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| NASSSA Title | Certificate II in Food Processing (Bakery Focus) |
| Qualification | FBP20117 Certificate II in Food Processing (Bakery Focus) |
| Qualification Notes | (Bakery Focus) |
| RTO | Independent Institute of Food Processing (National Code 40123) |
| Host Organisation | Playford International College |
| Course Length | 2 Semesters (1 year) |
| Course Description | This course is a great introduction to baking, covering basic problem solving and production skills. It includes large scale production of cakes, pastry, bread and biscuits in a commercial baking environment. Students will complete competencies from the Food Processing qualification with a baking focus. The training environment will simulate a retail bakery. Students will gain practical skills in dough preparation and produce various breads and Hot X Buns. They will also learn how to make, various savoury and sweet pastries, doughnuts, meringues, macaroons, various cake fillings and decorating skills. Students study core units which focus on WHS processes, food safety, quality systems and procedures, environmentally sustainable work practices and workplace information.
Students will need to work with others, in teams, as well as on their own; or students will need to feel comfortable talking to a range of different people (communication) whilst doing their work and standing for extended periods of time. This course has 70% practical activity and 30% theory. Although students do get to try the food that they make, they need to remember that they are baking to learn, not to feed themselves.
This course could see students continue their learning as an apprentice or by specialising in bread baking or cake and pastry production. |
| Pathways | Retail Baker, Pastry Cook, Chocolatier, Pastry Chef and Food Quality Assurance Officer. By completing this course students will be well equipped to approach employers regarding further training as a School Based Apprentice or as a Trainee in a Food Processing (Bakery) environment. They may also approach employers for full time employment with increased confidence. |
| Entry Requirements | Students should have completed year 10 and should have sound Mathematics and Literacy ability and a genuine interest in a career in the Food Processing Industry. Future year 11 students should choose at least Pathways English (full year), Pathways Maths (one semester) Stage 2 Workplace Practices. |
| Other Requirements | Students will be issued with a Regional VET Uniform, (apron and hat), which must be worn at all times. Students are also required to provide and wear their own clean enclosed shoes with their Home School Uniform. Written Workbooks are supplied but students are required to bring writing equipment, (i.e. pens and pencils etc.), to every session. |
| Delivery Location(s) | Playford International College, Phillip Highway, Elizabeth, SA, 5112
Hospitality Function Centre, H3 Bakery
Car parking is available from the Goodman Road side of the College. |
| Dates and Times | 30 weekly sessions at Playford International College on Thursdays from 09:00 until 15:30.
Commencement date 04/02/21.
Students are not expected to attend on school or public holidays however they are required to attend on student free days unless advised otherwise. |
| Work Placement | 5 days
5 days Structured Work Placement is desirable in this course and this is usually done both during the school holidays and during the school term. Students are usually expected to source their own Work Placements with some assistance if needed. A number of excursions are undertaken to give students a broader industrial experience. |
| SACE Details | SACE Stage 1, 75 SACE credits
540 Nominal Hours
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| Units Of Competency |
| Core | FDFOHS2001A | Participate in OHS processes | 40 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 |
| | FDFFS2001A | Implement the Food Safety program and procedures | 30 nominal hours |
| | FBPPBK2007 | Operate a pastry production process | 50 nominal hours |
| | FDFOP2061A | Use numerical application in the workforce | 30 nominal hours |
| | FBPPBK2005 | Operate a doughnut making process | 40 nominal hours |
| Elective | FDFOP2004A | Clean and sanitise equipment | 30 nominal hours |
| | FBPPBK2002 | Operate a pastry forming and filling process | 40 nominal hours |
| | FBPRBK2004 | Assist basic bread production | 60 nominal hours |
| | FBPOPR2029 | Operate a baking process | 50 nominal hours |
| | FBPRBK2003 | Assist sponge cake production | 80 nominal hours |
Nominal hours are used for SACE purposes and are not reflective of actual delivery hours |
| Training Cost | $2,400.00 including GST
TGSS approved students $350.00 materials fee only. The preference is for students to be TGSS. Fee for Service Students $2400.00 plus $350 materials fee. FBP20117 Certificate II Food Processing is on the subsidised training list, therefore this course is able to be offered under TGSS to approved students with a materials fee of $350.00 per student for uniform and materials, or alternatively if not eligible a Fee for Service Cost of $2400.00 with a materials fee of $350.00 per student for uniforms and materials. |
| Other Costs | $41.00 including GST
Enclosed shoes are required and need to be purchased before the commencement of the course. These shoes must be worn to every session and students may need to purchase a NASSSA jacket as part of their uniform, costing approximately $41. Until this occurs students can only wear their own ‘Home School Jumpers’. There may be some minor additional costs when students go on excursions. |
| Cost Notes | Department for Education Non-NASSSA students enrolling will incur a $250.00 additional Administration fee (Full year course – pro rata for semester/term courses). Non-Department for Education students enrolling will incur a $1,000.00 administration fee. (Full year course – pro rata for semester/term courses) Enrolments for both these groups of students MUST be done through the WebVET Administrator. |
| Number Of Students | Minimum 10
Maximum 15
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| Selection Process | Should the course be oversubscribed a selection process will be undertaken and a short written application and or an interview may be required. |
| Orientation Details | Course orientation for all students will be on the first day of training |
| Public Transport | Both the Elizabeth Bus Exchange and the Elizabeth Train Station are only a few minutes’ walk from the College where a wide range of bus and train routes are easily accessible. |
| Contact Person | Mr Thomas Knoll, Phone 8258 4042, Mobile 0433 707 221, Email thomas.knoll@iifp.sa.edu.au |
| Other Resources | |