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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 |
Legislative requirements | Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:the Food Standards Code, including labelling, weights and measures legislation legislation covering food safety, environmental management and occupational health and safety (OHS) |
Ingredients | Ingredients may include combinations of:flour (e.g. rye, white, wholemeal and organic)waterfruit (e.g. apples, pears and dried fruits)vegetables (e.g. potatoes and pumpkin)nuts, grains and seedssalteggsdairy productsfats and oils |
Fermentation problems | Fermentation problems may relate to:temperaturemoisturetimingcontaminationingredients |
Sourdough products | Sourdough products may include:Organictraditional and yeasted breads, cakes and pastries |
Market research | Market research may include:customer surveysproduct tastingcustomer consultationsproduct trials |