Learn the skills you need to gain employment in a bakery with Melbourne Polytechnic's Certificate II in Retail Baking Assistance.
Using an individually designed education program and working in Melbourne Polytechnic’s commercial-standard kitchens, you’ll develop skills including food preparation, food presentation and kitchen maintenance. You’ll also have the chance to improve your literacy, numeracy and employability skills in a flexible, non-competitive setting.
Develop your baking and work skills
Through classroom and on-the-job course delivery, you’ll study the following units:
- basic food preparation and presentation
- managing kitchen supplies
- workplace communication
- workplace health and safety
To maximise your success, you’ll also complete study units from foundation study areas including:
- language, literacy and numeracy
- career development
The benefits continue at the end of the program with exit planning – documenting your strengths and vocational pathways and preparing an action plan for you to follow once the course is complete. We’ll assist you through our alumni program and with active job searching.
Our flexible and inclusive approach is reflected in small class sizes of no more than 10 students. Melbourne Polytechnic’s qualified careers advisors and educators will assist you to build resilience in a continually changing world.
Industry connections and resources
The course is developed and conducted in consultation with industry in order to maintain alignment with current work practices.
You may gain full-time, part-time or casual work in a range of hospitality areas including:
- Retail Baking assistant
- Kitchen hand
You will be required to:
- plan and organise a practical placement, in consultation with a support person
- participate in the placement according to the requirements negotiated with the workplace
- evaluate the experience, in consultation with a support person, to identify strengths, weaknesses and future learning requirements to support employment
VTAC CodePreston 6900610304
Class Schedule: *
Mon - AM and PM
Tue - AM and PM
Fri - AM
**Classes run across these days and times. Detailed timetable information is available from an Education and Career Advisor
Modes of DeliveryFlexible, Classroom
FeesFind out more on fees and charges
- Entry report
- 16 years and over
- Potential for employment
- Motivation to work in a Melbourne Polytechnic-based program
- Support of family/advocate
- Applicants must have a disability - i.e. Intellectual Disability, Autism, ABI etc
Assessment MethodsUsually, learning and assessment are integrated, with assessment evidence being collected and feedback provided to the candidate at any time throughout the learning and assessment process. The structured learning and assessment programs are holistic and have an integrated training delivery. Flexible delivery options include on-the-job, group-based, work-based, project-based, self-paced and action learning based, which will be conducted through e-learning, and/or involve practice and experience in the workplace. Speed and timing for tasks typical for a commercial operation productivity to reflect industry expectations integration of multiple tasks and application of multiple competencies, simultaneously dealing with multiple and varied team members , interruptions to work typical of the workplace , dealing with multiple and varied problems in given timeframes, integration into work of health and safety issues, employability skills and compliance demands.
MaterialsClasses are conducted in Melbourne Polytechnic’s commercial-standard kitchens using industrial equipment. You will need to supply a flat-top white hat, black pants, black closed non slip shoes, and a PVC white bib apron.
Pathways to further studyAfter achieving this qualification, you may wish to undertake Melbourne Polytechnic's Certificate III in Retail Baking (Cake and Pastry), Certificate III in Retail Baking (Bread) or Certificate III in Retail Baking (Combined).
Career PathwaysGraduates may find employment as an assistant baker in a retail or commercial bakery, or in a commercial kitchen.
Units Of Study
The hours displayed are nominal, actual classroom hours delivered may differ. Please contact the department for the latest student contact hours information.
|FDFBK2002A||OPERATE A PASTRY FORMING AND FILLING PROCESS||40|
|FDFFS2001A||IMPLEMENT THE FOOD SAFETY PROGRAM AND PROCEDURES||30|
|FDFOHS2001A||PARTICIPATE IN OHS PROCESSES||40|
|FDFOP1003A||CARRY OUT MANUAL HANDLING TASKS||30|
|FDFOP2003A||CLEAN EQUIPMENT IN PLACE||30|
|FDFOP2061A||USE NUMERICAL APPLICATIONS IN THE WORKPLACE||30|
|FDFOP2063A||APPLY QUALITY SYSTEMS AND PROCEDURES||30|
|FDFOP2064A||PROVIDE AND APPLY WORKPLACE INFORMATION||30|
|FDFPPL2001A||PARTICIPATE IN WORKTEAMS AND GROUPS||30|
|FDFRB2001A||FORM AND FILL PASTRY PRODUCTS||40|
|FDFRB2004A||PROVIDE PRODUCTION ASSISTANCE FOR BREAD PRODUCTS||60|
|FDFRB2005A||PROVIDE ASSISTANCE IN CAKE, PASTRY AND BISCUIT PRODUCTION||80|
|MSAENV272B||PARTICIPATE IN ENVIRONMENTALLY SUSTAINABLE WORK PRACTICES||30|
Students may be eligible for Victorian and Commonwealth Government funding.