FBP31121 Certificate III in High Volume Baking

FBP31121 Certificate III in High Volume Baking

This qualification is tailored to the different processing areas to provide students with a comprehensive understanding of the fundamentals of high volume baking.

This program is most appropriate for a person working as an advanced operator in a medium to large food processing enterprise.

Course Code

AMP31121

Study Mode

Part Time

Duration

30 Hours

Unit Code – Name – Group

FBPFSY3003
Monitor the implementation of food safety and quality programs – Core

FBPWHS3001
Contribute to work health and safety processes – Core

FBPFSY3005
Control contaminants and allergens in food processing – Core

FBPOPR2069
Use numerical applications in the workplace – Core

FBPOPR3021
Apply good manufacturing practice requirements in food processing – Core

FBPTEC3005
Work with bakery ingredients, their functions and interactions – Core

FBPTEC3006
Work with flours and baking additives – Core

FBPFSY3004
Participate in traceability activities – Core

FBPOPR3019
Operate and monitor interrelated processes in a production or packaging system – Core

FBPHVB3008
Operate and monitor a batter production process – Group A

FBPHVB3017
Operate a bread dough mixing and development process – Group A

FBPHVB3013
Operate and monitor a baking process – Group A

FBPOPR3004
Set up a production or packaging line for operation – Group A

FBPTEC3001
Apply raw materials, ingredient and process knowledge to production problems – Group A

FBPBPG3011
Operate and monitor a high speed wrapping process – Group B

FBPOPR2081
Measure non-bulk ingredients – Group B

FBPOPR2092
Operate a continuous freezing process – Group B

FBP31121 Certificate III in High Volume Baking

This qualification is tailored to the different processing areas to provide students with a comprehensive understanding of the fundamentals of high volume baking.

This program is most appropriate for a person working as an advanced operator in a medium to large food processing enterprise.

Course Code

FBP31121

Study Mode

Part Time

Duration

30 Hours

Unit Code – Name – Group

FBPFSY3003
Monitor the implementation of food safety and quality programs – Core

FBPWHS3001
Contribute to work health and safety processes – Core

FBPFSY3005
Control contaminants and allergens in food processing – Core

FBPOPR2069
Use numerical applications in the workplace – Core

FBPOPR3021
Apply good manufacturing practice requirements in food processing – Core

FBPTEC3005
Work with bakery ingredients, their functions and interactions – Core

FBPTEC3006
Work with flours and baking additives – Core

FBPFSY3004
Participate in traceability activities – Core

FBPOPR3019
Operate and monitor interrelated processes in a production or packaging system – Core

FBPHVB3008
Operate and monitor a batter production process – Group A

FBPHVB3017
Operate a bread dough mixing and development process – Group A

FBPHVB3013
Operate and monitor a baking process – Group A

FBPOPR3004
Set up a production or packaging line for operation – Group A

FBPTEC3001
Apply raw materials, ingredient and process knowledge to production problems – Group A

FBPBPG3011
Operate and monitor a high speed wrapping process – Group B

FBPOPR2081
Measure non-bulk ingredients – Group B

FBPOPR2092
Operate a continuous freezing process – Group B

Adam Hazell

Operations and
Marketing Manager

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