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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Research opportunities for new product
   • Market characteristics are identified
   • Opportunities for product development are matched to market
2. Develop a product proposal to meet market opportunity
   • Competing products are evaluated
   • Existing formulas are adapted to produce new product
   • Method of assembly and presentation is determined
   • Cost of production is estimated
   • Product concept is presented

Required Skills

Required skills

Ability to identify competitors identify local demography relevant to retail bakery products determine product development opportunities identify the main ingredients and method used to produce competing products modify existing formulasrecipes to produce required product determine product assembly and presentation cost product present product proposal 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 sources of information on local market product range and performance of similar products expected quality and taste of products to meet business and customer expectations basic composition and methods used to produce retail bakery products relevant to the business availability of ingredients and processing equipment required by new product food safety issues related to production preparation presentation and storage of product methods of gaining customer feedback such as conducting tastings methods of estimating fixed and variable costs and profit margin to determine sale price range basic awareness of trade practice issues when pricing products communication skills required to research and present information

Evidence Required

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 compare and evaluate product features identify market opportunities prepare product development proposal including production processes costings and rationale present product ideas
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to local market for which product is to be developed existing product range ingredients recipesformulas equipment and methods used in the workplace product development procedures used in the workplace
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 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

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Range Statement

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, workplace environmental guidelines and industrial awards and agreements
New products	New products are based on known formulas/recipes
Evaluation of competing products	Evaluation of competing products relies primarily on observation and taste

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