FBP20221 – Certificate II in Baking

This is a 300 hour course that runs over 2 years (5 units of HSC credit over Preliminary (120) and HSC (180) years) to achieve a possible Certificate II in Baking.

It may be possible to undertake a 120 hour course in Baking to achieve a Statement of Attainment towards the above qualification.
It is available available at Southern Cross Catholic College, a Sydney Catholic Schools Trade Training Centre.

This is a Board Endorsed Course and therefore has no HSC examination.

NSW Education Standards Authority (NESA) recommends students complete 35 hours of work placement for the 300hr course.

This course is competency based and the student’s performance is recognised against a prescribed industry standard. Assessment strategies may include:

• Observation
• Student demonstration
• Questioning
• Written tasks
• Tests

Students are given a number of opportunities to demonstrate competence across the range of competency standards covered by this course.

You may be entitled to apply for Recognition of Prior Learning. If you have completed any training, either through your part-time work, TAFE or other school VET courses you have completed recently, or through experience gained in other ways you can apply for RPL. You should talk to your School VET Coordinator, Careers Adviser or course teacher for further information.

A course fee is generally charged by schools to cover consumable materials. Your school will provide further advice.

To be eligible for FBP20221 you must successfully complete: 11 units: 7 core, 4 electives

Preliminary

• FBPRBK3009 Produce biscuit and cookie products (Elect B)
• FBPFSY2002 Apply food safety procedures (core)
• FDFWHS2001 Participate in work health and safety processes (core)
• FBPRBK3008 Produce sponge cake products (Elect A)
• FBPRBK2005 Maintain ingredient stores (core)

HSC

• FBPRBK2002 Use food preparation equipment to prepare fillings (core)
• FBPRBK3002 Produce non laminated pastry products (Elect A)
• FDFOPR2071 Provide and apply workplace information (core)
• FBPRBK3005 Produce basic bread products (core)
• FBPRBK3014 Produce sweet yeast products (Elect A)
• FDFOPR2069 Use numerical applications in the workplace (core)

Baking Apprenticeship which involves working in a commercial baking environment while learning to prepare:

• bread
• cakes
• pastries
• biscuits

Job Roles

Bakers are responsible for preparing and selling bread.

Duties and Tasks

Typical tasks include:

• Weighing and measuring ingredients for the preparation of baked goods
• Kneading dough by hand or using industrial dough mixers
• Forming loaves to the desired shape
• Baking items in oven (electric, gas or wood-fired)
• Monitoring oven temperature, humidity and baking times
• Removing baked bread from oven
• Managing retail bread outlets
• Setting up and maintaining bread displays
• Complying with food hygiene and safety requirements
• Keeping work and/or shop areas clean and tidy
• Monitoring stocks and ordering in new supplies based on production requirements

Personal Attributes, knowledge and skills include:

• Enjoy practical work
• Ability to multitask
• Physical strength and stamina
• Organisational and planning skills
• Willingness to work nights
• Able to cope with the physical demands of the job
• Able to work with your hands
• Ability to produce bread and other baked goods using manual and/or industrial processes
• Knowledge of raw materials for dough, dough preparation times and procedures and various baking techniques
• Knowledge of recipes and production techniques for bread and baked goods
• Ability to operate electric, gas and wood-fired bread ovens
• Knowledge of health, safety and hygiene regulations for food preparation