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Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge
Elements and Performance Criteria
Required Skills
Evidence Required
Range Statement
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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 |
Freezing equipment | Freezing equipment includes:storage freezers |
Dough | Dough that is frozen may be either made up or proved dough. Frozen dough that has not been proved requires an additional step of conditioning before baking. This does not apply to proved dough |