Certificate ll in Food Processing (Specialising in Baking)

Birdwood High School

Course Code	FBP20122
Course Length	2 Semesters (1 Year)
Registered Training Organisation	TAFE SA (41026)
Units of Competency	Total 13
Delivery Location	Birdwood High School, Shannon Street, Birdwood, SA, 5234
Pathways	On completion of this course, students will have an entry point for those wishing to work as a Retail Baker or Pastry Cook Business.

Units of Competency

FBPFSY2002 – Apply food safety procedures – 30 nominal hours
FBPHVB2001 – Freeze and thaw dough – 20 nominal hours
FBPOPR1012 – Prepare basic mixes – 20 nominal hours
FBPOPR2069 – Use numerical applications in the workplace – 30 nominal hours
FBPOPR2071 – Provide and apply workplace information – 30 nominal hours
FBPOPR2095 – Clean and sanitise equipment – 30 nominal hours
FBPOPR2096 – Follow procedures to maintain good manufacturing practice in food processing – 40 nominal hours
FBPRBK2001 – Assist non-laminated pastry production – 70 nominal hours
FBPRBK2004 – Assist basic bread production – 60 nominal hours
FBPWHS2001 – Participate in work health and safety processes – 40 nominal hours
MSMENV272 – Participate in environmentally sustainable work practices – 30 nominal hours
SIRXPDK001 – Advise on products and services – 30 nominal hours
FBPRBK2003 – Assist sponge cake production – 80 nominal hours

More Information

Host School(s)

Birdwood High School

Session Dates and Times

30 weekly sessions at Birdwood High School. Course will commence in Week 2 of Term 1

Training Cost

$312.00 GST exempt
Additional $200 incidental cost apply.
This training cost may vary in 2027 and does not include consumables but includes GST for materials.
This training cost is the gap fee payable after subsidised government funding from the Department for Innovation and Skills (VFSS).
For DfE families who qualify for School Card, there may be no cost for this course.
Non-member schools – an admin levy of $150.00 per student.
Please refer to your school's VET Coordinator for further information.

Entry Requirements

Students in Year 11 will need to demonstrate a genuine interest or experience within the industry.
Students will undertake the VET Readiness Orientation (VETRO) process in Semester 2, 2026 via a referral process completed at their Home School using an online from. Once the Home School has completed the referral process, students will be required to undertake a Snapshot Reading and Numeracy Assessment to demonstrate sufficient literacy and numeracy ability.
Enrolled in Year 11, 12 or 13 and are 16 years of age or turning 16 years of age in the current year of that enrolment, and are undertaking SACE or equivalent and, have completed a preparatory VET pathway