Required skills

Ability to

access workplace information to identify pastry manufacturing processing requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary materials and services such as flour and fat

select ingredients in accordance with recipe specifications

confirm condition and quality of ingredients

conduct prestart checks such as inspecting equipment condition to identify any signs of wear selecting appropriate settings andor related parameters cancelling isolation or lock outs as required confirming that equipment is clean and correctly configured for pastry manufacturing processing requirements positioning sensors and controls correctly ensuring any scheduled maintenance has been carried out confirming that all safety guards are in place and operational and positioning rework bins

start operate monitor and adjust pastry manufacturing process equipment to achieve required outcomes such as setting up and starting up mixers rollers and laminating processes to meet production requirements

monitor control points and conduct inspections as required to confirm process remains within specification

monitor supply and flow of materials to and from the dough preparation process and equipment operation to confirm process remains within specification such as

flour temperature and type

water temperature

fat type distribution and percentage as required for specific pastry types

rework pastry addition

dough characteristics

mixing time

roll and laminate dough to specification including ensuring inline hoppers are filled with flour to prevent pastry sticking to rollers roller settings are within specification and checking pastry thickness fat percentage and the number of pastry layers

monitor supply and flow of materials to and from the laminating process and equipment operation to confirm process remains within specification

cut and stack or roll pastry according to production requirements

take corrective action in response to outofspecification results

respond to andor report equipment failure within level of responsibility

locate emergency stop functions on equipment

follow isolation and lock outtag out procedures as required to take pastry manufacturing process and related equipment offline in preparation for cleaning andor maintenance within level of responsibility

complete workplace records as required

maintain work area to meet housekeeping standards

use process control systems according to enterprise procedures

demonstrate batchproduct changeovers according to enterprise procedures may not apply to some continuous operations

collect samples and conduct tests according to enterprise procedures

conduct routine maintenance according to enterprise procedures

clean and sanitise equipment according to enterprise procedures

use oral communication skillslanguage 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

purpose and basic principles of the pastry manufacturing process

basic operating principles of equipment such as main equipment components status and purpose of guards equipment operating capacities and applications and the purpose and location of sensors and related feedback instrumentation

services required and action to take if services are not available

the flow of the pastry manufacturing process and the effect of outputs on customer satisfaction and downstream processes such as filling forming and baking

quality requirements of materialsingredients and effect of variation on pastry manufacturing process performance

quality standards required of the finished pastry

pastry manufacturing process specifications procedures and operating parameters including preparing dough laminating rolling and cutting and stacking of pastry

operating requirements and parameters and corrective action required where operation is outside specified operating parameters

typical equipment faults and related causes including signs and symptoms of faulty equipment and early warning signs of potential problems

methods used to monitor the pastry manufacturing production process such as inspecting measuring and testing as required by the process

inspection or test points control points in the process and the related procedures and recording requirements

contaminationfood safety risks associated with the pastry manufacturing process and related control measures

common causes of variation and corrective action required including the relationships between time and temperature and humidity in the pastry manufacturing process

occupational health and safety OHS hazards and controls including the limitations of protective clothing and equipment relevant to the pastry manufacturing process

requirements of different shutdowns as appropriate to the pastry manufacturing process and workplace production requirements including emergency and routine shutdowns and procedures to follow in the event of a power outage

isolation lock out and tag out procedures and responsibilities

procedures and responsibility for reporting production and performance information

environmental issues and controls relevant to the process including wasterework collection and handling procedures related to the pastry manufacturing process

basic operating principles of process control where relevant including the relationship between control panels and systems and the physical equipment

pastry manufacturing process changeover procedures and responsibilities where relevant

sampling and testing associated with process monitoring and control where relevant

routine maintenance procedures where relevant

cleaning and sanitation procedures where relevant

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

conduct prestart checks on equipment used for pastry production

start operate monitor and adjust process equipment to achieve required quality outcomes

take corrective action in response to typical faults and inconsistencies

complete workplace records as required

apply safe work practices and identify OHS hazards and controls

safely shut down equipment

apply food safety procedures to work practices

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment

work procedures including advice on safe work practices food safety quality and environmental requirements

information on equipment capacity and operating parameters

production schedule and recipebatch instructions

specifications control points and processing parameters

pastry manufacturing process and related equipment and services

pastry ingredients

sampling schedules and test procedures and equipment 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 Examples could be

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment

FDFOPA Conduct routine maintenance

FDFOP2011A Conduct routine maintenance

FDFOPA Apply sampling procedures

FDFOP2013A Apply sampling procedures

FDFOPA Operate a process control interface

FDFOP2030A Operate a process control interface

MSLA Perform basic tests

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in ones 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

Policies and procedures

Legislative requirements

Workplace information

Pastry

Pastry ingredients

Ingredient transfer and loading

Equipment

Shutdown procedures

Operation of equipment and processes

Services