Assessor Resource
FDFRB4003A
Apply baking science to work practices
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to the application of technical knowledge of food science as it relates to bakery products. It covers selection and processing of ingredients and production processes in order to maximise quality outcomes.
The science of baking processes includes knowledge of how and why reactions occur and specific outcomes achieved, including the skills and knowledge to recognise the cause and effect of these reactions and how to problem solve faults in baking processes.
Understanding of these principles is used to inform work in product development, production, testing, communication and problem solving.
This unit must be applied to a range of bread, cake and pastry products.
This unit of competency covers the skills and knowledge required to apply principles of food science relevant to the production of bakery products.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)