Google Links

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

Elements and Performance Criteria

1. Determine methodology for evaluating product quality
   • Bakery product to be evaluated is defined and specific criteria for product is examined
   • National and international standards for product range are researched and identified
   • Applicable tests and methodologies for assessing product are identified
   • Evaluation methodology is selected to ensure standardised approach
2. Apply evaluation methodology
   • Volume and general appearance of product is assessed against standard and findings documented
   • Texture, aroma, colour and taste of product is assessed against standard and findings documented
   • Technical difficulty and originality of product are assessed and findings documented
   • Other tests are conducted as required to rate product
   • Processes specified are in accordance with workplace environmental guidelines
3. Determine product characteristics
   • Product characteristics are rated on all criteria
   • Common problems are identified and causes determined
   • Strengths and weaknesses of product are determined
   • Product characteristics are described and documented
4. Make product comparisons and recommendations
   • Product quality is compared with other products of its class
   • Recommendations are made for quality rating and commercial positioning of product
   • Recommendations for product improvement are made according to findings

Required Skills

Required skills

Ability to access and apply industry and product class standards and quality criteria conduct sensory assessment detect qualities of product identify problems or faults with product make comparative findings identify the ingredients and method used to produce product evaluate technical properties of product 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 research and present information

Required knowledge

Knowledge of sources of information on product quality criteria industry standards for product expected quality and taste of products to meet business and customer expectations baking methods and ingredients used to produce retail bakery products common baking problems and causes food safety issues related to production preparation presentation and storage of product

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 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 identify and apply industry criteria to bakery product evaluation apply industry standard methodology to evaluate criteria conduct sensory evaluation of product make comparative assessments of products identify faults in product and determine cause make qualitative judgements and recommendations about product quality
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to product quality criteria products to be assessed
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

---

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, and industrial awards and agreements
Product characteristics	May include: moisture taste quality of ingredients storage stability and shelf life viscosity refraction measurement use of ingredients costs process and equipment requirements appearance texture aroma colour packaging microbiological testing technical difficulty volume originality
Tests	Tests may include: triangle descriptive rating desirable product qualities texture evaluation by bite flavour evaluation overall degree of liking
Appearance	Appearance may include: symmetry and volume presentation and cleanliness character of spring soundness bloom colour general character and uniformity
Texture	Texture refers to: evenness of internal texture cell size shape fineness of walls holes softness crumb stability
Aroma	Aroma refers to: the internal smell of product
Colour	Colour should be: appropriate to the product
Bakery products	Bakery products may include: breads pastries cakes meat pies and savouries
Common faults	Common faults for bread products include: holes in internal texture of loaf from moulding or grains being too wet uneven or tearing break and crust uneven colour and texture under/over mixing, moulding and/or poor volume crust lift/separation at the top of the loaf too much or too little fruit breaking apart of fruit over proofing under baking Common faults for cake products include: overmixing of batter bubbles top layer too crowded inside surface of pastry under baked over baking with pastry edges burnt unstable fillings excessive sugar filling too wet non-uniformity decorations not in proportion to the cake uneven distribution of flavors

---