This unit of competency describes the skills and knowledge required to operate interrelated bread plant baking processes in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

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

Assessment task 1: [title]      Due date:

(add new lines for each of the 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 specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Plant baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments bread plant dough divider bread plant dough rounder moulder bread plant intermediate prover bread plant final moulder mechanical bread slicer equipment accessories, including: divider blades intermediate prover pockets moulder plates ancillary equipment, including: dry ingredients storage containers strapped baking tins strapped baking tin lids ingredient storage bins tools and utensils, including: thermometer timer dough knives dough scrapers.

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
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements
Measure ingredient quantities to meet recipe specification
Load ingredients into mixer in required placement
Operate and monitor mixer to achieve bread plant dough development for product type
Monitor bread plant dough mixing process to identify faults and rectify
Check condition and operation of dividing plates to prepare for operation
Check bread plant hopper and divider plates are oiled for use
Adjust bread plant divider settings for dough weight
Load dough into hopper and operate bread plant divider to divide dough
Measure dough weights to confirm divided dough meets weight specifications
Monitor bread plant dividing process to identify faults and rectify
Check condition and operation of bread plant rounder moulder to prepare for operation
Adjust bread plant rounder moulder settings for dough weight
Use bread plant rounder moulder to mould dough
Check dough tightness and smoothness of dough to identify faults and rectify
Check dough positioning for depositing into intermediate prover pockets to identify faults and rectify
Monitor bread plant moulding process to identify faults and rectify
Check condition, rotation and operation of bread plant intermediate prover to prepare for operation
Adjust bread plant intermediate prover settings to match speed of production
Check dough pockets to identify faults and rectify
Dust as required for product type
Monitor bread plant intermediate proving process to identify faults and rectify
Check condition and operation of bread plant final moulder to prepare for operation
Adjust bread plant final moulder settings for dough volume
Adjust bread plant final moulder plates and blades for dough type
Monitor 4-piecing unit and adjust to achieve optimum formation in tins
Monitor bread plant final moulding process to identify faults and rectify
Locate and position bread pans and oiling equipment for final moulded dough
Place final moulded dough in oiled pans to prepare for final prove
Complete final prove of bread plant bread according to product type
Monitor bread plant final proving process to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check dough size to confirm readiness for baking
Load oven and steam as required for product type
Monitor baking to achieve baked colour and stability required for bread plant product type
Unload and de-pan bread plant products to cool
Monitor bread plant baking process to identify faults and rectify
Check bread plant products bake to identify faults and rectify
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Complete workplace records according to workplace requirements
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements
Measure ingredient quantities to meet recipe specification
Load ingredients into mixer in required placement
Operate and monitor mixer to achieve bread plant dough development for product type
Monitor bread plant dough mixing process to identify faults and rectify

Assessment Cover Sheet

FBPRBK3017 - Operate plant baking processes

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

FBPRBK3017 - Operate plant baking processes

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: