This Qualification covers the retail baking specialisation within the food processing industry. This certificate targets those working within a retail baking environments undertaking non-trade related work or working as a trade assistant. This Qualification is designed for application in supervised environments where the work is primarily predictable with some basic problem solving requirements. Typically this role would include some predetermined, routine baking functions with customer service and general preparation and cleaning skills.

• Successful completion of Year 10 or the equivalent level of study
• Successful completion of LLN test

 This Qualification covers a range of food processing industries, such as:

• Grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)
• Baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
• Beverages (including juices, soft drinks, cordials, aerated and still waters, energy drinks and other modified

beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)

• Confectionery
• Dairy processing
• Fruit and vegetables
• Grocery products and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fats and pasta)

• Poultry

This Qualification covers the retail baking – cake and pastry specialisation within the food processing industry. The Certificate III in Retail Baking (Cake and Pastry) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry.

• Successful completion of Year 10 or the equivalent level of study
• Successful completion of LLN test

This Qualification covers the retail baking – bread specialisation within the food processing industry. The Certificate III in Retail Baking (Bread) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on bread baking.

• Successful completion of Year 10 or the equivalent level of study
• Successful completion of LLN test

This Qualification covers the retail baking – cake and pastry and bread specialisations within the food processing industry.
The Certificate III in Retail Baking (Combined) provides trade baking skills and knowledge for those working in a retail baking environment with a focus on cakes and pastry and bread.

• Successful completion of Year 10 or the equivalent level of study
• Successful completion of LLN test

This qualification reflects the role of commercial cooks who use a wide range of cookery skills. They use discretion and judgement and have a sound knowledge of kitchen operations. They work with some independence and under limited supervision and may provide operational advice and support to team members.

• Successful completion of Year 10 or the equivalent level of study
• Successful completion of LLN test

Completion of the Certificate IV in Food Processing, graduates will have knowledge and skills to work in supervisory or middle management roles within food processing environments. Graduates will acquire technical skill and knowledge required to solve food production problems and ensure that operations are implemented and maintained at optimal performance.

This qualification reflects the role of skilled operators who use a broad range of hospitality skills combined with sound knowledge of industry operations. They operate independently or with limited guidance from others and use discretion to solve non-routine problems. Many individuals have supervisory responsibilities and plan, monitor and evaluate the work of team members. This qualification is suitable for an Australian Apprenticeship pathway.

This qualification reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They operate independently or with limited guidance from others and use discretion to solve non-routine problems.

• Successful completion of Year 10 or the equivalent level of study
• Successful completion of LLN test

This qualification reflects the role of individuals who use sound knowledge of industry operations and a broad range of managerial skills to coordinate hospitality operations. They operate independently, have responsibility for others and make a range of operational business decisions.