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. Enquire now for a full list of entry requirements and available enrolment dates.
Entry requirements for the Produce Specialty Flour Bread 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 Specialty Flour Bread 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 Catering Assistant helps with preparing and serving food and drink at various kinds of events. You might work with clients before an event to det...
Small Businesses in Australia have under 20 staff, but more than 75% have less than 4 employees. These are known as micro-businesses. Small busines...
An artisan baker combines artistry with culinary skill to create unique and flavorful baked goods. These bakers focus on small-batch production, of...
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