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.

Register your interest in the project

By registering your interest, you will be informed of project updates and when draft materials are available for feedback.

 

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 soon after.

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

 

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 and when draft materials are available for feedback.

Validation

This stage has not yet commenced

Finalisation

This stage has not yet commenced

Release

This stage has not yet commenced