Commissioner's Information Bulletin 679

Food Processing - Apprenticeships and Traineeships

Food, Beverage and Pharmaceutical Traineeships

Date of effect: 2 November 2018

Bulletin Information

In this Commissioner's Information Bulletin the following apprenticeship Vocation is repealed and apprenticeship Vocation established:

Repealed

  • Food Processing - Retail - Combined

Established

  • Food Processing - Retail Baking

At the same time, five qualifications from the FDF10v4.0 Food Processing Training Package have transitioned. One traineeship and four apprenticeships names and codes have been updated as appearing in the FBPv1.0 Food, Beverage and Pharmaceutical Training Package as follows:

Apprenticeships

  • FBP30217 Certificate III in Plant Baking
  • FBP30317 Certificate III in Cake and Pastry
  • FBP30417 Certificate III in Bread Baking
  • FBP30517 Certificate III in Baking

Traineeships

  • FBP20217 Certificate II in Baking

All other VTOs remain unchanged.

Superseded Bulletins

This Commissioner's Information Bulletin supersedes Bulletin 576.

Qualifications, structure and packaging

Transition Arrangements

Competency based completion provisions for apprentices

Competency based completion

Industrial arrangements

School-based apprenticeships and traineeships

Registered training organisations

Funding arrangements

Enquiries

Job descriptions

Apprenticeships

Certificate III apprentices will learn the skills and knowledge for workers in a production bakery, where large scale production and packaging of bread and other baked products is undertaken.

The qualification is designed for production related roles that require application of specific plant banking skills and knowledge across a range of processes, including some technical and problem solving ability. It caters for mulit-skilled outcomes and roles that include team leader functions within the production environment.

Certificate III apprentices will learn the skills and knowledge of a breadbaker who bakes bread products in a commercial baking environment.

Certificate III level apprentices will learn the skills and knowledge of a pastry cook who bakes cakes, pastry and biscuit products working in a commercial baking environment.

Certificate III level apprentices will learn the skills and knowledge of a baker who bakes bread, cake, pastry and biscuit products working in a commercial banking environment.

Traineeships

Certificate II level trainees will work in supervised environments where the work is predictable with some basic problem solving requirements.

This qualification describes the skills and knowledge for food processing workers employed in the following sectors:

  • grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)
  • baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
  • retail baking
  • beverages (including juices, soft drinks cordials aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)
  • confectionery
  • dairy processing
  • fruit and vegetables
  • grocery productions and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fat and pasta)
  • poultry

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

Certificate III level trainees will work in production related roles that require application of industry specific skills and knowledge across a range of processes, including some technical and problem solving ability. It caters for multi-skilled outcomes and roles that include team leader functions within the production environment.

This qualification describes the skills and knowledge for food processing workers employed in the following sectors:

  • grain processing (including stock feed, animal feeds, milling wheat, barley, oats and flour milling)
  • baking (including large scale production of cakes, pastry, bread, biscuits and plant baking)
  • retail baking
  • beverages (including juices, soft drinks cordials aerated and still waters, energy drinks and other modified beverages, such as vitamin and antioxidant beverages, coffee, tea and ice)
  • confectionery
  • dairy processing
  • fruit and vegetables
  • grocery productions and supplies (including honey, jams, spreads, sauces, dressings, condiments, spices, edible oils and fat and pasta)
  • poultry

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, work health and safety and environmental codes, regulations and legislation that apply to the workplace.

Certificate IV level trainees will work in supervisory or middle management roles within food processing environments. They will gain the technical skills and knowledge required to solve food production problems.
For these trainees, there is an emphasis on monitoring the implementation of food processing systems and procedures to accordingly advise the organisation's management.

Diploma level trainees will work in senior management or senior technical roles within food processing industries.

Building on lower level competencies, trainees will gain extensive skills and knowledge of industry management functions and environment, and the ability to take responsibility for workplace systems.

Certificate II level trainees will work in a sales capacity within a manufacturing or retail food processing environment. Trainees will learn to:

  • implement food safety program and procedures
  • participate in occupational health and safety processes
  • apply quality systems and procedures
  • participate in environmentally sustainable work practices
  • provide and apply workplace knowledge to processes and procedures

Trainees will also gain competency in sector specific and cross sector skills for food processing sales roles.

Certificate III level trainees will broaden their Certificate II competencies, as well as monitoring the implementation of quality and food safety programs.
They will learn to work independently and as part of a team, performing a range of sales activities and applying technical skills and knowledge relating to the food processing industry.
Trainees will also gain higher level skills in sector specific and cross sector skills for food processing sales roles.

Certificate II level trainees will learn the skills and knowledge of a baker's assistant working in a commercial baking environment.

Certificate II level trainees will work in production or production support roles such as packing, within pharmaceutical manufacturing environments. Trainees will learn to:

  • participate in occupational health and safety processes
  • provide and apply workplace knowledge to processes and procedures
  • apply good manufacturing practice procedures
  • participate in environmentally sustainable work practices
  • apply basic problem solving techniques

They will also gain competencies in elective units related to the core work.

Certificate III level trainees will acquire higher level production skills needed for pharmaceutical manufacturing environments. At this qualification level, there is a greater emphasis on leadership and problem solving as well as increased technical ability. Trainees will learn to:

  • contribute to occupational health and safety processes
  • provide and apply workplace knowledge
  • monitor and maintain good manufacturing practice procedures
  • participate in environmentally sustainable work practices

They will also gain competencies in elective units related to their higher graded core work.

Certificate IV level trainees will work in supervisory and middle management roles within pharmaceutical manufacturing environments. At this qualification level, the emphasis is on the monitoring of pharmaceutical manufacturing systems and procedures with input into management functions of the organisation. Trainees will learn to:

  • prepare and review workplace documentation to support good manufacturing practice
  • facilitate and monitor good manufacturing practice
  • facilitate contamination control
  • participate in validation processes
  • prepare and review workplace documentation to support good manufacturing practice
  • respond to non-conformance issues
  • implement and monitor environmentally sustainable work practices

Elective units may include gaining specialist technical skills.

Diploma level trainees may work in senior management roles within pharmaceutical manufacturing industries. The qualification provides extensive skills and knowledge of industry management functions and environment, and the ability to take responsibility for workplace systems. Trainees will learn to:

  • prepare and review workplace documentation to support good manufacturing practice
  • facilitate and monitor good manufacturing practice
  • facilitate contamination control
  • prepare and review workplace documentation to support good manufacturing practice
  • participate in validation processes
  • respond to non-conformance issues
  • manage people in the workplace
  • report on data using mathematical principles
  • implement and monitor environmentally sustainable work practices

From elective units, trainees have the opportunity to gain further skills across a range of core work.

Food Processing - Retail Baking Assistance
Trainees will work in a retail baking environments undertaking non-trade related work or working as a trade assistant. Trainees will learn to:

  • implement occupational health and safety processes in food safety programs and procedures
  • assist with baking processes such making bread, cakes, pastries and biscuits
  • provide and apply workplace information to baking functions
  • participate in environmentally sustainable work practices

Certificate II level traineeships are for people working in the sugar milling industry including: Sugar Processing - Sugar boiler assistant; Steam plant attendant; Low grade fugal operator; Laboratory worker; Diffuser attendant; Effet operator; High grade fugal operator; Engine driver in mills; Cane Supply Transport - Cane rail construction worker; Cane rail maintenance worker; Truck driver; Locomotive operator; Tamping machine operator; Weighbridge clerk; Forklift operator; Mill Services - Dogger; Rigger; Scaffolder; Assistant bridge carpenter; Mobile crane operator; Backhoe operator; Dozer/front-end loader operator.

Some job roles for Certificate III level traineeships are: Sugar Processing - sugar boiler operator; operator in charge of milling train or power trains; and operator in charge of boiler, milling train and powerhouse: Cane Supply Transport - loco driver and traffic officer: Mill Services - foreman/bridge carpenter and engine driver in mills.

Certificate II level traineeships are for people working in production or production support in wine industry operations. Job roles may include bottling and packaging, cellar door sales, cellar operations, laboratory, warehousing and wine grape growing. At the core level, trainees will learn to:

  • implement food safety programs and procedures
  • participate in OHS processes
  • apply quality systems and procedures
  • provide and apply workplace information
  • participate in environmentally sustainable work practices

Trainees will then choose electives reflecting the specialist job roles.

Note: Qualifications from other training packages may better suit equivalent Certificate II level roles in other aspects of the wine industry:

  • Certificate II in Warehousing Operations - warehousing role
  • Certificate II in Sampling and Measurement - laboratory operations
  • Certificate II in Hospitality - purely cellar door role in the wine production

Certificate III level traineeships are for people working in production related roles that require an application of wine industry specific skill and knowledge, including some technical and problem solving ability. Employees could supervise teams within an environment that may include wine grape growing, cellar operations, bottling and packaging, warehousing, laboratory and cellar door sales.
Trainees will advance their Certificate II core competencies and specialist options via elective units.

Note: Qualifications from other training packages may better suit equivalent Certificate III level roles in other aspects of the wine industry:

  • Certificate III in Warehousing Operations - warehousing role
  • Certificate III in Laboratory Skills - laboratory operations
  • Certificate II in Hospitality - purely cellar door role in the wine production.

Competency Based Progression

Direct entry

For apprenticeships with a full-time nominal term of 36 months by direct entry the rate of progress will be determined as follows:

Stage of apprenticeship

Entry, progression and exit requirements

Probationary period

3 months

Stage 1

Nil entry requirements

Progression to Stage 2

Apprentices progress to Stage 2:

  • on attainment of 50% of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 1 (whichever is earlier)

Progression to Stage 3

Apprentices progress to Stage 3:

  • On attainment of 75% of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 2 (whichever is earlier)

Exit
  • Upon attainment of 100% of the units of competency for the relevant qualification as specified in the training plan.
  • On successful completion of the qualification, the parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship.

For apprenticeships with a full-time nominal term of 48 months by direct entry the rate of progress will be determined as follows:

Stage of apprenticeship

Entry, progression and exit requirements

Probationary period

3 months

Stage 1

Nil entry requirements

Progression to Stage 2

Apprentices progress to Stage 2:

  • on attainment of 25% of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 1 (whichever is earlier)

Progression to Stage 3

Apprentices progress to Stage 3:

  • On attainment of 50% of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 2 (whichever is earlier)

Progression to Stage 4

Apprentices progress to Stage 4:

  • on attainment of 75 % of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 3 (whichever is earlier)

Exit
  • Upon attainment of 100% of the units of competency for the relevant qualification as specified in the training plan.
  • On successful completion of the qualification, the parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship.

Advanced Entry

For apprenticeships with a full-time nominal term of 24 months, reduced from a nominal term of 36 months where the apprentice holds the lower level qualification specified in the VTO, the rate of progress will be determined as follows:

Stage of apprenticeship

Entry, progression and exit requirements

Probationary periods

2 months

Apprentices enter Stage 2

Progression to Stage 3

Apprentices progress to Stage 3:

  • on attainment of 75% of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 2 (whichever is earlier)

Exit
  • Upon attainment of 100% of the units of competency for the relevant qualification as specified in the training plan.
  • On successful completion of the qualification, the parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship.

Apprenticeships with a full-time nominal term of 36 months, reduced from 48 months where the apprentice holds the lower level qualification specified in the VTO, the rate of progress will be determined as follows:

Stage of apprenticeship

Entry, progression and exit requirements

Probationary periods

3 months.

Apprentices enter Stage 2

Progression to Stage 3

Apprentices progress to Stage 3:

  • on attainment of 50% of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 2 (whichever is earlier)

Progression to Stage 4

Apprentices progress to Stage 4:

  • on attainment of 75 % of the total units of competency for the relevant qualification as specified in the training plan

or

  • 12 months after commencing Stage 3 (whichever is earlier)

Exit
  • Upon attainment of 100% of the units of competency for the relevant qualification as specified in the training plan.
  • On successful completion of the qualification, the parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship.

APPRENTICESHIPS

Food Processing - Plant Baking - Apprenticeship

Vocational Training Order

Date of effect 28 October 2011
Updated 2 November 2018
Qualification FPB30217 Certificate III in Plant Baking

Terms of apprenticeships

Full time:

  • FBP30217 Certificate III in Plant Baking by direct entry
    • 36 months or until the relevant competencies are achieved
  • FBP30217 Certificate III in Plant Baking where the apprentice holds FBP20117 Certificate II in Food Processing
    • 24 months or until the relevant competencies are achieved

School based

FBP30217 Certificate III in Plant Baking

The term for a school based apprenticeship will be the school based component plus 24 months full-time post-school, or until the relevant competencies are achieved. The school based component will be calculated in months from the date of commencement to 31 December of the HSC year. During the school based component of the apprenticeship the school-based apprentice must undertake a minimum of 100 days of on-the-job training.

The apprentice’s progress post-school will commence at Stage 2 of the apprenticeship.

Probationary period

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months

Food Processing - Retail Baking - Bread - Apprenticeship

Vocational Training Order

Date of effect 28 October 2011
Updated 2 November 2018
Qualification FBP30417 Certificate III in Bread Baking

Term of apprenticeship

Full time:

  • FBP30417 Certificate III in Bread Baking by direct entry
    • 36 months or until the relevant competencies are achieved
  • FBP30417 Certificate III in Bread Baking where the apprentice holds where the apprentice holds FBP20217 Certificate II in Baking
    • 24 months or until the relevant competencies are achieved

School based

FBP30417 Certificate III in Bread Baking

The term for a school based apprenticeship will be the school based component plus 24 months full-time post-school, or until the relevant competencies are achieved. The school based component will be calculated in months from the date of commencement to 31 December of the HSC year. During the school based component of the apprenticeship the school-based apprentice must undertake a minimum of 100 days of on-the-job training.

The apprentice’s progress post-school will commence at Stage 2 of the apprenticeship.

Probationary periods

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months

Food Processing - Retail Baking - Cake and Pastry - Apprenticeship -

Vocational Training Order

Date of effect 28 October 2011
Updated 2 November 2018
Qualification FBP30317 Certificate III in Cake and Pastry

Term of apprenticeship

Full time:

  • FBP30317 Certificate III in Cake and Pastry by direct entry
    • 36 months or until the relevant competencies are achieved
  • FBP30317 Certificate III in Cake and Pastry where the apprentice holds FBP20217 Certificate II in Baking
    • 24 months or until the relevant competencies are achieved

School based

FBP30317 Certificate III in Cake and Pastry

The term for a school based apprenticeship will be the school based component plus 24 months full-time post-school, or until the relevant competencies are achieved. The school based component will be calculated in months from the date of commencement to 31 December of the HSC year. During the school based component of the apprenticeship the school-based apprentice must undertake a minimum of 100 days of on-the-job training.

The apprentice’s progress post-school will commence at Stage 2 of the apprenticeship.

Probationary periods

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months

Food Processing - Retail Baking - Apprenticeship

Vocational Training Order

Date of effect 28 October 2011
Updated 2 November 2018
Qualification FBP30517 Certificate III in Baking

Term of apprenticeship

Full time:

  • FBP30517 Certificate III in Baking by direct entry
    • 48 months or until the relevant competencies are achieved
  • FBP30517 Certificate III in Baking where the apprentice holds FBP20217 Certificate II in Baking
    • 36 months or until the relevant competencies are achieved

School based

FBP30517 Certificate III in Baking

The term for a school based apprenticeship will be the school based component plus 36 months full-time post-school, or until the relevant competencies are achieved. The school based component will be calculated in months from the date of commencement to 31 December of the HSC year. During the school based component of the apprenticeship the school-based apprentice must undertake a minimum of 100 days of on-the-job training.

The apprentice’s progress post-school will commence at Stage 2 of the apprenticeship.

Probationary period

3 months

TRAINEESHIPS

Food Processing - Traineeships

Vocational Training Order

Date of effect 19 October 2012
Updated 17 August 2018

Qualifications

Terms of traineeships

Full time:

  • FBP20117 Certificate II in Food Processing
    • 12 months or until the relevant competencies are achieved
  • FBP30117 Certificate III in Food Processing by direct entry
    • 24 months or until the relevant competencies are achieved
  • FBP30117 Certificate III in Food Processing where the trainee holds FBP20117 Certificate II in Food Processing
    • 18 months or until the relevant competencies are achieved
  • FDF40110 Certificate IV in Food Processing by direct entry
    • 36 months or until the relevant competencies are achieved
  • FDF40110 Certificate IV in Food Processing where the trainee holds FBP30117 Certificate III in Food Processing
    • 18 months or until the relevant competencies are achieved
  • FDF40110 Certificate IV in Food Processing where the trainee holds FBP20117 Certificate II in Food Processing
    • 24 months or until the relevant competencies are achieved
  • FDF50110 Diploma of Food Processing by direct entry
    • 48 months or until the relevant competencies are achieved
  • FDF50110 Diploma of Food Processing where the trainee holds FDF40110 Certificate IV in Food Processing
    • 18 months or until the relevant competencies are achieved
  • FDF50110 Diploma of Food Processing where the trainee holds FBP30117 Certificate III in Food Processing
    • 36 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

FBP20117 Certificate II in Food Processing

The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.

Probationary periods

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months

Food Processing - Pharmaceutical Manufacturing - Traineeships

Vocational Training Order

Date of effect 19 October 2012

Qualifications

Terms of traineeships

Full time:

  • FDF20211 Certificate II in Pharmaceutical Manufacturing
    • 12 months or until the relevant competencies are achieved
  • FDF30210 Certificate III in Pharmaceutical Manufacturing by direct entry
    • 24 months or until the relevant competencies are achieved
  • FDF30210 Certificate III in Pharmaceutical Manufacturing where the trainee holds FDF20211 Certificate II in Pharmaceutical Manufacturing
    • 12 months or until the relevant competencies are achieved
  • FDF40210 Certificate IV in Pharmaceutical Manufacturing by direct entry
    • 36 months or until the relevant competencies are achieved
  • FDF40210 Certificate IV in Pharmaceutical Manufacturing where the trainee holds FDF30210 Certificate III in Pharmaceutical Manufacturing
    • 18 months or until the relevant competencies are achieved
  • FDF50210 Diploma of Pharmaceutical Manufacturing by direct entry
    • 48 months or until the relevant competencies are achieved
  • FDF50210 Diploma of Pharmaceutical Manufacturing where the trainee holds FDF40210 Certificate IV in Pharmaceutical Manufacturing
    • 18 months or until the relevant competencies are achieved
  • FDF50210 Diploma of Pharmaceutical Manufacturing where the trainee holds FDF30210 Certificate III in Pharmaceutical Manufacturing
    • 36 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

FDF20211 Certificate II in Pharmaceutical Manufacturing

The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.

Probationary periods

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months

Food Processing - Retail Baking Assistance - Traineeship

Vocational Training Order

Date of effect 28 October 2011
Updated 2 November 2018
Qualification FBP20217 Certificate II in Baking

Terms of traineeship

Full time:

  • 12 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

FBP20217 Certificate II in Baking

The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.

Probationary period

2 months

Food Processing - Sales - Traineeship

Vocational Training Order

Date of effect 19 October 2012

Qualifications

Terms of traineeships

Full time:

  • FDF20911 Certificate II in Food Processing (Sales)
    • 12 months or until the relevant competencies are achieved
  • FDF30910 Certificate III in Food Processing (Sales) by direct entry
    • 24 months or until the relevant competencies are achieved
  • FDF30910 Certificate III in Food Processing (Sales) where the trainee FDF20911 Certificate II in Food Processing (Sales)
    • 12 months or until relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

FDF20911 Certificate II in Food Processing (Sales)

The term for a school based traineeship will be calculated in months from the date of commencement to 31 December of the HSC year. During this period the school-based trainee must undertake a minimum of 100 days of on-the-job training.

Probationary period

2 months

Food Processing - Sugar Milling Industry Operations - Traineeships

Vocational Training Order

Date of effect 15 February 2013

Qualifications

Terms of traineeships

Full-time:

  • FDF21012 Certificate II in Sugar Milling Industry Operations
    • 12 months or until the relevant competencies are achieved
  • FDF31012 Certificate III in Sugar Milling Industry Operations by direct entry
    • 30 months or until the relevant competencies are achieved
  • FDF31012 Certificate III in Sugar Milling Industry Operations where the trainee holds FDF21012 Certificate II in Sugar Milling Industry Operations
    • 18 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

Probationary periods

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months

Food Processing - Wine - Traineeship

Vocational Training Order

Date of effect 7 September 2012

Qualifications

Terms of traineeships

Full-time:

  • FDF20411 Certificate II in Wine Industry Operations
    • 18 months or until the relevant competencies are achieved
  • FDF30411 Certificate III in Wine Industry Operations by direct entry
    • 30 months or until the relevant competencies are achieved
  • FDF30411 Certificate III in Wine Industry Operations where the trainee holds FDF20411 Certificate II in Wine Industry Operations
    • 18 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

Probationary period

Where the nominal term is:

  • up to and including 24 months - 2 months
  • greater than 24 months - 3 months
Page last updated: 2 November 2018