Baker (Bread Baking) ANZSCO Code: 351111
A baker mixes ingredients and bakes bread, including specialized breads. Professional bakers and amateurs alike practice bread baking, both an art and a science.
Occupation description
Bakers mix ingredients and bake breads, including specialized breads.
Their job involves:
- Before production runs, ensure all equipment is clean and the facilities operate per occupational health and safety regulations.
- evaluating the raw materials’ quality and measuring the ingredients
- The dough is kneaded, matured, cut, moulded, mixed, and shaped.
- To calculate baking times, keep an eye on oven temperatures and product look
- Arrange for the shaping, filling, baking, emptying, de-panning, and cooling of bread product batches, running devices that roll and shape the dough, and cleaning and emptying cans and other kitchenware.
How will I be assessed?
Stage 1:
Documentary Evidence Assessment
We will examine your documentation to ensure it meets the training and employment standards and proves you have the abilities, know-how, and experience required to work as a commercial cook.
Below is information regarding the documentation, training, and employment requirements:
- Download the Evidence guide to find out what evidence you should provide with your application.
- You must also locate information on assessments for your occupation if you are on Pathway 1.
- A guide to videos and pictures
- Report from the supervisor
- Please refer to the Pathway 1 Employment Experience Guidelines for details regarding the employment experience criteria for a Pathway 1 application.
- Please read the Pathway 2 Candidate Guide if you apply for a Pathway 2 examination.
Stage 2:
Technical Assessment
An assessor will evaluate you in a technical interview if you pass Stage 1. There is no need for interpreters during the technical interview, which will be done in English.
See the Stage 2 Assessment Guide for additional details on Stage 2.
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What skills and knowledge do I need?
The FBP30421 Certificate III in Bread Baking is the qualification that matters for this position. To receive it, you need to prove your proficiency in several competency units. Each competency unit outlines a particular set of skills and knowledge needed in Australian businesses.
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 |
All of the prerequisite units, as well as the core and elective units of competency, must be shown by you.
NOTE: denotes the presence of a prerequisite for a unit.
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How to Apply
If you work as a tradesperson, someone who has experience in your field and is familiar with your qualifications will evaluate your skills and knowledge. As Australia’s top trade assessment organization, cdrforAustralia can assess 27 distinct trade occupations.
Step 1
Verify if you are qualified to apply for a Trade Skills Evaluation.
Step 2
Recognize the Evaluation Procedure
Step 3
Verify the kind of proof that you could be required to submit.
Step 4
Find out how much your trade skills assessment will cost upfront.
Step 5
Apply now.