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September 2012: Replacement of superseded imported Units.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. |
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Employability Skill |
Industry /enterprise requirements for this Qualification include : |
Communication |
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Teamwork |
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Problem-solving |
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Initiative and enterprise |
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Planning and organising |
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Self-management |
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Learning |
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Technology |
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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 |