After completion of the Food Processing course offered in Menzies, students should be able commence employment in the ever changing and vibrant Hospitality industry as Plant Bakeries, In-store Bakeries, Patisseries and Restaurants. Depending on which area of expertise the students can chose from pastry to bread or combined to become skilled bakers.
FDF30503: Certificate III in Food Processing (Retail Baking-Cake and Pastry)
50 weeks
UNIT CODE |
TITLE |
CORE/ELECTIVE |
FDFCORHS3A |
Monitor the implementation of occupational health and safety policies and procedures |
Core |
FDFCORQFS3A |
Monitor the implementation of quality and food safety programs |
Core |
FDFCORWCM2A |
Present and apply workplace information |
Core |
FDFCORBM2A |
Use basic mathematical concepts |
Core |
|
UNIT CODE |
TITLE |
SPECIALIST/OPTIONAL
COMPETENCIES |
FDFRBDPC3A |
Diagnose and respond to product and process faults (pastry, cake and cookies) |
S |
FDFRBPP2B |
Produce pastry |
S |
FDFRBPF2B |
Prepare fillings |
S |
FDFRBFF2B |
Form and fill pastry products |
S |
FDFRBBP2B |
Bake pastry products |
S |
FDFRBPC2B |
Produce sponge, cake and cookies batter |
S |
FDFRBBC2B |
Bake sponges, cakes and cookies |
S |
FDFRBDC2B |
Decorate cakes and cookies |
S |
FDFCRBSP3B |
Plan and schedule production |
S |
FDFOPTPIP3A |
Participate in improvement processes |
S |
FDFZPRW1A |
Participate effectively in a workplace environment |
S |
FDF30603: Certificate III in Food Processing (Retail Baking-Bread)
50 weeks
UNIT CODE |
TITLE |
CORE/ELECTIVE |
FDFCORHS3A |
Monitor the implementation of occupational health and safety policies and procedures |
C |
FDFCORQFS3A |
Monitor the implementation of quality and food safety programs |
C |
FDFCORWCM2A |
Present and apply workplace information |
C |
FDFCORBM2A |
Use basic mathematical concepts |
C |
|
UNIT CODE |
TITLE |
SPECIALIST/OPTIONAL
COMPETENCIES |
FDFRBDPB3B |
Diagnose and respond to product and process faults (bread) |
S |
FDFRBPD2B |
Produce bread dough |
S |
FDFRBSM2B |
Scale and mould dough for intermediate proof |
S |
FDFRBFM2B |
Conduct final mould and final proof |
S |
FDFRBBB2B |
Bake bread |
S |
FDFRBAB3A |
Produce artisan breads |
S |
FDFRBPM2B |
Produce meringue-based products |
S |
FDFRBPY2B |
Produce yeast-raised products |
S |
FDFZPRW1A |
Participate effectively in a workplace environment |
S |
FDF30703: Certificate III in Food Processing (Retails Baking-Combined)
66 weeks
UNIT CODE |
TITLE |
CORE/ELECTIVE |
FDFCORHS3A |
Monitor the implementation of occupational health and safety policies and procedures |
C |
FDFCORQFS3A |
Monitor the implementation of quality and food safety programs |
C |
FDFCOEWCM2A |
Present and apply workplace information |
C |
FDFCORBM2A |
Use basic mathematical concepts |
C |
|
UNIT CODE |
TITLE |
SPECIALIST/OPTIONAL
COMPETENCIES |
FDFRBPP2B |
Produce Pastry |
S |
FDFRBPF2B |
Prepare fillings |
S |
FDFRBFF2B |
Form and fill pastry products |
S |
FDFRBBP2B |
Bake pastry products |
S |
FDFRBPC2B |
Produce sponges, cake and cookies batter |
S |
FDFRBBC2B |
Bake sponges, cakes and cookies |
S |
FDFRBDC2B |
Decorate cakes and cookies |
S |
FDFRBDPC3A |
Diagnose and respond to product and process faults (pastry, cakes and bread) |
S |
FDFRBDPB3B |
Diagnose and respond to product and process faults (bread) |
S |
FDFOPTPIP3A |
Participate in improvement processes |
S |
FDFRBPD2B |
Produce bread dough |
S |
FDFRBSM2B |
Scale and mould dough for intermediate proof |
S |
FDFRBFM2B |
Conduct final mould and final proof |
S |
FDFRBBB2B |
Bake bread |
S |
FDFRBAB3A |
Produce artisan breads |
S |
FDFRBPY2B |
Produce yeast-raised products |
S |
FDFZPRW1A |
Participate effectively in a workplace environment |
S |
Courses of Menzies 
