Qualification details

FDF30610 - Certificate III in Retail Baking (Bread) (Release 3)

Summary

Releases:
ReleaseStatusRelease date
3 (this release)Current 06/Sep/2012
(View details for release 2) Replaced04/Nov/2011
(View details for release 1) Replaced31/Jan/2011

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes FDF30603 - Certificate III in Food Processing (Retail Baking - Bread) 30/Jan/2011

Training packages that include this qualification

Units of competency

CodeSort Table listing Units of Competency by the Code columnTitleSort Table listing Units of Competency by the Title columnEssential
BSBCUS301B - Deliver and monitor a service to customersDeliver and monitor a service to customers Elective
BSBSMB401A - Establish legal and risk management requirements of small businessEstablish legal and risk management requirements of small business Elective
FDFFS2001A - Implement the food safety program and proceduresImplement the food safety program and procedures Core
FDFOHS3001A - Contribute to OHS processesContribute to OHS processes Core
FDFOP2061A - Use numerical applications in the workplaceUse numerical applications in the workplace Core
FDFOP2064A - Provide and apply workplace informationProvide and apply workplace information Core
FDFOP3005A - Prepare food products using basic cooking methodsPrepare food products using basic cooking methods Elective
FDFOP3006A - Identify cultural, religious and dietary considerations for food productionIdentify cultural, religious and dietary considerations for food production Elective
FDFPPL3003A - Support and mentor individuals and groupsSupport and mentor individuals and groups Core
FDFRB3002A - Produce bread doughProduce bread dough Core
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Classifications

SchemeCodeClassification value
ANZSCO Identifier 851211 Pastrycook's Assistant 
ASCO (occupation type) Identifier 9933-11 Pastrycooks Assistant 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 
Qualification/Course Level of Education Identifier 514 Certificate III 

Classification history

SchemeCodeClassification valueStart dateEnd date
ANZSCO Identifier 851211 Pastrycook's Assistant 02/Sep/2011 
ASCO (occupation type) Identifier 9933-11 Pastrycooks Assistant 02/Sep/2011 
ASCED Qualification/Course Field of Education Identifier 1101 Food And Hospitality 02/Sep/2011 
Qualification/Course Level of Education Identifier 514 Certificate III 31/Jan/2011 
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Modification History

September 2012: Replacement of superseded imported Units.

November 2011: Updates to imported Units, minor edits.

Description

This Qualification covers the retail baking - bread specialisation within the food processing industry.

Job Roles 

The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.

Some Units imported into this Qualification from the SIR07 Retail Services and SIT07 Tourism, Hospitality and Events Training Packages require prerequisite Units in hygiene and food safety from the source Training Packages. These prerequisite Units have not been imported as they duplicate food safety Units already required as core skills within the Food Processing Training Package Qualifications. If selecting these Units, the RTO should facilitate recognition of the FDF Units as suitable prerequisite Unit alternatives.

Note: AgriFood Skills Australia expects that the design of any training delivery and assessment program to support the achievement of this Qualification is based on:

  • the context required by the industry and/or enterprise
  • a holistic and integrated training delivery and assessment plan that identifies learning activities and evidence required
  • flexible delivery options including on-the-job and work-based training that support the development of competency.

Pathways Information

Pathways into the Qualification 

Pathways for candidates considering this Qualification include:

  • FDF20510 Certificate II in Retail Baking Assistance
  • direct entry
  • relevant vocational training and/or work experience.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake FDF40110 Certificate IV in Food Processing or other suitable Certificate IV Qualifications.

Licensing/Regulatory Information

There is no direct link between this Qualification and licensing, legislative and/or regulatory requirements. However, all work must comply with food safety, occupational health and safety (OHS) and environmental regulations and legislation that apply to the workplace.

Entry Requirements

Not applicable.

Employability Skills Summary

Certificate III in Retail Baking  (Bread )

The following table contains a summary of the employability skills as identified by the retail baking industries for this Qualification. This table should be interpreted in conjunction with the detailed requirements of each Unit of Competency packaged in this Qualification. The outcomes described here are broad industry requirements that reflect skill requirements for this level.

Employability Skill 

Industry /enterprise requirements for this Qualification include :

Communication

  • Confirm relevant industry and workplace requirements.
  • Understand personal and team requirements of relevant industry and workplace standards, regulations and policies.
  • Complete standard documentation.
  • Use communication technologies efficiently.
  • Provide relevant work-related information to others.
  • Ensure records are accurate and legible.
  • Establish effective working relationships with colleagues.
  • Undertake interactive workplace communication.
  • Support team communication practices.

Teamwork

  • Implement work team reporting requirements.
  • Work as a team member.
  • Implement team tasks in accordance with regulatory and workplace requirements.
  • Work cooperatively with people of different ages, gender, race or religion.
  • Undertake appropriate and effective communication with team members.

Problem-solving

  • Identify risks and implement risk control measures for machinery and equipment.
  • Identify and address problems and faults.
  • Use problem solving techniques to determine work requirements.
  • Assess processes and outcomes against quality criteria.
  • Identify non-compliances.
  • Comply with environmental standards and requirements of the workplace.

Initiative and enterprise

  • Contribute to continuous improvement processes.
  • Seek and provide feedback on procedures and processes.
  • Identify non-conformances to quality standards and take appropriate action.
  • Rectify problems promptly and appropriately.
  • Implement food safety procedures.
  • Monitor and adjust activity in response to operational variations.
  • Identify, assess and act on existing and potential risks.

Planning and organising

  • Determine work requirements in order to meet output targets.
  • Identify priorities and variables that impact on work planning.
  • Ensure work tools are ready and available for operations.
  • Plan activities to meet work targets.

Self-management

  • Manage own work to meet performance criteria.
  • Conduct regular housekeeping activities to keep work area clean and tidy at all times.
  • Maintain currency of relevant work-related information.
  • Monitor own work against quality standards and identify areas for improvement.
  • Understand own work activities and responsibilities.
  • Identify and apply safety procedures, including the use of protective equipment.
  • Manage work load priorities and timelines.
  • Comply with environmental standards and requirements of the workplace.

Learning

  • Recognise limits of own expertise and seek skill development if required.
  • Assess competencies in meeting job requirements.
  • Ask questions to expand own knowledge.
  • Maintain skill and knowledge currency.
  • Participate in learning and development opportunities.

Technology

  • Use baking machines and equipment in correct operational mode.
  • Monitor machine operation.
  • Perform minor maintenance on machinery.
  • Work with technology safely and according to workplace standards.

Packaging Rules

This Qualification requires the achievement of thirteen  (13 ) Units of Competency in accordance with the following rules.

Nine  (9 ) Core Units 

Four  (4 ) Elective Units 

Elective selection must include :

  • Two (2) Group A elective Units

Two  (2 ) remaining elective Units may be selected from :

  • Group A elective Units below, not previously selected
  • Units packaged at Group A in FDF20510 Certificate II in Retail Baking Assistance
  • Units packaged at FDF40110 Certificate IV in Food Processing (maximum of 1)
  • Units from any nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 Unit), Certificate II level (maximum 1 Unit) and Certificate III level

NOTE: Units marked with an asterisk (*) require completion of prerequisite Unit/s which is identified under the Unit.

CORE UNITS 

Complete all nine (9) core Units.

FDFFS2001A

Implement the food safety program and procedures

FDFOHS3001A

Contribute to OHS processes

FDFOP2061A

Use numerical applications in the workplace

FDFOP2064A

Provide and apply workplace information

FDFRB3002A

Produce bread dough

FDFRB3005A

Bake bread

FDFRB3010A

Process dough

FDFRB3011A

Diagnose and respond to product and process faults (bread)*

FDFRB3002A Produce bread dough

FDFRB3005A Bake bread

FDFRB3010A Process dough

MSAENV272B

Participate in environmentally sustainable work practices

GROUP A 

Select a minimum of two (2) Group A elective Units.

FDFOP3005A

Prepare food products using basic cooking methods*

FDFFS2001A Implement the food safety program and procedures

FDFOP3006A

Identify cultural, religious and dietary requirements for food products

FDFPPL3003A

Support and mentor individuals and groups

FDFRB3008A

Store, handle and use frozen dough

FDFRB3009A

Retard dough

FDFRB3013A

Produce artisan breads*

FDFRB3002A Produce bread dough

FDFRB3005A Bake bread

FDFRB3010A Process dough

FDFRB3016A

Plan and schedule production for retail bakery

FDFRB3017A

Participate in product development

FDFTEC3001A

Participate in a HACCP team*

FDFFS2001A Implement the food safety program and procedures

BSBCUS301B

Deliver and monitor a service to customers

BSBSMB401A

Establish legal and risk management requirements of small business

HLTFA301C

Apply first aid

MSS403002A

Ensure process improvements are sustained

SITHFAB012B

Prepare and serve espresso coffee

TLIA3038A

Control and order stock

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