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 artisan bread baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity
- Prepare artisan bread fillings
- Mix artisan ferments
- Measure artisan ferment ingredient quantities to meet recipe specifications
- Load ingredients into mixer in required ingredient placement
- Operate and monitor mixer to achieve artisan bread dough development for product type
- Check artisan ferment to identify faults and rectify
- Store artisan ferments according to food safety and product requirements
- Mix artisan bread dough
- Measure artisan bread dough ingredient quantities to meet recipe specifications
- Load ingredients into mixer in required ingredient placement
- Operate and monitor mixer to achieve artisan bread dough development for product type
- Add fillings as required to meet artisan bread product type
- Check artisan dough to identify faults and rectify
- Process artisan bread dough
- Divide, scale and mould dough to meet end-product shapes and baked weights
- Fold in fillings as required to meet product type
- Rest and fold artisan dough as required for product type
- Check artisan dough to confirm strength and tenacity
- Scale artisan dough for intermediate prove
- Final mould artisan dough and place on baking or proving surfaces for final prove
- Retard artisan dough as required for product type
- Check processed artisan dough to identify faults and rectify
- Pre-bake finish artisan bread products
- Bake artisan bread products
- Set baking temperatures and times to prepare for baking
- Visually check artisan dough size to confirm readiness for baking
- Load oven and steam artisan bread as required for product type
- Monitor baking to achieve baked colour and stability required for artisan bread product type
- Unload and de-pan artisan baked products to cool
- Check artisan bread product to identify faults and rectify
- Prepare and transfer 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 artisan bread baking equipment and check to confirm readiness for use
- Select ingredients and check to confirm quality and quantity