Assessment Kit-FBP30421 Certificate III in Bread Baking

Our assessment resources contain everything you need to begin assessing your learners.

Our assessment resources include:

• Assessment Pack (Student)
• Trainer Assessment Pack (Marking Guide)
• Mapping for each unit of competency
• Assessment Record Tools

Our assessment resources have been aligned to learner cohorts, industry needs and ACSF indicated levels. In order to achieve this, we have conducted:

• Industry consultation
• Robust validations
• Assessment of best practice holistic delivery

We provide all documents to you in Microsoft Word format, so you can easily customise them as required. Our assessment resources can be used for an unlimited number of students within your RTO. Don't forget about our QUALITY ASSURANCE GUARANTEE!

Core units
FBPFSY2002	Apply food safety procedures
FBPOPR2069	Use numerical applications in the workplace
FBPRBK3005	Produce basic bread products
FBPRBK3006	Produce savoury bread products
FBPRBK3007	Produce specialty flour bread products
FBPRBK3012	Schedule and produce bread production
FBPRBK3014	Produce sweet yeast products
FBPRBK3018	Produce basic artisan products
FBPWHS2001	Participate in work health and safety processes
Elective units
FBPRBK2002	Use food preparation equipment to prepare fillings
FBPRBK3008	Produce sponge cake products
FBPRBK3011	Produce frozen dough products
SIRRMER002	Merchandise food products
FBPFSY3002	Participate in a HACCP team

* We can develop additional elective units that are not listed on request (Please contact us for further information).

For delivery timeframes on Pre-Order units and qualifications, please contact us at info@caqa.com.au or call us on 1800 266 160.