About Baking Industry Training Australia

The FBPRBK3005 Produce Basic Bread Products unit describes the skills and knowledge needed to create basic bread products in a commercial baking setting. It is for individuals who use a wide range of skills and knowledge, taking responsibility for their work, including solving and communicating solutions to predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3006 Produce Savoury Bread Products unit describes the skills and knowledge needed to create savoury bread in a commercial baking setting. It applies to individuals with a broad range of knowledge and skills who are responsible for their work, including applying and communicating known solutions to predictable problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK2002 Use Food Preparation Equipment to Prepare Fillings describes the skills and knowledge required to prepare fillings for bread, cake, or pastry products in a commercial baking environment. It applies to individuals performing routine tasks under supervision, including identifying and solving a limited range of predictable problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3014 Produce Sweet Yeast Products unit outlines the skills and knowledge needed to create sweet yeast items in a commercial baking setting. This includes enriched and fruited breads. It is intended for individuals who use a broad range of knowledge and skills, take responsibility for their work, and apply and communicate known solutions to predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3018 Produce Basic Artisan Products unit outlines the skills and knowledge needed to create basic artisan products in a commercial baking environment. This includes European, cultural, laminated, fried, highly enriched, and festive occasion products. It is designed for individuals who use a wide range of specialised knowledge and skills, taking responsibility for their work and providing non-routine technical solutions to both predictable and unpredictable problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3007 Produce Specialty Flour Bread Products unit outlines the skills and knowledge needed to create specialty bread in a commercial bakery. This includes organic, non-wheat, gluten-free, rye, whole grain, and wholemeal breads. It is intended for individuals who use a broad range of skills and knowledge, taking responsibility for their work and applying known solutions to predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3011 Produce Frozen Dough Products unit outlines the skills and knowledge needed to create frozen dough items in a commercial bakery. It is designed for individuals who utilise a wide range of skills and knowledge, taking responsibility for their own work, and involves applying and communicating known solutions to predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK4001 Produce Artisan Bread Products unit describes the skills and knowledge required to create artisan bread in a commercial baking environment. It applies to individuals using a wide range of specialised skills, responsible for their work, and capable of applying and communicating non-routine technical solutions to both predictable and unpredictable problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3001 Produce Laminated Pastry Products unit outlines the skills and knowledge needed to create laminated pastry products using pastry fats in a commercial baking setting. This unit is for individuals who use a broad range of skills and knowledge, take responsibility for their work, and apply and communicate known solutions to predictable problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3002 Produce Non-laminated Pastry Products covers the skills and knowledge needed to create non-laminated pastry items using pastry fats in a commercial bakery. It is intended for individuals who apply extensive knowledge and skills independently, including addressing and communicating solutions for predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3003 Produce Specialist Pastry Products unit details the skills and knowledge needed to create specialist pastry items with butter in a commercial baking setting. It applies to individuals responsible for their own work, using a wide range of knowledge and skills to address and communicate solutions to predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPOPR3017 Prepare Food Products Using Basic Cooking Methods outlines the skills and knowledge needed to prepare food using basic cooking techniques. It is intended for individuals who can work independently and take responsibility for preparing food products in a food processing environment. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3008 Produce Sponge Cake Products unit outlines the skills and knowledge needed to create and complete sponge cakes in a commercial baking setting. It is intended for individuals who manage their own work and apply established solutions to foreseeable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3009 Produce Biscuit and Cookie Products unit covers the skills and knowledge needed to produce and finish biscuits and cookies in a commercial baking setting. It is intended for individuals who use a wide range of skills and knowledge, taking responsibility for their own work and applying known solutions to predictable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3010 Produce Cake and Pudding Products unit outlines the skills and knowledge needed to create and complete cake and pudding items in a commercial baking setting. It is intended for individuals who possess a wide range of expertise and are accountable for their own work, including applying and communicating known solutions to expected issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3004 Produce Meringue Products unit covers the skills and knowledge needed to create meringue items in a professional baking setting. It is intended for individuals who manage their own tasks, including applying and communicating established solutions to foreseeable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK4003 Produce Gateauxs, Tortes and Entremets unit outlines the skills and knowledge needed to create and complete gateaux, tortes, and entremets in a commercial baking or hospitality setting. It is intended for individuals who use a broad range of skills and take responsibility for their work, including applying and communicating solutions to predictable problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3012 Schedule and Produce Bread Production unit covers the skills and knowledge needed to plan and produce bread in a commercial baking setting. It is intended for individuals who use a wide range of skills and knowledge, taking responsibility for their work. This involves applying and conveying known solutions to expected problems. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3013 Schedule and Produce Cake and Pastry Production covers the skills and knowledge needed for scheduling and producing cakes and pastries in a commercial baking setting. It is designed for individuals who are responsible for their own work and involves applying and communicating solutions to foreseeable issues. Enquire now for a full list of entry requirements and available enrolment dates..

The FBPRBK3015 Schedule and Produce Bakery Production covers the skills and knowledge needed to plan and manage bakery production in a commercial setting. It is intended for individuals who use a wide range of expertise and are responsible for their own work, including applying and communicating established solutions to foreseeable issues. Enquire now for a full list of entry requirements and available enrolment dates..