Elements and Performance Criteria
- 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 artisan baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Mix basic artisan doughs
- Process basic artisan dough
- Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight
- Final mould and place on baking surfaces for final prove
- Laminate basic artisan dough with laminating fat as required for product type
- Retard basic artisan dough as required for product type
- Final prove basic artisan dough as required for product type
- Check processed basic artisan dough to identify faults and rectify
- Pre-bake finish basic artisan products
- Fry basic artisan products
- Bake basic artisan products
- Set baking temperatures and times to prepare for baking
- Visually check dough size to confirm readiness for baking, and load oven as required for product type
- Monitor baking to achieve baked colour and stability required for basic artisan product type
- Unload, de-pan and cool to meet basic artisan product type
- Check basic artisan product to identify faults and rectify
- Post-bake/fry finish basic artisan products
- Prepare post-bake finishing mediums to meet recipe specifications
- Post-bake finish baked and fried basic artisan products to meet end-product specification
- Check post-baked finished basic artisan products to identify faults and rectify
- Prepare and transfer basic artisan products for presentation and storage according to packaging and food safety requirements
- 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 artisan baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity