Retail Baking – Bread Competition

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

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

IT ALL BEGINS AT A REGIONAL COMPETITION

The WorldSkills Australia Retail Baking – Bread Competitions begin at a grass roots level in one of 42 Australian regions. The Retail Baking – Bread Regional Competitions test the skills and knowledge of 4000+ apprentices, trainees and students, who have the opportunity to win gold, silver and bronze medals and gain the chance to go on to compete at a national level.

WorldSkills Australia competitions operate on a two-year cycle. The next Retail Baking – Bread Regional Competition rounds are now running across the country. 2023 and 2025 are the next National Championship years.

Register your interest to compete in Retail Baking – Bread


Training Package Requirements

The WorldSkills Australia Retail Baking – Bread Competitions align to the National Food, Beverage and Pharmaceutical Training Package.

Regional Competition

Training Package Requirements – Regional Level 

The 2022 WorldSkills Australia Regional Competition for Retail Baking – Bread aligns to the Units of Competency in the FBP30417 – Certificate III in Bread Baking /FBP30421 – Certificate III in Bread Baking Qualifications.

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 Bread 4 piece Condensed/Sandwich Loaf
  • Brown Bread Dough (75% Wholemeal/25%White)
  • Crusty White Bread
  • Soft White Bread Roll (enriched)

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

  • Identify ingredients and weigh recipes up
  • Mix doughs and process into a product
  • Prove and bake to the requirements of the particular product
  • Produce two varieties of crusty white dough products
  • Produce plaited breads with enriched white dough
  • Use rye dough with no added gluten
  • Produce an artisan style baguette
  • Produce an artisan style baguette

Regionals Competition Duration

The competition is completed in 5 hours over 1 day not including briefing or breaks.

National Competition

Training Package Requirements – National Level 

The 2023 WorldSkills Australia National Competition for Retail Baking – Bread aligns to the Units of Competency in the FBP30421 – Certificate III in Bread Baking Qualifications.

National Tasks 

The National Competition is designed to is to showcase the products that a young Bread Baker would make throughout their apprenticeship.  This includes basic white, wholemeal and grain doughs.  It also includes more advanced products like enriched doughs, laminated doughs, artisan style products and decorative breads. The competition project is designed to test the Competitors skills in the following tasks related to Retail Baking:

  • Instant Dough Formulas
  • Artisan, Sweet Yeast, and Modelling Dough Formulas
  • Artisan, and Laminated Dough Formulas

Nationals Competition Duration

The competition is completed in 18 hours over 3 days not including briefing or breaks.

Find out about training options

myskills website is the national directory of Vocational Education and Training (VET) organisations and courses.

Learn more about this course by following this link Certificate III in Bread Baking