Baxter Institute - Melbourne - Food Processing (Domestic Students)

Food Processing – Domestic Students

Certificate II in Retail Baking Assistance

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Location 91-93 Queensbridge St,
Southbank VIC, 3006
Course Code FDF20510
Training Product Status Current
Training Product Release date 06/09/2012
Total Tuition Hours
480 hours
Delivery Mode
Face-to-face
Self-paced study¹
Intakes Weekly
Prerequisite Not Applicable
Assessment Mode Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Entry Requirements Baxter Institute’s preference is for students to have an adequate LLN3 skill level.

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Academic Achievements

 

Study at Baxter Institute

 

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Privacy Statement

  • The information you give us will be collected and used to respond to your enquiries and provide you with information about related courses. Information may be disclosed to relevant staff to respond to your request and in accordance with the law.
 
This Qualification covers the retail baking specialisation within the food processing industry. This certificate targets those working within a retail baking environments undertaking non-trade related work or working as a trade assistant. This Qualification is designed for application in supervised environments where the work is primarily predictable with some basic problem solving requirements. Typically this role would include some predetermined, routine baking functions with customer service and general preparation and cleaning skills.

Full-time: approx.  7 months incl. up to 4 weeks of holidays²
Part-time: approx. 1  year and 2 months incl. up to 8 weeks of holidays²

CORE:
FDFFS2001A  Implement the food safety program and procedures
FDFOHS2001A  Participate in OHS processes
FDFOP2061A  Use numerical applications in the workplace
FDFOP2063A  Apply quality systems and procedures
FDFOP2064A  Provide and apply workplace information
FDFRB2004A  Provide production assistance for bread products
FDFRB2005A  Provide assistance in cake, pastry and biscuit production
MSAENV272B  Participate in environmentally sustainable work practices
ELECTIVE:
FDFRB2002A  Prepare fillings
FDFRB2001A  Form and fill pastry products
FDFRB2003A  Produce meringue-based products
FDFRB1001A  Finish products
SITHFAB012B  Prepare and serve espresso coffee

All students must participate in a pre-training review. This process will determine the appropriacy of the chosen training option, and identify any special needs. Should the institute require further determination of language, literacy and numeracy skills, the student may need to complete a foundation skills test, so that additional support can be offered.
FDF30510 Certificte III in Retail Baking (Cake and Pastry), OR
FDF30610 Certificate III in Retail Baking (Bread), OR
FDF30710 Certificate III in Retail Baking (Combined)

 

Certificate III in Retail Baking (Cake and Pastry)

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Location 91-93 Queensbridge St,
Southbank VIC, 3006
Course Code FDF30510
Training Product Status Current
Training Product Release date 06/09/2012
Total Tuition Hours
760 hours
Delivery Mode
Face-to-face
Self-paced study¹
Intakes Weekly
Prerequisite Not Applicable
Assessment Mode Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Entry Requirements Baxter Institute’s preference is for students to have an adequate LLN3 skill level.

Training.gov.au is the national register which states the currency of any training product


Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further Study

Contact Details

 

Academic Achievements

 

Study at Baxter Institute

 

Questions and comments

 

Privacy Statement

  • The information you give us will be collected and used to respond to your enquiries and provide you with information about related courses. Information may be disclosed to relevant staff to respond to your request and in accordance with the law.
 

This Qualification covers the retail baking – cake and pastry specialisation within the food processing industry. The Certificate III in Retail Baking (Cake and Pastry) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry.

Full-time: approx.  1 year incl. up to 13 weeks of holidays²
Part-time: approx. 2 years incl. up to 26 weeks of holidays²

CORE:
FDFOP2061A  Use numerical applications in the workplace
FDFOP2064A  Provide and apply workplace information
FDFFS2001A  Implement the food safety program and procedures
FDFOHS3001A  Contribute to OHS processes
FDFRB3001A  Produce pastry
FDFRB2002A  Prepare fillings
FDFRB2001A  Form and fill pastry products
FDFRB3007A  Bake pastry products
FDFRB3003A  Produce sponge, cake and cookie batter
FDFRB3006A  Bake sponges, cakes and cookies
FDFRB3004A  Decorate cakes and cookies
FDFRB3012A  Diagnose and respond to product and process faults (pastry, cake and cookies
MSAENV272B  Participate in environmentally sustainable work practices
ELECTIVE:
BSBCMM301B  Process customer complaints
FDFRB3016A  Plan and schedule production for retail bakery
SITHFAB012B  Prepare and serve espresso coffee

All students must participate in a pre-training review. This process will determine the appropriacy of the chosen training option, and identify any special needs. Should the institute require further determination of language, literacy and numeracy skills, the student may need to complete a foundation skills test, so that additional support can be offered.
FDF40110 Certificate IV in Food Processing or other suitable Certificate IV qualifications.
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Certificate III in Retail Baking (Bread)

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Location 91-93 Queensbridge St,
Southbank VIC, 3006
Course Code FDF30610
Training Product Status Current
Training Product Release date 06/09/2012
Total Tuition Hours
660 hours
Delivery Mode
Face-to-face
Self-paced study¹
Intakes Weekly
Prerequisite Not Applicable
Assessment Mode Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Entry Requirements Baxter Institute’s preference is for students to have an adequate LLN3 skill level.

Training.gov.au is the national register which states the currency of any training product


Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further Study

Contact Details

 

Academic Achievements

 

Study at Baxter Institute

 

Questions and comments

 

Privacy Statement

  • The information you give us will be collected and used to respond to your enquiries and provide you with information about related courses. Information may be disclosed to relevant staff to respond to your request and in accordance with the law.
 
This Qualification covers the retail baking – bread specialisation within the food processing industry. The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.

Full-time: approx. 10 months incl. up to 10 weeks of holidays²
Part-time: approx. 1 year and 8 months incl. up to 20 weeks of holidays²

CORE:
FDFOP2061A  Use numerical applications in the workplace
FDFOP2064A  Provide and apply workplace information
FDFFS2001A  Implement the food safety program and procedures
FDFOHS3001A  Contribute to OHS processes
FDFRB3002A  Produce bread dough
FDFRB3010A  Process dough
FDFRB3005A  Bake bread
FDFRB3011A  Diagnose and respond to product and process faults (bread)
MSAENV272B  Participate in environmentally sustainable work practices
ELECTIVE:
FDFRB3013A Produce artisan breads
FDFRB3016A  Plan and schedule production for retail bakery
SITHFAB012B  Prepare and serve espresso coffee
FDFRB1001A Finish products

All students must participate in a pre-training review. This process will determine the appropriacy of the chosen training option, and identify any special needs. Should the institute require further determination of language, literacy and numeracy skills, the student may need to complete a foundation skills test, so that additional support can be offered.
FDF40110 Certificate IV in Food Processing or other suitable Certificate IV qualifications.
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Certificate III in Retail Baking (Combined)

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Location 91-93 Queensbridge St,
Southbank VIC, 3006
9 Warwick Ave, Springvale VIC, 3171
Ground Floor, 356 Main Road West, St Albans, VIC, 3021
Course Code FDF30710
Training Product Status Current
Training Product Release date 06/09/2012
Total Tuition Hours
1000 hours
Delivery Mode
Face-to-face
Self-paced study¹
Intakes Weekly
Prerequisite Not Applicable
Assessment Mode Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Entry Requirements Baxter Institute’s preference is for students to have an adequate LLN3 skill level.

Training.gov.au is the national register which states the currency of any training product


Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further Study

Contact Details

 

Academic Achievements

 

Study at Baxter Institute

 

Questions and comments

 

Privacy Statement

  • The information you give us will be collected and used to respond to your enquiries and provide you with information about related courses. Information may be disclosed to relevant staff to respond to your request and in accordance with the law.
 
This Qualification covers the retail baking – cake and pastry and bread specialisations within the food processing industry.
The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.

Full time: approx. 1 year and 3 months including up to 12 weeks holiday²
Part-Time: approx. 2½ years including up to 24 weeks holiday²
CORE:
FDFRB3001A Produce pastry
FDFRB2002A Prepare fillings
FDFRB2001A Form and fill pastry products
FDFRB3007A Bake pastry products
FDFRB3003A Produce sponge, cake and cookie batter
FDFRB3006A Bake sponges, cakes and cookies
FDFRB3004A Decorate cakes and cookies
FDFRB3012A Diagnose and respond to product and process faults (pastry, cake and cookies)
FDFOP2064A Provide and apply workplace information
MSAENV272B Participate in environmentally sustainable work practices
FDFRB3002A Produce bread dough
FDFRB3010A Process dough
FDFRB3005A Bake bread
FDFRB3011A Diagnose and respond to product and process faults (bread)
FDFOHS3001A Contribute to OHS processes
FDFFS2001A Implement the food safety program and procedures
FDFOP2061A Use numerical applications in the workplace
ELECTIVE:
FDFRB3016A Plan and schedule production for retail bakery
SITHFAB012B Prepare and serve espresso coffee
FDFRB1001A Finish products
All students must participate in a pre-training review. This process will determine the appropriacy of the chosen training option, and identify any special needs. Should the institute require further determination of language, literacy and numeracy skills, the student may need to complete a foundation skills test, so that additional support can be offered.
FDF40110 Certificate IV in Food Processing or other suitable Certificate IV qualifications.
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Certificate IV in Advanced Baking

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Location 91-93 Queensbridge St,
Southbank VIC, 3006
Course Code FDF40811
Training Product Status Current
Training Product Release date 06/09/2012
Total Tuition Hours
 700 hours
Delivery Mode
Face-to-face
Self-paced study¹
Intakes Monthly
Prerequisite FDF30510 Certificate III in Retail Baking (Cake and Pastry) or; FDF30610 Certificate III in Retail Baking (Bread) or; FDF30710 Certificate III in Retail Baking (Combined)
Assessment Mode Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Entry Requirements Baxter Institute’s preference is for students to have an adequate LLN3 skill level.

Training.gov.au is the national register which states the currency of any training product

Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further Study

Contact Details

 

Academic Achievements

 

Study at Baxter Institute

 

Questions and comments

 

Privacy Statement

  • The information you give us will be collected and used to respond to your enquiries and provide you with information about related courses. Information may be disclosed to relevant staff to respond to your request and in accordance with the law.
 

This Qualification covers post-trade outcomes for retail bakers, bread makers and pastry cooks. It may be packaged to reflect a specialisation in advanced technical baking skills or in bakery business management skills, or to reflect a combination of both.

The chosen packaging of this qualification has a unit selection that reflects a combination of bakery business management skills and technical baking skills. Testamur issued for this Qualification are to be titled ‘Certificate IV in Advanced Baking’. An additional descriptor may be added by the RTO to reflect Unit selection.  When a minimum of four (4) Technical Baking stream Units is selected, the testament may be titled Certificate IV in Advanced Baking (Technical Baking).

Full-time: approx. 1 year and 4 months incl. up to 15 weeks of holidays²
Part-time: approx. 2 years and 8 months incl. up to 30 weeks of holidays²
CORE:
FDFFS3001A  Monitor the implementation of quality and food safety programs
FDFOHS4002A Maintain OHS processes
FDFPPL3002A Report on workplace performance
FDFRB4002A Control bakery operations to meet quality and production requirements
MSAENV472B Implement and monitor environmentally sustainable work practices

ELECTIVE:
FDFRB4006A Explore and apply baking techniques to develop new products
FDFRB2003A Produce meringue-based products
FDFRB3005A Bake bread
FDFFST4011A Apply the principles of nutrition to food processing
FDFRB4004A Produce sourdough products
FDFRB3007A Bake pastry products
SITHFAB005 Prepare and serve espresso coffee
FDFRB4010A Prepare plated sweets and desserts
FDFRB3004A Decorate cakes and cookies

All students must participate in a pre-training review. This process will determine the appropriacy of the chosen training option, and identify any special needs. Should the institute require further determination of language, literacy and numeracy skills, the student may need to complete a foundation skills test, so that additional support can be offered.
^ FDF50110 Diploma of Food Processing or any other suitable qualification
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*Tuition fees and other course related fees are not subject to change once a student has enrolled.

¹ subject to timetable selection
² subject to variance depending on  the time of enrolment
³ Language, literacy and numeracy
^ qualifications not offered at Baxter