High Volume Production Baking Project

Menu: Click across the green arrows to view active and completed project stages. Consultation takes place at every stage of the project.

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.

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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 FalkIndustry Skills Standards Specialist, Skills Impactsfalk@skillsimpact.com.au
Julie StratfordIndustry Engagement Manager, Skills Impactjstratford@skillsimpact.com.au
Jenni OldfieldIndustry 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.

Thank you to those who provided feedback on the draft qualification and 22 units of competency that were made available for feedback from 12 November – 12 December 2020. You can still view the documents and any comments made below.

Feedback was sought 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. Stakeholders were encouraged to pay particular attention to the terminology used and suggestions were invited for improvements.

The qualification was 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 was designed for individuals to specialise, with flexible packaging rules to promote accessibility and movement between sub-sectors.

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

Feedback on these initial drafts will inform the work on the final drafts which are expected to available for industry validation in January 2021.

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 nameProposed changes or rationaleLink
FBP3XX21 Certificate III in High Volume BakingUpdated qualification title. Changed core units. Changed packaging rules. Updated elective bank.View draft qualification

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 nameLink 
FBPTEC3XX1 Work with bakery ingredients, their functions and interactionsView draft unit
FBPTEC3XX2 Work with flours and baking additivesView draft unit
FBPHVB3XX8 Operate and monitor a batter production processView draft unit
FBPHVB3XX9 Operate and monitor a non-laminated pastry production processView draft unit
FBPHVB3X10 Operate and monitor a pastry baking processView draft unit
FBPHVB3X11 Operate and monitor the production of fillingsView draft unit
FBPHVB3X12 Operate and monitor a biscuit dough make up processView draft unit
FBPHVB3X13 Operate and monitor a baking processView draft unit
FBPHVB3X14 Finish baked productsView draft unit

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

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

 

Australia’s plant baking sector carries out the vital work of keeping our supermarket shelves well stocked with quality baked goods. It is made of up four sub-sectors: pastry, cakes, biscuits and bread. The work to produce these baked products requires many shared skills, such as the ability to control contaminants and allergens, operate a production or packaging system and to work with various flours and baking ingredients. The work is becoming increasingly digitalised and automated to keep up with continued high demand. Consumer interest in ethically sourced, locally made, healthy products is also influencing operations. The skills to work with automated equipment and participate in traceability activities are key requirements. Each sub-sector also has its own unique skills requirements, related to the different techniques and knowledge needed to work with these baked goods.

The draft Certificate III High Volume Baking has been updated to incorporate the skills standards for all four sub-sectors (pastry, cakes, biscuits and bread), and to reflect current industry practices and terminology. These skills standards have been drafted in consultation with subject matter experts and to incorporate the feedback received from stakeholders during the ‘Drafts Available’ stage in November and December 2020.

Thank you to everyone who provided validation of the draft qualification and 24 units of competency that were made available on this webpage for validation from 23 December 2020 – 27 January 2021.

The final drafts will shortly progress through to the Finalisation stage of the project which includes quality assurance of the documents and review and feedback from the State/Territory Training Authorities. They will then be forwarded to the Food, Beverage and Pharmaceutical Industry Reference Committee (IRC) for consideration and sign off, before being submitted to the Australian Industry and Skills Committee (AISC) to consider and approve for publication on training.gov.au.

The qualification includes nine units that have been listed as ‘core’, because they describe the core skills for the job role. These units cover the skills standards related to work health and safety, food safety, good manufacturing practice, traceability, setting up processing lines for production or packaging, and using numerical applications. It also includes two new units related to working with ingredients that are key to the baking industry – one for flour and the other for eggs, sugar, leavening agents and other key baking ingredients.

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

FBP3XX21 Certificate III in High Volume BakingView final draft qualification

 

Feedback was invited on whether the:

  • core units in the qualification reflect requirements of the job roles being targeted
  • Group A electives allow flexibility for all four sub sectors of high volume baking industry
  • Group B electives are suitable and provide flexibility to cater for all four sub sectors of high volume baking industry
  • content of units meets the needs of industry
  • requirements for assessment in units is reasonable
  • terminology is used correctly throughout all components.

Click here to download a zipped folder of all units in this group.

Nine new units of competency have been developed 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.

These units have been revised since they were last made available for feedback in November, during the ‘Drafts Available’ stage, to better reflect current industry needs and to consider the advice and feedback received from stakeholders. A summary of how this feedback has been considered and applied in these final drafts will be available in early January 2021.

FBPTEC3XX1 Work with bakery ingredients, their functions and interactionsView final draft unit
FBPTEC3XX2 Work with flours and baking additivesView final draft unit
FBPHVB3XX8 Operate and monitor a batter production processView final draft unit
FBPHVB3XX9 Operate and monitor a non-laminated pastry production processView final draft unit
FBPHVB3X10 Operate and monitor a pastry baking processView final draft unit
FBPHVB3X11 Operate and monitor the production of fillingsView final draft unit
FBPHVB3X12 Operate and monitor a biscuit dough make up processView final draft unit
FBPHVB3X13 Operate and monitor a baking processView final draft unit
FBPHVB3X14 Finish baked productsView final draft unit

 

Click here to download a zipped folder of all units in this group.

These units have been revised since they were last made available for feedback in November, during the ‘Drafts Available’ stage, to better reflect current industry needs and to consider the advice and feedback received from stakeholders. A summary of how this feedback has been considered and applied in these final drafts will be available in early January 2021.

FBPHVB2XX2 Freeze and thaw doughView final draft unit
FBPHVB3001X Operate a bread dough mixing and development processView final draft unit
FBPHVB3002X Operate a final prove and bread baking processView final draft unit
FBPHVB3003X Operate a bread dough make up processView final draft unit
FBPHVB3XX1 Operate and monitor a cooling and wrapping processView final draft unit
FBPHVB3XX2 Operate and monitor a laminated pastry production processView final draft unit
FBPHVB3XX3 Operate and monitor a pastry forming and filling processView final draft unit
FBPHVB3XX4 Manufacture wafer productsView final draft unit
FBPHVB3XX5 Operate and monitor a doughnut making processView final draft unit
FBPHVB3XX6 Operate and monitor a forming or shaping processView final draft unit
FBPHVB3XX7 Manufacture crisp breadsView final draft unit
FBPHVB3X15 Operate and monitor a griddle production processView final draft unit
FBPHVB3X16 Operate and monitor a cooling, slicing and wrapping processView final draft unit
FBPOPR2033X Operate a depositing processView final draft unit
FBPOPR3XX4 Operate and monitor an extrusion processView final draft unit

 

Summary of Consultation to Date

Thank you to those stakeholders who provided feedback on the drafts that were made available from 12 November – 12 December 2020, under the ‘Drafts Available’ stage. During this time, feedback was collected through the online feedback hub, webinars, by phone and email.

Due to COVID-19 restrictions, face-to-face meetings were not able to be held. We appreciate the extra effort Subject Matter Experts (SMEs) went to in order to ensure feedback was received from a broad spectrum of the industry. The units were drafted with guidance from SMEs; made up of workplace experts, members of industry associations and registered training organisations.

A description of how feedback has been considered and applied in these final drafts will be available in early January 2021.

 

 

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.

 

Finalisation

The high volume production baking industry is currently undergoing a period of change and, according to IBISWorld, Australians are spending more money on high-quality baked goods. The plant baking sector is in the position to meet much of this hunger for baked goods, with the ability to produce large amounts of pastry, cakes, biscuits and bread. To keep up with demand, the sector is becoming increasingly digitised and automated, meaning the skills required for job roles are also shifting. Rising demand for different options, such as gluten free and nutrient enriched breads is also changing industry practices.

Thanks to the input of everyone involved in this project, the high volume production baking sector will soon have access to an updated qualification and skills standards, which incorporates the unique skills required to work in the four industry subsectors of pastry, cakes, biscuits and bread. It also captures skills related to food safety, good manufacturing practice, work health and safety, traceability, setting up processing lines for production or packaging, and using numerical applications.

 

Key Outcomes
  • The Certificate III in Plant Baking was revised and renamed the Certificate III in High Volume Baking. It incorporates units covering skills and knowledge across all four sub sectors to allow flexibility and movement within the industry.
  • Nine units of competency developed to fill skills gaps identified in current training programs and to meet the new and emerging needs of all four sub sectors of the high volume plant baking industry, including two technical units.
  • Revision of existing units so that they are fit for purpose, including:
    • Clarification of unit Applications
    • Elements and Performance Criteria refined to suit current work
    • Foundation Skills clarified and refined to ensure their relevance to the job task
    • Performance Evidence refined to be clear and succinct, and meet the requirements of current work
    • Knowledge Evidence refined to ensure it is clear and relevant to current work
    • Assessment Conditions refined to specify clear conditions that must be in place for assessment to proceed.
Summary of Consultation to Date

The qualification and units were 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. The SME working group was comprised representatives from the National Baking Industry Australia, Baking Industry Training Australia, Baking Industry Employees Association of WA, and industry employers and employees.

The draft documents were made available for broad industry feedback on this website from 12 November – 12 December 2020. Feedback was collected via webinars, phone and email.

During the validation phase of this project from  23 December 2020 – 27 January 2021 stakeholders were invited to complete an online survey to show their support for each of the training components. For those who preferred, there was also an option to communicate concerns and validation via email or telephone. A final SME Working Group online validation workshop was held to discuss and finalise queries received during the validation period.

A summary of the feedback received during both the ‘Drafts Available’ and Validation stages is available below.

The final draft units of competency and qualification were approved for endorsement by the Australian Industry and Skills Committee (AISC) at their meeting on 22 June 2021 (read the communique). They are now being considered by the State and Territory Ministers. A Case for Endorsement was submitted alongside the draft qualifications and units, including a rationale of why these changes are needed and evidence of industry support. The drafts have undergone an edit and equity and independent quality assurance process and consideration by the State/Territory Training Authorities (STAs/TTAs).

Case for Endorsement

The Case for Endorsement also includes units, skill sets and qualifications that have been developed as part of the Food & Beverage Processing Project and Flour Milling Project.

Click here to download Part 1 of the Case for Endorsement for Food Processing

Click here to download Part 2 of the Case for Endorsement for Flour Milling

Click here to download Part 3 of the Case for Endorsement for High Volume Production Baking

Companion Volume Implementation Guide

A Companion Volume Implementation Guide (CVIG) has also being produced to assist industry and registered training providers (RTOs) deliver the units and qualifications. This CVIG is in two parts. It contains key information to help trainers adapt to any new changes, as well as additional information about the impacts of regulation and licensing implications and workplace health and safety on their training.

Click here to download the Companion Volume Implementation Guide Part 1

Click here to download the Companion Volume Implementation Guide Part 2

Qualification & Units

Click here to download a zipped folder of the qualification and units submitted for endorsement

FBP31121 Certificate III in High Volume Baking

 

FBPHVB3008 Operate and monitor a batter production process
FBPHVB3009 Operate and monitor a non-laminated pastry production process
FBPHVB3010 Operate and monitor a pastry baking process
FBPHVB3011 Operate and monitor the production of fillings
FBPHVB3012 Operate and monitor a biscuit dough make up process
FBPHVB3013 Operate and monitor a baking process
FBPHVB3014 Finish baked products
FBPTEC3005 Work with bakery ingredients, their functions and interactions
FBPTEC3006 Work with flours and baking additives

 

FBPHVB2001 Freeze and thaw dough
FBPHVB3001 Operate and monitor a cooling and wrapping process
FBPHVB3002 Operate and monitor a laminated pastry production process
FBPHVB3003 Operate and monitor a pastry forming and filling process
FBPHVB3004 Manufacture wafer products
FBPHVB3005 Operate and monitor a doughnut making process
FBPHVB3006 Operate and monitor a forming or shaping process
FBPHVB3007 Manufacture crisp breads
FBPHVB3015 Operate and monitor a griddle production process
FBPHVB3016 Operate and monitor a cooling, slicing and wrapping process
FBPHVB3017 Operate a bread dough mixing and development process
FBPHVB3018 Operate a final prove and bread baking process
FBPHVB3019 Operate a bread dough make up process
FBPOPR2097 Operate a depositing process
FBPOPR3024 Operate and monitor an extrusion process

 

 

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.