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)

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”.

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

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

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 [email protected].

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

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.

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.