Certificate III in Retail Baking (Bread)

This qualification covers the retail baking - bread specialisation within the food processing industry.

Job Roles The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.

Pathways into the qualification Pathways for candidates considering this qualification include:

FDF20510 Certificate II in Retail Baking Assistance

direct entry

relevant vocational training and/or work experience.

Pathways from the qualification After achieving this qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV qualifications.

Additional qualification advice

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the qualification level.

Some units imported into this qualification from the SIR07 Retail Services and SIT07 Tourism, Hospitality and Events Training Packages require prerequisite units in hygiene and food safety from the source Training Packages. These prerequisite units have not been imported as they duplicate food safety units already required as core skills within the Food Processing Training Package qualifications. If selecting these units, the RTO should facilitate recognition of the FDF units as suitable prerequisite unit alternatives.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this qualification is based on:

the context required by the industry and/or enterprise

a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required

flexible delivery options including on-the-job and work-based training that support the development of competency.


Packaging Rules

This qualification requires the achievement of thirteen (13) units of competency in accordance with the following rules.

Nine (9) Core units

Four (4) Elective units

Elective selection must include:

Two (2) Group A elective units

Two (2) remaining elective units may be selected from:

Group A elective units below, not previously selected

Units packaged at Group A in FDF20510 Certificate II in Retail Baking Assistance

Units packaged at FDF40110 Certificate IV in Food Processing (maximum of 1)

Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 unit), Certificate II level (maximum 1 unit) and Certificate III level

NOTE: Units marked with an asterisk (*) require completion of prerequisite unit/s which is identified under the unit.


Complete all nine (9) core units.

add topic FDFFS2001A

Implement the food safety program and procedures

add topic FDFOHS3001A

Contribute to OHS processes

add topic FDFOP2061A

Use numerical applications in the workplace

add topic FDFOP2064A

Provide and apply workplace information

add topic FDFRB3002A

Produce bread dough

add topic FDFRB3005A

Bake bread

add topic FDFRB3010A

Process dough

add topic FDFRB3011A

Diagnose and respond to product and process faults (bread)*

add topic FDFRB3002A Produce bread dough

add topic FDFRB3005A Bake bread

add topic FDFRB3010A Process dough

add topic MSAENV272A

Participate in environmentally sustainable work practices


Select a minimum of two (2) Group A elective units.

add topic FDFOP3005A

Prepare food products using basic cooking methods

add topic FDFOP3006A

Identify cultural, religious and dietary requirements for food products

add topic FDFPPL3003A

Support and mentor individuals and groups

add topic FDFRB3008A

Store, handle and use frozen dough

add topic FDFRB3009A

Retard dough

add topic FDFRB3013A

Produce artisan breads*

add topic FDFRB3005A Bake bread

add topic FDFRB3010A Process dough

add topic FDFRB3002A Produce bread dough

add topic FDFRB3016A

Plan and schedule production for retail bakery

add topic FDFRB3017A

Participate in product development

add topic FDFTEC3001A

Participate in a HACCP team*

add topic FDFFS2001A Implement the food safety program and procedures

add topic BSBCUS301A

Deliver and monitor a service to customers

add topic BSBSMB401A

Establish legal and risk management requirements of small business

add topic HLTFA301B

Apply first aid

add topic MSACMS401A

Ensure process improvements are sustained

add topic SITHFAB012A

Prepare and serve espresso coffee

add topic TLIA3807B

Control and order stock


    Not applicable.

Entry Requirements

Not applicable.

Licensing Information

Licensing, Legislative, Regulatory or Certification Considerations There is no direct link between this qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.

Employability Skills


Certificate III in Retail Baking (Bread)

The following table contains a summary of the employability skills as identified by the retail baking industries for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill

Industry/enterprise requirements for this qualification include:


Confirm relevant industry and workplace requirements

Understand personal and team requirements of relevant industry and workplace standards, regulations and policies

Complete standard documentation

Use communication technologies efficiently

Provide relevant work-related information to others

Ensure records are accurate and legible

Establish effective working relationships with colleagues

Undertake interactive workplace communication

Support team communication practices


Implement work team reporting requirements

Work as a team member

Implement team tasks in accordance with regulatory and workplace requirements

Work cooperatively with people of different ages, gender, race or religion

Undertake appropriate and effective communication with team members


Identify risks and implement risk control measures for machinery and equipment

Identify and address problems and faults

Use problem solving techniques to determine work requirements

Assess processes and outcomes against quality criteria

Identify non-compliances

Comply with environmental standards and requirements of the workplace

Initiative and enterprise

Contribute to continuous improvement processes

Seek and provide feedback on procedures and processes

Identify non-conformances to quality standards and take appropriate action

Rectify problems promptly and appropriately

Implement food safety procedures

Monitor and adjust activity in response to operational variations

Identify, assess and act on existing and potential risks

Planning and organising

Determine work requirements in order to meet output targets

Identify priorities and variables that impact on work planning

Ensure work tools are ready and available for operations

Plan activities to meet work targets


Manage own work to meet performance criteria

Conduct regular housekeeping activities to keep work area clean and tidy at all times

Maintain currency of relevant work-related information

Monitor own work against quality standards and identify areas for improvement

Understand own work activities and responsibilities

Identify and apply safety procedures, including the use of protective equipment

Manage work load priorities and timelines

Comply with environmental standards and requirements of the workplace


Recognise limits of own expertise and seek skill development if required

Assess competencies in meeting job requirements

Ask questions to expand own knowledge

Maintain skill and knowledge currency

Participate in learning and development opportunities


Use baking machines and equipment in correct operational mode

Monitor machine operation

Perform minor maintenance on machinery

Work with technology safely and according to workplace standards