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:

plan and prepare ingredients, equipment and processes required for dough

combine and process ingredients according to requirements for type of product

assess dough outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

clean equipment

apply safe work practices and identify OHS hazards and controls

cost final product

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 to identify production requirements

confirm condition, type, quality and quantity of ingredients

confirm that equipment is clean and ready for operation

weigh, scale or measure ingredients according to product specification

calculate yield based on a given batch weight or flour weight according to workplace practice

transfer ingredients to the mixer in the required sequence

set mixing equipment to meet recipe requirements

adjust water temperature to meet final finished dough temperature requirements

operate and monitor the mixing process, such as monitoring:

dough consistency feel and texture

ingredient and finished dough temperature

dough development/bulk fermentation time

take corrective action as required to ensure dough requirements are met

finish dough to meet product requirements, such as adding shortening pastry margarine and/or butter if not already in the mix

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 dough making

ingredient characteristics and purpose in dough., including flour quality and the components of wheat flour

settings, operating requirements and safety features of equipment used

methods used to confirm accuracy of measuring equipment used, including taring scales

ingredient storage requirements

significance of factors such as dough temperature, the amount of work input/mixing time, gluten development, water addition, yeast activity and consistency of dough

purpose and time required to allow dough to rest/ferment following mixing

required characteristics of dough

causes of variation and corrective action required

settings, operational requirements and safety features of mixing equipment

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

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standards operating procedures (SOPs)

specifications

production schedules

recipe instructions

Typical ingredients

Typical ingredients include but are not limited to:

wheat flour

water

salt

yeast

shortenings

bread improvers

additional ingredients, such as rye flour, sours, fruit, spices, grains and fibre

Equipment

Equipment may include:

mixers

sieves

weighing, metering and lifting equipment