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MB - Bakery

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Common Units & Resources

Retail Baking - Certificate III

Patisserie - Certificate IV

Patisserie - Certificate III

FBPHVB2001 - Freeze and thaw dough - 2022
FBPRBK3014 Produce Sweet Yeast Products 2026
FBPRBK4003 - Produce Gateaux Tortes and Entremets 2026
FBPOPR1012 - Prepare basic mixes - 2022
Apply Food Safety Procedures FBPFSY2002
FBPOPR3017 - Prepare food products using basic cooking methods - 2022
FBPOPR2069 - Use numerical applications in the workplace 2022
FBPRBK3006 - Produce Savoury Bread Products 2026
FBPWHS2001 PARTICIPATE IN WORK HEALTH AND SAFETY PROCESSES
FBPOPR2096 - Follow procedures to maintain good manufacturing practice in food processing {bakery}
FBPOPR2095 - Clean and sanitise equipment {bakery}
FBPOPR2071 - Provide and apply workplace information {Bakery}
Produce laminated pastry products
Produce non laminated pastry products
Produce basic bread products
Produce basic artisan products
Produce biscuit and cookie products
Produce cake and pudding products
Produce meringue products
Produce sponge cake products
Assist non laminated pastry production
Assist sponge cake production
Assist basic bread production
Implement the food safety program and procedures
Advise on products and services
Participate in OHS processes
Use food preparation equipment to prepare fillings
Produce specialty flour bread products
FBPRBK3014 - Produce sweet yeast products
Produce artisan bread products
Produce frozen dough products
Produce savoury bread products
Produce gateaux, tortes and entrements
Patisserie Cert3 and Cert4 Home Base
Schedule and produce bread production
Schedule and produce cake and pastry production
Schedule and produce bakery production

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