Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SIRRMER004A Mapping and Delivery Guide
Prepare and display bakery products

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency SIRRMER004A - Prepare and display bakery products
Description This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present bakery products within the store. It includes the setting up and maintenance of displays and labelling or pricing stock. It also includes the maintenance, handling and storage of bakery products.
Employability Skills The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.
Learning Outcomes and Application This unit requires the team member to demonstrate concise knowledge and application of store policy and food safety procedures, including legislative requirements, in all aspects of handling, preparing, displaying, ticketing and storing bakery products in a retail environment. Frontline staff and supervisors are responsible for this role.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites SIRRFSA001A Apply retail food safety practices
Competency Field Merchandising
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare bakery products.
  • Identify preparation and handling requirements for individual bakery products according to legislative requirements and store policy and procedures.
  • Identify volume of product requiring preparation according to store procedures.
  • Identify and prepare products according to product and legislative requirements.
  • Use all equipment safely, switch off after use, and clean and store according to legislative requirements.
  • Prepare items to comply with weight statements on labels according to legislative requirements.
  • Select packaging and place items into or on packaging according to product requirements, legislative requirements and store procedures.
       
Element: Place and arrange bakery products.
  • Unpack bakery products according to legislative requirements and store procedures.
  • Check bakery products for quality and freshness prior to placement on display.
  • Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to legislative requirements and store procedures.
  • Identify packaging requirements for bakery products, and package and label products, where required, according to legislative requirements and store procedures.
  • Place bakery products in or on storage and display units in determined locations and place individual products in separate areas, containers or dividers, where required, to avoid spoilage and to enhance presentation.
  • Display bakery products to achieve a balanced appearance and promote sales.
  • Place bakery product range to conform to fixtures, ticketing, prices or bar codes.
  • Rotate bakery products according to shelf life, use-by dates, legislative requirements and store procedures.
  • Ensure presentation of bakery products complies with product handling requirements and techniques, and legislative requirements.
       
Element: Prepare display labels and tickets.
  • Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy.
  • Date code stock where required.
  • Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action.
  • Identify and ticket late mark-downs and reductions as required according to store policy.
  • Use and maintain electronic ticketing equipment according to design specifications and store procedures.
  • Maintain and store ticketing equipment in a secure location.
       
Element: Place, arrange and display price tickets and labels.
  • Ensure tickets and labels are visible and correctly placed or replaced to conform to legislative requirements and store policy.
  • Maintain correct pricing and clear information on products according to store procedures and legislative requirements.
       
Element: Maintain bakery product displays.
  • Select bakery products for display.
  • Set and dismantle promotion areas according to store procedures.
  • Ensure products are arranged and faced up as directed and according to layout and equipment specifications.
  • Identify, reset or remove unsuitable or out-of-date displays as directed.
  • Identify optimum stock levels and replenish stock according to store policy.
  • Maintain display areas in a clean, safe and hygienic manner according to legislative requirements.
  • Remove excess packaging from display areas and dispose of according to legislative requirements and store procedures.
       
Element: Protect bakery products.
  • Identify and use correct handling, storage and display techniques according to bakery product characteristics and legislative requirements.
  • Identify and use personalprotective clothing and equipment and implements for handling products according to legislative requirements and store procedures.
  • Identify fragile products and handle with extra care to prevent damage or deterioration.
  • Identify correct temperatures for product range and regularly check and maintain storage and display units to ensure products are kept at recommended temperatures according to legislative requirements and store procedures.
  • Maintain and clean storage and display units according to legislative requirements.
  • Report temperature irregularities or equipment faults to appropriate personnel without delay and record according to legislative requirements and store procedures.
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package.

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

Evidence of the following is essential:

consistently follows, applies and implements food safety requirements and store policy and procedures in regard to preparation, arrangement, presentation, handling and storage of bakery products

consistently applies store policy and procedures in regard to displaying, merchandising, ticketing, pricing and storage of stock

consistently displays merchandise on fixtures, shelves and display areas in determined locations according to special manual handling techniques and other safety requirements

prepares display labels and price tickets for merchandise with regard to legislative requirements and store policy and procedures

operates, maintains and stores a range of electronic ticketing equipment according to:

store policy and procedures

industry codes of practice

manufacturer instructions and design specifications

consistently arranges correct pricing and information on merchandise according to store procedures, industry codes of practice and legislative requirements

consistently identifies damaged, contaminated or out-of-date stock and takes corrective action as required by food safety requirements and store procedures

consistently maintains display areas and replenishes stock as required according to store procedures

consistently performs correct manual handling, storage and display techniques, including at point-of-sale operation, according to:

stock characteristics

industry codes of practice

OHS regulations

food safety practices.

Context of and specific resources for assessment

Assessment must ensure access to:

a retail work environment

ticketing equipment

products for preparation and display

display materials and props

cleaning equipment and materials

relevant documentation such as:

store policy and procedure manuals

OHS

food safety requirements

industry codes of practice and relevant legislation

manufacturer instructions and operation manuals for electronic ticketing equipment.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

observation of performance in the workplace

third-party reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SIRRFSA001A Apply retail food safety practices.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

interpersonal communication skills to:

report temperature irregularities to appropriate personnel through clear and direct communication

share information

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

use and maintenance of:

food preparation tools and equipment

electronic labelling and ticketing equipment

food storage and display units

completing tasks in set timeframe

literacy and numeracy skills in relation to:

reading and interpreting store procedures and guidelines

weighing and measuring of goods

machine or manual preparation of labels and tickets.

The following knowledge must be assessed as part of this unit:

store policy and procedures in regard to:

the sale of food items

food safety requirements

merchandising, ticketing, labelling and pricing

correct storage of stock

store promotional themes, advertising, catalogues and special offers

location of display areas

availability and use of display materials

stock rotation

stock replenishment

scheduling for building and rotating displays

correct manual handling techniques for protection of self and merchandise

correct storage procedures for labelling and ticketing equipment and materials

store bakery product range

preparation of bakery products for display

placing and arranging bakery products and maintaining displays

pricing requirements, including GST requirements

relevant OHS legislation and codes of practice

relevant legislation and statutory requirements, including food safety

Trade Practices and Fair Trading Acts

relevant industry codes of practice.

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 in the performance criteria is detailed below.

Preparation of bakery products may include:

baking

de-panning

decorating and finishing

creaming and icing

slicing

packaging.

Handling requirements may vary according to stock characteristics, including:

perishable items

cooked and uncooked, and hot and cold items

items requiring defrosting and freezing

wet and dry items.

soft or fragile items requiring careful handling, e.g. cream products

separating items to enhance presentation and to prevent cross-contamination and spoiling

items requiring chilling and heating.

Legislative requirements may include:

OHS

pricing procedures, including GST requirements

manual handling

food safety regulations

consumer law

waste disposal

environmental protection

industry codes of practice.

Store policy and procedures in regard to:

food safety practices and preparation, arrangement, presentation, handling and storage of bakery products

maintenance and cleaning of equipment and working areas.

Equipment may include:

tongs

knives and slicers

protective clothing

food handling tissues

paper towels

scrapers and mixers

ovens, proving cabinets and cold storage.

Packaging may include:

cardboard trays, foil trays, polystyrene trays

clear plastic containers

plastic wrap

plastic bags, foil bags and pre-heat bags

paper bags and cloth bags

cake trays and boxes.

Corrective action may include:

return to supplier

disposal

report to supervisor and manager.

Labels may be provided or produced:

electronically

manually.

Label details may include:

Australian Product Number (APN)

name and address of vendor

description of product

price, ingredients, use-by-date or shelf life and nominal weight

recommended storage procedures

recommended intended use

nutritional information.

Storage and display units may include:

window displays

freezers, refrigerated units and coolrooms

display fixtures, bins, cabinets, cases and self-serve units

food warmers and bain-maries.

Store ticketing equipment may include:

pricing gun

shelf tickets and shelf talkers

written or electronically produced labels

bar coding

price boards and header boards.

Layout and equipment specifications may include:

load limits and load-bearing capacity of fixtures, storage and display units

weight-bearing or volume capacity

temperature maintenance.

Personal protective clothing may include:

aprons

gloves

hair covering

protective eyewear

protective footwear.

Deterioration of product may include:

contamination and adulteration

product life, use-by date and staling

crushing and damage

drying out and sweating.

Product range may include:

bread lines

sweet yeast products (buns, scrolls, donuts)

pies and pizzas

cakes, e.g. plain, cream, custard and fruit

pastry lines, e.g. sweet, savoury, custard and fruit

hot or cold items

cooked or uncooked items

par-baked or frozen

iced and un-iced items.

Appropriate personnel may include:

team leader

supervisor

manager.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Identify preparation and handling requirements for individual bakery products according to legislative requirements and store policy and procedures. 
Identify volume of product requiring preparation according to store procedures. 
Identify and prepare products according to product and legislative requirements. 
Use all equipment safely, switch off after use, and clean and store according to legislative requirements. 
Prepare items to comply with weight statements on labels according to legislative requirements. 
Select packaging and place items into or on packaging according to product requirements, legislative requirements and store procedures. 
Unpack bakery products according to legislative requirements and store procedures. 
Check bakery products for quality and freshness prior to placement on display. 
Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to legislative requirements and store procedures. 
Identify packaging requirements for bakery products, and package and label products, where required, according to legislative requirements and store procedures. 
Place bakery products in or on storage and display units in determined locations and place individual products in separate areas, containers or dividers, where required, to avoid spoilage and to enhance presentation. 
Display bakery products to achieve a balanced appearance and promote sales. 
Place bakery product range to conform to fixtures, ticketing, prices or bar codes. 
Rotate bakery products according to shelf life, use-by dates, legislative requirements and store procedures. 
Ensure presentation of bakery products complies with product handling requirements and techniques, and legislative requirements. 
Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy. 
Date code stock where required. 
Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action. 
Identify and ticket late mark-downs and reductions as required according to store policy. 
Use and maintain electronic ticketing equipment according to design specifications and store procedures. 
Maintain and store ticketing equipment in a secure location. 
Ensure tickets and labels are visible and correctly placed or replaced to conform to legislative requirements and store policy. 
Maintain correct pricing and clear information on products according to store procedures and legislative requirements. 
Select bakery products for display. 
Set and dismantle promotion areas according to store procedures. 
Ensure products are arranged and faced up as directed and according to layout and equipment specifications. 
Identify, reset or remove unsuitable or out-of-date displays as directed. 
Identify optimum stock levels and replenish stock according to store policy. 
Maintain display areas in a clean, safe and hygienic manner according to legislative requirements. 
Remove excess packaging from display areas and dispose of according to legislative requirements and store procedures. 
Identify and use correct handling, storage and display techniques according to bakery product characteristics and legislative requirements. 
Identify and use personalprotective clothing and equipment and implements for handling products according to legislative requirements and store procedures. 
Identify fragile products and handle with extra care to prevent damage or deterioration. 
Identify correct temperatures for product range and regularly check and maintain storage and display units to ensure products are kept at recommended temperatures according to legislative requirements and store procedures. 
Maintain and clean storage and display units according to legislative requirements. 
Report temperature irregularities or equipment faults to appropriate personnel without delay and record according to legislative requirements and store procedures. 

Forms

Assessment Cover Sheet

SIRRMER004A - Prepare and display bakery products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SIRRMER004A - Prepare and display bakery products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: