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Core Unit:
| 1 | FBPFSY2002 | Apply food safety procedures |
| 2 | FBPOPR2069 | Use numerical applications in the workplace |
| 3 | FBPRBK2002 | Use food preparation equipment to prepare fillings |
| 4 | FBPRBK3001 | Produce laminated pastry products |
| 5 | FBPRBK3002 | Produce non laminated pastry products |
| 6 | FBPRBK3005 | Produce basic bread products |
| 7 | FBPRBK3006 | Produce savoury bread products |
| 8 | FBPRBK3007 | Produce specialty flour bread products |
| 9 | FBPRBK3008 | Produce sponge cake products |
| 10 | FBPRBK3009 | Produce biscuit and cookie products |
| 11 | FBPRBK3010 | Produce cake and pudding products |
| 12 | FBPRBK3014 | Produce sweet yeast products |
| 13 | FBPRBK3015 | Schedule and produce bakery production |
| 14 | FBPRBK3018 | Produce basic artisan products |
| 15 | FBPWHS2001 | Participate in work health and safety processes |
Elective Unit (Group A):
| 1 | FBPRBK3003 | Produce specialist pastry products |
| 2 | FBPRBK3004 | Produce meringue products |
Elective Unit (Group B):
| 1 | SIRXPDK001 | Advise on products and services |
Elective Unit (Group C):
| 1 | FBPFSY3002 | Participate in a HACCP team |
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