FDF30503 Certificate III in Food Processing (Retail Baking - Cake and Pastry)

Employees in the trade of Baking (Pastrycooking) make, cakes and pastries in a retail, franchise or in-store situation.

Applicants for trade recognition should provide evidence to demonstrate at least 4 years practical experience in the following trade competencies.

In addition to any other evidence supporting an application for trade recognition, applicants are encouraged to use this checklist as a self assessment competency guide and lodge it with the application.

Core		Check
FDFCORWCM2A	Present and apply workplace information
FDFCORBM2A	Use basic mathematical concepts
FDFCORHS3A	Monitor the implementation of occupational health and safety policies and procedures
FDFCORQFS3A	Monitor the implementation of quality and food safety programs
FDFRBDPC3A	Diagnose and respond to product and process faults (Pastry, Cake and Cookies)
FDFRBPP2B	Produce pastry
FDFRBPF2B	Prepare fillings
FDFRBFF2B	Form and fill pastry products
FDFRBBP2B	Bake pastry products
FDFRBPC2B	Produce sponge, cake and cookie batter
FDFRBBC2B	Bake sponges, cakes and cookies
FDFRBDC2B	Decorate cakes and cookies
Electives
FDFRBFP1B	Finish products
FDFZPKPM1B	Pack product manually
FDFZPRW1A	Participate effectively in a workplace environment
FDFZMHMH1A	Carry out manual handling tasks
FDFZCSAW1A	Operate automated washing equipment
FDFZPMIS1A	Inspect and sort materials and product
FDFOPTMR1A	Measure and record workplace information
FDFOPTENV1A	Follow work procedures to maintain environmental standards
WRRCA1B	Operate retail equipment
THHADCC06B	Prepare chocolate and chocolate confectionery
FDFRBGT3A	Produce and decorate gateaux and tortes
FDFRBPD3B	Participate in product development
FDFRBSP3B	Plan and schedule production
FDFOPTSM3A	Support and mentor individuals and groups
FDFOPTRWP3A	Report on workplace performance
FDFOPTTG3A	Lead work teams and groups
FDFOPTENV3A	Monitor the implementation of environmental management policies and procedures
FDFOPTPIP3A	Participate in improvement processes
FDFRBCP2B	Produce choux pastry
FDFRBPM2B	Produce meringue-based products
FDFRBPY2B	Produce yeast-raised products
FDFOPTCRM2A	Conduct routine maintenance
FDFOPTENV2A	Implement environmental policies and procedures
FDFOPTFST2A	Maintain food safety when loading, unloading, and transporting food
FDFOPTTG2A	Participate in work teams and groups
FDFOPTSD2A	Work in a socially diverse environment
FDFZCSCS2A	Clean and sanitise equipment
FDFZCSCIP2A	Clean equipment in place
BSBCMN205A	Use business technology
BSBCMN213A	Produce simple wordprocessed documents
BSBCMN214A	Create and use simple spreadsheets
WRRCS3B	Interact with customers
WRRI1B	Perform stock control procedures
WRRM1B	Merchandise products
WRRF1B	Balance register/terminal
WRRS2B	Advise on products and services
WRRF2B	Perform retail finance duties
FDFRBCP2B	Produce choux pastry
FDFRBPM2B	Produce meringue-based products
FDFCORFSY1A	Follow work procedures to maintain food safety
FDFCORHS1A	Follow work procedures to maintain health and safety
FDFCORQAS1A	Follow work procedures to maintain quality