The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

prepare work area according to workplace food safety standards

plan and prepare ingredients, equipment and processes required for dough

mix, scale and mould dough according to product requirements

bake dough according to product requirements

assess dough outcomes against quality standards

clean equipment

apply safe work practices and identify OHS hazards and controls

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

work procedures, including advice on relevant dough preparation requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

mixing equipment

materials/ingredients

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

access workplace information and liaise with supervisor to identify production requirements

confirm type, quality and quantity of ingredients

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

basic principles of bread baking, including processes such as mixing and producing, dividing and shaping, moulding dough to final shape, final proving dough and baking bread

characteristics of ingredient and storage requirements

settings, operating requirements and safety features of equipment used

methods used to confirm accuracy of measuring equipment used

time, temperature and humidity on the bread baking processes

required characteristics of dough

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning and procedures

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Workplace information

Workplace information can include:

verbal or written operating procedures

specifications

recipe instructions

Quality requirements

Quality requirements include:

identifying, rectifying, removing and/or reporting unacceptable bread dough products and baked products