Course Code: FBP30317
This qualification describes the skills and knowledge of a pastry cook who bakes cake, pastry and biscuit products working in a commercial baking environment.
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.
The following Units of Competency are a typical example however may vary based on the Registered Training Organisation.
|Units of Competency||Nominal Hours|
|FBPOPR3003||Identify cultural, religious and dietary considerations for food production||40|
|FBPRBK2002||Use food preparation equipment to prepare fillings||40|
|FBPRBK3001||Produce laminated pastry products||100|
|FBPRBK3002||Produce non laminated pastry products||80|
|FBPRBK3008||Produce sponge cake products||80|
|FBPRBK3009||Produce biscuit and cookie products||80|
|FBPRBK3010||Produce cake and pudding products||120|
|FBPRBK3013||Schedule and produce cake and pastry production||100|
|FBPRBK3016||Control and order bakery stock||40|
|FBPRBK3018||Produce basic artisan products||100|
|FBPRBK4003||Produce gateaux, tortes and entremets||120|
|FDFFS2001A||Implement the food safety program and procedures||30|
|FDFOHS2001A||Participate in OHS processes||40|
|FDFOP2061A||Use numerical applications in the workplace||30|
|SITXHRM001||Coach others in job skills||20|