Certificate III in High Volume Baking
FBP31121
ManufacturingCertificate IIINationally recognised
Level 3AQF level
17Units to complete
1 to 2 yearsAQF length guide
3Training providers
Sep 2021Latest release
Source: training.gov.au · AQF
Qualification details and status from training.gov.au, the national register of vocational education (FBP31121, current release). Typical length is the Australian Qualifications Framework volume-of-learning guide for a Certificate III; actual course length varies by provider and recognition of prior learning.More about our sources: How we check our factsOccupations and industries on the national register
Occupations
Plant Bakery Production OperatorProduction Pastry MixerHigh Volume Production Baker / Plant BakerBiscuit Topping and Enrobing Operator
Industries
High volume production baking
Source: training.gov.au
As listed for FBP31121 on training.gov.au, the national register of vocational education: the occupations and industry areas in the register's own taxonomy, shown exactly as written. They describe the course on the register; they are not a promise of a job or a pay level.More about our sources: How we check our factsWhat you learn
To finish you complete 17 units: 9 core plus 8 electives. Units come from the official list for this course on the national register.
See all 81 units in the official listHide the unit list
FBPBPG3002Operate the labelling process
FBPBPG3007Perform packaging equipment changeover
FBPBPG3011Operate and monitor a high speed wrapping process
FBPCON2011Operate a chocolate tempering process
FBPFST4003Apply digital technology in food processing
FBPFSY3002Participate in a HACCP team
FBPFSY3003Monitor the implementation of food safety and quality programs
FBPFSY3004Participate in traceability activities
FBPFSY3005Control contaminants and allergens in food processing
FBPFSY4003Perform an allergen risk review
FBPFSY4005Conduct a traceability exercise
FBPHVB2001Freeze and thaw dough
FBPHVB3001Operate and monitor a cooling and wrapping process
FBPHVB3002Operate and monitor a laminated pastry production process
FBPHVB3003Operate and monitor a pastry forming and filling process
FBPHVB3004Manufacture wafer products
FBPHVB3005Operate and monitor a doughnut making process
FBPHVB3006Operate and monitor a forming or shaping process
FBPHVB3007Manufacture crisp breads
FBPHVB3008Operate and monitor a batter production process
FBPHVB3009Operate and monitor a non laminated pastry production process
FBPHVB3010Operate and monitor a pastry baking process
FBPHVB3011Operate and monitor the production of fillings
FBPHVB3012Operate and monitor a biscuit dough make up process
FBPHVB3013Operate and monitor a baking process
FBPHVB3014Finish baked products
FBPHVB3015Operate and monitor a griddle production process
FBPHVB3016Operate and monitor a cooling, slicing and wrapping process
FBPHVB3017Operate a bread dough mixing and development process
FBPHVB3018Operate a final prove and bread baking process
FBPHVB3019Operate a bread dough make up process
FBPOPR2069Use numerical applications in the workplace
FBPOPR2078Work in a freezer storage area
FBPOPR2081Measure non-bulk ingredients
FBPOPR2090Operate a freezing process
FBPOPR2092Operate a continuous freezing process
FBPOPR2097Operate a depositing process
FBPOPR3004Set up a production or packaging line for operation
FBPOPR3007Operate a bulk liquid transfer process
FBPOPR3018Identify dietary, cultural and religious considerations for food production
FBPOPR3019Operate and monitor interrelated processes in a production or packaging system
FBPOPR3020Plan, conduct and monitor equipment maintenance
FBPOPR3021Apply good manufacturing practice requirements in food processing
FBPOPR3022Receive and store raw materials for food processing
FBPOPR3024Operate and monitor an extrusion process
FBPPPL3003Participate in improvement processes
FBPPPL3004Lead work teams and groups
FBPPPL3005Participate in an audit process
FBPPPL3006Report on workplace performance
FBPPPL3007Support and mentor individuals and groups
FBPPPL3008Establish compliance requirements for work area
FBPTEC3001Apply raw materials, ingredient and process knowledge to production problems
FBPTEC3002Implement the pest prevention program
FBPTEC3005Work with bakery ingredients, their functions and interactions
FBPTEC3006Work with flours and baking additives
FBPTEC4008Participate in product recalls
FBPWHS3001Contribute to work health and safety processes
FSKDIG002Use digital technology for routine and simple workplace tasks
FSKDIG003Use digital technology for non-routine workplace tasks
FSKLRG009Use strategies to respond to routine workplace problems
FSKNUM015Estimate, measure and calculate with routine metric measurements for work
FSKNUM019Interpret routine tables, graphs and charts and use information and data for work
FSKOCM004Use oral communication skills to participate in workplace meetings
FSKRDG008Read and respond to information in routine visual and graphic texts
FSKRDG009Read and respond to routine standard operating procedures
FSKWTG008Complete routine workplace formatted texts
MSL973013Perform basic tests
MSMPER300Issue work permits
MSMSUP310Contribute to the development of workplace documentation
MSMSUP330Develop and adjust a production schedule
MSMSUP390Use structured problem-solving tools
MSMWHS201Conduct hazard analysis
MSS403010Facilitate change in an organisation implementing competitive systems and practices
MSS403021Facilitate a Just in Time system
MSS403040Facilitate and improve implementation of 5S
MSS403085Ensure process improvements are sustained
MSS404060Facilitate the use of planning software systems in a work area or team
MSTGN3017Monitor and operate trade waste process
SIRRINV002Control stock
TAEDEL301Provide work skill instruction
TLIA0015Organise receival and despatch operations
Source: training.gov.au
Unit list from the FBP31121 unit grid on training.gov.au, the national register of vocational education, current release. Core and elective packaging rules are set by the course; your provider confirms which electives they offer.More about our sources: How we check our factsWho offers it
3 registered training providers can deliver this course. Pick your state to see local providers first, with everyone who can deliver there below. Or search a name. Each arrow opens the provider's page here, which links to their own website.
Providers are listed alphabetically. A listing is not a recommendation or an endorsement, and providers do not pay to appear. Based-in shows each provider's registered head office; most providers deliver online Australia-wide. The → link opens the provider's page on this site, which links to their own website. Contact the provider for current intakes, fees and study modes.