Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Plan and sequence preparation of artisan breads
   • Recipe is selected to meet product/customer requirements
   • Preparation and production stages are planned
2. Produce bread doughs for a range of artisan breads
   • Ingredients are selected to suit recipe specifications
   • Dough is prepared meet product requirements
3. Prepare and bake a range of artisan breads
   • Dough is prepared for baking according to product requirements
   • Product is baked to meet quality requirements
   • Final product is presented to meet food safety and customer requirements
   • Work is conducted in accordance with workplace environmental guidelines
4. Cost and price final product
   • Product ingredients are costed
   • Production costs are estimated
   • Product is priced within business pricing policy
   • Actual costs are measured against estimated costs

Required Skills

Required skills

Ability to select appropriate recipeformulation to meet productcustomer requirements price ingredients for use in product estimate cost of production select ingredients to meet recipe requirements produce bread dough to meet recipe requirements such as doughbased flat bread dough batterbased flat bread dough unleavened or chemically leavened flat bread dough chemical sour dough natural sour dough an extended fermentation period dough an enriched dough prepare culturesstarters for use in sours from scratch using a natural sour dough and using a chemical starter prepare dough for baking according to requirements of bread type including mouldingshaping such as novelty shapes and plaited products bake bread products finish and present bread product to meet product and customer requirements including applying toppings as required clean equipment and utensils to meet hygiene standards maintain workplace records as required maintain work area to meet housekeeping standards measure actual production costs against estimate and account for any variation 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 typical formulations for bread types principles and processes involved for extended fermentation doughs fermentation process in chemical and natural sour doughs as this affects dough preparation baking and final product characteristics and related food safety issues preparation stages and requirements for nominated bread types including starter preparation dough scaling and rounding methods including sheeting hand and mechanical scaling and rounding intermediate proving methods including ambient temperature and normal proving moulding including novelty shapes and plaited product preparation loading product into ovens including stretching flat bread doughs such as Turkish bread on the oven floor baking parameters for different bread types the effect of ingredients on shelflife and food safety optimum storage conditions and shelflife for ingredients and related sequencing requirements optimum storage conditions for the finished product prior to sale ingredient suppliers and pricing information methods of estimating fixed and variable costs and profit margin to determine sale price range basic awareness of trade practice issues when pricing products business policy and parameters in pricing products

Evidence Required

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 plan and prepare ingredients equipment and processes required for specialised bread combine and process ingredients according to requirements for type of bread start operate monitor and adjust ovens to achieve required quality outcomes assess bread outcomes against quality standards take corrective action in response to typical faults and inconsistencies apply safe work practices and identify OHS hazards and controls cost final product apply food safety procedures
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to work procedures including advice on relevant product requirements safe work practices food safety quality and environmental requirements recipes and customer specifications production equipment appropriate to product type materialsingredients to meet recipe requirements ingredient pricing information personal protective clothing equipment and material safety data sheets MSDS 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
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

---

Range Statement

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 legislation legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity
Workplace information	Workplace information can include: verbal or written instructions standard operating procedures (SOPs) specifications production schedules recipe instructions
National and regional breads	National and regional breads include: festive and religious breads
Dough preparation	Dough preparation depends on product/bread type. Typical steps include: scaling/rounding intermediate prove moulding/shaping final prove topping and baking
Enriched dough products	Enriched dough products include: brioche and cholla

---