Qualification Outline
22/07/2026 2:55 AM AWST
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Certificate III in High Volume Baking
Certificate III in High Volume Baking
FBP31121
BHA5
Current
Approved
National Endorsed, State Implementation and Classification
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 09/09/2021 | Current | Approved |
Description
This qualification describes the skills and knowledge for workers in a production bakery, where high volume production of bread, pastry products, biscuits and/or cakes is undertaken.
The qualification is designed for production related roles that require application of specific high volume baking skills and knowledge across a range of processes and including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.
All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements are known to apply to this qualification at the time of publication.
Schedule
Packaging Rules
To achieve this qualification, competency must be demonstrated in:Seventeen (17) units of competency:
- Nine (9) core units plus
- Eight (8) elective units.
Elective units must ensure the integrity of the qualification’s Australian Qualification Framework (AQF) alignment and contribute to a valid, industry-supported vocational outcome. The electives are to be chosen as follows:
- at least four (4) units from the Group A electives listed below
- up to four (4) units from the Group B electives listed below
- up to three (3) units from any currently endorsed Training Package or accredited course.
Please refer to the Prerequisite requirements on TGA table for details.
1. Core Units
All nine (9) core units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODL45 | FBPOPR3021 | Apply good manufacturing practice requirements in food processing | 45 | Unit of competency |
| OAN93 | FBPWHS3001 | Contribute to work health and safety processes | 40 | Unit of competency |
| ODL32 | FBPFSY3005 | Control contaminants and allergens in food processing | 70 | Unit of competency |
| ODM07 | FBPFSY3003 | Monitor the implementation of food safety and quality programs | 90 | Unit of competency |
| ODL46 | FBPOPR3019 | Operate and monitor interrelated processes in a production or packaging system | 55 | Unit of competency |
| ODL72 | FBPFSY3004 | Participate in traceability activities | 45 | Unit of competency |
| OAM99 | FBPOPR2069 | Use numerical applications in the workplace | 20 | Unit of competency |
| ODK90 | FBPTEC3005 | Work with bakery ingredients, their functions and interactions | 55 | Unit of competency |
| ODK88 | FBPTEC3006 | Work with flours and baking additives | 55 | Unit of competency |
2. Group A Elective Units
At least four (4) units must be chosen from the Group A electives list.
Please refer to the packaging rules for the full details of available options.
3. Group B Elective Units
Up to four (4) units must be chosen from the Group B electives list.
Please refer to the packaging rules for the full details of available options.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDO5 | FBP30217 | Certificate III in Plant Baking | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships