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It details assessment in two stages based on employment history, evidence requirements, a technical English interview, and the FBP30517 Certificate III in Baking unit structure and outcomes.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":20,"@type":76,"position":81},"https://docshare.wps.com/document/exam/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/baker-retail-baking-combined-job-description-skills-and-assessment/391520/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/baker-retail-baking-combined-job-description-skills-and-assessment/391520.png","ImageObject",300,407,{"name":92,"@type":93},"Jiven","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-11-02","2026-09-25",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What does a Baker (Retail Baking-Combined) do in daily work?","Question",{"text":113,"@type":114},"Bakers prepare and bake a range of bread and pastry products, including checking equipment cleanliness and operating premises, preparing dough and pastry goods, monitoring oven conditions, and coordinating baking and cooling. They also handle fillings, glazing, decorating, and machine operation for rolling, moulding and cutting.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"What are the two stages of the assessment process?",{"text":118,"@type":114},"Assessment is conducted in Stage 1 and Stage 2. Stage 1 reviews training and employment evidence to confirm required years of experience, and Stage 2 uses a technical interview conducted in English with no interpreters allowed.",{"name":120,"@type":111,"acceptedAnswer":121},"What qualification is relevant and how many units must be achieved?",{"text":122,"@type":114},"The qualification relevant to this job is FBP30517 Certificate III in Baking. To be awarded the qualification, you must achieve 19 units of competency: 15 core units and 4 elective units organized into five groups.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},391520,1790639279,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":19,"category_name":20,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":144,"read_time":52,"preview_page_count":4},1099513958607,"https://ap-avatar.wpscdn.com/avatar/100002390cf8733938c?x-image-process=image/resize,m_fixed,w_180,h_180&k=1778829742770036399","Fact sheet  \nBaker  \n(Retail Baking-Combined)  \n(ANZSCO: 351111)  \nJob description  \nBakers prepare and bake bread loaves and rolls, buns, cakes, biscuits and pastry goods.  \nTheir job involves:  \n» checking the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations  \n» checking the quality of raw materials and weighing ingredients  \n» kneading, maturing, cutting, moulding, mixing and shaping dough and pastry goods » preparing pastry fillings  \n» monitoring oven temperatures and product appearance to determine baking times » coordinating the forming, loading, baking, unloading, de-panning and cooling of batches of  \nbread, rolls and pastry products  \n» glazing buns and pastries, and decorating cakes with cream and icing » operating machines which roll and mould dough and cut biscuits  \n» emptying, cleaning and greasing baking trays, tins and other cooking equipment. The qualification relevant to this job is FBP30517 Certificate III in Baking.  \nHow will I be assessed?  \nAssessment is conducted in two stages:  \nStage 1:  \nWe will review your training and employment evidence to ensure you have:  \n» 5 years’ employment experience as a Baker (with no formal training) OR  \n» 3 years’ employment experience as a Baker (with relevant formal training*) .  \n*‘Formal training’ is training that aligns with the  \nnational training standards in your country of training. Your evidence must show you have worked in your occupation for at least 12 months within the last 3 years.  \nFor more information on the documents required for Stage 1, see the Evidence Guide on our website.  \nStage 2:  \nIf you are successful in Stage 1, an assessor will assess you via a technical interview. The technical interview will be conducted in English and no interpreters are allowed.  \nFor more information on Stage 2, see the Stage 2 Assessment Guide on our website.  \nBaker (Retail Baking-Combined) (ANZSCO: 351111) June 2019 © VETASSESS RTO No. 21097  \nWhat skills and knowledge do I need?  \nTo be awarded the qualification FBP30517 Certificate III in Baking, you must demonstrate competence in a number of units of competency. Each unit of competency defines a selection of knowledge and skill required in Australian workplaces.  \nYou must achieve 19 units of competency:  \n 15 core units  \nand  \n 4  elective units  \nThese units have been organised into 5 groups as follows:  \nGENERAL BAKERY SKILLS  \n» FDFFS2001A Implement the food safety program and procedures [Core]  \n» FDFOHS2001A Participate in OHS processes [Core]  \n» FDFOP2061A Use numerical applications in the workplace [Core]  \n» FBPRBK3015 Schedule and produce bakery production [Core]  \nMAKE AND BAKE BREAD FOR RETAIL SALE  \n» FBPRBK3005 Produce basic bread products [Core]  \n» FBPRBK3006 Produce savoury bread products [Core]  \n» FBPRBK3007 Produce specialty flour bread products [Core]  \n» FBPRBK3014 Produce sweet yeast products [Core]  \nMAKE AND BAKE PASTRY AND FILLINGS FOR RETAIL SALE  \n» FBPRBK3001 Produce laminated pastry products [Core]  \n» FBPRBK2002 Use food preparation equipment to prepare fillings [Core]  \n» FBPRBK3002 Produce non laminated pastry products [Core]  \nBAKE AND PRESENT CAKES AND COOKIES FOR RETAIL SALE  \n» FBPRBK3009 Produce biscuit and cookie products [Core]  \n» FBPRBK3010 Produce cake and pudding products [Core]  \n» FBPRBK3008 Produce sponge cake products [Core]  \n» FBPRBK3018 Produce basic artisan products [Core]  \nBaker (Retail Baking-Combined) (ANZSCO: 351111) June 2019 © VETASSESS RTO No. 21097  \nELECTIVE UNITS  \n» FBPRBK3003 Produce specialist pastry products [Elective]  \n» FBPRBK3004 Produce meringue products [Elective]  \n» FBPRBK4003 Produce gateaux, tortes and entremets* [Elective]  \n» SITXHRM001 Coach others in job skills [Elective]  \n» FBPRBK4001 Produce artisan bread products* [Elective]  \n» FBPRBK3011 Produce frozen dough products* [Elective]  \n» SIRXSLS001 Sell to the retail customer [Elective","cbCaifRKFPsMXEmD","https://ap.wps.com/l/cbCaifRKFPsMXEmD","pdf",581389,"English","# Job description\n# How will I be assessed?\n## Stage 1\n## Stage 2\n# What skills and knowledge do I need?\n## Core units\n## Elective units\n# How do I find out more about each unit of competency?\n# What will I receive after the assessment?\n# Where can I find more information?","[{\"question\":\"What does a Baker (Retail Baking-Combined) do in daily work?\",\"answer\":\"Bakers prepare and bake a range of bread and pastry products, including checking equipment cleanliness and operating premises, preparing dough and pastry goods, monitoring oven conditions, and coordinating baking and cooling. They also handle fillings, glazing, decorating, and machine operation for rolling, moulding and cutting.\"},{\"question\":\"What are the two stages of the assessment process?\",\"answer\":\"Assessment is conducted in Stage 1 and Stage 2. Stage 1 reviews training and employment evidence to confirm required years of experience, and Stage 2 uses a technical interview conducted in English with no interpreters allowed.\"},{\"question\":\"What qualification is relevant and how many units must be achieved?\",\"answer\":\"The qualification relevant to this job is FBP30517 Certificate III in Baking. To be awarded the qualification, you must achieve 19 units of competency: 15 core units and 4 elective units organized into five groups.\"}]","Baker (Retail Baking-Combined) - Job Description, Skills and Assessment | PDF",1790353879]