The whole qualification, done
Every unit in the qualification:
- Student Assessment Pack for every unit (fillable PDF + Word)
- Trainer Guides, Learner Guides and Teaching Slides across the qualification
- SCORM eLearning course for every unit — upload straight into your LMS, completion and scores tracked
- Practical Observation, Third-Party Report, Competency Conversation, Work History and Self-Assessment
- Assessor Mapping for every unit — mapped to Elements, PCs, Knowledge and Performance Evidence
- RPL Assessment Tool Kit for the full qualification, with its own mapping workbook
- Training & Assessment Strategy (TAS) — four delivery variants (Word + PDF), a compliant framework ready for your RTO to complete
- Three Assessment Validation Checklists — unit-level, RPL kit and whole-of-qualification, aligned to the 2025 Standards
- LLND Profile for the qualification, an LLND Check for every unit, plus an enrolment LLND Placement Assessment — ACSF-aligned (Word + fillable PDF)
- Yours to keep — no licence keys, no subscriptions, no tracking. Editable files, unlimited use within your RTO
Every unit in FBP30521, all included
31 units: 15 core and 16 elective.
Core units 15
- FBPFSY2002Apply food safety procedures
- FBPOPR2069Use numerical applications in the workplace
- FBPRBK2002Use food preparation equipment to prepare fillings
- FBPRBK3001Produce laminated pastry products
- FBPRBK3002Produce non laminated pastry products
- FBPRBK3005Produce basic bread products
- FBPRBK3006Produce savoury bread products
- FBPRBK3007Produce specialty flour bread products
- FBPRBK3008Produce sponge cake products
- FBPRBK3009Produce biscuit and cookie products
- FBPRBK3010Produce cake and pudding products
- FBPRBK3014Produce sweet yeast products
- FBPRBK3015Schedule and produce bakery production
- FBPRBK3018Produce basic artisan products
- FBPWHS2001Participate in work health and safety processes
Elective units 16
- FBPFSY3002Participate in a HACCP team
- FBPOPR3017Prepare food products using basic cooking methods
- FBPOPR3018Identify dietary, cultural and religious considerations for food production
- FBPRBK3003Produce specialist pastry products
- FBPRBK3004Produce meringue products
- FBPRBK3011Produce frozen dough products
- FBPRBK3016Control and order bakery stock
- FBPRBK3017Operate plant baking processes
- FBPRBK4001Produce artisan bread products
- FBPRBK4003Produce gateaux, tortes and entremets
- FBPRBK4004Develop baked products
- HLTAID011Provide First Aid
- SIRRMER002Merchandise food products
- SIRXPDK001Advise on products and services
- SIRXSLS001Sell to the retail customer
- SITXHRM001Coach others in job skills
Matched to the current release
Every order is confirmed against FBP30521's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.