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Certificate III in Retail Baking (Combined) FDF30710

Overview

You will gain skills and knowledge in relation to baking a range of bread, cakes, pastries and cookies. The program covers the generic skills needed when working in a bakery or commercial kitchen including food handling, working with others, receiving and storing supplies, communication, quality control and hygiene.
This qualification meets the requirements of the Food Processing Training Package (FDF10)

Qualification: Certificate III in Retail Baking (Combined) FDF30710
Program No: C3-TH16
Campus: CIT Reid 
Duration: This program will be delivered in either block release from industry or on the job as negotiated with employer and Australian Apprentice, over 6 semesters.
Likely Job Outcome: Baker and Pastry Cook.
Application Type: Australian Apprentice-Trainee
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Additional Information

You will need to provide a uniform and tools and purchase designated texts (approximate cost $500 and available by order from the CITSA bookshop). A detailed list of requirements is available from CIT Student Services on 02 6207 3188.

Entry Requirements / How to Apply

Must be employed as an apprentice in baking.
If you are entering this program as a Trainee/Apprentice under the Australian Apprenticeships arrangements, you must be employed in the industry and you must register with an Apprentice Network Provider (ANP) prior to enrolment.

WarningIMPORTANT
Before you apply/enrol

To study any course at CIT (excluding degrees and non-accredited training) you must have a Unique Student Identifier (USI). This includes new students and re-enrolling students.

If you don't have a USI that's ok, you can apply right now. It only takes two minutes, just go to usi.gov.au

Already have one? Great! Verify it in our student administration system now so your enrolment or graduation isn't delayed. (New CIT students will not be able to do this until they have been given their CIT number which will be given to you when you apply to study most CIT courses).

  1. Login to CIT Self Service
  2. Click on the link for USI
  3. Verify your USI

It's important that your first name, surname and date of birth in our student system match the ID you use to create your USI (eg if you are Christopher in USI database and Chris at CIT your USI will not verify).

If you need assistance you can go to Unique Student Identifier (USI), drop in to any CIT Library or CITSA office or contact CIT Student Services on 6207 3188.

Literacy Skills Information

We suggest that you will need Australian Core Skills Framework levels of at least 2 across reading, writing, learning, oral communication and, depending on your program of study, numeracy skills to successfully complete this program. See below to check your literacy skills. If you do not have this level, you can still enrol and seek support to improve your skills or you may prefer to begin with a lower level program, or enrol in the Certificate I in Skills for Vocational Pathways (FSK10213) to develop your literacy skills. Please visit Education and Community or phone (02) 6207 4872 to have a chat to one of our teachers.

Transition Information

Qualifications at CIT are regularly updated or replaced to meet current industry needs and maximise your employment opportunities. If this occurs while you are part way through a qualification, you may need to vary your learning to meet the new national requirements. CIT will aim to make this as smooth as possible for you.

Subject Cancellations/Changes

To ensure positive outcomes for all students, CIT may need to cancel or change classes at short notice. CIT will make every effort to inform students as soon as changes are made and will also make every effort to offer alternative arrangements for students to meet the requirements of the subject and complete their qualification. In an unfortunate instance when this cannot be met, you will receive a full refund. Please ensure you maintain current contact details via CIT Self Service or by contacting CIT Student Services at infoline@cit.edu.au.


Subject Information

Stage 1 Complete all 6 subjects

Complete all 20 subjects from Stages 1, 2 and 3
  • FDFRB2002A  Prepare fillings
    • CIT Code: BAKE115
      Cost: $60.00
      Description: This unit of competency covers the skills and knowledge required to prepare a range of fillings for use in cake, bread and pastry products in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFRB2001A  Form and fill pastry products
    • CIT Code: BAKE116
      Cost: $80.00
      Description: This unit of competency covers the skills and knowledge required to form pastry and deposit fillings into a pastry shell or onto a pastry sheet which may then be topped according to product requirements.
      Prerequisites: Nil
  • FDFRB3007A  Bake pastry products
    • CIT Code: BAKE117
      Cost: $60.00
      Description: This unit of competency covers the skills and knowledge required to bake pastry in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFRB3001A  Produce pastry
    • CIT Code: BAKE153
      Cost: $100.00
      Description: This unit of competency covers the skills and knowledge required to produce pastry and shortbread in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • MSMENV272  Participate in environmentally sustainable work practices
    • CIT Code: ENVI143
      Cost: $95.00
      Description:

      This unit of competency covers the skills and knowledge required to effectively find out current resource use and carry out improvements, in own work area, including those that reduce the negative environmental impacts of work practices. This unit of competency applies to operators/team members who are required to follow procedures to work in an environmentally sustainable manner. This maximises the environmental performance of the process and the organisation, ensures regulatory compliance, and aims to minimise environmental risks and impacts.
      This unit of competency applies to all sectors of the manufacturing industry and members of its value chain. It may also be applied to all sections of an organisation, including office and warehouse. This unit will need to be contextualised for the industry sector, organisation and section.
      This unit of competency applies to an individual working alone or as part of a team/work group and working in liaison with other shift team members and the control room operator, as appropriate.

      Prerequisites: Nil
  • FDFOP2064A  Provide and apply workplace information
    • CIT Code: WKNV164
      Cost: $60.00
      Description: This unit of competency covers the skills and knowledge required to identify, collect and provide information to convey meaning to others.
      Prerequisites: Nil

Stage 2 Complete all 8 subjects

  • FDFRB3005A  Bake bread
    • CIT Code: BAKE111
      Cost: $80.00
      Description: This unit of competency covers the skills and knowledge required to bake bread in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFRB3002A  Produce bread dough
    • CIT Code: BAKE161
      Cost: $160.00
      Description: This unit of competency covers the skills and knowledge required to produce a range of dough types, including white, brown, wholemeal and grain doughs, in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFRB3010A  Process dough
    • CIT Code: BAKE162
      Cost: $120.00
      Description: This unit of competency covers the skills and knowledge required to divide, shape and mould dough to final shape, place dough in tins or on baking surfaces and conduct final prove in an in-store bakery or retail baking environment..
      Prerequisites: Nil
  • FDFRB3011A  Diagnose and respond to product and process faults (bread)
    • CIT Code: BAKE163
      Cost: $120.00
      Description: This unit of competency covers the skill and knowledge required to determine cause and address faults in bread products.
      Prerequisites: BAKE111 FDFRB3005A BAKE BREAD
      BAKE161 FDFRB3002A Produce bread dough
      BAKE162 FDFRB3010A Process dough
  • FDFRB3008A  Store, handle and use frozen dough
    • CIT Code: BAKE164
      Cost: $80.00
      Description: This unit of competency covers the skills and knowledge required to thaw and handle frozen dough in the production of bread and other yeast-raised products.
      Prerequisites: Nil
  • FDFRB3009A  Retard dough
    • CIT Code: RETL187
      Cost: $40.00
      Description: This unit of competency covers the skills and knowledge required to retard and recover dough and other yeast-raised products in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFOP2061A  Use numerical applications in the workplace
    • CIT Code: WKNV162
      Cost: $60.00
      Description: This is unit of competency covers the skills and knowledge required to apply basic mathematical functions of addition, subtraction, multiplication and division to undertake workplace calculations or to estimate approximate answers when exact calculations are not required.
      Prerequisites: Nil
  • FDFRB3016A  Plan and schedule production for retail bakery
    • CIT Code: BAKE158
      Cost: $100.00
      Description: This unit of competency covers the skills and knowledge required to plan and schedule work to meet production requirements in a retail bakery or in-store bakery environment.
      Prerequisites: Nil

Stage 3 Complete all 6 subjects

  • FDFRB3003A  Produce sponge, cake and cookie batter
    • CIT Code: BAKE112
      Cost: $140.00
      Description: This unit of competency covers the skills and knowledge required to produce a range of cake, sponge and cookie batters in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFRB3006A  Bake sponges, cakes and cookies
    • CIT Code: BAKE113
      Cost: $100.00
      Description: This unit of competency covers the skills and knowledge required to bake sponges, cakes and cookies in an in-store bakery or retail baking environment.
      Prerequisites: Nil
  • FDFRB3004A  Decorate cakes and cookies
    • CIT Code: BAKE118
      Cost: $120.00
      Description: This unit of competency covers the skills and knowledge required to prepare and apply decorating materials, such as fondants and ganache, and use a range of typical decorating techniques.
      Prerequisites: Nil
  • FDFRB3012A  Diagnose and respond to product and process faults (pastry, cake and cookies)
    • CIT Code: BAKE139
      Cost: $120.00
      Description: This unit of competency covers the skills and knowledge required to determine causes and address faults in pastry, cake and cookie products.
      Prerequisites: Nil
  • FDFFS2001A  Implement the food safety program and procedures
    • CIT Code: OHSS490
      Cost: $95.00
      Description:

      This unit of competency covers the skills and knowledge required to maintain personal hygiene and conduct food handling, housekeeping and waste disposal related to work tasks and responsibilities where work involves operation of production and/or packaging.

      Prerequisites: Nil
  • FDFOHS3001A  Contribute to OHS processes
    • CIT Code: OHSS494
      Cost: $80.00
      Description: This unit specifies the workplace performance required by an employee to contribute to occupational health and safety (OHS) processes where there is responsibility for own work outputs and possibly limited responsibility for the work output of others.
      Prerequisites: Nil

Related Courses

Certificate IV Patisserie SIT40716
Certificate III Retail Baking (Bread) FDF30610
Certificate III Patisserie SIT31016
Certificate III Retail Baking (Cake and Pastry) FDF30510

More Information

For more information about this course please contact CIT Student Services on (02) 6207 3188 or email infoline@cit.edu.au