Required skills include

Ability to

select ingredients and prepare equipment for processing

construct a process flow chart for a selected cereal product

apply production equipment and processes

manufacture cereal product using documented procedures

conduct sensory evaluation and product testing

collate and analyse the results of testing

review production processes HACCPbased food safety plans and product quality

assess the environmental impacts for the production of a cerealbased product

Required knowledge includes

Knowledge of

the different varieties of cereal grains

the processing techniques and technologies used to produce various cereal products

the major constituents of a cereal grain

the use of each constituent of a cereal grain

the milling process generally used to produce flour

gluten and its role in a range of wheat flour based products

bread biscuit cake and pastry production techniques

the manufacturing processes used to produce pasta and noodle products

the manufacturing processes used to produce breakfast cereal products

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

A person who demonstrates competency in this unit must be able to produce samples of cerealbased products and to provide information and data for reviewing the production system

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

Critical aspects of assessment must include evidence of the ability to produce a range of cerealbased products to assess their quality based on product testing and to review the production process used for food safety and quality and environmental impact

Context of and specific resources for assessment

Assessment of performance requirements in this unit should be undertaken within the context of food technology Competency is demonstrated by performance of all stated criteria including the critical aspects and knowledge and skills elaborated in the Evidence Guide and within the scope as defined by the Range Statements applicable to the workplace environment

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

Production process and related equipment manufacturers advice and operating procedures

Methods and related software systems as required for collecting data and calculating yields efficiencies and material variances appropriate to production environment

Tests used to report relevant productprocess information and recorded results

Method of assessment

Evidence may include product samples third party report portfolio work documentation produced by the candidate and written andor oral questioning to assess knowledge and understanding of the performance criteria and critical aspects for assessment Assessment should also include wherever possible observation of the candidate oversighting or conducting a range of beverage manufacturing processes and tests

Guidance information for assessment

Evidence should be gathered over a period of time in a range of actual or simulated environments

Recommended technical information

The ICC Handbook of Cereals Flour Dough and Product Testing Methods and Applicationsedited by Stanley P Cauvain and Linda S Young

The ICC Handbook of Cereals, Flour, Dough and Product Testing Methods and Applications
edited by Stanley P. Cauvain and Linda S. Young (2009)

Occupational health and safety requirements

Regulations

Materials, equipment and systems

Cereal products

Testing techniques