Type of institution: Registered Training Organisation Level: Pre-degree CRICOS: 02856B
This qualification describes the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial baking environment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Structure
20 units: 17 core
3 elective
Subjects
Use numerical applications in the workplace
Sell to the retail customer
Produce sweet yeast products
Produce cake and pudding products
Operate plant baking processes
Produce laminated pastry products
Produce specialty flour bread products
Identify cultural, religious and dietary considerations for food production
Use food preparation equipment to prepare fillings
Produce savoury bread products
Implement the food safety program and procedures
Prepare food products using basic cooking methods
Control and order bakery stock
Produce frozen dough products
Produce biscuit and cookie products
Participate in OHS processes
Produce sponge cake products
Merchandise food products
Produce non laminated pastry products
Produce artisan bread products
Provide first aid
Produce basic bread products
Produce basic artisan products
Coach others in job skills
Produce meringue products
Participate in a HACCP team
Produce gateaux, tortes and entremets
Schedule and produce bakery production
Produce specialist pastry products
Develop baked products
Advise on products and services
Standard entry requirements
There are no entry requirements for this qualification.