The FBPRBK3018 Produce Basic Artisan Products unit outlines the skills and knowledge needed to create basic artisan products in a commercial baking environment. This includes European, cultural, laminated, fried, highly enriched, and festive occasion products. It is designed for individuals who use a wide range of specialised knowledge and skills, taking responsibility for their work and providing non-routine technical solutions to both predictable and unpredictable problems. Enquire now for a full list of entry requirements and available enrolment dates.
Entry requirements for the Produce Basic Artisan Products vary depending on the institution but generally include completion of Year 12 with a minimum ATAR, VET pathway courses or prior experience.
If you don't meet the standard entry criteria, enquire with a course provider to discuss alternative entry pathways.
Course fees vary depending on the course provider.
The Produce Basic Artisan Products will prepare you for the following roles.
A Baker prepares food items such as bread and pastries for sale in a bakery, grocery store, café or restaurant. You might specialise in gourmet bak...
A Bakery Assistant performs a range of tasks in the kitchen of a bakery or bakery department. You might ensure ingredients and equipment are ready...
A Bakery Manager oversees operations at a bakery or patisserie. You’ll supervise a team of staff and ensure products are made on time and to a high...
A Pastry Chef prepares food items such as cakes, pastries, biscuits, tarts and buns. You might work for a restaurant or café or for a specialist ba...
A Chef organises and prepares food items in a commercial kitchen. You might work in a high end restaurant, a small café or for a catering company....
A Food Production Worker performs a range of tasks during the production of food or drink products. You might be involved in preparing and mixing i...
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