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Core Unit:
| 1 | BSBSUS411 | Implement and monitor environmentally sustainable work practices |
| 2 | FBPFSY4001 | Supervise and maintain a food safety plan |
| 3 | FBPRBK3016 | Control and order bakery stock |
| 4 | FBPRBK4004 | Develop baked products |
| 5 | FBPRBK4006 | Coordinate baking operations |
| 6 | FBPWHS4002 | Maintain work health and safety processes |
| 7 | SITXHRM001 | Coach others in job skills |
Elective Unit (Group A):
| 1 | FBPRBK3005 | Produce basic bread products |
Elective Unit (Group B):
| 1 | FBPRBK3003 | Produce specialist pastry products |
| 2 | FBPRBK3010 | Produce cake and pudding products |
| 3 | FBPRBK4003* | Produce gateaux, tortes and entremets |
| 4 | FBPRBK4005 | Apply advanced finishing techniques for specialty cakes |
| 5 | SITHPAT005* | Produce petits fours |
| 6 | SITHPAT006* | Produce desserts |
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