Hospitality

The purpose of this skills program is to provide the learning and development, so that the learner is
equipped with the necessary knowledge and application skills to be an Assistant Baker (Fermented Dough
Products).
An Assistant Baker (Fermented Dough Products) will be able to produce a range of fermented dough
products within a craft baking environment. They will be able to maintain and apply manufacturing
practices, food safety and personal safety practice according to legal requirements.
The qualifying learner will know the functioning and operating requirements for the machinery and
equipment, to monitor quality conformance; including health, safety and environmental requirements