Service Industry

• 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. 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 Foundation Skills 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.

Core - Complete all 9

• FBPRBK3005 Produce basic bread products

  • CIT Code:	BAKE176
    Description:	This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK3006 Produce savoury bread products

  • CIT Code:	BAKE177
    Description:	This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK3007 Produce specialty flour bread products

  • CIT Code:	BAKE178
    Description:	This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal breads. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK3012 Schedule and produce bread production

  • CIT Code:	BAKE183
    Description:	This unit of competency describes the skills and knowledge required to schedule and produce bread production in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK3014 Produce sweet yeast products

  • CIT Code:	BAKE184
    Description:	This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK3018 Produce basic artisan products

  • CIT Code:	BAKE188
    Description:	This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FDFFS2001A Implement the food safety program and procedures

  • CIT Code:	OHSS490
    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

• FDFOHS2001A Participate in OHS processes

  • CIT Code:	OHSS491
    Description:	This unit of competency specifies the workplace performance required for an entry level employee to participate in occupational health and safety (OHS) processes in the workplace, in order to ensure their own health and safety at work, as well as that of
    Prerequisites:	Nil

• FDFOP2061A Use numerical applications in the workplace

  • CIT Code:	WKNV162
    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

Elective Group A - Complete minimum 2

• FBPRBK3008 Produce sponge cake products

  • CIT Code:	BAKE179
    Description:	This unit of competency describes the skills and knowledge required to produce and finish sponge cake products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK3011 Produce frozen dough products

  • CIT Code:	BAKE182
    Description:	This unit of competency describes the skills and knowledge required to produce frozen dough products in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	BAKE176 FBPRBK3005 Produce basic bread products

• FBPRBK4001 Produce artisan bread products

  • CIT Code:	BAKE189
    Description:	This unit of competency describes the skills and knowledge required to produce artisan bread products in a commercial baking environment. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	BAKE176 FBPRBK3005 Produce basic bread products

• FBPRBK2002 Use food preparation equipment to prepare fillings

  • CIT Code:	BAKE169
    Description:	This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment. The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	OHSS490 FDFFS2001A Implement the food safety program and procedures

• SITXHRM001 Coach others in job skills

  • CIT Code:	TRNG339
    Description:	This unit describes the performance outcomes, skills and knowledge required to provide on-the-job coaching to colleagues. It requires the ability to explain and demonstrate specific skills, knowledge and procedures and monitor the progress of colleagues until they are able to operate independently of the coach. The unit applies to experienced operational personnel and to supervisors and managers who informally train other people in new workplace skills and procedures. It applies to all tourism, hospitality and event sectors.
    Prerequisites:	Nil

Elective Group C - May complete maximum 2

• FBPRBK3016 Control and order bakery stock

  • CIT Code:	BAKE186
    Description:	This unit of competency describes the skills and knowledge required to control and order bakery stock in a commercial baking environment. This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FBPRBK4004 Develop baked products

  • CIT Code:	BAKE191
    Description:	This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked products in a commercial baking environment. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
    Prerequisites:	Nil

• FDFTEC3001A Participate in a HACCP team

  • CIT Code:	BAKE160
    Description:	This unit of competency covers the skills and knowledge required to participate in the development and/or review of a HACCP-based food safety program under direction. "
    Prerequisites:	OHSS490 FDFFS2001A Implement the food safety program and procedures

Elective Group B - May complete maximum 1

• SIRRMER002 Merchandise food products

  • CIT Code:	RETL298
    Description:	This unit describes the performance outcomes, skills and knowledge required to prepare and maintain the display of food products. It applies to individuals working in frontline operational roles in a diverse range of retail industry sectors and business contexts that sell food products. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures.
    Prerequisites:	Nil