Baxter Institute - Melbourne - Food Processing (International Students)

Food Processing – International Students

Certificate III in Retail Baking (Cake and Pastry)

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Location 93 Queensbridge Street, Southbank VIC, 3006
Course Code FDF30510
Training Product Status Superseded; Has been superseded by FBP30317; Transition and Teach-out ends 12/02/2019
Training Product Release date 06/09/2012
CRICOS Code 078061J
Intakes Weekly
Total Tuition Hours
760 hours
Delivery Mode
Face-to-face
Assessment Mode
Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Prerequisite Not Applicable
Admission Direct Entry Requirements -IELTS 5.5 or equivalent Completion of Year 11 (Aus) or equivalent¹ and

-Successful completion of Pre-training review (PTR)

Third party arrangement Not applicable

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

Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further StudyEmployment Pathway

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.

Tuition Weeks: 38 weeks
CRICOS Duration: 52 weeks incl. holidays

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:

SITXFSA001 Use hygienic practices for food safety
FDFRB3016A Plan and schedule production for retail bakery
SITHFAB005 **Prepare and serve espresso coffee

 

**Note the following prerequisite unit requirements:

FDFRB3012A  **Diagnose and respond to product and process faults (pastry, cake and cookies)

  • FDFRB2001A Form and fill pastry products
  • FDFRB2002A Prepare fillings
  • FDFRB3001A Produce pastry
  • FDFRB3003A Produce sponge, cake and cookie batter
  • FDFRB3004A Decorate cake and cookies
  • FDFRB3006A Bake sponges, cakes and cookies
  • FDFRB3007A Bake pastry products

SITHFAB005   **Prepare and serve espresso coffee

  • SITXFSA001 Use hygienic practices for food safety

 

All individuals interested in doing this course will undergo a PTR (Pre-training review) process to determine the suitability of the individuals’ preferred course or qualification as per the institute’s documented policies and procedures. This PTR process includes a PTQ (pre-training questionnaire), LLN (Language, Literacy, and Numeracy) assessment and PTI (pre-training interview). The PTR process helps determine if the course chosen by the individual learners would be the most suitable and appropriate for them by identifying their aspirations and interests, existing educational attainment and capabilities, competencies previously acquired Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or credit transfer, experiences and aptitude as well as determining ACSF core skills level (literacy and numeracy skills), and digital capability.

FDF40110 Certificate IV in Food Processing or other suitable Certificate IV qualifications
Pastrycook
Certificate III in Retail Baking (Bread)

bakery_courses_melbourne_002

Location 93 Queensbridge Street, Southbank VIC, 3006
Course Code FDF30610
Training Product Status Superseded; Has been superseded by FBP30417; Transition and Teach-out ends 12/02/2019
Training Product Release date 06/09/2012
CRICOS Code 078062G
Intakes Weekly
Total Tuition Hours
600 hours
Delivery Mode
Face-to-face
Assessment Mode
Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Prerequisite Not Applicable
Admission Direct Entry Requirements -IELTS 5.5 or equivalent Completion of Year 11 (Aus) or equivalent¹ and

-Successful completion of Pre-training review (PTR)

Third party arrangement Not applicable

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

Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further StudyEmployment Pathway

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.

Job Roles

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

Tuition Weeks: 30 weeks
CRICOS Duration: 40 weeks incl. holidays

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:
BSBCMM301  Process customer complaints
FDFRB3016A  Plan and schedule production for retail bakery
SITHFAB005   **Prepare and serve espresso coffee

SITXFSA001 Use hygienic practices for food safety

 

**Note the following prerequisite unit requirements:

FDFRB3011A  **Diagnose and respond to product and process faults (bread)

  • FDFRB3002A Produce bread dough
  • FDFRB3005A Bake bread
  • FDFRB3010A Process dough

SITHFAB005   **Prepare and serve espresso coffee

  • SITXFSA001 Use hygienic practices for food safety

 

All individuals interested in doing this course will undergo a PTR (Pre-training review) process to determine the suitability of the individuals’ preferred course or qualification as per the institute’s documented policies and procedures. This PTR process includes a PTQ (pre-training questionnaire), LLN (Language, Literacy, and Numeracy) assessment and PTI (pre-training interview). The PTR process helps determine if the course chosen by the individual learners would be the most suitable and appropriate for them by identifying their aspirations and interests, existing educational attainment and capabilities, competencies previously acquired Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or credit transfer, experiences and aptitude as well as determining ACSF core skills level (literacy and numeracy skills), and digital capability.

FDF40110 Certificate IV in Food Processing or other suitable Certificate IV qualifications.
Pastrycook’s Assistant
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Certificate III in Retail Baking (Combined)

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Location 93 Queensbridge Street, Southbank VIC, 3006
Course Code FDF30710
Training Product Status Superseded; Has been superseded by FBP30517; Transition and Teach-out ends 12/02/2019
Training Product Release date 06/09/2012
CRICOS Code 078060K
Intakes Weekly
Total Tuition Hours
1000 hours
Delivery Mode
Face-to-face
Assessment Mode
Combination of theory, practical and/or project assessments
Fees* Refer to “Course Fees
Prerequisite Not Applicable
Admission Direct Entry Requirements -IELTS 5.5 or equivalent Completion of Year 11 (Aus) or equivalent¹ and

-Successful completion of Pre-training review (PTR)

Third party arrangement Not applicable

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

Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further StudyEmployment Pathway

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.

Job Roles

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.

Tuition Weeks: 50 weeks
CRICOS Duration: 62 weeks incl. holidays

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
SITHFAB005  **Prepare and serve espresso coffee
SITXFSA001 Use hygienic practices for food safety

 

**Note the following prerequisite unit requirements:

FDFRB3011A  **Diagnose and respond to product and process faults (bread)

  • FDFRB3002A Produce bread dough
  • FDFRB3005A Bake bread
  • FDFRB3010A Process dough

FDFRB3012A** Diagnose and respond to product and process faults (pastry, cake and cookies)

  • FDFRB2001A Form and fill pastry products
  • FDFRB2002A Prepare fillings
  • FDFRB3001A Produce pastry
  • FDFRB3003A Produce sponge, cake and cookie batter
  • FDFRB3004A Decorate cake and cookies
  • FDFRB3006A Bake sponges, cakes and cookies
  • FDFRB3007A Bake pastry products

SITHFAB005  **Prepare and serve espresso coffee

  • SITXFSA001 Use hygienic practices for food safety

 

All individuals interested in doing this course will undergo a PTR (Pre-training review) process to determine the suitability of the individuals’ preferred course or qualification as per the institute’s documented policies and procedures. This PTR process includes a PTQ (pre-training questionnaire), LLN (Language, Literacy, and Numeracy) assessment and PTI (pre-training interview). The PTR process helps determine if the course chosen by the individual learners would be the most suitable and appropriate for them by identifying their aspirations and interests, existing educational attainment and capabilities, competencies previously acquired Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or credit transfer, experiences and aptitude as well as determining ACSF core skills level (literacy and numeracy skills), and digital capability.

FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications
Baker
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Certificate IV in Advanced Baking

bakery_courses_melbourne_001

Location 93 Queensbridge St, Southbank Vic 3000
Course Code FDF40811
CRICOS Code 087669B
Training Product Status Superseded; Has been superseded by FBP40217; Transition and Teach-out ends 12/02/2019
Training Product Release date 06/09/2012
Total Tuition Hours
720 hours
Delivery Mode
Face-to-face
Intakes Weekly
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 -IELTS 5.5 or equivalent Completion of Year 11 (Aus) or equivalent¹ and

-Successful completion of Pre-training review (PTR)

Third party arrangement Not applicable

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

Enquire NowCourse DescriptionDurationUnits of CompetencyPre-Training ReviewPathway to Further StudyEmployment Pathway

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.

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 testamur may be titled Certificate IV in Advanced Baking (Technical Baking). When a minimum of four (4) Baking Business Operations stream Units is selected, the testamur may be titled Certificate IV in Advanced Baking (Baking Business Operations).

Job roles

The FDF40811 Certificate IV in Advanced Baking targets those working in a retail baking enterprise as owners, managers and/or senior bakers or pastry cooks.

This Qualification includes technical, artisan and creative skills and knowledge required to produce bakery products, solve baking problems, and ensure that operations are implemented and maintained to optimal performance. It also covers skills in monitoring the implementation of systems and procedures, and management functions of the organisation.

Tuition Weeks: 36 weeks
CRICOS Duration: 38 weeks incl. holidays
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

 

**Note the following prerequisite unit requirements:

FDFFS3001A** Monitor the implementation of quality and food safety programs

  • FDFFS2001A Implement the food safety program and procedures

SITHFAB005 **Prepare and serve espresso coffee

  • SITXFSA001 Use hygienic practices for food safety

 

The Pre-requisite unit FDFFS2001A Implement the food safety program and procedures and SITXFSA001 Use hygienic practices for food safety have been delivered in Certificate III in Retail Baking (Bread/ Cake& Pastry or Combined). 

All individuals interested in doing this course will undergo a PTR (Pre-training review) process to determine the suitability of the individuals’ preferred course or qualification as per the institute’s documented policies and procedures. This PTR process includes a PTQ (pre-training questionnaire), LLN (Language, Literacy, and Numeracy) assessment and PTI (pre-training interview). The PTR process helps determine if the course chosen by the individual learners would be the most suitable and appropriate for them by identifying their aspirations and interests, existing educational attainment and capabilities, competencies previously acquired Recognition of Prior Learning (RPL), Recognition of Current Competency (RCC) or credit transfer, experiences and aptitude as well as determining ACSF core skills level (literacy and numeracy skills), and digital capability.

^ FDF50110 Diploma of Food Processing or any other suitable qualification

Baker

 

¹ subject to assessment level of student’s country – not applicable to level 1 & 2 countries.

^ qualifications not offered at Baxter
* tuition fees and other course related fees are not subject to change once a student has enrolled