Qualification Outline
22/07/2026 6:24 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 III in Baking
Certificate III in Baking
FBP30521
BGZ4
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 who bakes bread, cake, pastry and biscuit products 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:- Nineteen (19) units of competency:
- Fifteen (15) 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:
- Two (2) must be from those units listed in Group A and an additional two (2) may be chosen from Group A
- up to one (1) from those units listed in Group B
- up to two (2) from those units listed in Group C.
1. Core Units
All fifteen (15) units must be completed.
2. Group A Elective Units
At least two (2) units must be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| AWQ45 | SITXHRM001 | Coach others in job skills | 30 | Unit of competency |
| BBG24 | FBPRBK3017 | Operate plant baking processes | 50 | Unit of competency |
| BBG75 | FBPRBK4001 | Produce artisan bread products | 80 | Unit of competency |
| BBF70 | FBPRBK3011 | Produce frozen dough products | 70 | Unit of competency |
| BBG69 | FBPRBK4003 | Produce gateaux, tortes and entremets | 80 | Unit of competency |
| BBH36 | FBPRBK3004 | Produce meringue products | 40 | Unit of competency |
| BBF90 | FBPRBK3003 | Produce specialist pastry products | 70 | Unit of competency |
3. Group B Elective Units
Up to one (1) unit 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 |
| AWW95 | SIRXSLS001 | Sell to the retail customer | 40 | Unit of competency |
4. Group C Elective Units
Up to two (2) units may be completed.
Please refer to the packaging rules for the full details of available options.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| BBG19 | FBPRBK3016 | Control and order bakery stock | 30 | Unit of competency |
| BBH32 | FBPRBK4004 | Develop baked products | 70 | Unit of competency |
| ODL48 | FBPOPR3018 | Identify dietary, cultural and religious considerations for food production | 40 | Unit of competency |
| OAO18 | FBPFSY3002 | Participate in a HACCP team | 50 | Unit of competency |
| ODL49 | FBPOPR3017 | Prepare food products using basic cooking methods | 50 | Unit of competency |
| OCD30 | HLTAID011 | Provide First Aid | 18 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BDP3 | FBP30517 | Certificate III in Baking | Qualification |
No information
Entry Requirements
There are no entry requirements for this qualification.
Traineeships and Apprenticeships