Assessor Resource
FBPRBK4008
Apply bread baking science
Assessment tool
Version 1.0
Issue Date: June 2024
This unit of competency describes the skills and knowledge required to apply technical knowledge and principles of bread processing and ingredient sciences in the production of bread products in a commercial bakery. It includes the reactions of baking ingredients during mixing, processing and baking.
This unit applies to individuals who apply a broad range of specialised knowledge and skills to their own work. They take responsibility for bakery production, testing and problem-solving.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)