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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 |
Typical ingredients | Typical ingredients include but are not limited to:wheat flourwatersaltyeastshorteningsbread improversadditional ingredients, such as rye flour, sours, fruit, spices, grains and fibre |
Equipment | Equipment may include:mixerssievesweighingmetering lifting equipmentfinal prover |
Dough | Dough may be manually or mechanically moulded or shaped using moulding and rounding equipment |
Final proof | Final proof may be wet or dry |
Applying finishings | Applying finishings can include:methods, such as dusting, cutting, spraying and applying toppings |
Baking surfaces | Baking surfaces depend on workplace equipment and procedures and can include:tinsslipperstrays and sole of the ovenConfirming that tins/trays are ready for use involves:checking that tins/trays are greased and prepared to the required standard and that hygiene and sanitation standards are met |