Pathway Outline
Date retreived
22/07/2026 3:04 PM AWST
22/07/2026 3:04 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Pre-apprenticeship Retail Baking
Pre-apprenticeship Retail Baking
Pathway
National Code
—
—
State Code
WB56
WB56
DTWD Status
Replaced
Replaced
National Endorsed, State Implementation and Classification
Original TGA Release Date
06/09/2012
06/09/2012
Field of Education
1101 - Food And Hospitality
1101 - Food And Hospitality
Approved Date
11/05/2011
11/05/2011
Stream of Study
Initial Vocational (3100 - 3600)
Initial Vocational (3100 - 3600)
Duration
2 Semesters
Current Release Version
3.00
3.00
Current Release Date
06/09/2012
06/09/2012
Nominal Hours
600
600
Description
This is a training program that leads to the completion of the FDF10 Food Processing Industry Training Package qualification FDF20510 Certificate II in Retail Baking Assistance. This is a pre-apprenticeship pathway that provides a learning/training pathway into the Retail Baking Bread, Cake and Pastry and Combined trades.
Packaging Rules
1. CORE UNITS
This qualification requires the achievement of thirteen (13) units of competency with thew following rules.
Eight (8) Core Units
Five (5) Elective Units
Elective selection must include:
- Three (3) Group A units
Two (2) remaining units may be selected from:
- Group A elective units not previously selected
- Units from thios Training Package, any other national endorsed Training Packag and accredited courses that are packaged at Cetificate I level (maximum 1 unit) Certificate II level, and Certificate III level (maximum 1 unit).
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 units
Two (2) remaining units may be selected from:
- Group A elective units not previously selected
- Units from thios Training Package, any other national endorsed Training Packag and accredited courses that are packaged at Cetificate I level (maximum 1 unit) Certificate II level, and Certificate III level (maximum 1 unit).
Total units must include a minimum of eight (8) units coded FDF.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| D4651 | FDFOP2063A | Apply quality systems and procedures | 30 | Unit of competency |
| D4537 | FDFFS2001A | Implement the food safety program and procedures | 30 | Unit of competency |
| D3655 | MSAENV272B | Participate in environmentally sustainable work practices | 20 | Unit of competency |
| D4574 | FDFOHS2001A | Participate in OHS processes | 40 | Unit of competency |
| D4652 | FDFOP2064A | Provide and apply workplace information | 30 | Unit of competency |
| D4717 | FDFRB2005A | Provide assistance in cake, pastry and biscuit production | 80 | Unit of competency |
| D4716 | FDFRB2004A | Provide production assistance for bread products | 60 | Unit of competency |
| D4649 | FDFOP2061A | Use numerical applications in the workplace | 20 | Unit of competency |
2. GROUP A ELECTIVE UNITS
Five (5) Elective Units to be completed.
Elective selection must include:
- Three (3) Group A units
Two (2) remaining units may be selected from:
- Group A elective units not previously selected
- Units from this Training Package, any other national endorsed Training Packag and accredited courses that are packaged at Cetificate I level (maximum 1 unit) Certificate II level, and Certificate III level (maximum 1 unit).
Total units must include a minimum of eight (8) units coded FDF.
Elective selection must include:
- Three (3) Group A units
Two (2) remaining units may be selected from:
- Group A elective units not previously selected
- Units from this Training Package, any other national endorsed Training Packag and accredited courses that are packaged at Cetificate I level (maximum 1 unit) Certificate II level, and Certificate III level (maximum 1 unit).
Total units must include a minimum of eight (8) units coded FDF.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| WD146 | HLTFA311A | Apply first aid | 20 | Unit of competency |
| D4713 | FDFRB2001A | Form and fill pastry products | 40 | Unit of competency |
| D4610 | FDFOP2022A | Operate a high speed wrapping process | 45 | Unit of competency |
| D4714 | FDFRB2002A | Prepare fillings | 30 | Unit of competency |
| D4715 | FDFRB2003A | Produce meringue-based products | 20 | Unit of competency |
3. WORK PLACEMENT AND SUPERVISED SKILLS PRACTICE UNITS
Units below are available for the development of Employability Skills and Supervised Skills Practice.
| State Code | National Code | Title | Hours | Type |
|---|---|---|---|---|
| Y0303 | Y0303 | Supervised Skills Practice 1 | 40 | Module |
| Y0300 | Supervised Skills Practice 2 | 40 | Module | |
| Y0315 | Supervised Skills Practice 3 | 40 | Module | |
| Y0281 | Work Placement 1 | 40 | Module | |
| Y0282 | Work Placement 2 | 40 | Module | |
| Y0283 | Work Placement 3 | 40 | Module |
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| WA85 | Pre-Apprenticeship - Retail Baking | Pathway | |
| WB24 | SAL Kickstart Pre-Apprenticeship - Retail Baking | Pathway |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WC21 | Retail Baking Pre-Apprenticeship | Pathway |
Note
This training program has been created as a pathway of the Training Package qualification code FDF20510 Certificate II in Retail Baking Assistance which should be consulted for a full description of requirements.
Entry Requirements
Not applicable.
