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Core Unit:
| 1 | FBPFSY3003 | Monitor the implementation of food safety and quality programs |
| 2 | FBPFSY3004 | Participate in traceability activities |
| 3 | FBPFSY3005 | Control contaminants and allergens in food processing |
| 4 | FBPOPR2069 | Use numerical applications in the workplace |
| 5 | FBPOPR3019 | Operate and monitor interrelated processes in a production or packaging system |
| 6 | FBPOPR3021 | Apply good manufacturing practice requirements in food processing |
| 7 | FBPTEC3005 | Work with bakery ingredients, their functions and interactions |
| 8 | FBPTEC3006 | Work with flours and baking additives |
| 9 | FBPWHS3001 | Contribute to work health and safety processes |
Elective Unit (Group A):
| 1 | FBPHVB2001 | Freeze and thaw dough |
| 2 | FBPHVB3002 | Operate and monitor a laminated pastry production process |
| 3 | FBPHVB3003 | Operate and monitor a pastry forming and filling process |
| 4 | FBPHVB3004 | Manufacture wafer products |
Elective Unit (Group B):
| 1 | FBPBPG3002 | Operate the labelling process |
| 2 | FBPBPG3007 | Perform packaging equipment changeover |
| 3 | FBPBPG3011 | Operate and monitor a high speed wrapping process |
| 4 | FBPCON2011 | Operate a chocolate tempering process |
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