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| AHSPs Title | Food Processing - Specialising in Baking |
| Qualification | FBP20117 Certificate II in Food Processing (Specialising in Baking) |
| RTO | TAFE SA (National Code 41026) |
| Host Organisation | Birdwood High School |
| Course Length | 2 semesters (1 year)
30 weeks |
| Course Description | This course enables students to gain knowledge and hands on experience making a range of bakery products. Students will complete competencies from the Food Processing qualification with a baking focus. The training environment will simulate a retail baking operation. Students study core units which focus on OHS process, food safety, quality systems and procedures, environmentally sustainable work practices and workplace information. |
| Pathways | Retail Baker l Pastry Cook Business |
| Entry Requirements | Students in Year 11 will need to demonstrate a genuine interest or experience within the industry.
Students in Year 11 will also need to undertake the VET Readiness Orientation (VETRO) process in Semester 2, 2021 via a referral process completed at their Home School using an online form.
Once the Home School has completed the referral process, students will be required to undertake a Snapshot Reading and Numeracy Assessment to demonstrate sufficient literacy and numeracy ability. |
| Other Requirements | Closed in shoes and long trousers. |
| Delivery Location(s) | Birdwood High School, Shannon Street, Birdwood, SA, 5234 |
| Dates and Times | 30 weekly sessions at Birdwood High School on Tuesdays at times to be confirmed.
Commencement date 08/02/22. |
| Work Placement | 10 days
Compulsory to achieve all competencies |
| SACE Details | SACE Stage 1, 70 SACE credits |
| Units Of Competency |
| Core | FBPRBK2004 | Assist basic bread production | 60 nominal hours |
| | FDFFS2001A | Implement the food safety program and procedures | 30 nominal hours |
| | SIRXPDK001 | Advise on products and services | 30 nominal hours |
| | FBPRBK3008 | Produce sponge cake products | 80 nominal hours |
| | FDFOP2063A | Apply quality systems and procedures | 30 nominal hours |
| | FDFOP2064A | Provide and apply workplace information | 30 nominal hours |
| | MSMENV272 | Participate in environmentally sustainable work practices | 30 nominal hours |
| | FDFOHS2001A | Participate in OHS processes | 40 nominal hours |
| Elective | FBPPBK2002 | Operate a pastry forming and filling process | 40 nominal hours |
| | FBPPBK2007 | Operate a pastry production process | 50 nominal hours |
| | FDFOP2061A | Use numerical applications in the workplace | 30 nominal hours |
| | FBPPBK2005 | Operate a doughnut making process | 40 nominal hours |
| | FDFOP2004A | Clean and sanitise equipment | 30 nominal hours |
Nominal hours are used for SACE purposes and are not reflective of actual delivery hours
Competencies may vary due to TAFE SA requirements |
| Training Cost | $255.00 GST exempt
This training cost may vary in 2022 and does not include consumables.
This training cost is the gap fee payable after subsidised government funding from the Department for Innovation and Skills (VFSS).
For DfE families who qualify for School Card, there may be no cost for this course.
Please refer to your school's VET Coordinator for further information.
Non-member schools - an admin levy of $250.00 per student. |
| Other Costs | $200.00 including GST
Enrolment fee. |
| Number Of Students | Minimum 12
Maximum 15
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| Selection Process | An interview will be required for all new students applying to undertake this course.
The interview will be conducted at Birdwood High School.
Applicants will be contacted directly by Birdwood High School to confirm the time and date of the interview |
| Contact Person | Ms Rachel Brennan, Phone 85685100, Email Rachel.Brennan136@schools.sa.edu.au |
| Other Resources | |