Required skills

Ability to

access workplace information to identify recipe requirements

confirm condition type quality and quantity of ingredients

prepare ingredients as required such as weighing scaling or metering ingredients and conditioning ingredients eg dried fruit

confirm that equipment required is available clean and fit for use

transfer ingredients to the mixer in the required sequence

set mixing equipment to meet recipe requirements such as

selecting and fitting attachments

setting mixing speed and time

operate and monitor the mixing process such as

ingredient and finished dough temperature

dough development

dough consistency feel and texture

addition of special ingredients such as dried fruit

selecting and fitting attachments

finish dough to meet product requirements such as rolling adding shortening if not already in the mix laminating and folding

allow dough to proof

prepare cookingbaking trays

deposit extrude roll or shape dough to meet product and volumeweight requirements

set up bakingfrying equipment such as setting oven temperatures times and humidity andor preparing deep frying equipment

operate and monitor bakingfrying process such as monitoring time colour and appearance

cool and present finished product such as placing on cooling racks and slicing and applying glazes andor sugar

calculate product yield based on given batch weight andor main ingredient weight according to workplace practices

take corrective action so that quality standards are met

clean equipment and utensils to meet hygiene standards

complete workplace records as required

maintain work area to meet housekeeping standards

finish products according to enterprise procedures

form and fill products 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

basic principles of producing yeastraised products

ingredient characteristics purpose in the product and storage requirements including flour types sugar grades shortening and emulsifiers and other ingredients used

required characteristics of finished products

method used to calculate ingredient weights to meet production and recipe requirements

acceptable standards for equipmentutensils used including cleaning requirements and signs of wear or unacceptable damage where measuring equipment is used it may also include procedures such as taring of scales

process requirements such as

mixing times and speeds

purpose and time required to allow mix to proof

batterdough specifications

baking times and temperatures

oven settings

effect of variables such as ambient conditions on the proving process dough temperature gluten development water addition yeast activity and consistency of dough

settings operating requirements and safety features of equipment used

product presentation and storage requirements such as refrigeration freezing and shelflife

inspectionscontrol points used to confirm that product meets quality requirements and related monitoring requirements

causes of variation and corrective action required including the role of sugar in browning

occupational health and safety OHS hazards and controls

waste handling requirements and methods such as salting down waste to prevent yeast development

cleaning requirements and procedures

preparing and applying decorations to finish products where relevant

forming and filling products 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

plan and prepare ingredients equipment and processes required for dough

combine and process ingredients according to requirements for type of product

bake or fry product

assess product outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

clean equipment

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

recipe instructions

final product specifications and related inspectioncontrol points

mixing bakingfrying equipment

materialsingredients

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 An example could be

FDFOPA Clean and sanitise equipment

FDFOP2004A Clean and sanitise equipment.

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

Typical sweet yeast products

Typical ingredients

Conditioning ingredients

Preparation and cooking methods

Finishing methods

Typical equipment