FBPRBK3007
Produce Specialty Flour Bread Products
Vocational Education and Training
The FBPRBK3007 Produce Specialty Flour Bread Products unit outlines the skills and knowledge needed to create specialty bread in a commercial bakery. This includes organic, non-wheat, gluten-free, rye, whole grain, and wholemeal breads. It is intended for individuals who use a broad range of skills and knowledge, taking responsibility for their work and applying known solutions to predictable issues.
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Entry requirements may vary by provider.
There are no formal academic requirements
Fees can vary as they are set by individual training providers. The final cost will depend on your location, delivery method, and your eligibility for financial support.
Course fee
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This course will prepare you for the following roles.
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