Unit of competency Outline
Date retreived
22/07/2026 12:47 AM AWST
22/07/2026 12:47 AM 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.
Apply marketing principles to retail bakery
Apply marketing principles to retail bakery
Unit of competency
National Code
FDFRB4001A
FDFRB4001A
State Code
S7969
S7969
TGA Status
Deleted
Deleted
DTWD Status
Transition (Deleted)
Transition (Deleted)
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
080505 - Marketing
Original Release Date
04/08/2014
Nominal Hours
60
Description
This unit of competency covers the skills and knowledge required to examine marketplace influences on retail bakeries and determine strategies for promotion and marketing of retail bakery products.
Notes
Elements and Performance Criteria
1. Analyse marketing goals and influences
- 1.1 Information sources on industry trends are identified and accessed to inform retail baking research
- 1.2 The business plan is examined to determine marketing goals and strategies
- 1.3 Type of retail bakery operation is analysed to determine impacts on promotional and marketing activities, including presentation and product display
- 1.4 Trends in retail baking product range are identified
- 1.5 Market influences on bakery products and presentation are examined
- 1.6 Trends and influences are analysed to determine priorities for promotional and marketing activities
2. Analyse market conditions
- 2.1 Information is gathered on local population and target market determined and consumer profile identified
- 2.2 Competing businesses are identified and market position and product range examined
- 2.3 Market segmentation for specific bakery products are identified
- 2.4 Consumer dietary needs are identified and impacts on retail baking determined
- 2.5 Cultural and religious influences on retail baking are identified and impacts on retail baking determined
- 2.6 Marketing opportunities are identified for retail bakery products and services
3. Confirm and price product and service range
- 3.1 Selection of bakery products is confirmed to meet market needs
- 3.2 Type of service for bakery products is confirmed to meet market needs
- 3.3 Position in market is determined and product range is selected accordingly
- 3.4 Costs of production are accessed to determine product profitability
- 3.5 Prices of competitor products are identified and used to inform price point and market position
- 3.6 Costs for products are determined in accordance with production costs, market conditions and position
- 3.7 Process for ongoing monitoring of bakery performance is confirmed to inform product changes
4. Determine presentation for retail bakery
- 4.1 Visual layout of bakery is designed to promote attractiveness and customer interest
- 4.2 Lighting, décor and showcases are selected to promote bakery appeal in accordance with marketing objectives
- 4.3 Promotional props and product information are provided to generate customer sales
5. Determine packaging and presentation of bakery products
- 5.1 Types of packaging for bakery products are identified and assessed for suitability to meet market conditions
- 5.2 Labelling design and features are determined to meet consumer information requirements
- 5.3 Compliance of labelling and packaging with legislative requirements is confirmed
- 5.4 Display area is examined and suitability to meet consumer needs assessed
- 5.5 Options for display and presentation of bakery products are identified and strategy selected to maximise consumer appeal
6. Determine promotional mix for bakery products
- 6.1 Key events influencing consumer bakery purchases are identified and product range selected
- 6.2 Consumer information requirements on bakery products are identified and strategies for meeting these needs are determined
- 6.3 Options for marketing and promotion of bakery products are examined and suitable strategies selected
- 6.4 Promotional ideas and options are documented
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Information sources
Information sources may include:
trade magazines and journals
networks and industry events
other businesses
internet
statistical data and population demographics
dietary and cultural information
colleagues and industry experts
business, marketing and promotional personnel
Specific dietary needs
Specific dietary needs may include:
low Glycemic Index (GI)
sugar free and fat free
dairy free
gluten free
rice flour
yeast free
low fat
low salt
vegetarian
vegan
Specific cultural and religious needs
Specific cultural and religious needs nay include:
foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)
national and regional food products
foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)
feasting
fasting
alcohol-free beverages
pork-free foods
beef-free foods
Competing businesses
Competing businesses may include:
cafes
restaurants
supermarkets
retail outlets
fast food chains
other bakeries
Visual presentation
Visual presentation may include:
colours, pictures, wall hangings and fabrics
product posters and price lists
counter, showcases, racks and trays
tables, chairs and dining implements
flooring and lighting
outside areas and awnings
staff outfits and presentation
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Information sources
Information sources may include:
trade magazines and journals
networks and industry events
other businesses
internet
statistical data and population demographics
dietary and cultural information
colleagues and industry experts
business, marketing and promotional personnel
Specific dietary needs
Specific dietary needs may include:
low Glycemic Index (GI)
sugar free and fat free
dairy free
gluten free
rice flour
yeast free
low fat
low salt
vegetarian
vegan
Specific cultural and religious needs
Specific cultural and religious needs nay include:
foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)
national and regional food products
foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)
feasting
fasting
alcohol-free beverages
pork-free foods
beef-free foods
Competing businesses
Competing businesses may include:
cafes
restaurants
supermarkets
retail outlets
fast food chains
other bakeries
Visual presentation
Visual presentation may include:
colours, pictures, wall hangings and fabrics
product posters and price lists
counter, showcases, racks and trays
tables, chairs and dining implements
flooring and lighting
outside areas and awnings
staff outfits and presentation
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
access and interpret industry information
analyse the business plan to determine marketing objectives and suitable marketing activity
identify key trends and influences on retail bakery
determine key features of target market
assess market conditions and position bakery
select suitable product range to meet the needs of target market
select showcases, displays and décor to meet marketing objectives
determine product pricing
analyse and select promotional options for bakery, including presentation, packaging and sales strategies.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
retail bakery market data and information.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
access and interpret industry information
analyse the business plan to determine marketing objectives and suitable marketing activity
identify key trends and influences on retail bakery
determine key features of target market
assess market conditions and position bakery
select suitable product range to meet the needs of target market
select showcases, displays and décor to meet marketing objectives
determine product pricing
analyse and select promotional options for bakery, including presentation, packaging and sales strategies.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
retail bakery market data and information.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |