Retail Baking Assistance

Qualification Certificate II (NRT)
Course number 10036
National Code FDF20510
Training Package FDF10 - Food Processing
Program area Agrifood Skills DMC Forestworks  
Duration (nominal hours) 520
 

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Course overview

Course Description

This course is for people who work or want to work in the retail baking
sector of the food processing industry undertaking non-trade related work
or working as a trade assistant.
 
You will learn skills and knowledge to work in a supervised environment
where the work is primarily predictable with some basic problem solving
requirements with some predetermined, routine baking functions with
customer service and general preparation and cleaning skills.

Career Opportunities

Baker, baking assistant

Articulation

Pathways from the qualification
-------------------------------
After achieving this qualification, candidates may undertake FDF30510
Certificate III in Retail Baking (Cake and Pastry), FDF30610 Certificate III in
Retail Baking (Bread) or FDF30710 Certificate III in Retail Baking (Combined).

Entry Requirements

 There are no entry requirements for this qualification.
Pathways into the qualification
-------------------------------
Pathways for candidates considering this qualification include:
- FDF10111 Certificate I in Food Processing
- direct entry
- limited vocational training and/or work experience.

 

Related Courses...


Industry Subgroup: Agrifood Skills DMC Forestworks

Locations & fees



TAFE NSW fees apply to offerings of this course at the following locations. Concessions or exemptions may apply for eligible students.

Year Half Year Fee Annual Fee
2014 $267 $534


You can sort by clicking column headings below or to sort by distance from you, enter your postcode.

Location Attendance Status Week Starting How to Enrol
Hamilton Part Time Day Available 03-Feb-2014 Apply Now
Wollongong Part Time Evening Available 03-Feb-2014 Enrol Now

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Course structure

pdf icon Student Assessment Guide – Course
 

What you must do to complete the course

The course structure below shows what you must do to complete this course.
units/modules are arranged in groups and sometimes also in subgroups.
 
You must complete each group as specified as well as following the course
completion instructions.   If a course contains optional groups there will
statement at the top of the course indicating how many you must do.  At the
top of any group containing optional subgroups there will be a statement
saying how many you must do.
 
 
This course has been designed to reflect the packaging requirements for
FDF20510 Certificate II in Retail Baking Assistance within the Food
Processing Training Package (FDF10) Version 4.0. The rules from the FDF10
Version 4.0 Training Package are as follows:
 
This qualification requires the achievement of thirteen (13) units of
competency in accordance with the following rules.
 
Total units must include a minimum of eight (8) units coded FDF.
 
Eight (8) Core units
Five (5) Elective units
 
Elective selection must include:
- Three (3) Group A elective units
 
Two (2) remaining elective units may be selected from:
- Group A elective units not previously selected
- Units from this Training Package, any other nationally endorsed Training
Package and accredited course that are packaged at Certificate I level
(maximum 1 unit), Certificate II level,  and Certificate III level
(maximum 1 unit)
 
To satisfy the Training Package requirements, this TAFE NSW course has been
structured as follows:
 
Group 1 - Core Units
--------------------
ALL eight (8) core units must be completed
 
Group 2 - Group A Elective Units listed in FDF20510
---------------------------------------------------
You must select a minimum of three (3) Group A Units, chosen from
subgroups 1-2.
Subgroup 1: Group A Elective Units - Coded FDFRB and FDFBK
Complete a minimum of two (2) units coded FDFRB or FDFBK from this subgroup
Subgroup 2: Group A Elective Units - Additional
You may complete additional Group A elective units from this subgroup
 
Group 3 - Cert I, Cert II, Cert III in FDF10 or other Training Packages or
--------------------------------------------------------------------------
Accredited Courses
------------------
This group consists of three subgroups.  You may complete up to two (2)
units from this group.
Subgroup 1: Certificate I Level Elective Units.  You may complete one unit
from this subgroup.
Subgroup 2: Certificate II Level Elective Units.  You may complete two
units from this subgroup.
Subgroup 3: Certificate III Level Elective Units.  You may complete one
unit from this subgroup.
 
 
Additional qualification advice
-------------------------------
Units selected from other Training Packages must be relevant to the work
outcome, local industry requirements and the qualification level.
 
Some units imported into this qualification from the SIR07 Retail Services
SIT07 Tourism, Hospitality and Events Training Packages require
prerequisite units in hygiene and food safety from the source Training
Packages. These prerequisite units have not been imported as they
duplicate food safety units already required as core skills within the
Food Processing Training Package qualifications. If selecting these units,
of the FDF units as suitable prerequisite unit alternatives.
 
Note: AgriFood Skills Australia expects that the design of any training
delivery and assessment program to support the achievement of this
qualification is based on:
- the context required by the industry and/or enterprise
- a holistic and integrated training delivery and assessment plan that
identifies learning activities and evidence required
- flexible delivery options including on-the-job and work-based training
that support the development of competency.
 
Licensing, Legislative, Regulatory or Certification Considerations
------------------------------------------------------------------
There is no direct link between this qualification and licensing,
legislative and/or regulatory requirements. However, all work must comply
with food safety, work health and safety (WHS) and environmental
regulations and legislation that apply to the workplace.
 
NOTES FOR STUDENTS
------------------
 
1. LEARNER SUPPORT
Students who require support to meet their learning goals may co-enrol in
the Learner Support course (TAFE Course Number 9999). Talk to your teacher
think you may require learner support.
 
2. SELECTION OF ELECTIVES
Talk to your teacher and/or workplace trainer to ensure that your
combination of electives provides you with a suitable vocational outcome.
 
3. RECOGNITION
If you have completed other relevant training you may be eligible to have
units of competency from previous training counted towards completion for
this course. Talk to your teacher or workplace trainer if you think you
may be eligible for recognition for units previously completed.
 
4. PREREQUISITE UNITS
Some units in this course may have prerequisites that must be completed in
a lower level qualification or selected as part of this course. Refer to
the Training Package or consult your teacher for information about
prerequisites to elective units.
 

Course Elective Completion:

At least 5 elective modules/units must be completed. These may be chosen from groups 2, 3

 
Group 1 CORE UNITS
All module/units must be completed
Modules/Units Name Hrs National Module(s)
FDFFS2001A Implement the food safety program and procedures 80
FDFOHS2001A Participate in OHS processes 40
FDFOP2061A Use numerical applications in the workplace 30
FDFOP2063A Apply quality systems and procedures 40
FDFOP2064A Provide and apply workplace information 30
FDFRB2004A Provide production assistance for bread products 40
FDFRB2005A Provide assistance in cake, pastry and biscuit production 40
MSAENV272B Participate in environmentally sustainable work practices 20
 
Group 2 GROUP A ELECTIVE UNITS LISTED IN FDF20510
Subgroup 1 must be completed
At least 3 module/units must be completed
Subgroup 1 GROUP A ELECTIVE UNITS - CODED FDFRB AND FDFBK
At least 2 module/units must be completed
Modules/Units Name Hrs National Module(s)
FDFBK2001A Operate a cooling and slicing process 50
FDFBK2002A Operate a pastry forming and filling process 50
FDFBK2005A Operate a doughnut making process 50
FDFBK2006A Operate a griddle production process 50
FDFBK2007A Operate a pastry production process 60
FDFRB1001A Finish products 60
FDFRB2001A Form and fill pastry products 40
FDFRB2002A Prepare fillings 30
FDFRB2003A Produce meringue-based products 20
 
Subgroup 2 GROUP A ELECTIVE UNITS - ADDITIONAL
You may choose electives from this group
Modules/Units Name Hrs National Module(s)
FDFOP1003A Carry out manual handling tasks 30
FDFOP2003A Clean equipment in place 30
FDFOP2004A Clean and sanitise equipment 30
FDFOP2005A Work in a socially diverse environment 30
FDFOP2011A Conduct routine maintenance 50
FDFOP2022A Operate a high speed wrapping process 50
FDFPPL2001A Participate in work teams and groups 20
SIRRMER004A Prepare and display bakery products 20
SIRXFIN002A Perform retail finance duties 20
SIRXFIN201 Balance and secure point-of-sale terminal 15
SIRXMER201 Merchandise products 20
SIRXRSK001A Minimise theft 10
SIRXSLS002A Advise on products and services 20
SITHFAB012B Prepare and serve espresso coffee 30
 
Group 3 UNITS AT CERT I - III FROM OTHER TPS AND ACCREDITED COURSES
All subgroups must be completed
No more than 2 module/units may be completed
Subgroup 1 CERTIFICATE LEVEL 1 ELECTIVE UNITS
No more than 1 module/unit may be completed
Modules/Units Name Hrs National Module(s)
FDFOP1002A Operate automated washing equipment 20
FDFOP1003A Carry out manual handling tasks 30
FDFOP1004A Prepare basic mixes 20
 
Subgroup 2 CERTIFICATE LEVEL II ELECTIVE UNITS
No more than 2 module/units may be completed
Modules/Units Name Hrs National Module(s)
FDFOP2010A Work with temperature controlled stock 30
FDFOP2015A Apply principle of statistical process control 30
HLTFA311A Apply first aid 18
RIIRIS201B Conduct local risk control 25
SIRRFSA001A Apply retail food safety practices 20
SITXOHS002A Follow workplace hygiene procedures 20
 
Subgroup 3 CERTIFICATE III ELECTIVE UNITS
No more than 1 module/unit may be completed
Modules/Units Name Hrs National Module(s)
FDFPPL3001A Participate in improvement processes 50
FDFPPL3002A Report on workplace performance 30
FDFRB3001A Produce pastry 80
FDFRB3002A Produce bread dough 100
FDFRB3003A Produce sponge, cake and cookie batter 70
FDFRB3004A Decorate cakes and cookies 60
FDFRB3005A Bake bread 40
FDFRB3010A Process dough 60
 
Group 990 ENRICHMENT
You may choose modules/units from this group but they do not count towards
course completion
Modules/Units Name Hrs National Module(s)
HLTAID003 Provide first aid 18
 

Requirements to receive the qualification

To achieve qualification FDF20510 Certificate II in Retail Baking Assistance
(TAFE NSW Course number 10036), learners are required to complete 13 units of
competency, comprising:
 
- 8 compulsory units from Group 1
- at least 3 and up to 5 elective units from Group 2, Subgroups 1-2
- up to 2 elective units from Group 3, Subgroups 1-3

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