This unit has application in a food processing environment.
This unit of competency covers the skills and knowledge required to freeze bread dough.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
This unit contains employability skills.
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, 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: freeze and store frozen dough to maintain quality standards identify the implications of the freezing process on dough products assess outcomes against quality standards take corrective action in response to typical faults and inconsistencies apply safe work practices and identify OHS hazards and controls apply food safety procedures. |
Context of and specific resources for assessment | Assessment must occur in a real or simulated workplace where the assessee has access to: work procedures, including advice on relevant freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements product specifications and related inspection/control points freezing equipment packaging materials and liners as required dough personal protective clothing, equipment and material safety data sheets (MSDS) as required cleaning procedures, materials and equipment as required. |
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 one's 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. |
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.
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Required skills |
Ability to: access freezing requirements for dough type set equipment to meet the parameters for snap freezing and for storing dough transfer dough to snap freezer (transfer method must ensure minimal damage to dough structure, which is particularly critical where frozen dough is already proofed) monitor equipment to confirm that freezing parameters are met package snap frozen dough for freezer storage as required to prevent moisture loss transfer snap frozen, packaged dough to frozen storage thaw dough as required for use maintain workplace records as required maintain work area to meet housekeeping standards use oral communication skills / language 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: basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages freezing equipment used, freezing capacity and the effect of freezing method on product different handling requirements of made up and proofed doughs to preserve the dough structure purpose and characteristics of packaging liners used to pack frozen dough procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations food safety issues that can result from temperature abuse the significance of timeliness when both freezing and thawing dough optimal storage times the significance of variables, such as dough type and size, on freezing and thawing processes procedures for efficiently thawing frozen product and the consequences of slow thawing the effect of freezing/thawing on the quality of the final product inspections/control points used to confirm that product meets quality requirements and related monitoring requirements causes of variation and corrective action required occupational health and safety (OHS) hazards and controls waste handling and cleaning requirements and procedures |
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, OHS, anti-discrimination and equal opportunity |
Workplace information | Workplace information can include: verbal or written instructions standard operating procedures (SOPs) specifications production schedules recipe instructions |
Freezing equipment | Freezing equipment includes: snap freezing equipment, such as blast freezers and storage freezers |
Dough | Dough that is frozen may be either made up or proved dough. Frozen dough that has not been proved requires an additional step of conditioning before baking. This does not apply to proved dough |
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.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Dough freezing requirements are identified | |||
| Freezers are set to meet parameters for snap freezing and for storage | |||
| Frozen dough meets freezing specifications | |||
| Storage conditions retain quality characteristics of frozen dough | |||
| The freezing processes are monitored to ensure that product meets food safety and quality requirements | |||
| Thawed dough meets food safety and quality requirements | |||
| Unacceptable dough is identified, rectified and/or removed | |||
| Waste is disposed of according to workplace procedure | |||
| Work is conducted in accordance with workplace environmental guidelines | |||
| Housekeeping standards are maintained in the workplace |
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:
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Date:
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
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Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
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Student signature:
Date: