Qualification Outline

Date retreived
22/07/2026 6:00 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 Retail Baking (Bread)

Certificate III in Retail Baking (Bread)

Qualification
National Code:
FDF30610
State Code:
S770
TGA Status:
Replaced
DTWD Status:
Replaced
National Endorsed, State Implementation and Classification
Field of Education
1101 - Food And Hospitality
Original TGA Release Date
06/09/2012
Approved Date
04/07/2011
Stream of Study
Initial Vocational (3100 - 3600)
VET Act Classifier
B
Nominal Hours
590
Duration
2 Semesters
Current Release Number
3.00
Current Release Date
06/09/2012
VET Act Conditions
This qualification can only be obtained by fulfilling the obligations of an apprentice under a training contract except: • a person who is temporarily living in Australia on a student visa issued by the Department of Immigration and Border Protection may obtain the qualification through a registered training provider approved to deliver a course for the qualification; or • a person seeking recognition of prior learning under s60I of the VET Act.
Releases
Release Version Release Date TGA Status DTWD Status
3.00 06/09/2012 Current Approved
Description

This Qualification covers the retail baking - bread specialisation within the food processing industry.

Job Roles
The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.

Some Units imported into this Qualification from the SIR07 Retail Services and SIT07 Tourism, Hospitality and Events Training Packages require prerequisite Units in hygiene and food safety from the source Training Packages. These prerequisite Units have not been imported as they duplicate food safety Units already required as core skills within the Food Processing Training Package Qualifications. If selecting these Units, the RTO should facilitate recognition of the FDF Units as suitable prerequisite Unit alternatives.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:
the context required by the industry and/or enterprise
a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
flexible delivery options including on-the-job and work-based training that support the development of competency.

Schedule
Packaging Rules
This qualification requires the achievement of thirteen (13) units of competency in accordance with the following rules.
- nine (9) Core units
- four (4) Elective units
- two (2) Group A elective units
- two (2) remaining elective units may be selected from:
- Group A elective units below, not previously selected
- units packaged at Group A in FDF20510 Certificate II in Retail Baking Assistance
- units packaged at FDF40110 Certificate IV in Food Processing (maximum of 1)
- units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 unit), Certificate II level (maximum 1 unit) and Certificate III level
1. Core Units

Nine (9) units must be completed.

State Code National Code Title Hours Type
D4722 FDFRB3005A Bake bread 30 Unit of competency
D4575 FDFOHS3001A Contribute to OHS processes 40 Unit of competency
D4728 FDFRB3011A Diagnose and respond to product and process faults (bread) 30 Unit of competency
D4537 FDFFS2001A Implement the food safety program and procedures 30 Unit of competency
D3655 MSAENV272B Participate in environmentally sustainable work practices 20 Unit of competency
D4727 FDFRB3010A Process dough 60 Unit of competency
D4719 FDFRB3002A Produce bread dough 80 Unit of competency
D4652 FDFOP2064A Provide and apply workplace information 30 Unit of competency
D4649 FDFOP2061A Use numerical applications in the workplace 20 Unit of competency
2. Group A Elective Units

At least two (2) of the four (4) units required must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.

State Code National Code Title Hours Type
D8247 HLTFA301C Apply first aid 20 Unit of competency
D4914 TLIA3038A Control and order stock 40 Unit of competency
S8072 BSBCUS301B Deliver and monitor a service to customers 40 Unit of competency
WD514 MSS403002A Ensure process improvements are sustained 50 Unit of competency
D1012 BSBSMB401A Establish legal and risk management requirements of small business 40 Unit of competency
D4658 FDFOP3006A Identify cultural, religious and dietary considerations for food production 40 Unit of competency
D4735 FDFTEC3001A Participate in a HACCP team 50 Unit of competency
D4734 FDFRB3017A Participate in product development 50 Unit of competency
D4733 FDFRB3016A Plan and schedule production for retail bakery 50 Unit of competency
WB927 SITHFAB012B Prepare and serve espresso coffee 30 Unit of competency
D4657 FDFOP3005A Prepare food products using basic cooking methods 50 Unit of competency
D4730 FDFRB3013A Produce artisan breads 80 Unit of competency
D4726 FDFRB3009A Retard dough 15 Unit of competency
D4725 FDFRB3008A Store, handle and use frozen dough 40 Unit of competency
D4662 FDFPPL3003A Support and mentor individuals and groups 30 Unit of competency
Replaces
State Code National Code Title Type
W055 FDF30603 Certificate III in Food Processing (Retail Baking - Bread) Qualification
Replaced By
State Code National Code Title Type
BDO4 FBP30417 Certificate III in Bread Baking Qualification
No information
Entry Requirements

Not applicable.

Traineeships and Apprenticeships
(AP00150) BREADMAKING Apprenticeship