Qualification Outline
Date retreived
22/07/2026 8:42 PM AWST
22/07/2026 8:42 PM 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 Food Processing (Retail Baking - Bread)
Certificate III in Food Processing (Retail Baking - Bread)
Qualification
National Code:
FDF30600
FDF30600
State Code:
E246
E246
TGA Status:
Deleted
Deleted
DTWD Status:
Archived
Archived
National Endorsed, State Implementation and Classification
Field of Education
0303 - Process And Resources Engineering
Original TGA Release Date
15/07/1998
Approved Date
14/01/2002
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
A
Nominal Hours
590
Duration
Unspecified
Current Release Number
1.00
Current Release Date
15/07/1998
VET Act Conditions
—
Releases
| Release Version | Release Date | TGA Status | DTWD Status |
|---|---|---|---|
| 1.00 | 15/07/1998 | Current | Archived |
Description
Schedule
1.
To gain a Certificate Level III in the Bread stream, the following minimum number of units must be successfully completed:-
- All Core and Specialist units plus their prerequisites
**CORE**
2.
SPECIALIST UNITS
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| E1929 | FDFRBBB2A | Bake bread | 20 | Unit of competency |
| E1928 | FDFRBFM2A | Conduct final mould and final proof | 20 | Unit of competency |
| E1944 | FDFRBDB3A | Diagnose and respond to product and process faults (Bread) | 20 | Unit of competency |
| E1948 | FDFRBPD3A | Participate in product development | 40 | Unit of competency |
| E1951 | FDFRBPSP3A | Plan and Schedule Production | 30 | Unit of competency |
| E1926 | FDFRBPD2A | Produce bread dough | 50 | Unit of competency |
| E1952 | FDFRBPY2A | Produce yeast-raised products | 30 | Unit of competency |
| E1927 | FDFRBSM2A | Scale and mould dough for intermediate proof | 10 | Unit of competency |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| 2120 | Breadmaking | Accredited course |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| W055 | FDF30603 | Certificate III in Food Processing (Retail Baking - Bread) | Qualification |
VET Info Notes
This training program is a representation of the qualification code FDF30600 which is an extension of the Food Processing Industry Training Package FDF98. For a full description of requirements and units the Retail Baking Volume 4820020STD should be consulted, along with Volume 4820002STD covering the Core and Optional food processing units at AQF levels 1 - 3.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the CMS by the Service Industries Curriculum Support Services Network, South East Metropolitan College of TAFE on 11 January, 2002.
1. This qualification is the copyright of The Australian National Training Authority.
2. Further information on this qualification is contained in the training Package available from Australian Training Products Ltd., Tel: (03) 9630 9836.
3. This qualification was entered on to the CMS by the Service Industries Curriculum Support Services Network, South East Metropolitan College of TAFE on 11 January, 2002.
Entry Requirements
No information
Traineeships and Apprenticeships
(AP00150) BREADMAKING
Apprenticeship