1. Prepare for work
   • 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 basic bread baking equipment and check to confirm readiness for use
   • Select ingredients and check to confirm quality and quantity
2. Mix basic bread dough
   • Measure ingredient quantities to meet recipe specifications
   • Load ingredients into the mixer in the required ingredient placement
   • Operate and monitor mixer to achieve basic bread dough development for product type
   • Check mixed basic dough to identify faults and rectify
3. Process basic bread dough
   • Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight
   • Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove
   • Retard basic dough as required for product type
   • Final prove basic dough as required for product type
   • Check processed basic dough to identify faults and rectify
4. Pre-bake finish basic bread products
   • Prepare finishing ingredients to meet recipe specifications
   • Pre-bake finish basic bread products to meet end-product specifications
   • Check pre-bake finished basic bread products to identify faults and rectify
5. Bake basic bread products
   • Set baking temperatures and times to prepare for baking
   • Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking
   • Load oven and steam as required for product type
   • Monitor baking to achieve baked colour and stability required for basic bread product type
   • Unload and de-pan baked basic bread products to cool
   • Check basic bread product bake to identify faults and rectify
   • Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
6. Complete work
   • 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 basic bread baking equipment and check to confirm readiness for use
   • Select ingredients and check to confirm quality and quantity
   • Measure ingredient quantities to meet recipe specifications
   • Load ingredients into the mixer in the required ingredient placement
   • Operate and monitor mixer to achieve basic bread dough development for product type
   • Check mixed basic dough to identify faults and rectify

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.