Qualification details

FDF20510 - Certificate II in Retail Baking Assistance (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:
Superseded
Mapping:
MappingNotesDate
Is superseded by FBP20217 - Certificate II in BakingRedesigned. Units added and removed from the core and electives 22/Jan/2018

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
FDFBK2001A - Operate a cooling and slicing processOperate a cooling and slicing process Elective
FDFBK2002A - Operate a pastry forming and filling processOperate a pastry forming and filling process Elective
FDFBK2005A - Operate a doughnut making processOperate a doughnut making process Elective
FDFBK2006A - Operate a griddle production processOperate a griddle production process Elective
FDFBK2007A - Operate a pastry production processOperate a pastry production process Elective
FDFFS2001A - Implement the food safety program and proceduresImplement the food safety program and procedures Core
FDFOHS2001A - Participate in OHS processesParticipate in OHS processes Core
FDFOP1003A - Carry out manual handling tasksCarry out manual handling tasks Elective
FDFOP2003A - Clean equipment in placeClean equipment in place Elective
FDFOP2004A - Clean and sanitise equipmentClean and sanitise equipment Elective
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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 521 Certificate II 
Taxonomy - Industry Sector N/A Baking 
Taxonomy - Occupation N/A Baker's Assistant,Food Processing Sales Assistant 

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 521 Certificate II 31/Jan/2011 
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Modification History

September 2012: Replacement of superseded imported Units.

November 2011: Update to imported Units, minor edits.

Description

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

Job Roles 

The Certificate II in Retail Baking Assistance targets those working within a retail baking environments undertaking non-trade related work or working as a trade assistant. This Qualification is designed for application in supervised environments where the work is primarily predictable with some basic problem solving requirements. Typically this role would include some predetermined, routine baking functions with customer service and general preparation and cleaning skills.

Additional Qualification advice 

Units selected from other Training Packages must be relevant to the work outcome, local industry requirements and the Qualification level.

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:

  • FDF10111 Certificate I in Food Processing
  • direct entry
  • limited vocational training and/or work experience.

Pathways from the Qualification 

After achieving this Qualification, candidates may undertake FDF30510 Certificate III in Retail Baking (Cake and Pastry), FDF30610 Certificate III in Retail Baking (Bread) or FDF30710 Certificate III in Retail Baking (Combined).

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 II in Retail Baking Assistance 

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

  • Complete work forms and required written documentation.
  • Use communication and information technologies to support work operations.
  • Demonstrate effective and appropriate interpersonal skills.
  • Interpret and apply workplace procedures and instructions.
  • Share workplace information.
  • Communicate information about problems with work.
  • Communicate information relating to OHS.

Teamwork

  • Work as part of a team.
  • Provide assistance to others in the work area.
  • Identify own role and responsibilities within a team.
  • Identify team goals.
  • Share work-related information.
  • Maintain health and safety of work area for self and others.

Problem-solving

  • Identify and report any workplace hazards.
  • Identify workplace problems and make contributions to their solution.
  • Identify health and safety issues relating to work in the retail baking industry.
  • Apply food safety procedures.
  • Apply knowledge of materials, product purpose and processes to work operations.
  • Check performance of machines and equipment and identify signs of faulty operations.
  • Monitor workplace activities and identify and report non-compliances.

Initiative and enterprise

  • Provide feedback on procedures and processes.
  • Gather and interpret information to support safe and efficient work.
  • Ask questions regarding requirements and expectations.
  • Make suggestions for continuous improvement.
  • Inspect quality of work on an ongoing basis.
  • Record basic information on the quality and other indicators of work outcomes.

Planning and organising

  • Identify work requirements and work load priorities.
  • Plan work activities to meet daily work requirements.
  • Direct items to the correct area for further processing.
  • Identify and use relevant personal protective equipment.
  • Organise work area to maintain housekeeping standards.
  • Select and organise relevant equipment and tools.
  • Identify and report issues affecting ability to meet work outcomes.

Self-management

  • Understand own work activities.
  • Identify personal responsibilities.
  • Accept responsibility for quality of own work.
  • Follow OHS and food safety practices.
  • Plan to meet required work outcomes of self and team.
  • Monitor own work.
  • Maintain own work efficiency.
  • Keep the work area clean and tidy at all times.

Learning

  • Assess own competencies in meeting job requirements.
  • Listen to feedback and advice of supervisors.
  • Identify own skill requirements and seek skill development if required.
  • Attend training or skill development activities.
  • Ask questions to expand own knowledge.

Technology

  • Use work tools, machines and equipment safely and effectively.
  • Perform minor maintenance on machinery in accordance with workplace practice.
  • Use manual handling technologies in the workplace.

Packaging Rules

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

Total Units must include a minimum of eight  (8 ) Units coded FDF .

Eight  (8 ) Core Units 

Five  (5 ) Elective Units 

Elective selection must include :

  • Three (3) Group A elective Units

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

  • Group A elective Units below, not previously selected
  • Units from this Training Package, any other nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 Unit) Certificate II level, and Certificate III level (maximum 1 Unit)

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

CORE UNITS 

Complete all eight (8) core Units.

FDFFS2001A

Implement the food safety program and procedures

FDFOHS2001A

Participate in OHS processes

FDFOP2061A

Use numerical applications in the workplace

FDFOP2063A

Apply quality systems and procedures

FDFOP2064A

Provide and apply workplace information

FDFRB2004A

Provide production assistance for bread products

FDFRB2005A

Provide assistance in cake, pastry and biscuit production

MSAENV272B

Participate in environmentally sustainable work practices

GROUP A 

Select a minimum of three (3) Group A Units. At least two (2) Units must start with the code FDFRB or FDFBK.

FDFBK2001A

Operate a cooling and slicing process

FDFBK2002A

Operate a pastry forming and filling process

FDFBK2005A

Operate a doughnut making process

FDFBK2006A

Operate a griddle production process

FDFBK2007A

Operate a pastry production process

FDFOP1003A

Carry out manual handling tasks

FDFOP2003A

Clean equipment in place

FDFOP2004A

Clean and sanitise equipment

FDFOP2005A

Work in a socially diverse environment

FDFOP2011A

Conduct routine maintenance

FDFOP2022A

Operate a high speed wrapping process

FDFPPL2001A

Participate in work teams and groups

FDFRB1001A

Finish products

FDFRB2001A

Form and fill pastry products

FDFRB2002A

Prepare fillings

FDFRB2003A

Produce meringue-based products

HLTFA301C

Apply first aid

SIRXFIN201

Balance and secure point-of-sale terminal

SIRXFIN002A

Perform retail finance duties

SIRXMER201

Merchandise products

SIRRMER004A

Prepare and display bakery products*

SIRRFSA001A Apply retail food safety practices

SIRXRSK001A

Minimise theft

SIRXSLS002A

Advise on products and services

SITHFAB012B

Prepare and serve espresso coffee

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