Estimated completion time: 0.5 year/s
The length of time to complete this qualification will depend on the location, study mode and selected units.
Refer to the relevant course information flyer for further information.
This qualification describes the basic skills and knowledge of an individual preparing for entry level work or training in a commercial baking environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
This qualification is suitable for VET in Secondary Schools (VSS).
Based on course nominal hours of 275 hours, approximate 2020 course fees will be:
VET Tuition Fees: $935.00
Domestic Full Fees: $5,362.50
Fee for Service: as per fee for service agreement
The following Fees are applicable to this course:
This course is subsidised by the NT Government.
2020: VET Tuition Fees for 2020 will be charged at $3.40 per nominal hour for subsidised training. More detailed Information about 2020 VET Tuition fees for eligible NT residents is available in the VET Student Guide.
In some circumstances this course may be available as fee-for-service. Please contact the relevant team to discuss delivery charges for this program.
Occupations relevant to this qualification in industry sectors such as Baking include:
- Bakery Mixer
- Bakery Production Assistant
- Baker's Assistant
Credit transfers & pathways
Recognition of Prior Learning (RPL)
RPL is the acknowledgement of a person's skills and knowledge acquired through previous training, work or life experience, which may be used to grant status or credit in a subject regardless of how and where they were attained, including overseas.
This can include skills from:
- Previous study excluding courses at another VET/TAFE institution, but including courses at school or college, through adult education classes or training programs at work;
- Work experience (including both work that is paid and unpaid); and/or
- Life experience (for example leisure pursuits or voluntary work).
RPL is a form of assessment. It is used to determine whether a person has acquired, through formal or informal learning, the skills and experience consistent with the stated competency standards that comprise a qualification. RPL is not time referenced, so there are no parameters on how or when the skills are acquired. However, the skills that have been acquired through life experience etc., must be current and must match the elements and performance criteria contained in the individual unit.
Students seeking RPL need to indicate this on their enrolment form at the time of enrolment.
For further information please refer to the Applicant's Guide to the Recognition of Prior Learning or contact VET RPL Enquiries on 1800 238 838 or email email@example.com.
Charles Darwin University as a Registered Training Organisation recognises the Australian Qualifications Framework qualifications and Statement of Attainments issued by any other Australian Registered Training Organisation.
Students are encouraged to submit any requests for credit from previous studies at the time of enrolment, to ensure they are not enrolling in units they may not need to undertake.
In order to apply for exemption/credit transfer from units completed at another training organisation, you will need to complete an Application for Exemption Form available from any campus, centre, or team, or a copy of the form can be obtained from the web.
Your completed Application for Exemption form together with attached documentary evidence (certified copy of Qualification/Statement of Attainment) to support your request for exemption/credit transfer should be submitted directly to the University either in person or by mail. Requests without documentary evidence will not be processed and will be returned to students. There are no fees attached to Credit Transfers.
Pathways from the qualification
- FBP20217 Certificate II in Baking
- FBP30517 Certificate III in Baking
- FBP30317 Certificate III in Cake and Pastry
Course information flyer(s)
CDU Entry Requirements
There are no entry requirements for this qualification. School students submit an Expression of Interest
through the Senior VET Advisor at CDU. Depending on the location of the training and class sizes the following two options are available.
The students attend a group information session and interview at Palmerston Campus during VSS week.
Alternatively, the student can attend a formal interview with the course coordinator to assess if the student
is suitable for the course and has a clear understanding of the course requirements.
Students will also be required to complete an LLN support indicator to help determine any support requirements.
This is a current, nationally accredited qualification from the FBP Food, Beverage and Pharmaceutical Training Package.
Employability Skills are embedded in the training and assessment of national training package qualifications. Information on the Employability Skills relevant to your qualification can be obtained by visiting this website and keying in the national code for the qualification: training.gov.au
Location and study mode
Delivery at all locations is subject to sufficient demand and resources.
Locations: Palmerston, Remote
Study Mode: On campus
Some components of this qualification may be available in other modes of delivery and not all modes are available at all locations.
Subject to demand other locations and modes may become available throughout the year.
To achieve a CERTIFICATE I IN BAKING a total of EIGHT (8) units of competency must be completed comprising SIX (6) Core and TWO (2) Elective units as detailed in the packaging rules and listed below.
The total Nominal Hours for the sequence listed below is 275. The total nominal hours for this qualification will vary depending on the elective units selected.
|Code||Module/Unit of Competency||
|CORE UNITS OF COMPETENCY|
|FBPFSY1001||Follow work procedures to maintain food safety||20|
|FBPOPR1004||Prepare basic mixes||20|
|FBPOPR1005||Operate basic equipment||30|
|FBPWHS1001||Identify safe work practices||30|
|FSKNUM09||Identify, measure and estimate familiar quantities for work||15|
|Total nominal hours for core units||135|
|ELECTIVE UNITS OF COMPETENCY|
|FBPRBK2003||Assist sponge cake production||80|
|FBPRBK2004||Assist basic bread production||60|
|Total nominal hours for elective units||140|
|Total nominal hours for the qualification||275|