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Certificate III in High Volume Baking

Code: FBP31121

Certificate III in High Volume Baking

Methods of delivery

Qualification level

Certificate III

Training options

Apprenticeship / Traineeship
School-based Apprenticeship / Traineeship
This qualification describes the skills and knowledge for workers in a production bakery, where high volume production of bread, pastry products, biscuits and/or cakes is undertaken.
The qualification is designed for production related roles that require application of specific high volume baking skills and knowledge across a range of processes and including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.
All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.