High Volume Production Baking Project

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Case for change

The operation of factories that produce bread, bread products, biscuits, pastries and cakes, is becoming increasingly digitalised and automated. Many of the required skills and knowledge, including enhanced quality control, traceability and supply chain systems, and managing allergens and contaminants, are similar to the skills that are reflected in the units and qualifications that are under review as part of the Food and Beverage Processing Project that is currently underway. This project will include a review of the Certificate III in Plant Baking and consider how these updated skills standards should be best captured.

The Australian Industry Skills Committee (AISC) approved this project, out of the Annual Update IRC Skills Forecast and Proposed Schedule of Work.

Skills Impact and the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) will oversee this project, consistent with the 2012 Standards for Training Package Development.

Download Project Proposal (see page 50)

 

Project Plan

Skilled workers are needed in the plant baking sector to produce products like bread, biscuits, cakes, and other baked goods that fill our supermarket shelves. The skills used in these job roles are similar to those used in other high-volume food and beverage processing factories, and are impacted by some of the same trends and developments. Like many sectors within this environment, plant baking is becoming increasingly digitalised and automated to keep up with the continued high demand for wholesome and delicious Australian baked goods. Consumer interest in ethically sourced, locally made, healthy products is also influencing the way industry operates. As a result, workers require updated skills for working with automated equipment and enhanced traceability and supply chain systems.

As IBISWorld reports, the plant baking sector is undergoing a period of change and Australians are spending more money on high-quality baked goods. “Over the past five years, rising health consciousness has increased demand for wholemeal, seeded, gluten-free and other breads perceived to be healthier than traditional white bread. The popularity of breads enriched with added nutrients has also contributed to growing demand for premium breads and bakery products”.

The production of large quantities of baked goods requires different skills than the retail baking sector. To contribute successfully as part of a team on a production line, the plant baking workforce requires skills in operating machinery and equipment, following instructions and recipes, troubleshooting problems, and maintaining quality control. The ability to operate complex automated machinery with digitalised processed and computer interfaces is also important in this setting. The skills standards for retail baking are not currently under review. They were revised as part of a national project in 2017 (read more).

Industry feedback has indicated that the Certificate III in Plant Baking no longer reflects the skills required of job roles in this sector. This project will review the qualification and the units of competency within it, to reflect the structure and skills needs of current job roles. This will support future learners to gain the relevant skills as they pursue a career in plant baking.

Project Scope

The Certificate III in Plant Baking and three plant baking-specific units of competency within this qualification will be reviewed, to determine how to better capture the skills standards for this sector. Seven plant baking-specific units of competency previously listed in the Food and Beverage Processing project will also be reviewed.

The plant baking-specific units within this qualification have been described by some in the industry as outdated and not useful and there have been very few enrolments in the Certificate III in Plant Baking over the past three years. A full review of this qualification will determine whether this qualification is needed, whether a skill set would better address the skills required of plant bakers or whether to develop a specialist stream within the Certificate III in Food Processing.

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

Relevant Occupations
  • Plant bakery packing room operator
  • Plant bakery production operator
  • Bakery production operator
  • Production and packing operator
  • Baking production worker
  • Production worker
  • Food process worker

 

Project Team
Susie Falk Industry Skills Standards Specialist, Skills Impact sfalk@skillsimpact.com.au
Julie Stratford Industry Engagement Manager, Skills Impact jstratford@skillsimpact.com.au
Jenni Oldfield Industry Skills Standard Contractor

Timeline

August 2020
Initial scoping

September 2020
Development of draft qualifications, skill sets and units

September/October 2020
Drafts available for broad consultation

November 2020
Validation of final drafts (concurrent with the Food & Beverage Processing project validation)

January/February 2021
Finalisation of Training Package components

February/March 2021
Independent Quality Assurance, and Edit and Equity review of Training Package components

April 2021
IRC consideration for sign-off and submission for endorsement

Opportunities for stakeholder input

Experienced plant baking operators and others with knowledge in this field who are able to describe the skills and qualifications needed for this industry are invited to engage with this project.

It is important that training provides a skilled and flexible workforce for the future. The qualifications, skill sets, and units need to reflect real work experience. So, if you work in the sector, Skills Impact welcomes your input and assistance.

The skills standards will be drafted in consultation with Subject Matter Experts and their networks. Opportunities to provide targeted feedback will occur when the draft skills standards are made available in September/October 2020, and again for validation of final drafts in November 2020. However, your feedback is welcomed at any time, and will help us in drafting the qualifications, skill set and units.

Please register your interest in project updates and consultation opportunities by following the newsletter subscription link. Alternatively, contact the project manager, Susie Falk on 03 9321 3526 or sfalk@skillsimpact.com.au.

N.B. Due to COVID-19 restrictions, Webinars will be held to replace the face-to-face consultation workshops Skills Impact would usually host around Australia.

Stakeholder Consultation Process

A list of key stakeholder organisations has been identified for this project based on their industry role, size or specialty. Skills Impact will ensure contact is made with each of these organisations to seek their involvement and views on all draft qualifications, skill sets and units. Consultation is not limited to the organisations on this list, they have simply been identified as the most likely to have a key interest in the development and outcomes of this project

If you are aware of an organisation that you think should be involved, please contact the project team to ensure they are contacted by us.

Development

Australians are spending more money on high-quality baked goods. This is driving changes in the plant baking sector as it responds to increased demand for wholemeal, seeded, gluten-free and other baked products. Plant baking is becoming increasingly digitalised and automated to keep up with the continued high demand. Consumer interest in ethically sourced, locally made, healthy products is also influencing the way industry operates. As a result, workers require updated skills for working with automated equipment and enhanced traceability and supply chain systems.

Subject matter experts met at the beginning of September 2020 to commence the process of reviewing the Certificate III in Plant Baking. Industry experts highlighted the need for the qualification to meet the skills needs for all four main sub-sectors of plant baking, which includes pastry, biscuits, cakes and bread. Industry representatives from the bread baking industry were well represented at this initial workshop. Industry experts in pastry, biscuits and cakes will meet mid-October 2020.

Development outcomes and next steps

The skills standards for plant baking need to reflect real work experience. So, if you work in the plant baking sub-sectors of pastry, biscuits or cakes, and would like to be a Subject Matter Expert, please contact us. Your input will help shape the national skills standards and qualification to support the future of Australia’s plant bakers. Please feel free to contact the project manager, Susie Falk on sfalk@skillsimpact.com.au.

Please feel welcome to register your interest in project updates and consultation opportunities by following the newsletter subscription link below.

 

 

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

 

 

Drafts Available

Updated skills are needed in the plant baking sector to keep up with continued high demand for delicious and nutritious Australian baked goods. Like other high-volume food and beverage processing factories, the plant baking sector is becoming increasingly digitalised and automated to produce enough bread, biscuits, cakes, and other baked goods to line Australian supermarket shelves. Shifting consumer interest in more ethically sourced, locally made, and healthy products is also influencing industry skills needs. Workers therefore require updated skills for working with automated equipment and enhanced traceability and supply chain systems.

As a result of these developments, the Certificate III in Plant Baking and units of competency within it are being reviewed and updated to reflect current industry practices and terminology. Nine units of competency have also been developed, as industry feedback indicated the need for units with greater specificity to address the four main sub-sectors of the high volume baking industry – pastry, cakes, biscuits and bread.

A draft qualification and 22 units of competency for high volume baking are now available for your review and feedback. Please find these drafts listed below, divided into groups for ease of consultation.

We are seeking your feedback on whether the draft qualification and units reflect the current skills standards and practices of the high volume baking industry, and whether job functions are accurately described. We encourage you to pay particular attention to the terminology used and invite your suggestions for improvements. This is your opportunity to ensure the most current practices are addressed and captured in a way that best suits the needs of your industry.

The qualification has been renamed to Certificate III in High Volume Baking to highlight the degree of changes made and encourage Registered Training Organisations to put this revamped qualification on scope. The qualification has been designed for individuals to specialise, with flexible packaging rules to promote accessibility and movement between sub-sectors.

The existing units of competency have been updated to reflect current and appropriate terminology. Almost all units now contain reference to recognising and correcting common faults. The new sector code HVB has been created for High Volume Baking specific units. Further details are available by downloading the tracking document.

You are welcome to provide feedback on as many of the draft documents as you would like. Please share these with others who may be interested in providing feedback. They will be available on this webpage for feedback until 9 December 2020. 

Feedback on these initial drafts will inform the work on the final drafts which are expected to available for industry validation mid-late December 2020 through to early January 2021.

How to provide feedback 

The view the documents, please click on the expandable menus below. You can submit your feedback online via our feedback hub, or by taking part in a webinar or by email.  

 

Feedback hub 

You can post comments directly on the draft qualification and units, as well as view any comments from others. Your comments will remain anonymous. Only Skills Impact internal staff and training package contractors working directly on the project can identify users. For more information, see our Privacy Policy. The feedback hub is also moderated to avoid misuse. For further details, see our Moderation Policy.   

Please follow these steps:  

  1. Select the qualification or unit you would like to review.   
  1. You will be asked to register or login (this is a free account). Follow the prompts.   
  1. Once logged in, you will be able to post feedback directly on the document.   
  1. Download user instructions   

Please contact us if you require assistance.   

 

Webinars 

You have the option of registering for a webinar on two different dates. After registering, you will receive a confirmation email containing information about joining the webinar. 

19 November, 1-3 PM AEDT – register here

7 December, 1-3 PM AEDT – register here

 

Feedback via email 

Of course there is always the option to email us your feedback if you prefer. You can attach the qualification or unit with your track changes as feedback, or to provide general comments about the drafts. There is a link at the bottom of each document group where you can download the Microsoft Word versions (please click on the expandable menus below). Please email your feedback to sfalk@skillsimpact.com.au. 

 

 

The qualification includes a core of nine units, with seven generic units that cover jobs tasks including work health and safety, food safety, good manufacturing practice, traceability, setting up processing lines for production or packaging, and using numerical applications, and two new units that cover working with ingredients that are key to the baking industry – one that covers flour and one that covers eggs, sugar, leavening agents and other key baking ingredients.

Group A electives in the qualification cover the production and baking of bread, pastries, cake and biscuits, and users can choose units relevant to the areas that they work within. Group B units cover more generic tasks relevant to high volume baking, and including optional units that cover packaging, foundation skills, work processes and efficiency, labelling, working in teams, etc.

For more details download the Tracking Sheet.

Qualification code and name Proposed changes or rationale Link
FBP3XX21 Certificate III in High Volume Baking Updated qualification title. Changed core units. Changed packaging rules. Updated elective bank. View draft qualification

Alternatively, you can email your feedback to sfalk@skillsimpact.com.au. 

The draft document can be downloaded in Microsoft Word format by clicking here 

Nine new units of competency were created to address specific skills gaps; seven with an emphasis on ‘high volume processing environments’ and two technical units of competency. Specific feedback about appropriate details to add to the knowledge evidence are encouraged.

Unit code and name Link 
FBPTEC3XX1 Work with bakery ingredients, their functions and interactions View draft unit and provide feedback
FBPTEC3XX2 Work with flours and baking additives View draft unit and provide feedback
FBPHVB3XX8 Operate and monitor a batter production process View draft unit and provide feedback
FBPHVB3XX9 Operate and monitor a non-laminated pastry production process View draft unit and provide feedback
FBPHVB3X10 Operate and monitor a pastry baking process View draft unit and provide feedback
FBPHVB3X11 Operate and monitor the production of fillings View draft unit and provide feedback
FBPHVB3X12 Operate and monitor a biscuit dough make up process View draft unit and provide feedback
FBPHVB3X13 Operate and monitor a baking process View draft unit and provide feedback
FBPHVB3X14 Finish baked products View draft unit and provide feedback

Alternatively, you can email your feedback to sfalk@skillsimpact.com.au. 

The draft document can be downloaded in Microsoft Word format by clicking here.

These units have been revised to better reflect current industry needs. For more details download the Tracking Sheet.

Unit code and name Proposed changes or rationale Link
FBPHVB2XX2 Freeze and thaw dough Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3001X Operate a bread dough mixing and development process Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3002X Operate a final prove and bread baking process Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3003X Operate a bread dough make up process Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3XX1 Operate and monitor a cooling and wrapping process Unit title and AQF level in code updated to better match work task. View draft unit and provide feedback
FBPHVB3XX2 Operate and monitor a laminated pastry production process Unit title and code updated to better match complexity of work task. Focus of unit changed to laminated pastry. View draft unit and provide feedback
FBPHVB3XX3 Operate and monitor a pastry forming and filling process Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3XX4 Manufacture wafer products Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3XX5 Operate and monitor a doughnut making process Unit title and AQF level in code updated to better match complexity of work task. View draft unit and provide feedback
FBPHVB3XX6 Operate and monitor a forming or shaping process Units merged and revised to better reflect current needs. Unit code updated to better match work task. View draft unit and provide feedback
FBPHVB3XX7 Manufacture crisp breads References to ‘rye’ removed throughout. View draft unit and provide feedback
FBPHVB3X15 Operate and monitor a griddle production process Unit sector code and unit title updated to better match work task. View draft unit and provide feedback
FBPHVB3X16 Operate and monitor a cooling, slicing and wrapping process Revised to better suit current needs. View draft unit and provide feedback
FBPOPR2033X Operate a depositing process Revised to better reflect current needs. View draft unit and provide feedback
FBPOPR3XX4 Operate and monitor an extrusion process Revised to better reflect current needs. View draft unit and provide feedback

Alternatively, you can email your feedback to sfalk@skillsimpact.com.au. 

The draft document can be downloaded in Microsoft Word format by clicking here.

 

Summary of consultation to date

The draft qualification, and units of competency have been drafted in consultation with Subject Matter Experts (SMEs). Two SME workshops were held; one with a bread focus and the second focused on pastry, cakes and biscuits. Representatives from industry associations, individuals who work directly in the industry and representatives from Registered Training Organisations participated and provided information on the skills and knowledge required for particular job roles and tasks. Unfortunately, due to the current COVID-19 restrictions, no site visits were undertaken. Thank you to those who have provided feedback.

Register your interest in the project

Subscribe to the Skills Impact newsletter to keep informed about project updates and opportunities to provide input and feedback. Make sure to select ‘Food, Beverage & Pharmaceutical’ as your industry of interest.

 

Validation

This stage has not yet commenced

Finalisation

This stage has not yet commenced