Pathway Outline

Date retreived
22/07/2026 10:24 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.

Retail Baking Pre-Apprenticeship

Retail Baking Pre-Apprenticeship

Pathway
National Code
State Code
AA43
DTWD Status
Replaced
Associated Qualification
Certificate II in Retail Baking Assistance
National Code
FDF20510
State Code
S764
TGA Status
Replaced
DTWD Status
Replaced
National Endorsed, State Implementation and Classification
Original TGA Release Date
06/09/2012
Field of Education
1101 - Food And Hospitality
Approved Date
11/05/2011
Stream of Study
Initial Vocational (3100 - 3600)
Duration
Current Release Version
3.00
Current Release Date
06/09/2012
Nominal Hours
585
Description
The aim of this pre-apprenticeship is to provide learners with industry specific training to gain skills, knowledge and behaviours to enable transition into an indentured apprenticeship.
Packaging Rules
This qualification requires the achievement of thirteen (13) units of competency in accordance with the following rules.
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 elective units

Two (2) remaining elective units may be selected from:
- Group A elective units below, not previously selected
- units from this Training Package, any other nationally endorsed Training Package and accredited course that are packaged at Certificate I level (maximum 1 unit) Certificate II level, and Certificate III level (maximum 1 unit)
1. Core Units
Eight (8) units must be completed.
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. Elective Units
A minimum of three (3) units must be chosen from Group A.
Please refer to the packaging rules for the full details of available options.
State Code National Code Title Hours Type
S6192 SIRXSLS002A Advise on products and services 25 Unit of competency
D8247 HLTFA301C Apply first aid 20 Unit of competency
WD960 SIRXFIN201 Balance and secure point-of-sale terminal 20 Unit of competency
D4581 FDFOP1003A Carry out manual handling tasks 30 Unit of competency
D4592 FDFOP2004A Clean and sanitise equipment 20 Unit of competency
D4591 FDFOP2003A Clean equipment in place 30 Unit of competency
D4599 FDFOP2011A Conduct routine maintenance 50 Unit of competency
D4712 FDFRB1001A Finish products 10 Unit of competency
D4713 FDFRB2001A Form and fill pastry products 40 Unit of competency
WD969 SIRXMER201 Merchandise products 35 Unit of competency
S6187 SIRXRSK001A Minimise theft 20 Unit of competency
D4511 FDFBK2001A Operate a cooling and slicing process 45 Unit of competency
D4515 FDFBK2005A Operate a doughnut making process 40 Unit of competency
D4516 FDFBK2006A Operate a griddle production process 40 Unit of competency
D4610 FDFOP2022A Operate a high speed wrapping process 45 Unit of competency
D4512 FDFBK2002A Operate a pastry forming and filling process 20 Unit of competency
D4517 FDFBK2007A Operate a pastry production process 60 Unit of competency
D4659 FDFPPL2001A Participate in work teams and groups 20 Unit of competency
S6126 SIRXFIN002A Perform retail finance duties 25 Unit of competency
S6063 SIRRMER004A Prepare and display bakery products 25 Unit of competency
WB927 SITHFAB012B Prepare and serve espresso coffee 30 Unit of competency
D4714 FDFRB2002A Prepare fillings 30 Unit of competency
D4715 FDFRB2003A Produce meringue-based products 20 Unit of competency
D4593 FDFOP2005A Work in a socially diverse environment 30 Unit of competency
3. Work Practice Coordination Modules
The following form part of the pre-apprenticeship program.
State Code National Code Title Hours Type
AW866 AW866 Module 1 (Placement arranged) 0 Module
AW867 AW867 Module 2 (Commenced) 0 Module
AW868 AW868 Module 3 (Mid-point) 0 Module
AW869 AW869 Module 4 (Completed) 0 Module
Replaces
State Code National Code Title Type
WC21 Retail Baking Pre-Apprenticeship Pathway
Replaced By
State Code National Code Title Type
AB57 Baking Pre-apprenticeship Pathway
Note
1. The WA Pre-apprenticeship Program Business Rules provide for details on the requirements of the program. The business rules also outline the amount of work practice a student is to undertake and RTO responsibilities in relation to the pre-apprenticeship work practice component.

2. The set of work practice coordination modules should be used to indicate that the RTO has undertaken and completed its responsibilities for establishing and monitoring on the job work placements with an employer for each pre-apprentice student.

3. RTOs should report students in each module when each phase of the work practice is achieved as follows:
- Module 1: when the RTO has completed “coordinating work placement” identified in Rule 2.4, including contacting suitable employer/s and arranging the on-the-job work placement.
- Module 2: when the pre-apprentice has commenced the first half of the on-the-job work placement with an employer.
- Module 3: when the pre-apprentice has commenced the remaining half of the on-the-job work placement with an employer.
- Module 4: when “monitoring work placement” and “evidence of the work practice component” identified in Rule 2.4, including the site visit/s, total number of hours of on-the-job work placement and log book with employer sign off have been completed.

4. The student does not incur course fees for the work practice coordination modules as the nominal hours value for each of these modules is zero.

5. The Department of Training and Workforce Development will use the work practice coordination modules reported for each pre-apprentice to monitor and trigger funding for RTO efforts in establishing and monitoring on-the-job work placements with an employer.

6. The work practice coordination modules do not represent the amount of workplace experience a student must undertake.

7. The work practice coordination modules are non-assessable and do not specify skill and knowledge requirements.

8. Work practice coordination modules should only be reported as outcome “Non-assessable - satisfactorily completed” (“NA” for State Training Providers; “4” for private training providers).

9. The work practice coordination modules are to be used for the WA Pre-apprenticeship Program and not to be used for any other purpose.

Please refer to the WA Pre-apprenticeship Program Business Rules 2018 for details on the requirements of the program.
Entry Requirements
Not applicable.
No information