Certificate III in High Volume Baking

Monitor the implementation of food safety and quality programs

Participate in traceability activities

Control contaminants and allergens in food processing

Use numerical applications in the workplace

Operate and monitor interrelated processes in a production or packaging system

Apply good manufacturing practice requirements in food processing

Work with bakery ingredients, their functions and interactions

Work with flours and baking additives

Contribute to work health and safety processes

Operate the labelling process

Perform packaging equipment changeover

Operate and monitor a high speed wrapping process

Operate a chocolate tempering process

Apply digital technology in food processing

Participate in a HACCP team

Perform an allergen risk review

Conduct a traceability exercise

Freeze and thaw dough

Operate and monitor a cooling and wrapping process

Operate and monitor a laminated pastry production process

Operate and monitor a pastry forming and filling process

Manufacture wafer products

Operate and monitor a doughnut making process

Operate and monitor a forming or shaping process

Manufacture crisp breads

Operate and monitor a batter production process

Operate and monitor a non laminated pastry production process

Operate and monitor a pastry baking process

Operate and monitor the production of fillings

Operate and monitor a biscuit dough make up process

Operate and monitor a baking process

Finish baked products

Operate and monitor a griddle production process

Operate and monitor a cooling, slicing and wrapping process

Operate a bread dough mixing and development process

Operate a final prove and bread baking process

Operate a bread dough make up process

Work in a freezer storage area

Measure non-bulk ingredients

Operate a freezing process

Operate a continuous freezing process

Operate a depositing process

Set up a production or packaging line for operation

Operate a bulk liquid transfer process

Identify dietary, cultural and religious considerations for food production

Plan, conduct and monitor equipment maintenance

Receive and store raw materials for food processing

Operate and monitor an extrusion process

Participate in improvement processes

Lead work teams and groups

Participate in an audit process

Report on workplace performance

Support and mentor individuals and groups

Establish compliance requirements for work area

Apply raw materials, ingredient and process knowledge to production problems

Implement the pest prevention program

Participate in product recalls

Use digital technology for routine and simple workplace tasks

Use digital technology for non-routine workplace tasks

Use strategies to respond to routine workplace problems

Estimate, measure and calculate with routine metric measurements for work

Interpret routine tables, graphs and charts and use information and data for work

Use oral communication skills to participate in workplace meetings

Read and respond to information in routine visual and graphic texts

Read and respond to routine standard operating procedures

Complete routine workplace formatted texts

Issue work permits

Contribute to the development of workplace documentation

Develop and adjust a production schedule

Use structured problem-solving tools

Conduct hazard analysis

Monitor and operate trade waste process

Control stock

Provide work skill instruction

Organise receival and despatch operations