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 FBP40221, all included
25 units: 7 core and 18 elective.
Core units 7
- BSBSUS411Implement and monitor environmentally sustainable work practices
- FBPFSY4001Supervise and maintain a food safety plan
- FBPRBK3016Control and order bakery stock
- FBPRBK4004Develop baked products
- FBPRBK4006Coordinate baking operations
- FBPWHS4002Maintain work health and safety processes
- SITXHRM001Coach others in job skills
Elective units 18
- BSBESB406Establish operational strategies and procedures for new business ventures
- BSBLDR414Lead team effectiveness
- BSBOPS404Implement customer service strategies
- FBPRBK3003Produce specialist pastry products
- FBPRBK3005Produce basic bread products
- FBPRBK3010Produce cake and pudding products
- FBPRBK3011Produce frozen dough products
- FBPRBK3017Operate plant baking processes
- FBPRBK4001Produce artisan bread products
- FBPRBK4002Develop advanced artisan bread methods
- FBPRBK4003Produce gateaux, tortes and entremets
- FBPRBK4005Apply advanced finishing techniques for specialty cakes
- FBPRBK4007Assess and evaluate bread products
- FBPRBK4008Apply bread baking science
- SITHPAT005Produce petits fours
- SITHPAT006Produce desserts
- SITHPAT008Produce chocolate confectionery
- SITXFSA001Use hygienic practices for food safety
Matched to the current release
Every order is confirmed against FBP40221's current training.gov.au release at fulfilment, so you always receive resources mapped to the national register.