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In this Commissioner's Information Bulletin the following apprenticeship Vocation is repealed and apprenticeship Vocation established:
Repealed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Superseded Bulletins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.
On this page:
Vocational Training Orders (VTOs)
Apprenticeships
- Food Processing - Plant Baking
- Food Processing - Retail Baking - Bread
- Food Processing - Retail Baking - Cake and Pastry
- Food Processing - Retail Baking
Traineeships
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
For any enquiries regarding this Commissioner's Information Bulletin, please contact the Apprenticeships and Traineeships Unit on (02) 8267 7704.
For implementation of new pathways in relation to this Training Package profile, please contact Melissa Wortman , NSW AgriFood ITAB on mobile 0421 830 056.
Approved by Tricia O'Donovan
Commissioner for Vocational Training
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 baking 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 baking 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.
- 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:
or
|
Progression to Stage 3 |
Apprentices progress to Stage 3:
or
|
Exit |
|
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:
or
|
Progression to Stage 3 |
Apprentices progress to Stage 3:
or
|
Progression to Stage 4 |
Apprentices progress to Stage 4:
or
|
Exit |
|
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:
or
|
Exit |
|
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:
or
|
Progression to Stage 4 |
Apprentices progress to Stage 4:
or
|
Exit |
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
|
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:
Part-time: |
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:
|
Food Processing - Pharmaceutical Manufacturing - Traineeships
Vocational Training Order
| Date of effect | 19 October 2012 |
Qualifications |
|
Terms of traineeships |
Full time:
Part-time: |
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:
|
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:
Part-time: |
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:
Part-time: |
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:
Part-time: |
Probationary periods |
Where the nominal term is:
|
Food Processing - Wine - Traineeship
Vocational Training Order
| Date of effect | 7 September 2012 |
Qualifications |
|
Terms of traineeships |
Full-time:
Part-time: |
Probationary period |
Where the nominal term is:
|
