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 specialised bread

combine and process ingredients according to requirements for type of bread

start, operate, monitor and adjust ovens to achieve required quality outcomes

assess bread outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

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 product requirements, safe work practices, food safety, quality and environmental requirements

recipes and customer specifications

production equipment appropriate to product type

materials/ingredients to meet recipe requirements

ingredient pricing information

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:

select appropriate recipe/formulation to meet product/customer requirements

price ingredients for use in product

estimate cost of production

select ingredients to meet recipe requirements

produce bread dough to meet recipe requirements, such as:

dough-based flat bread dough

batter-based flat bread dough

unleavened or chemically leavened flat bread dough

chemical sour dough

natural sour dough

an extended fermentation period dough

an enriched dough

prepare cultures/starters for use in sours from scratch, using a natural sour dough and using a chemical starter

prepare dough for baking according to requirements of bread type, including moulding/shaping, such as novelty shapes and plaited products

bake bread products

finish and present bread product to meet product and customer requirements, including applying toppings as required

clean equipment and utensils to meet hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

measure actual production costs against estimate and account for any variation

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:

typical formulations for bread types

principles and processes involved for extended fermentation doughs

fermentation process in chemical and natural sour doughs as this affects dough preparation, baking and final product characteristics, and related food safety issues

preparation stages and requirements for nominated bread types, including:

starter preparation

dough scaling and rounding methods, including sheeting, hand and mechanical scaling and rounding

intermediate proving methods, including ambient temperature and normal proving

moulding, including novelty shapes and plaited product preparation

loading product into ovens, including stretching flat bread doughs, such as Turkish bread on the oven floor

baking parameters for different bread types

the effect of ingredients on shelf-life and food safety

optimum storage conditions and shelf-life for ingredients and related sequencing requirements

optimum storage conditions for the finished product prior to sale

ingredient suppliers and pricing information

methods of estimating fixed and variable costs, and profit margin to determine sale price range

basic awareness of trade practice issues when pricing products

business policy and parameters in pricing products

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, occupational health and safety (OHS), anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

National and regional breads

National and regional breads include:

festive and religious breads

Dough preparation

Dough preparation depends on product/bread type. Typical steps include:

scaling/rounding

intermediate prove

moulding/shaping

final prove

topping and baking

Enriched dough products

Enriched dough products include:

brioche and cholla