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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 changeP
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
- Expertise input and consultation
- Training Package component drafting
- Industry validation
- Independent quality assurance and access and equity review
- IRC Sign-off
- Submission for endorsement to the AISC
Project Team
| Colin Abbott | Industry Facilitation Manager, Skills Impact [email protected] |
| Tom Vassallo | Industry Skills Standards Manager, Skills Impact [email protected] |
| 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 |
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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. |
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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. |
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The Australian Industry and Skills Committee (AISC) has approved the Case for Endorsement for the updated and revised qualifications, skill sets and units of competency, along with a Companion Volume Implementation Guide.The revised qualifications, skill sets and units will be released on to training.gov.au in early 2018, contained within the FBP Food Beverage and Pharmaceutical Training Package.Once published on training.gov.au, they will be available for use by registered training organisations (RTOs).The Companion Volume Implementation Guide contains key information to help registered training organisations (RTOs) implement the qualifications, skill sets and units, 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.Please find below copies of the documents that were endorsed by the AISC.
Click here to download a zipped folder of all qualifications in this group
Click here to download a zipped folder of all skill sets in this group
Click here to download a zipped folder of all units of competency in this group
Register your interest in the project
By registering your interest, you will be informed of project updates. |
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Following endorsement by the Australian Industry and Skills Committee (AISC), the final qualifications, skill sets and units of competency are now published on training.gov.au, which means they are available for consideration for use by registered training organisations (RTOs).The revised qualifications, skill sets and units are embedded within the
FBP Food, Beverage and Pharmaceutical Training Package (published on 23/01/2017)
.This project reviewed and updated the qualifications, skill sets and units to incorporate the current occupational skill standards and needs of industry. For further details about the development of this project, please click on the green project arrows above.
What does this mean for training providers?
Registered training organisations (RTOs) have 12 months to transition to deliver the new and updated qualifications, skill sets and units, from the date of publication. For more information, visit the
Australian Skills Quality Authority (ASQA) website.A
Companion Volume Implementation Guide has also been produced to help training providers implement the new and revised qualifications, skill sets and units. These can be downloaded from
VETNet.com.Please see the case for endorsement for more information about the changes made:
Download the Case for EndorsementFollowing up on Updated Baking Qualifications
In late 2019, Skills Impact surveyed RTOs on their experiences transitioning to the new baking qualifications. The information from this survey supported the next step of a teleconference to connect training providers to share their ideas and challenges. It also helped inform our submission to the Government about a nationally consistent approach to the development of delivery and assessment materials.Key findings of the survey included:
- The greatest number of respondents’ organisations deliver baking qualifications in Victoria, followed by New South Wales and Western Australia.
- Most of the respondents’ RTOs delivered three or four baking qualifications, but only one delivers the Certificate IV in Baking.
- Most qualifications held on scope by respondents have already been transitioned to the new versions. Around one-quarter of the qualifications being delivered have yet to be transitioned (but the intention is mainly to do so).
- There are a few RTOs that do not intend to transition from a superseded qualification due to ‘thin market’ viability issues.
- Challenges for RTOs in the transition process include a lack of Credit Transfer opportunities, ‘business as usual’ being affected by increased administration, learners’ gap training and the delivery of updated content.
- During transitions, RTOs most value the support of their Compliance Manager/Officer and peer networks.
- Recommendations for transition process improvements include fewer units being superseded by non-equivalent units at the same time, clearer sign-posting of mapping changes, the creation of national, standardised resources and procedures, and access to a centralised source of advice and training.
- In spite of the extensive consultation in the development process, RTOs raised general concerns, including perceived shortcomings in the applicability of updated qualifications across all bakery operations and a lack of transparency in the design of new content.
Read the full report herePlease find below links to the final qualifications, skill sets and units on training.gov.au A companion volume has also been produced as part of this project:
- The Companion Volume Implementation Guide contains 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.
Companion Volume
Download the Companion Volume Implementation Guide 