Retail Baking (Bread)

Qualification Certificate III (NRT)
Course number 10038
National Code FDF30610
Training Package FDF10 - Food Processing
Program area Agrifood Skills DMC Forestworks  
Duration (nominal hours) 650
This course replaced 9297 - Food Processing (Retail Baking - Bread)

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Apprenticeship You can do this course as part of an apprenticeship      

Skills List This is a NSW Skills List course      

Course overview

Course Description

This course is for people who work or want to work in the retail baking
sector of the food processing industry and provides trade baking skills
and knowledge for those working in a retail baking environment with a
focus on bread making.  

You will learn to produce and bake a variety of breads using baking
equipment and machinery. You will also learn to work safely and
effectively and monitor operational processes, in the retail baking sector.

Career Opportunities

Retail baker, baker, breadmaker


Pathways from the qualification After achieving this qualification, candidates
may undertake FDF40110 Certificate IV in Food Processing or other suitable
Certificate IV qualifications.

Entry Requirements

 There are no entry requirements for this qualification.
Pathways into the Qualification
Pathways for candidates considering this Qualification include:
* FDF20510 Certificate II in Retail Baking Assistance
* direct entry
* relevant vocational training and/or work experience.


Related Courses...

Industry Subgroup: Agrifood Skills DMC Forestworks

Locations & fees

TAFE NSW fees apply to offerings of this course at the following locations. Concessions or exemptions may apply for eligible students.

Year Half Year Fee Annual Fee
2014 $419 $838

You can sort by clicking column headings below or to sort by distance from you, enter your postcode.

Location Attendance Status Week Starting How to Enrol
Campbelltown Full Time Available 03-Feb-2014 On Campus
Hamilton Part Time Day Standby 03-Feb-2014 Apply Now
Hamilton Full Time Standby 03-Feb-2014 Apply Now
Nepean Flexible Delivery Available 15-Jul-2014 Enrol Now
Nepean Part Time Day Available 15-Jul-2014 Enrol Now
Nepean Flexible Delivery Available 03-Feb-2014 Enrol Now
Ultimo Part Time Day Available 03-Feb-2014 Enrol Now


Course structure

pdf icon Student Assessment Guide – Course

What you must do to complete the course

The course structure below shows what you must do to complete this course.
units/modules are arranged in groups and sometimes also in subgroups.
You must complete each group as specified as well as following the course
completion instructions.   If a course contains optional groups there will
statement at the top of the course indicating how many you must do.  At the
top of any group containing optional subgroups there will be a statement
saying how many you must do.
This course has been designed to reflect the packaging requirements for
FDF30610 Certificate III in Retail Baking (Bread) within the Food
Processing Training Package (FDF10) Version 4.0. The rules from the FDF10
Version 4.0 Training Package are as follows:
This qualification requires the achievement of thirteen (13) units of
competency in accordance with the following rules.
Nine (9) Core units
Four (4) Elective units
Elective selection must include:
* Two (2) Group A elective units
* Two (2) remaining elective units may be selected from:
- Group A elective units not previously selected
- Units packaged at Group A in FDF20510 Certificate II in Retail Baking
- Units packaged at FDF40110 Certificate IV in Food Processing (maximum of
- Units from any nationally endorsed Training Package and accredited course
that are packaged at Certificate I level (maximum 1 unit), Certificate II
level (maximum 1 unit) and Certificate III level.
To satisfy the Training Package requirements, this TAFE NSW course has been
structured as follows:
Group 1 - Core Units
ALL nine (9) core units must be completed
Group 2 - Elective Units Group A
You must complete at least two units from Group A.
Group 3 - Elective units from FDF20510 - Group A Cert II in Retail Baking
Group 4 - Elective units from FDF40110 - Cert IV in Food Processing
You may complete one unit from this group.
Group 5 - Cert I, Cert II, Cert III in FDF10 or other Training Packages or
Accredited Courses
This group consists of three subgroups.  You may complete up to three units
from this group.
Subgroup 1: Certificate I Level Elective Units.  You may complete one unit
from this subgroup.
Subgroup 2: Certificate II Level Elective Units.  You may complete one unit
from this subgroup.
Subgroup 3: Certificate III Level Elective Units.  You may complete two
units from this subgroup.
Additional qualification advice
Units selected from other Training Packages must be relevant to the work
outcome, local industry requirements and the qualification level.
Some units imported into this qualification from the SIR07 Retail Services
SIT07 Tourism, Hospitality and Events Training Packages require
prerequisite units in hygiene and food safety from the source Training
Packages. These prerequisite units have not been imported as they
duplicate food safety units already required as core skills within the
Food Processing Training Package qualifications. If selecting these units,
of the FDF units as suitable prerequisite unit alternatives.
Note: AgriFood Skills Australia expects that the design of any training
delivery and assessment program to support the achievement of this
qualification is based on:
* the context required by the industry and/or enterprise
* a holistic and integrated training delivery and assessment plan that
identifies learning activities and evidence required
* flexible delivery options including on-the-job and work-based training
that support the development of competency.
Licensing, Legislative, Regulatory or Certification Considerations
There is no direct link between this qualification and licensing,
legislative and/or regulatory requirements. However, all work must comply
with food safety, work health and safety (WHS) and environmental
regulations and legislation that apply to the workplace.
Students who require support to meet their learning goals may co-enrol in
the Learner Support course (TAFE Course Number 9999). Talk to your teacher
think you may require learner support.
Talk to your teacher and/or workplace trainer to ensure that your
combination of electives provides you with a suitable vocational outcome.
If you have completed other relevant training you may be eligible to have
units of competency from previous training counted towards completion for
this course. Talk to your teacher or workplace trainer if you think you
may be eligible for recognition for units previously completed.
Some units in this course may have prerequisites that must be completed in
a lower level qualification or selected as part of this course. Refer to
the Training Package or consult your teacher for information about
prerequisites to elective units.

Course Elective Completion:

At least 4 elective modules/units must be completed. These may be chosen from groups 2, 3, 4, 5

All module/units must be completed
Modules/Units Name Hrs National Module(s)
FDFFS2001A Implement the food safety program and procedures 80
FDFOHS3001A Contribute to OHS processes 60
FDFOP2061A Use numerical applications in the workplace 30
FDFOP2064A Provide and apply workplace information 30
FDFRB3002A Produce bread dough 100
FDFRB3005A Bake bread 40
FDFRB3010A Process dough 60
FDFRB3011A Diagnose and respond to product and process faults (bread) 60
MSAENV272B Participate in environmentally sustainable work practices 20
At least 2 module/units must be completed
Modules/Units Name Hrs National Module(s)
BSBCUS301B Deliver and monitor a service to customers 20
BSBSMB401A Establish legal and risk management requirements of small business 50
FDFOP3005A Prepare food products using basic cooking methods 60
FDFOP3006A Identify cultural, religious and dietary considerations for food production 50
FDFPPL3003A Support and mentor individuals and groups 30
FDFRB3008A Store, handle and use frozen dough 30
FDFRB3009A Retard dough 30
FDFRB3013A Produce artisan breads 80
FDFRB3016A Plan and schedule production for retail bakery 50
FDFRB3017A Participate in product development 50
FDFTEC3001A Participate in a HACCP team 50
HLTFA301C Apply first aid 15
MSS403002A Ensure process improvements are sustained 50
SITHFAB012B Prepare and serve espresso coffee 30
TLIA3038A Control and order stock 22
No more than 2 module/units may be completed
Modules/Units Name Hrs National Module(s)
FDFBK2001A Operate a cooling and slicing process 50
FDFBK2002A Operate a pastry forming and filling process 50
FDFBK2005A Operate a doughnut making process 50
FDFBK2006A Operate a griddle production process 50
FDFBK2007A Operate a pastry production process 60
FDFOP1003A Carry out manual handling tasks 30
FDFOP2003A Clean equipment in place 30
FDFOP2004A Clean and sanitise equipment 30
FDFOP2005A Work in a socially diverse environment 30
FDFOP2011A Conduct routine maintenance 50
FDFOP2022A Operate a high speed wrapping process 50
FDFPPL2001A Participate in work teams and groups 20
FDFRB1001A Finish products 60
FDFRB2001A Form and fill pastry products 40
FDFRB2002A Prepare fillings 30
FDFRB2003A Produce meringue-based products 20
SIRXFIN002A Perform retail finance duties 20
SIRXFIN201 Balance and secure point-of-sale terminal 15
SIRXMER004A Manage merchandise and store presentation 35
SIRXMER201 Merchandise products 20
SIRXRSK001A Minimise theft 10
SIRXSLS002A Advise on products and services 20
No more than 1 module/unit may be completed
Modules/Units Name Hrs National Module(s)
AHCBUS405A Participate in an e-business supply chain 40
BSBCUS501C Manage quality customer service 40
BSBHRM402A Recruit, select and induct staff 50
BSBINN301A Promote innovation in a team environment 40
BSBLED401A Develop teams and individuals 40
BSBMGT401A Show leadership in the workplace 40
BSBMGT402A Implement operational plan 40
BSBMGT403A Implement continuous improvement 40
BSBRES401A Analyse and present research information 40
BSBSMB402A Plan small business finances 40
BSBSMB403A Market the small business 50
BSBSMB404A Undertake small business planning 50
BSBSMB405B Monitor and manage small business operations 40
BSBSMB406A Manage small business finances 40
BSBSMB407A Manage a small team 40
BSBWOR401A Establish effective workplace relationships 40
BSBWOR402A Promote team effectiveness 40
BSBWOR403A Manage stress in the workplace 60
BSBWOR404B Develop work priorities 40
BSBWRT401A Write complex documents 50
FDFAU4001A Assess compliance with food safety programs 60
FDFAU4002A Communicate and negotiate to conduct food safety audits 40
FDFAU4003A Conduct food safety audits 80
FDFAU4004A Identify, evaluate and control food safety hazards 80
FDFAU4005A Audit bivalve mollusc growing and harvesting processes 50
FDFAU4006A Audit a cook chill process 60
FDFAU4007B Audit a heat treatment process 50
FDFAU4008A Audit manufacturing of ready-to-eat meat products 80
FDFFS3001A Monitor the implementation of quality and food safety programs 100
FDFOHS2001A Participate in OHS processes 40
FDFOHS4001A Identify, assess and control OHS risk in own work 60
FDFOHS4002A Maintain OHS processes 50
FDFOP2030A Operate a process control interface 40
FDFOP2063A Apply quality systems and procedures 40
FDFOP3003A Operate interrelated processes in a production system 60
FDFOP3004A Operate interrelated processes in a packaging system 60
FDFPPL3002A Report on workplace performance 30
FDFPPL3005A Participate in an audit process 40
FDFPPL4001A Manage people in the work area 50
FDFPPL4002A Plan and co-ordinate maintenance 50
FDFPPL4003A Schedule and manage production 50
FDFPPL4004A Optimise a work process 50
FDFPPL4005A Establish process capability 50
FDFPPL4006A Manage a work area within budget 50
FDFPPL4007A Manage supplier agreements and contracts 50
FDFPPL4008A Manage internal audits 50
FDFTEC3003A Apply raw materials, ingredient and process knowledge to production problems 60
FDFTEC4001A Determine handling processes for perishable food items 40
FDFTEC4002A Manage controlled atmosphere storage 40
FDFTEC4003A Control food contamination and spoilage 50
FDFTEC4004A Apply basic process engineering principles to food processing 70
FDFTEC4005A Apply an understanding of food additives 50
FDFTEC4006A Apply an understanding of legal requirements of food production 50
FDFTEC4007A Describe and analyse data using mathematical principles 50
FDFTEC4008A Apply principles of food packaging 50
FDFTEC4009A Identify the physical and chemical properties of materials, food and related products 70
FDFTEC4010A Manage water treatment processes 50
FDFTEC4011A Participate in product recalls 50
MEM15001B Perform basic statistical quality control 18
MSAENV472B Implement and monitor environmentally sustainable work practices 40
MSAPMOPS400A Optimise process_plant area 50
MSAPMOPS401A Trial new process or product 50
MSAPMOPS404A Co-ordinate maintenance 40
MSAPMOPS405A Identify problems in fluid power system 40
MSAPMOPS406A Identify problems in electronic control systems 40
MSAPMPER201A Monitor and control work permits 20
MSAPMPER300C Issue work permits 20
MSAPMPER400A Coordinate permit process 30
MSAPMSUP310A Contribute to the development of plant documentation 40
MSAPMSUP390A Use structured problem solving tools 40
MSS402060A Use planning software systems in operations 50
MSS402061A Use SCADA systems in operations 50
MSS402080A Undertake root cause analysis 50
MSS403001A Implement competitive systems and practices 50
MSS403005A Facilitate use of a Balanced Scorecard for performance improvement 50
MSS403010A Facilitate change in an organisation implementing competitive systems and practices 50
MSS403011A Facilitate implementation of competitive systems and practices 50
MSS403013A Lead team culture improvement 50
MSS403021A Facilitate a Just in Time system 50
MSS403023A Monitor a levelled pull system of operations 50
MSS403030A Improve cost factors in work practices 50
MSS403032A Analyse manual handling processes 50
MSS403040A Facilitate and improve implementation of 5S 50
MSS403041A Facilitate breakthrough improvements 50
MSS403051A Mistake proof an operational process 50
MSS404050A Undertake process capability improvements 50
MSS404052A Apply statistics to operational processes 50
MSS404053A Use six sigma techniques 50
MSS404060A Facilitate the use of planning software systems in a work area or team 50
MSS404061A Facilitate the use of SCADA systems in a team or work area 50
MSS404081A Undertake proactive maintenance analyses 50
MSS404082A Assist in implementing a proactive maintenance strategy 50
MSS404083A Support proactive maintenance 50
PMASUP420B Minimise environmental impact of process 40
PMBTECH406A Diagnose production equipment problems 50
RIIRIS201B Conduct local risk control 25
TAEASS401B Plan assessment activities and processes 20
TAEASS402B Assess competence 25
TAEASS403B Participate in assessment validation 25
TAEDES401A Design and develop learning programs 35
All subgroups must be completed
No more than 2 module/units may be completed
No more than 1 module/unit may be completed
Modules/Units Name Hrs National Module(s)
BSBADM101A Use business equipment and resources 15
FDFOP1002A Operate automated washing equipment 20
FDFOP1007A Participate effectively in a workplace environment 20
FDFOP1008A Take and record basic measurements 30
SITHCCC001B Organise and prepare food 25
SITHCCC002A Present food 5
SITHCCC003B Receive and store kitchen supplies 6
SITHCCC005A Use basic methods of cookery 55
No more than 1 module/unit may be completed
Modules/Units Name Hrs National Module(s)
FDFOP2010A Work with temperature controlled stock 30
FDFOP2015A Apply principle of statistical process control 30
SIRRFSA001A Apply retail food safety practices 20
SITHCCC014A Prepare pastries, cakes and yeast goods 40
SITXOHS002A Follow workplace hygiene procedures 20
No more than 2 module/units may be completed
Modules/Units Name Hrs National Module(s)
BSBADM307B Organise schedules 15
FDFPPL3001A Participate in improvement processes 50
FDFRB3014A Produce sweet yeast products 60
HLTFA311A Apply first aid 18
SITHPAT001A Prepare and produce pastries 50
SITHPAT002A Prepare and produce cakes 20
You may choose modules/units from this group but they do not count towards
course completion
Modules/Units Name Hrs National Module(s)
HLTAID003 Provide first aid 18

Requirements to receive the qualification

To achieve qualification FDF30610 Certificate III in Retail Baking (Bread)
(TAFE course number 10038), learners are required to complete 13 units of
competency, comprising:
-  9 compulsory units from Group 1
-  at least 2 elective units from Group 2
-  0 to 2 elective units from Group 3
-  0 to 1 unit from Group 4
-  0 to 2 units from Group 5

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