Qualification Outline
22/07/2026 6:21 AM AWST
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Certificate II in Baking
Certificate II in Baking
FBP20221
BHA0
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 of a baker’s assistant working 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 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:- Eleven (11) units of competency:
- Seven (7) core units plus
- Four (4) 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 units listed in Group A
- Two (2) from the remaining units listed in Group A or units listed in Group B
- One (1) from the remaining units listed in Group A, or units listed in Group B, or any currently endorsed Training Package or accredited course that is packaged at a Certificate II or III level.
Pathways
| State Code | Title |
|---|---|
| AC93 | Baking Pre-apprenticeship |
1. Core Units
All seven (7) units must be completed.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| ODL98 | FBPFSY2002 | Apply food safety procedures | 30 | Unit of competency |
| BBH14 | FBPRBK2005 | Maintain ingredient stores | 20 | Unit of competency |
| OAN27 | FBPWHS2001 | Participate in work health and safety processes | 40 | Unit of competency |
| BBF80 | FBPRBK3005 | Produce basic bread products | 80 | Unit of competency |
| OAN33 | FBPOPR2071 | Provide and apply workplace information | 30 | Unit of competency |
| BBF65 | FBPRBK2002 | Use food preparation equipment to prepare fillings | 35 | Unit of competency |
| OAM99 | FBPOPR2069 | Use numerical applications in the workplace | 20 | Unit of competency |
2. Group A 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 |
|---|---|---|---|---|
| BBG95 | FBPRBK3002 | Produce non laminated pastry products | 60 | Unit of competency |
| BBG40 | FBPRBK3008 | Produce sponge cake products | 40 | Unit of competency |
| BBH31 | FBPRBK3014 | Produce sweet yeast products | 50 | Unit of competency |
3. Group B Elective Units
Up to three (3) units may be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWX02 | SIRXPDK001 | Advise on products and services | 25 | Unit of competency |
| AWX45 | SIRRMER002 | Merchandise food products | 25 | Unit of competency |
| BBF73 | FBPRBK3009 | Produce biscuit and cookie products | 40 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
| AWW95 | SIRXSLS001 | Sell to the retail customer | 40 | Unit of competency |
| ODK97 | FBPPPL2002 | Work in a socially diverse environment | 30 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDP1 | FBP20217 | Certificate II in Baking | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships