Qualification Outline
22/07/2026 4:11 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Certificate I in Baking
Certificate I in Baking
FBP10217
BDP0
Replaced
Replaced
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 23/01/2018 | Current | Approved |
Description
This qualification describes the basic skills and knowledge of an individual preparing for entry level work or training in a commercial baking environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:- eight (8) units of competency:
- six (6) core units plus
- two (2) elective units.
Elective units must ensure the integrity of the qualification’s Australian Quality Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome.
The electives are to be chosen as follows:
- one (1) from the electives listed below
- one (1) from the electives listed below, or any currently endorsed Training Package or accredited course that is packaged at a Certificate I or II level.
1. Core Units
All six (6) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBG55 | FBPRBK1001 | Finish products | 10 | Unit of competency |
| BBH20 | FBPFSY1001 | Follow work procedures to maintain food safety | 20 | Unit of competency |
| BBF82 | FBPWHS1001 | Identify safe work practices | 30 | Unit of competency |
| WG286 | FSKNUM09 | Identify, measure and estimate familiar quantities for work | 15 | Unit of competency |
| BBG21 | FBPOPR1005 | Operate basic equipment | 30 | Unit of competency |
| BBG22 | FBPOPR1004 | Prepare basic mixes | 20 | Unit of competency |
2. Elective Units
At least one (1) unit must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBH09 | FBPRBK2004 | Assist basic bread production | 60 | Unit of competency |
| BBG20 | FBPRBK2001 | Assist non laminated pastry production | 40 | Unit of competency |
| BBG79 | FBPRBK2003 | Assist sponge cake production | 40 | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA4 | FBP10221 | Certificate I in Baking | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships