This unit targets the planning of key requirements in setting up a sustainable retail bakery business. It applies to the business owner/operator or senior baker and includes the development of a plan that identifies physical layout and facilities, production processes and movement of staff and resources with a view to maximising sustainability outcomes. It incorporates identifying and addressing the implications associated with the style of bakery and explores environmental impact and generation of waste.
This unit may be applied to the set-up of a new operation or the assessment of the set-up of an existing operation. It requires access to the bakery business plan.
It targets additional skills for bakery-specific sustainability practice beyond the unit MSAENV472B Implement and monitor environmentally sustainable work practices.
This unit of competency covers the skills and knowledge required to examine the implications of sustainability on bakery operations and develop plans for sustainability.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Prerequisites
Not applicable.
Employability Skills
This unit contains employability skills
Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
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. Competency 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:
determine stock, equipment and human resources required for bakery operation
evaluate options for facilities and production operations
map bakery processes
identify sustainability issues for bakery and implications for operations
identify opportunities for improvement
develop sustainability plans that demonstrate an understanding of product and service flow and waste minimisation.
Context of and specific resources for assessment
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to:
prepare or complete set-up plans given location and market information for bakery.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed 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.
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
Required skills
Ability to:
identify relevant information for bakery operation and assess information sources
analyse bakery business plan
compare products and services
assess impact of trends and influences on bakery operations
calculate costs associated with equipment, stock and human resources
document plans
conduct research
analyse functions and processes within a retail bakery
apply sustainability concepts to operations
interpret information on environmental performance of products, services and equipment
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:
sources of bakery business and industry information
equipment used in retail bakery
product and service range within retail bakery operations
concepts of process flow, waste and energy efficiency
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
Research
Research may include:
on-site visits
stakeholder engagement
trade publications
internet resources
engagement of professional services, such as solicitors, accountants, baking associations, business advisors, bakery operators, bakers, suppliers, and sustainability or lean manufacturing experts
Criteria for sustainability and environmental performance
Criteria for sustainability and environmental performance may include:
energy consumption
water consumption
use of alternative energy sources
type and transportation of ingredients and materials
use of chemicals and treatments
waste treatment, disposal, recycling, re-use and wastewater treatment
resource consumption
process efficiencies
waste
Waste
Waste may include:
excessive use of energy or material resources
overproduction
unnecessary movement of people, stock and product
unproductive time
faulty products or non-compliances with workplace standards
duplication
unnecessary costs
pollution
Stock requirements
Stock requirements may include:
ingredients
disposable supplies
water
cleaning agents
power
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice
Yes
No
Comments/feedback
Industry information resources are identified and accessed to maintain bakery business knowledge
Sustainability related regulatory requirements, drivers and influences that impact on the baking industry are analysed and assessed for relevance to business operations
Information is assessed and used to inform a sustainability plan for the business
Bakery business plan is examined and implications for set-up identified and prioritised
The style of bakery and key characteristics and operational implications are confirmed
Implications for layout, equipment, stock and staffing are identified and incorporated into set-up planning
Criteria for sustainability in bakery operation are determined and strategies for achieving sustainability identified
Production area is measured and documented, including identification of services, openings and fixed facilities
Production process is mapped and a layout plan developed to identify placement of equipment and processes
Service and/or distribution requirements are examined and mapped
Layout is assessed for its efficiency, occupational health and safety (OHS) and potential for environmental impact
Potential for generating waste through production and service/distribution process is identified
Opportunities to reduce waste and increase efficiencies are identified and incorporated into planning
Layout plan is finalised and checked to ensure accuracy and completeness
Range of products and services to be offered are confirmed
Production equipment, services and facilities, and storage and transfer equipment options required for business operations are identified
Presentation and display equipment requirements are identified and options assessed against décor and image objectives
Equipment options are researched and assessed for appropriateness in meeting business plan goals, targets and budgets
Equipment features are assessed for their efficiency in relation to waste and energy and resource consumption and options prioritised according to sustainability
Equipment is selected based on economic value, operational efficiency and environmental performance
Equipment schedule is itemised, costed and documented
Stock requirements for product range and quality criteria are identified and quantities estimated
Stock options are assessed for their economic value, quality and their impact on the environment resulting from production and distribution processes
Stock is specified based on economic value, quality and environmental performance
Suppliers are researched and selected to support ongoing operations
Purchasing schedule is developed, costed and documented
Activities and tasks required to operate bakery are identified
Number of staff required is determined and job roles documented
Costing implications of staff are calculated
Concept of carbon footprint is described and types of environmental impact of bakery operations are identified
Opportunities for improving environmental performance of operations are identified
Measures of environmental performance are identified
Strategy for ongoing monitoring of environmental performance is developed and documented
Forms
Assessment Cover Sheet
FDFRB4008A - Set up sustainable baking operations
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
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Result: Competent Not yet competent
Feedback to student
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Assessment Record Sheet
FDFRB4008A - Set up sustainable baking operations
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent