RPL KIT – FBP30521 Certificate III in Baking

  • Product color: 7600

$2,280.00 $5,700.00

Our RPL Kits are developed to make valid assessment decisions and are compliant with training standards. Each RPL kit consists of tasks/methods that assess prior learning skills of a student for a particular qualification.

These RPL Assessment Tools are written especially for each qualification, including carefully designed documentation and simple instructions for evidence submission. The kit is designed to cover all unit requirements with a range of appropriate assessment methods.

RPL Assessment Tool/ RPL Kits include:

  • RPL Form for students to complete to meet regulatory compliance, organisational and NCVER requirements.
  • Self assessment kit for students to self assess their skills and knowledge according to training package requirements, and to collect appropriate supporting documentation and evidence.
  • The kit also includes instructions for evidence-gathering tasks (where applicable). As the candidate works through each unit they will need to think about the types of evidence they can provide.
  • Competency conversation kit for assessor to discuss a range of questions with the students to gain understanding of students’ knowledge and skills related to unit/qualification.
  • Demonstrations and observations kit with practical tasks, for the assessor. This document includes different practical tasks relevant to the unit. Assessor will provide relevant tasks to students to perform and the assessor will observe and record the performance.
  • The Third Party Kit, which is to be completed by an independent third party (at the assessor’s discretion if they deem it necessary) who is familiar with the student’s abilities in the workplace and who currently is (or has previously worked) in a supervisory position with the candidate. The third party person is asked to provide feedback on the student’s skills and workplace performance.
  • An Assessor’s kit including detailed instructions, procedures, and recording tools to be used during the process.
  • Questions, activities, and tasks are mapped to the requirements of each unit of competency.
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Core/Elective Units

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:

1 SITXHRM001 Coach others in job skills
2 FBPRBK3003 Produce specialist pastry products
3 FBPRBK3004 Produce meringue products
4 FBPRBK3011* Produce frozen dough products

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