April 2010 Advanced Baking, skills for post trade bakers


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April 2010 Advanced Baking, skills for post trade bakers

  1. 1. Advanced Baking Skills for post trade bakers
  2. 2. Key targets <ul><li>small business owners and managers </li></ul><ul><li>senior and specialist bakers or cake & pastry cooks. </li></ul><ul><li>Includes: </li></ul><ul><li>technical, artisan and creative skills </li></ul><ul><li>knowledge required to produce bakery products, solve baking problems and ensure that operations are implemented and maintained to optimal performance </li></ul><ul><li>skills in monitoring the implementation of systems and procedures </li></ul><ul><li>management functions of the organisation. </li></ul>
  3. 3. Pathways into the qualification <ul><li>Completion of: </li></ul><ul><li>Certificate III in Retail Baking (Bread) </li></ul><ul><li>Certificate III in Retail Baking (Cakes and Pastry) </li></ul><ul><li>Certificate III in Retail Baking (Combined) </li></ul><ul><li>equivalent </li></ul><ul><li>Credits awarded. </li></ul>
  4. 4. Streamed approach <ul><li>Core units </li></ul><ul><li>Food safety </li></ul><ul><li>Operations </li></ul><ul><li>Marketing </li></ul><ul><li>Baking science </li></ul><ul><li>Technical skills </li></ul><ul><li>Bread </li></ul><ul><li>Cakes </li></ul><ul><li>Pastry </li></ul><ul><li>Sour dough </li></ul><ul><li>Business skills </li></ul><ul><li>HR / people </li></ul><ul><li>Business operations </li></ul><ul><li>Bakery production </li></ul><ul><li>Electives </li></ul><ul><li>technical </li></ul><ul><li>business </li></ul><ul><li>cooking </li></ul><ul><li>training </li></ul><ul><li>equipment </li></ul><ul><li>process improvement </li></ul>
  5. 5. CORE UNITS: FDFPPL3002A Report on workplace performance FDFFS3001A Monitor the implementation of quality and food safety programs FDFRB4001A Apply marketing principles to retail bakery FDFRB4002A Control bakery operations to meet quality and production requirements FDFRB4003A Apply baking science to work practices MSAENV472A Implement and monitor environmentally sustainable work practices PLUS FDHOHS4001A Identify, assess and control OHS risk in own work Or FDFOHS4002A Maintain OHS processes
  6. 6. Technical Stream <ul><li>Produce artisan breads </li></ul><ul><li>Produce sourdough products </li></ul><ul><li>Research and apply finishing techniques for traditional and novelty cakes </li></ul><ul><li>Explore and apply baking techniques to develop new products </li></ul><ul><li>Evaluate and assess bakery product </li></ul><ul><li>Prepare and display sugar </li></ul><ul><li>Prepare chocolate and chocolate confectionery </li></ul>
  7. 7. Bakery Business Operations Stream <ul><li>Set up sustainable baking operations </li></ul><ul><li>Coordinate material supply for baking processes </li></ul><ul><li>Apply an understanding of legal requirements of food production </li></ul><ul><li>Apply principles of food packaging </li></ul><ul><li>Manage people in the work area </li></ul><ul><li>Undertake small business planning </li></ul><ul><li>Monitor and manage small business operations </li></ul><ul><li>Manage small business finances </li></ul><ul><li>Recruit, select and induct staff </li></ul>
  8. 8. Electives <ul><li>Prepare food products using basic cooking methods </li></ul><ul><li>Identify cultural, religious and dietary requirements for food products </li></ul><ul><li>Participate in a HACCP team </li></ul><ul><li>Control food contamination and spoilage </li></ul><ul><li>Participate in product recalls </li></ul><ul><li>Optimise a work process </li></ul><ul><li>Diagnose production equipment problems </li></ul><ul><li>Develop teams and individuals </li></ul><ul><li>Establish legal and risk management requirements of small business </li></ul><ul><li>Implement continuous improvement </li></ul><ul><li>Contribute to assessment </li></ul><ul><li>Provide training through instruction and demonstration of work skill </li></ul>
  9. 9. Development Process <ul><li>Input from technical experts / industry feedback </li></ul><ul><li>Development of draft 1 - complete </li></ul><ul><li>Input from technical experts / industry feedback </li></ul><ul><li>Development of draft 2 - current </li></ul><ul><li>Input from technical experts / industry feedback </li></ul><ul><li>Development of validation draft </li></ul><ul><li>Endorsement process </li></ul><ul><li>Availability for national delivery </li></ul>
  10. 10. Key questions <ul><li>Are key skills covered? </li></ul><ul><li>Is the technical content of units accurate? </li></ul><ul><li>Is the packaging balance right? </li></ul>
  11. 11. Participate <ul><li>Kerrie Clarke – contact details </li></ul><ul><li>[email_address] </li></ul><ul><li>0404 84 7204 </li></ul><ul><li>02 4782 9414 </li></ul>