Baking

A small, local Baker may work independently or as part of a close-knit team, while Bakers in large, industrial-scale bakeries work in large teams where each is a specialist in, for example, breads, rolls or pies.

A Baker is someone who bakes bread products. The duties and responsibilities of a Baker differ according to their work setting.

The WorldSkills Retail Baking – Bread Competition is designed to showcase the products that a young Bread Baker would make throughout their apprenticeship. Competitors will demonstrate a broad range of skills, including creating recipes for bakery products, identifying the ingredients needed, weighing up, mixing, processing, baking and cooling of bread products, as well as organisational and skills in time and financial management.

YOU SHOULD PURSUE A CAREER IN RETAIL BAKING IF YOU:

Are interested in practical work
Are artistic and creative
Enjoy food and food culture

Training Package Requirements – Regional Level

The WorldSkills Australia Regional Competition for Baking aligns to the Units of Competency in the FBP30421 – Certificate III in Bread Baking Qualification.

Regional Tasks

The Regional Competition is designed to is to showcase the products that a young Bread Baker would produce in a commercial baking environment. This project is designed to test Competitors on their basic skills of identifying ingredients, weighing recipes up, understanding the mixing of doughs, processing the dough into a product, and proving and baking to the requirements of the particular product. Competitors will produce and bake the following products:

White dough – condensed sandwich loaf and pull apart loaf
Whole grain Dough – Cob loaf
Instant or Pre-ferment Dough – Focaccia slab
Sweet dough – Finger bun and Scroll
WHS and hygiene

The Competition project is designed to test the Competitors skills in the following tasks related to Retail Baking:

Creating recipes for a range of Bakery products
Identifying the ingredients needed to produce bakery products
Weighing up
Mixing
Processing
Baking and cooling of bread products.

Regionals Competition Duration

The competition is completed in 4.5 hours over 1 day, not including briefing or breaks.

Training Package Requirements – National Level

The WorldSkills Australia National Competition for Baking aligns to the Units of Competency in the FBP30421 – Certificate III in Bread Baking Qualifications.

National Tasks

This competition is designed to showcase the products that a young Bread Baker would make throughout their apprenticeship. This includes basic white, chemically aerated, wholemeal and grain doughs. It also includes more advanced products like enriched doughs, laminated doughs, artisan style products and decorative breads.

Nationals Competition Duration

The competition is completed in 15 hours over 3 days, not including briefing or breaks.

Training and Competitions

Regional Competition

National Competition

Training Options

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