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MB - Bakery

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Common Units & Resources

Retail Baking - Certificate III

Patisserie - Certificate IV

Patisserie - Certificate III

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

Blocks

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Accessibility Reports

Panorama Accessibility Reports

Blocks

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Accessibility Reports

Panorama Accessibility Reports

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