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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
Policies and procedures | Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements |
Legislative requirements | Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:the Food Standards Code, including labelling, weights and measures legislationlegislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity |
Workplace information | Workplace information can include:verbal or written instructions standard operating procedures (SOPs)specificationsproduction schedules recipe instructions |
Ingredients | Ingredients include but are not limited to:flourshorteningsugarsalt and water |
Equipment | Equipment may include:mixerssieveslifting equipmentdough break equipment for laminating |
Shortening | Shortening may be added to the mixer or worked into the dough manually |
Folding of pastry | Folding of pastry is typically in half or book folds |
Lamination | Lamination does not apply to short paste and pie bottom paste |