Qualification details

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.

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

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