Retail Banking content
| CHC | Certificate III in Food Processing (Retail Baking – Combined)* |
|---|---|
| Unit Code | Unit of Competence |
| FDFCORWCM2A | Present and apply workplace information. |
| FDFCORBM2A | Use basic mathematical concepts. |
| FDFRBPD2B | Produce bread dough. |
| FDFRBSM2B | Scale and mould dough for intermediate proof. |
| FDFRBFM2B | Conduct final mould and final proof. |
| FDFRBBB2B | Bake bread. |
| FDFRBPY2B | Produce yeast-raised products. |
| FDFRBAB3A | Produce artisan breads. |
| FDFRBDPB3A | Diagnose and respond to product and process faults (bread). |
| FDFRBPP2B | Produce pastry. |
| FDFRBPF2B | Prepare fillings. |
| FDFRBFF2B | Form and fill pastry products. |
| FDFRBBP2B | Bake pastry products. |
| FDFRBPC2B | Produce sponge, cake and cookie batter. |
| FDFRBBC2B | Bake sponges, cakes and cookies. |
| FDFRBDC2B | Decorate cakes and cookies. |
| FDFRBDPC3A | Diagnose and respond to product and process faults (pastry, cake and cookies). |
| FDFCORHS3A | Monitor the implementation of occupational health and safety policies and procedures. |
| FDFCORQFS3A | Monitor the implementation of quality and food safety programs. |
| FDFZCSCS2A | Clean and sanitize equipment. |
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