Required skills

Ability to

access workplace information relating to troubleshooting

select fit and use personal protective clothing andor equipment

use relevant observation andor test methods to confirm raw ingredient characteristics

removeisolate and report ingredientsmaterials of unacceptable quality

determine likely causes of unacceptable final product relating to raw ingredients

determine likely causes of unacceptable final product relating to the process andor storage conditions

develop procedures to prevent or minimise the likelihood of recurrence of the problem

use oral communication skillslanguage 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 composition characteristics and function of each main ingredient used including

formgrade of ingredient supplied

behaviourchanges occurring during processing

role and purpose

preparation requirements for use such as conditioning fruit

bread styles types and textures including labelling requirements for types of bread consistent with the Food Standards Code

impact of ingredient cost and yields on profit margin

principles of processing techniques used to achieve finished products including

wet and dry proving methods

types of mixers used

hand moulding

oven types including method of steam generation

methods of delivering product to the oven

effect of typical reactions during mixing development and baking such as

yeast activity

gluten development

browning and caramelisation

gelatinisation as it occurs in different dough types

formula balance and ingredient addition sequence

impact of ingredient cost and yields on profit margin

process parameters and their effect such as starting and finishing temperatures of ingredients and dough the amount of work inputmixing time and factors such as time temperature and humidity during each proving stage and during baking depanning and cooling

storage and handling conditions for raw ingredients and finished product

procedures for reworking or disposing of unacceptable product

factors that can affect shelflife including

ingredients used

bread types

storage conditions

packaging

environmental factors

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

identify product faults and determine cause

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

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 safe work practices food safety quality and environmental requirements

production schedule

recipe instructions

raw materials specifications

production equipment

relevant personal protective clothing and equipment

troubleshooting advice where available

documentation and recording requirements and procedures

sampling schedules and test procedures and equipment 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 Examples could be

FDFRBA Produce bread dough

FDFRB3002A Produce bread dough

FDFRBA Bake bread

FDFRB3005A Bake bread

FDFRB Process dough

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Legislative requirements

Raw materials

Causes of unacceptable quality

Ingredients

Bread styles and types

Typical process parameters