This Baking qualification is designed to recognise the competence, knowledge, and skills required for baking products within Instore/Franchise baking enterprises. It is awarded to people who demonstrate the ability to prepare, mix and bake Instore/Franchise products that meet industry standards and the Australia New Zealand Food Standard Code.
The qualification reflects the skills required for bakers working in New Zealand Instore/Franchise bakeries and encompasses baking, retailing, merchandising, and bakery management.
Holders of this qualification have the following knowledge and skills, assessed both off the job (during courses and correspondence conducted and monitored by accredited training providers), and on-job (in the workplace).
The qualification consists of a compulsory and two elective sections.
The compulsory section covers:
. health and safety;
. food safety;
. baking ingredients and science;
. recipe calculations;
. preparation using manual production methods;
. batch baking.
Elective A requires 60 credits for industry specific standards from the domains for Baking; Baking - Biscuit; Baking - Bread; Baking - Cake; and/or Baking - Pastry.
Elective B allows candidates to select from a range of skill standards such as quality management, computing, and customer service which will support roles within instore bakeries or franchised bakeries.
The qualification can be achieved in the course of a three to four year traineeship or apprentice programme. People who have completed the National Certificate in Baking (Level 3) [Ref: 0589] and wish to progress to working in instore bakeries or franchised bakeries, will already have significant credits towards this level 4 qualification.
This qualification shares credits with other baking trade qualifications at level 4:
. National Certificate in Baking (Craft Baking) (Level 4) [Ref: 0590];
. National Certificate in Baking (Plant Baking) with strands in Bread, Biscuit, Cake, and Pastry (Level 4) [Ref: 0591].
