Assessor Resource
FDFRB4004A
Produce sourdough products
Assessment tool
Version 1.0
Issue Date: May 2024
This unit has application in a retail or wholesale baking environment. It targets the worker responsible for the complete production of sourdough products and requires an approach which incorporates hand moulding and natural fermentation.
Sourdough products include those produced using spontaneously fermented doughs and bacteria fermented without the addition of commercial yeast.
This unit of competency covers the skills and knowledge required to produce sourdough bakery products.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)