Certificate III in High Volume Baking

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 FBP31121, all included

81 units: 9 core and 72 elective.

Core units 9

• FBPFSY3003Monitor the implementation of food safety and quality programs
• FBPFSY3004Participate in traceability activities
• FBPFSY3005Control contaminants and allergens in food processing
• FBPOPR2069Use numerical applications in the workplace
• FBPOPR3019Operate and monitor interrelated processes in a production or packaging system
• FBPOPR3021Apply good manufacturing practice requirements in food processing
• FBPTEC3005Work with bakery ingredients, their functions and interactions
• FBPTEC3006Work with flours and baking additives
• FBPWHS3001Contribute to work health and safety processes

Elective units 72

• FBPBPG3002Operate the labelling process
• FBPBPG3007Perform packaging equipment changeover
• FBPBPG3011Operate and monitor a high speed wrapping process
• FBPCON2011Operate a chocolate tempering process
• FBPFST4003Apply digital technology in food processing
• FBPFSY3002Participate in a HACCP team
• FBPFSY4003Perform an allergen risk review
• FBPFSY4005Conduct a traceability exercise
• FBPHVB2001Freeze and thaw dough
• FBPHVB3001Operate and monitor a cooling and wrapping process
• FBPHVB3002Operate and monitor a laminated pastry production process
• FBPHVB3003Operate and monitor a pastry forming and filling process

Show all 72 elective units

• FBPHVB3004Manufacture wafer products
• FBPHVB3005Operate and monitor a doughnut making process
• FBPHVB3006Operate and monitor a forming or shaping process
• FBPHVB3007Manufacture crisp breads
• FBPHVB3008Operate and monitor a batter production process
• FBPHVB3009Operate and monitor a non laminated pastry production process
• FBPHVB3010Operate and monitor a pastry baking process
• FBPHVB3011Operate and monitor the production of fillings
• FBPHVB3012Operate and monitor a biscuit dough make up process
• FBPHVB3013Operate and monitor a baking process
• FBPHVB3014Finish baked products
• FBPHVB3015Operate and monitor a griddle production process
• FBPHVB3016Operate and monitor a cooling, slicing and wrapping process
• FBPHVB3017Operate a bread dough mixing and development process
• FBPHVB3018Operate a final prove and bread baking process
• FBPHVB3019Operate a bread dough make up process
• FBPOPR2078Work in a freezer storage area
• FBPOPR2081Measure non-bulk ingredients
• FBPOPR2090Operate a freezing process
• FBPOPR2092Operate a continuous freezing process
• FBPOPR2097Operate a depositing process
• FBPOPR3004Set up a production or packaging line for operation
• FBPOPR3007Operate a bulk liquid transfer process
• FBPOPR3018Identify dietary, cultural and religious considerations for food production
• FBPOPR3020Plan, conduct and monitor equipment maintenance
• FBPOPR3022Receive and store raw materials for food processing
• FBPOPR3024Operate and monitor an extrusion process
• FBPPPL3003Participate in improvement processes
• FBPPPL3004Lead work teams and groups
• FBPPPL3005Participate in an audit process
• FBPPPL3006Report on workplace performance
• FBPPPL3007Support and mentor individuals and groups
• FBPPPL3008Establish compliance requirements for work area
• FBPTEC3001Apply raw materials, ingredient and process knowledge to production problems
• FBPTEC3002Implement the pest prevention program
• FBPTEC4008Participate in product recalls
• FSKDIG002Use digital technology for routine and simple workplace tasks
• FSKDIG003Use digital technology for non-routine workplace tasks
• FSKLRG009Use strategies to respond to routine workplace problems
• FSKNUM015Estimate, measure and calculate with routine metric measurements for work
• FSKNUM019Interpret routine tables, graphs and charts and use information and data for work
• FSKOCM004Use oral communication skills to participate in workplace meetings
• FSKRDG008Read and respond to information in routine visual and graphic texts
• FSKRDG009Read and respond to routine standard operating procedures
• FSKWTG008Complete routine workplace formatted texts
• MSL973013Perform basic tests
• MSMPER300Issue work permits
• MSMSUP310Contribute to the development of workplace documentation
• MSMSUP330Develop and adjust a production schedule
• MSMSUP390Use structured problem-solving tools
• MSMWHS201Conduct hazard analysis
• MSS403010Facilitate change in an organisation implementing competitive systems and practices
• MSS403021Facilitate a Just in Time system
• MSS403040Facilitate and improve implementation of 5S
• MSS403085Ensure process improvements are sustained
• MSS404060Facilitate the use of planning software systems in a work area or team
• MSTGN3017Monitor and operate trade waste process
• SIRRINV002Control stock
• TAEDEL301Provide work skill instruction
• TLIA0015Organise receival and despatch operations

Matched to the current release

Every order is confirmed against FBP31121's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.