CIB - 730 Food Processing - apprenticeships and traineeships and Food, Beverage and Pharmaceutical traineeships

Date of effect
28 October 2011

Updated
15 July 2022

Qualification

FPB31121 Certificate III in High Volume Baking

Terms of apprenticeship

Full time:

FBP31121 Certificate III in High Volume Baking

• 36 months or until the relevant competencies are achieved
• 24 months or until the relevant competencies are achieved where the apprentice holds FBP20122 Certificate II in Food Processing

School based

FBP31121 Certificate III in High Volume 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:

• up to and including 24 months - 2 months
• greater than 24 months - 3 months

Date of effect
28 October 2011

Updated
15 July 2022

Qualification

FBP30521 Certificate III in Baking

Terms of apprenticeship

Full time:

FBP30521 Certificate III in Baking

• 48 months or until the relevant competencies are achieved
• 36 months or until the relevant competencies are achieved where the apprentice holds FBP20221 Certificate II in Baking

School based

FBP30521 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.

Educational Pathways Program (EPP) ^

The term for a school based apprenticeship will be the school based component plus 42 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 50 days of on-the-job training.

Probationary period

3 months

Date of effect
28 October 2011

Updated
10 March 2023

Qualification

FBP30421 Certificate III in Bread Baking

Terms of apprenticeship

Full time:

FBP30421 Certificate III in Bread Baking

• 36 months or until the relevant competencies are achieved
• 24 months or until the relevant competencies are achieved where the apprentice holds FBP20221 Certificate II in Baking

Part time:

Arrangement under the Part-time Bread Baking Pilot Program only.

The term for a part-time apprenticeship under this pilot will be 60 months, or until the relevant competencies are achieved. Where an apprentice holds a Certificate II in Baking, the proposed duration is 48 months or until the relevant competencies are achieved. The duration for this pilot will be 12 months initially to allow commencement and evaluation of the participants’ progression.

This pilot is only available to those learners participating in the pilot. This pilot allows learners from participating employers to commence in the first quarter of 2023. Participants are required to undertake 35% of the course (equivalent of 5 Units of Competence) in the first 12 months of employment. 

Contact NSW Agriculture, Food and Animal Management (AFAM) ITAB Jess Cleary mobile 0402 126 312 for more information on this pilot program.

School based

FBP30421 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:

• up to and including 24 months - 2 months
• greater than 24 months - 3 months

Date of effect
28 October 2011

Updated
15 July 2022

Qualification

FBP30321 Certificate III in Cake and Pastry

Terms of apprenticeship

Full time:

FBP30321 Certificate III in Cake and Pastry

• 36 months or until the relevant competencies are achieved
• 24 months or until the relevant competencies are achieved where the apprentice holds FBP20221 Certificate II in Cake and Pastry

School based

FBP30321 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:

• up to and including 24 months - 2 months
• greater than 24 months - 3 months

Date of effect
19 October 2012

Updated
1 September 2023

Qualifications

FBP20122 Certificate II in Food Processing

FBP30121 Certificate III in Food Processing

FBP40321 Certificate IV in Food Processing

Terms of traineeships

Full time:

FBP20122 Certificate II in Food Processing

• 12 months or until the relevant competencies are achieved

FBP30121 Certificate III in Food Processing

• 24 months or until the relevant competencies are achieved 
• 18 months or until the relevant competencies are achieved where the trainee holds FBP20122 Certificate II in Food Processing

FBP40321 Certificate IV in Food Processing

• 36 months or until the relevant competencies are achieved
• 24 months or until the relevant competencies are achieved where the trainee holds FBP20122 Certificate II in Food Processing
• 18 months or until the relevant competencies are achieved where the trainee holds FBP30121 Certificate III in Food Processing

Part-time:

See part-time apprenticeships and traineeships

School based

FBP20122 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:

• up to and including 24 months - 2 months
• greater than 24 months - 3 months

Date of effect
19 October 2012

Updated
15 July 2022

Qualifications

FBP20418 Certificate II in Pharmaceutical Manufacturing

FBP30822 Certificate III in Pharmaceutical Manufacturing

FBP40522 Certificate IV in Pharmaceutical Manufacturing

Terms of traineeships

Full time:

FBP20418 Certificate II in Pharmaceutical Manufacturing

• 12 months or until the relevant competencies are achieved

FBP30822 Certificate III in Pharmaceutical Manufacturing

• 36 months or until the relevant competencies are achieved

• 24 months or until the relevant competencies are achieved where the trainee holds FBP20418 Certificate II in Pharmaceutical Manufacturing

FBP40522 Certificate IV in Pharmaceutical Manufacturing 

• 36 months or until the relevant competencies are achieved
• 18 months or until the relevant competencies are achieved where the trainee holds FBP30822 Certificate III in Pharmaceutical Manufacturing part-time:

See part-time apprenticeships and traineeships

School based

FBP20418 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:

• up to and including 24 months - 2 months
• greater than 24 months - 3 months

Date of effect
28 October 2011

Updated
15 July 2022

Qualification

FBP20221 Certificate II in Baking

Terms of traineeship

Full time:

• 12 months or until the relevant competencies are achieved

Part-time:

See part-time apprenticeships and traineeships

School based

FBP20221 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

Date of effect
7 September 2012

Updated
15 July 2022

Qualifications

FBP20521 Certificate II in Wine Industry Operations

FBP30921 Certificate III in Wine Industry Operations

Terms of traineeships

Full-time:

FBP20521 Certificate II in Wine Industry Operations

• 12 months or until the relevant competencies are achieved

FBP30921 Certificate III in Wine Industry Operations

• 24 months or until the relevant competencies are achieved
• 12 months or until the relevant competencies are achieved where the trainee holds FBP20521 Certificate II in Wine Industry Operations

See part-time apprenticeships and traineeships

Probationary period

2 months

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 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.

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 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.

Certificate II level trainees will learn the skills and knowledge of a baker's assistant working in a commercial baking environment. 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 trainees will work in production or production support roles such as packing, within pharmaceutical manufacturing environments. Trainees will learn to:

• 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.

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.

The FBPr8.0 Food, Beverage and Pharmaceutical Training Package includes the following qualifications that support apprenticeship and traineeship pathways:

Apprenticeships

• FBP30321 Certificate III in Cake and Pastry
• FBP30421 Certificate III in Bread Baking
• FBP30521 Certificate III in Baking
• FBP31121 Certificate III in High Volume Baking

Traineeships

• FBP20122 Certificate II in Food Processing
• FBP20221 Certificate II in Baking
• FBP20418 Certificate II in Pharmaceutical Manufacturing
• FBP20521 Certificate II in Wine Industry Operations
• FBP30121 Certificate III in Food Processing
• FBP30822 Certificate III in Pharmaceutical Manufacturing
• FBP30921 Certificate III in Wine Industry Operations
• FBP40321 Certificate IV in Food Processing
• FBP40522 Certificate IV in Pharmaceutical Manufacturing

Apprentices employed under the Manufacturing and Associated Industries and Occupations Award 2020 are able to progress through the apprenticeship on the achievement of competencies rather than time served. The rate of progress is based on the nominal term of direct entry or advanced entry into the apprenticeship. Advanced entry is allowed where the apprentice holds the lower level qualification specified in the VTO.

Competency based progression and completion arrangements in apprenticeship apply. The Vocational Training Orders will extend competency based progression and completion for all apprenticeships in food processing trades.

The model will facilitate skills acquisition and accelerated progression to a higher pay rate for apprentices, based on competencies achieved rather than time served.

Arrangements for confirmation of progressive competency achievement in the food processing trades (consistent with the requirement that the apprentice be competent against appropriate workplace outcomes) will include the following features:

• the registered training organisation (RTO) is responsible for the assessment process to confirm the apprentice’s competency against units in the training program
• records of the apprentice’s competency achievements are progressively entered and maintained in the RTO’s student record system
• as part of the assessment process, and before placing an apprentice’s competency assessment results on the student record system, the RTO confirms those results with the employer (or nominee)
• on an agreed basis, the RTO provides reports of progressive competency achievement to the employer (or employer nominee) and the apprentice.

To view the competency based progression model and the rates of progress, see below.

For apprenticeships with a full-time nominal term of 36 months the rate of progress will be determined as follows:

For apprenticeships with a full-time nominal term of 48 months the rate of progress will be determined as follows:

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:

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:

On successful completion of the relevant qualification

• parties may apply to the Commissioner for Vocational Training for completion of the apprenticeship or traineeship prior to the nominal completion date of the training contract or;
• Training Services may issue letters from the Commissioner to both parties inviting them to consider competency based completion if it has received advice from the training organisation that the apprentice or trainee is eligible to receive their qualification.

Download a Request for Competency Based Completion form.

Applications under the Apprenticeship and Traineeship Act 2001 to establish an apprenticeship or traineeship, whether full-time, part-time or school based will not be approved unless the Commissioner for Vocational Training is satisfied that appropriate industrial arrangements are in place.

Apprenticeships

Apprentices may be employed under the following awards:

• Food, Beverage and Tobacco Manufacturing Award 2020
• General Retail Industry Award 2020
• Hospitality Industry (General) Award 2020
• Manufacturing and Associated Industries and Occupations Award 2020
• Pharmaceutical Industry Award 2020
• Poultry Processing Award 2020
• Restaurant Industry Award 2020

Traineeships

Trainees may be employed under the following awards:

• Food, Beverage and Tobacco Manufacturing Award 2020
• General Retail Industry Award 2020
• Hospitality Industry (General) Award 2020
• Manufacturing and Associated Industries and Occupations Award 2020
• Pharmaceutical Industry Award 2020
• Poultry Processing Award 2020
• Restaurant Industry Award 2020
• Wine Industry Award 2020

All private sector employers and employees in New South Wales are covered by the national industrial relations system administered by the Fair Work Commission (the Commission). The industrial instrument that applies is a national (modern) award or a current enterprise agreement registered with the Commission. Further information is available from the Fair Work Ombudsman by telephoning 13 13 94 or via their website.

The following qualifications are suitable for delivery in schools.

Apprenticeships

• FBP30321 Certificate III in Cake and Pastry
• FBP30421 Certificate III in Bread Baking
• FBP30521 Certificate III in Baking

View all available school-based apprenticeship qualifications.

Traineeships

• FBP20122 Certificate II in Food Processing
• FBP20418 Certificate II in Pharmaceutical Manufacturing
• FBP20221 Certificate II in Baking
• FBP20521 Certificate II in Wine Industry Operations
• FBP30121 Certificate III in Food Processing

The school-based traineeship pathways is endorsed subject to the following units of competency not being delivered at school for licensing, safety and insurance reasons:

• TLID0021 - Store and handle dangerous goods and hazardous substances
• TLID0016 - Operate a forklift 

View all available school-based traineeship qualifications.

^ Educational Pathways Program (EPP)

This model is only available to those students participating in the School Based Apprenticeship (SBA) Educational Pathways Program (EPP). This allows students at participating public schools to commence a SBA between Term 4, Year 11 and the first week of Term 1, Year 12. Participants are required to undertake 50% of the normal SBA Stage 1 requirements, and in return, are able to accrue two units of credit to the HSC and 6 months credit to their apprenticeship. See EPP Head Start Program Guidelines for further information and pilot eligibility. The following apprenticeship pathway is available for this pilot:

• FBP30521 Certificate III in Baking

General

For further information on the delivery of training for school based part-time apprenticeships and school based part-time traineeships, refer to Training Arrangements.

The premise/employer in which trainees in Food Processing –Wine vocations will be employed are required to have an Approved Manager Licence or a Producer/Wholesaler licence. These licences are issued by the NSW Office of Liquor, Gaming and Racing. Employees selling liquor or undertaking the Cellar Door Sales stream of the qualification will be required to have a Responsible Sale of Alcohol (RSA) licence.

Food Processing – Wine

• FBP20521 Certificate II in Wine Industry Operations
• FBP30921 Certificate III in Wine Industry Operations

For registered training providers which can deliver the apprenticeship qualifications go to training.gov.au.

A list of training organisations which are in contract with the NSW Department of Education to be paid for the delivery of the training is here.

When developing training plans, registered training organisations should ensure that the training program satisfies the qualification packaging requirements and, at the same time, reflects the nature of the business. Training plans should be customised so that the workplace activities support and align with the qualification units of competency.

From 1 January 2015 the NSW Government introduced new fee arrangements for government subsidised vocational education and training (VET). Under Smart and Skilled, all apprenticeship and most traineeship qualifications are subsidised. For a full list of all the qualifications refer to the current NSW Skills List. Information on the types and levels of subsidies can be found in the Smart and Skilled Fee Administration Policy. Training for existing-worker trainees is not subsidised.

Training Services and Australian Skills Quality Authority (ASQA) transition arrangements are aligned and applied retrospectively from 1 September 2015.

Registered training organisations (RTOs) may commence training in either the new or superseded qualification but must meet the requirements of ASQA. For more information refer to ASQA's General Direction - Learner Transition.

A copy of each Vocational Training order is available for inspection on this internet site below or at any Training Services centre of the NSW Department of Education.