Retail Baking Review Project

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Case for change

This project will review existing retail baking units of competency, skills sets and qualifications and align them to industry defined occupational standards.

Training Package Projects are established only when a Case For Change has been approved by the Australian Industry Skills Committee (AISC), in line with the National Schedule. Following this approval, Skills Impact and the IRC take the Training Package Project through a process that adheres to the 2012 Standards for Training Package Development.

Download the case for change

Project overview

Project Scope

The Retail Baking sector has identified a lack of alignment between current training package components and the skills required by industry. A full review of existing retail baking units of competency (UoC), skills sets and qualifications is to align components to industry defined occupational standards.

The process will include:

  • defining required industry standards
  • reviewing existing training package (TP) components and editing/rewriting as required
  • development of new TP components required to address occupational standards.

All qualifications are to be considered including Certificate II, Certificate III and Certificate IV Retail Baking.

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By registering your interest, you will be informed of project updates.

 

Timeline

Oct 2016
Initial Technical Advisory Committee (TAC) scoping meeting

Jan 2017
1st TAC project meeting

Feb 2017
Review process commencement

Feb/Mar 2017
Industry consultation

May 2017
Industry validation via skills Impact website

Jun 2017
Finalisation of Training Package components with TAC review

Jul 2017
Independent Quality Assurance and Access and Equity review of training package components

Aug 2017
IRC sign-off and submission for endorsement

 

Methodology
  1. Expertise input and consultation
  2. Training Package component drafting
  3. Industry validation
  4. Independent quality assurance and access and equity review
  5. IRC Sign-off
  6. Submission for endorsement to the AISC

 

Project Team
Colin Abbott Industry Facilitation Manager, Skills Impact cabbott@skillsimpact.com.au
Tom Vassallo Industry Skills Standards Manager, Skills Impact tvassallo@skillsimpact.com.au
Meka Sinclair Project Administration Support, Skills Impact
Tina Berghella Skills Development Specialist, Oggi Consulting

 

Technical Advisory Committee (TAC) Membership
Andrew O’Hara Phillippa’s
Ben Thompson Woolworths
Brett Noy Uncle Bob’s Bakery
Duane Neill Workplace Training Strategies
Janet Blythman Ellebee Exports
Mark Dennien NBIA
Martin MacLennan Laucke Flour Mills
Melissa Wortman AgriFood NSW ITAB
Nathan Merritt Bakers Delight
Rob Schwerdt Charles Darwin University
Tony Smith BAA

Development

Thank you to those who provided feedback on the revised Certificate IV in Advanced Baking, three new skill sets and three new units of competency. The drafts were made available on the Skills Impact website from 2 – 16 June.

The revised qualification, three new skill sets and three new units were developed following feedback received from the consultation period between 11 April – 7 May.

The feedback received from both consultation periods will inform the work on the final drafts. The final drafts will be available for industry validation in two parts: the first round of units, skills sets and qualifications will be available for validation in mid-June; the revised Certificate IV in Advanced Baking and the related three new skill sets and three new units will be available at a later date.

The draft units, skill sets and qualifications that were available for industry feedback are listed below.

Units of Competency

FDFRB1001 Finish products
FDFRB2002 Use food preparation equipment to prepare fillings
FDFRB3XXX Produce meringue products
FDFRB2004 Assist basic bread production
FDFRB2XXX Assist cake production
FDFRB2XXX Assist pastry production
FDFRB2XXX Maintain ingredient stores

 

FDFRB3XXX Produce basic bread products
FDFRB3XXX Produce savoury bread products
FDFRB3XXX Produce specialty flour bread products
FDFRB3XXX Produce cake and pudding products
FDFRB3XXX Produce sponge cake products
FDFRB3XXX Produce laminated pastry products
FDFRB3XXX Produce non laminated pastry products
FDFRB3XXX Produce specialist pastry products
FDFRB3XXX Produce biscuit and cookie products
FDFRB3XXX Control and order bakery stock
FDFRB3XXX Operate plant baking operations
FDFRB4XXX Produce craft bread products
FDFRB3XXX Produce meringue products
FDFRB3XXX Produce frozen dough products
FDFRB4XXX Produce artisan bread products
FDFRB3014 Produce sweet yeast products
FDFRB3XXX Produce gateaux, torte and entremets products
FDFRB3XXX Schedule and produce bakery production
FDFRB3XXX Schedule and produce bread production
FDFRB3XXX Schedule and produce cake and pastry production

 

FDFRB4001 Apply marketing principles to retail bakery
FDFRB4002 Control bakery operations to meet quality and production requirements
FDFRB4003 Apply baking science to work practices
FDFRB4005 Apply advanced finishing techniques for specialty cakes and desserts
FDFRB4006 Develop new bakery products
FDFRB4007 Evaluate and assess bakery product
FDFRB4008 Set up sustainable baking operations
FDFRB4009 Coordinate material supply for baking processes
FDFRB4010 Prepare plated sweets and desserts

 

Please note that these new units will be included in the FDF40817 Certificate IV in Advanced Baking.

FDFRB4XXX Coordinate baking operations
FDFRB4XXX Develop advanced artisan bread methods
FDFRB4XXX Develop baked products

Qualifications and Skills Sets

FDF1XX17 Certificate I in Baking
FDF20517 Certificate II in Baking Operations
FDF30517 Certificate III in Pastry Cooking
FDF30617 Certificate III in Bread Baking
FDF30717 Certificate III in Baking
FDF40817 Certificate IV in Advanced Baking

 

FDFSS***** Advanced baking skill set
FDFSS***** Baking product development skill set
FDFSS***** Advanced cake and pastry baking skill set

 

Proposed for Deletion

Code and Title Rationale Unit/qualification/skill set where skills outcomes may be covered
FDFRB3017A Participate in Product Development The Technical Advisory Committee recommends the removal of FDFRB3017A Participate in Product Development as the skills are covered by FDFRB4006 Develop New Baking Products. FDFRB4006 Develop New Baking Products
FDFRB4004A Produce Sourdough Products The Technical Advisory Committee recommends the removal of FDFRB4004A Produce Sourdough Products as the skills are covered by FDFRB4XXX Produce Artisan Bread Products. FDFRB4XXX Produce Artisan Bread Products

 

The following units are only aligned to the FDF40817 Certificate IV in Advanced Baking and not to any other qualification in the FDF10 Food Processing Training Package. Deletion of these units will result in their removal form the training package altogether.

Unit code and title Rationale
FDFRB4001A Apply marketing principles to retail bakery – view here The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking. The unit outcomes can be achieved by importing similar units from other Training Packages.
FDFRB4003A Apply baking science to work practices – view here The TAC considers that the outcomes are no longer appropriate for industry.
FDFRB4005A Apply advanced finishing techniques for specialty cakes and desserts – view here The unit no longer reflects the needs of the industry. Finishing techniques have been incorporated into a number of units and feedback suggests that a standalone finishing techniques unit is not required.
FDFRB4007A Evaluate and assess bakery product – view here The unit no longer reflects the needs of the industry. The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking.
FDFRB4008A Set up sustainable baking operations – view here The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking. BSBSUS401 Implement and monitor environmentally sustainable work practices is now listed in the core of the proposed qualification.
FDFRB4010A Prepare plated sweets and desserts – view here The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking. The TAC considers that FDFRB4XXX Produce gateaux, tortes and entremets and SITXPAT006 Produce desserts are more appropriate for the needs of the industry.

 

 

Register your interest in the project

By registering your interest, you will be informed of project updates.

Validation

Thank you to those who participated in the validation process for the final draft Certificate IV in Baking and the related units of competency and skill sets. The consultation period for this validation stage of the project closed 4pm Friday 11 August.

The final drafts have been forwarded to the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) for sign off. After final quality assurance of the drafts, they will be submitted to the Australian Industry and Skills Committee (AISC) to consider and approve for publication on training.gov.au.

Validation means checking and confirming that the documents are logical and factually accurate. Industry views were sought on whether the Certificate IV in Baking and the related units and skill sets reflect the current occupational skill standards and needs of industry. The final draft Certificate IV in Baking and the related units and skill sets qualifications that were available for industry validation are listed below. A summary of the feedback that was received during the consultation period for these drafts (between 2 – 16 June) and a description of its consideration and application in the final drafts can viewed in the Issues and Resolutions Report, which can be downloaded below.

Please note: final drafts for this project have been made available for industry validation in two parts: the first round of units, skills sets and qualifications were available on this webpage from 30 June – 14 July and can be viewed below under ‘Final Drafts From Stage 1 Validation’.

Qualification

FDF40817 Certificate IV in Baking

 

 

Units of Competency

Please note that these new and updated units will be included in the FDF40817 Certificate IV in Baking.

Drafts of the following three units were made available during the consultation period in April and May. They were proposed for deletion after that consultation period. However, in response to feedback received in June regarding the proposed Certificate IV in Advanced Baking, the Technical Advisory Commitee has advised to significantly redesign and update these units and include them in the redesigned Certificate IV in Baking.

FDFRB4XXX Apply bread baking science
FDFRB4XXX Assess and evaluate bread products
FDFRB4005 Apply advanced finishing techniques for specialty cakes

 

Drafts of the following three units were part of consultation drafts released in June. The Assessment Requirement of FDFRB4XXX Develop advanced artisan bread methods and FDFRB4XXX Develop baked products have been modified slightly to clarify the nature, volume and frequency of products required, in response stakeholder feedback. There are no changes to FDFRB4XXX Coordinate baking operations as the Technical Advisory Commitee considers the unit and its assessment requirements meet the needs of industry.

FDFRB4XXX Coordinate baking operations
FDFRB4XXX Develop advanced artisan bread methods
FDFRB4XXX Develop baked products

 

 

Currently these units are listed in the FDF40811 Certificate IV in Advanced Baking and not in any other qualification in the FDF10 Food Processing Training Package. The proposal to delete these units will result in their removal from the training package altogether.

FDFRB4001A Apply marketing principles to retail bakery – view here The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking. The unit outcomes can be achieved by importing similar units from other Training Packages.
FDFRB4008A Set up sustainable baking operations – view here The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking. BSBSUS401 Implement and monitor environmentally sustainable work practices is now listed in the core of the proposed qualification.
FDFRB4010A Prepare plated sweets and desserts – view here The unit is currently an elective in FDF40811 Certificate IV in Advanced Baking. The TAC considers that FDFRB4XXX Produce gateaux, tortes and entremets and SITXPAT006 Produce desserts are more appropriate for the needs of the industry.
FDFRB4009A Coordinate material supply for baking – view here The Technical Advisory Committee considers this unit is no longer needed as most its outcomes are now included in the new unit FDFRB3XXX Control and order bakery stock which is a core unit in the proposed FDF4XXXX Certificate IV in Baking.

 

 

Skill Sets

FDFSSXXXXX Advanced baking skill set
FDFSSXXXXX Bread baking for pastry cooks skill set
FDFSSXXXXX Cake and pastry baking for bread bakers skill set

 

 

Final Drafts From Stage 1 Validation

(Consultation completed)

Thank you to those who provided validation on the following units of competency and qualifications. The final drafts (listed in the groups below) were made available on this webpage from 30 June – 14 July.  The validation consultation period for these final drafts has now closed.

FDFRB1001 Finish products
FDFRB2002 Use food preparation equipment to prepare fillings
FDFRB2*** Maintain ingredient stores
FDFRB2004 Assist basic bread production
FDFRB2*** Assist sponge cake production
FDFRB2*** Assist non laminated pastry production

 

FDFRB3*** Produce basic bread products
FDFRB3*** Produce savoury bread products
FDFRB3*** Produce specialty flour bread products
FDFRB3*** Produce cake and pudding products
FDFRB3*** Produce sponge cake products
FDFRB3*** Produce laminated pastry products
FDFRB3*** Produce non laminated pastry products
FDFRB3*** Produce specialist pastry products
FDFRB3*** Produce biscuit and cookie products
FDFRB3*** Control and order bakery stock
FDFRB3*** Operate plant baking processes
FDFRB4*** Produce basic artisan products
FDFRB3*** Produce meringue products
FDFRB3*** Produce frozen dough products
FDFRB4*** Produce artisan bread products
FDFRB3014 Produce sweet yeast products
FDFRB4*** Produce gateaux, tortes and entremets
FDFRB3*** Schedule and produce cake and pastry production
FDFRB3*** Schedule and produce bread production
FDFRB3*** Schedule and produce bakery production

 

FDF1**17 Certificate I in Baking
FDF20517 Certificate II in Baking Operations

 

FDF30517 Certificate III in Cake and Pastry
FDF30617 Certificate III in Bread Baking
FDF30717 Certificate III in Baking

 

 

Register your interest in the project

By registering your interest, you will be informed of project updates.

Finalisation

The final draft units of competency, skill sets and qualifications are currently being finalised prior to undergoing an independent Edit and Equity and Quality Assurance process. Once these processes have been completed, the qualifications, skill sets and units will be forwarded to the State/Territory Training Authorities (STAs/TTAs) to seek their support.

Comments from the STAs/TTAs will be reviewed before the final drafts are forwarded to the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC). After consideration and signoff by the IRC, the final drafts will be submitted to the Australian Industry and Skills Committee (AISC) as part of a Case for Endorsement, for their consideration.

The Case for Endorsement will provide the AISC with a rationale for approving the final draft units, skill sets and qualifications. It will provide information about what changes have been made to the Training Package including, where relevant, information on new or updated units, skill sets and qualifications. It will also outline who has been consulted and provided feedback throughout the project, why the changes were made, and what the implications of the changes are.

A Companion Volume Implementation Guide is also being produced as part of this project. It will contain key information to help registered training organisations (RTOs) implement the units, skill sets and qualifications, including the key work and training requirements in the industry; regulation and licensing implications for implementation; pathways advice; industry sectors and occupational outcomes of qualification; and advice on workplace health and safety implications.

Once forwarded to the relevant IRCs and STAs/TTAs, final drafts of the documentation will be made available below.

 

Register your interest in the project

By registering your interest, you will be informed of project updates.

Release

This stage has not yet commenced