Bakers prepare and bake bread loaves and rolls, including specialty breads.
Occupation description
Bakers prepare and bake bread loaves and rolls, including specialty breads.
Their job involves:
- checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations
- checking the quality of raw materials and weighing ingredients
- kneading, maturing, cutting, moulding, mixing and shaping dough
- monitoring oven temperatures and product appearance to determine baking times
- coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of bread products
- operating machines which roll and mould dough
- emptying and cleaning tins and other cooking equipment.
How will I be assessed?
Documentary Evidence Assessment
We will review your documentary evidence to ensure it meets the employment and training requirements and indicates that you have the necessary skills, knowledge and experience as a Commercial Cook.
You can find information about the employment, training, and document requirements below:
- For information on what evidence you need to include with your application, download the Evidence guide.
- If you are in pathway 1 you also need to find information on assessment for your specific occupation
- For information about the employment experience requirements for a Pathway 1 application, please refer to the Pathway 1 Employment Experience Guidelines.
- If you are applying for a Pathway 2 assessment, please read the Pathway 2 Candidate Guide.
Technical Assessment
If you are successful in Stage 1, you will complete a technical assessment.
For more information about the technical assessment, see the Pathway 1 Technical Assessment Guide and Pathway 2 Candidate Guide.
What skills and knowledge do I need?
The qualification relevant to this job is FBP30421 Certificate III in Bread Baking. To be awarded the qualification FBP30421 Certificate III in Bread Baking, you must demonstrate competence in a number of units of competency. Each unit of competency defines a selection of knowledge and skill required in Australian workplaces.
You must achieve 14 units of competency:
- 9 core units
- 5 elective units
- Core Units
-
Code Title FBPWHS2001 Participate in work health and safety processes FBPFSY2002 Apply food safety procedures FBPOPR2069 Use numerical applications in the workplace FBPRBK3012 Schedule and produce bread production FBPRBK3018 Produce basic artisan products FBPRBK3005 Produce basic bread products FBPRBK3007 Produce specialty flour bread products FBPRBK3006 Produce savoury bread products FBPRBK3014 Produce sweet yeast products
- Elective units
-
Code Title FBPRBK2002 Use food preparation equipment to prepare fillings Choose four units from the list below SITXHRM001 Coach others in job skills FBPRBK4001 Produce artisan bread products* FBPRBK3011 Produce frozen dough products* SIRXSLS001 Sell to the retail customer FBPRBK3016 Control and order bakery stock
You must demonstrate competency in all core and elective units of competency and all of their pre-requisite units.
NOTE: * indicates that a unit requires a pre-requisite.
How to Apply
If you're a tradesperson, your skills and experience will be assessed by someone who has worked in your trade and understands your skills and qualifications. VETASSES is Australia's leading assessment body for trades and we can assess 27 different trade occupations.
Step 1
Check your eligibility to apply for a Trade Skills Assessment.
Step 2
Understand the Assessment Process
Step 3
Confirm the type of evidence you may be asked to provide
Step 4
Find the cost you’ll need to pay up front for your trade skills assessment
Step 5
FAQs
You are strongly encouraged to review each of the units of competency shown above. To do this:
1. Go to the following website: http://training.gov.au/Search.
2. Enter a unit code (e.g. MSMWHS200) into the ‘Title or code’ search box.
3. Click on the ‘NRT’ button.
4. Click on the ‘Search’ button.
5. Read the Unit of Competency information.