminated pastry production process
FBPHVB3002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a pastry forming and filling process
FBPHVB3003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manufacture wafer products
FBPHVB3004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a doughnut making process
FBPHVB3005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a forming or shaping process
FBPHVB3006
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Manufacture crisp breads
FBPHVB3007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a batter production process
FBPHVB3008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a non laminated pastry production process
FBPHVB3009
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a pastry baking process
FBPHVB3010
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor the production of fillings
FBPHVB3011
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a biscuit dough make up process
FBPHVB3012
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a baking process
FBPHVB3013
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Finish baked products
FBPHVB3014
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a griddle production process
FBPHVB3015
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor a cooling, slicing and wrapping process
FBPHVB3016
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a bread dough mixing and development process
FBPHVB3017
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a final prove and bread baking process
FBPHVB3018
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a bread dough make up process
FBPHVB3019
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Work in a freezer storage area
FBPOPR2078
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Measure non-bulk ingredients
FBPOPR2081
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a freezing process
FBPOPR2090
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a continuous freezing process
FBPOPR2092
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a depositing process
FBPOPR2097
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Set up a production or packaging line for operation
FBPOPR3004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate a bulk liquid transfer process
FBPOPR3007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Identify dietary, cultural and religious considerations for food production
FBPOPR3018
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Plan, conduct and monitor equipment maintenance
FBPOPR3020
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Receive and store raw materials for food processing
FBPOPR3022
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Operate and monitor an extrusion process
FBPOPR3024
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in improvement processes
FBPPPL3003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Lead work teams and groups
FBPPPL3004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in an audit process
FBPPPL3005
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Report on workplace performance
FBPPPL3006
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Support and mentor individuals and groups
FBPPPL3007
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Establish compliance requirements for work area
FBPPPL3008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Apply raw materials, ingredient and process knowledge to production problems
FBPTEC3001
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Implement the pest prevention program
FBPTEC3002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Participate in product recalls
FBPTEC4008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Use digital technology for routine and simple workplace tasks
FSKDIG002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Use digital technology for non-routine workplace tasks
FSKDIG003
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Use strategies to respond to routine workplace problems
FSKLRG009
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Estimate, measure and calculate with routine metric measurements for work
FSKNUM015
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Interpret routine tables, graphs and charts and use information and data for work
FSKNUM019
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Use oral communication skills to participate in workplace meetings
FSKOCM004
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Read and respond to information in routine visual and graphic texts
FSKRDG008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Read and respond to routine standard operating procedures
FSKRDG009
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Complete routine workplace formatted texts
FSKWTG008
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Issue work permits
MSMPER300
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Contribute to the development of workplace documentation
MSMSUP310
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Develop and adjust a production schedule
MSMSUP330
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Use structured problem-solving tools
MSMSUP390
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Conduct hazard analysis
MSMWHS201
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Monitor and operate trade waste process
MSTGN3017
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Control stock
SIRRINV002
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Provide work skill instruction
TAEDEL301
Delivered by RTOsVaries by provider
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Unit of competencyELECTIVE
Organise receival and despatch operations
TLIA0015
Delivered by RTOsVaries by provider
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Certificate III in High Volume Baking

Career outcomes

Filter providers

Providers offering this course

Dynamic Learning Services

William Angliss Institute of TAFE

National Food Institute

Training and Quality Management Services Pty Ltd

Units of competency in this qualification

Monitor the implementation of food safety and quality programs

Participate in traceability activities

Control contaminants and allergens in food processing

Use numerical applications in the workplace

Operate and monitor interrelated processes in a production or packaging system

Apply good manufacturing practice requirements in food processing

Work with bakery ingredients, their functions and interactions

Work with flours and baking additives

Contribute to work health and safety processes

Operate the labelling process

Perform packaging equipment changeover

Operate and monitor a high speed wrapping process

Operate a chocolate tempering process

Apply digital technology in food processing

Participate in a HACCP team

Perform an allergen risk review

Conduct a traceability exercise

Freeze and thaw dough

Operate and monitor a cooling and wrapping process

Operate and monitor a laminated pastry production process

Operate and monitor a pastry forming and filling process

Manufacture wafer products

Operate and monitor a doughnut making process

Operate and monitor a forming or shaping process

Manufacture crisp breads

Operate and monitor a batter production process

Operate and monitor a non laminated pastry production process

Operate and monitor a pastry baking process

Operate and monitor the production of fillings

Operate and monitor a biscuit dough make up process

Operate and monitor a baking process

Finish baked products

Operate and monitor a griddle production process

Operate and monitor a cooling, slicing and wrapping process

Operate a bread dough mixing and development process

Operate a final prove and bread baking process

Operate a bread dough make up process

Work in a freezer storage area

Measure non-bulk ingredients

Operate a freezing process

Operate a continuous freezing process

Operate a depositing process

Set up a production or packaging line for operation

Operate a bulk liquid transfer process

Identify dietary, cultural and religious considerations for food production

Plan, conduct and monitor equipment maintenance

Receive and store raw materials for food processing

Operate and monitor an extrusion process

Participate in improvement processes

Lead work teams and groups

Participate in an audit process

Report on workplace performance

Support and mentor individuals and groups

Establish compliance requirements for work area

Apply raw materials, ingredient and process knowledge to production problems

Implement the pest prevention program

Participate in product recalls

Use digital technology for routine and simple workplace tasks

Use digital technology for non-routine workplace tasks

Use strategies to respond to routine workplace problems

Estimate, measure and calculate with routine metric measurements for work

Interpret routine tables, graphs and charts and use information and data for work

Use oral communication skills to participate in workplace meetings

Read and respond to information in routine visual and graphic texts

Read and respond to routine standard operating procedures

Complete routine workplace formatted texts

Issue work permits

Contribute to the development of workplace documentation

Develop and adjust a production schedule

Use structured problem-solving tools

Conduct hazard analysis