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FBP30417 Certificate III in Bread Baking


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The given qualification explains the basic and advanced level of theoretical and practical knowledge and skills for the preparation of bread by the process of baking by the baker who is designed for baking bread products in a commercial kitchen environment for baking. Every work needs to be handled and presented in compliance with work process and procedures according to the territory and state food safety, work health and safety, legislation and regulations that takes part in the application of these factors in the workplace. For the qualification, there are no requirements of occupational licensing, certification or legislative needs for the application to the several units during the period of publication. There is no other entry that needs to get done for the given qualification. To complete the necessary things to complete the qualification, the competency needs to be explained in:

  1. Core units: The core units are necessarily obliged to finish to get the certificate on the given course. The core units have 9 units. The assignments and other necessary documents are required to finish and submit in the given timeline.
  2. Elective units: The elective unit needs to be relevant to the topics or units are given in core units.  An elective unit needs to ensure the integration of the qualification's quality framework as in the Australian Quality Framework also known as AQF alignments which contribute to a valid industry-supported VET outcome.

The course first release got released with Beverage, FBP Food and pharmaceutical training course package the version number 1.0.

The baking process of bread is found to be one of the most satisfying at-home based cooking process and related projects. The freshly baked bread when a smelled individual is worth the effort. The easy bread recipes are the process to move with the process of baking bread which is new to the market and other quickly processed bread, that is prepared without yeast that is particularly very simpler to the master or baker. The basics of the baking process are surely and hooked on preparing the own bread and the magic which comes along with the bread-making process. From the initial step of learning the basics and advanced skills and knowledge that are efficient and beneficial for any baker to learn and apply the latest trends and technology to his or her kitchen or baking environment. The mixing to kneading to the process of proofing the information got every tips and technique that needs to make the quality of a bakery and its bread straight into the kitchen.

The process of bread making includes the following methods and steps:

To initiate the process of bread baking journey which is selected for a straightforward, simple recipe like which is most consumed and rated basic homemade bread. It includes very simple and basic steps, ingredients that are found to be super versatile and can be sliced further for multiple applications such as slicing for sandwiches, serving with toast or soup in the breakfast.

The ingredients are required are,

  1. One package of active dry yeast
  2. Salt as required
  3. Sugar 2 tablespoons
  4. 3 cups of warm water
  5. 3 tablespoons of olive oil
  6. 7 cups of bread flour

Directions for baking bread are,

  1. Step 1: before kneading and mixing it is very necessary to prove the yeast that is referred to as a process of ensuring the yeast is alive and ready to form carbon dioxide which is an important gas that provides bread to lift.
  2. Step 2: After you are done with the proofing process of yeast add some canola oil to the mixture of yeast. In a separate dish, whisk the ingredients all together along with the flour and salt and sugar. Finally, add the wet mixture to the dry ingredients and make it sticky dough. When the mix finally gets together add the leftover flour at a time till the dough seems to be soft.
  3. Step 3: The kneading process of the bread dough is a process where the pulling, pushing and stretching of bread takes place to make it puffy and soft.
  4. Step 4: Proofing of the dough that includes setting the dough at a different place to allow the yeast to do its work by forming air bubbles.
  5. Step 5: Punching down and proofing it again when the bread is found to attain its double size.
  6. Step 6: This is the final step which includes the baking process at 375 degrees Celsius in the oven for 30 minutes.

Description of the qualification

The given qualification explains the basic and advanced level of theoretical and practical knowledge and skills for the preparation of bread by the process of baking by the baker who is designed for baking bread products in a commercial kitchen environment for baking. Every work needs to be handled and presented in compliance with work process and procedures according to the territory and state food safety, work health and safety, legislation and regulations that takes part in the application of these factors in the workplace. For the qualification, there are no requirements of occupational licensing, certification or legislative needs for the application to the several units during the period of publication. There is no other entry that needs to get done for the given qualification. To complete the necessary things to complete the qualification, the competency needs to be explained in:

  1. Core units: The core units are necessarily obliged to finish to get the certificate on the given course. The core units have 9 units. The assignments and other necessary documents are required to finish and submit in the given timeline.
  2. Elective units: The elective unit needs to be relevant to the topics or units are given in core units.  An elective unit needs to ensure the integration of the qualification's quality framework as in the Australian Quality Framework also known as AQF alignments which contribute to a valid industry-supported VET outcome.

Contents of the package

Type of Unit

Number

Core Units

9

Elective Units

5

Total no. of units

14

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