Required skills

Ability to

identify relevant information such as sales volumes and purchasing patterns and any conditions that could influence sales

estimate how much and what type of product is required and the time it should be available

calculate dough weight compared to finished product weight

determine optimum batch size number and timing taking account of process stages equipment capacity and availability of labour

produce or complete a production schedule covering each stage of the production process

regulate doughbatter maturity and proofing of yeast products so they arrive at the oven at the optimum time and condition

develop a production schedule

ensure availability of stock human and material resources and equipment in order to meet production requirements

monitor operations and address variations to production schedule

compare outcomes against standards and targets

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

sources of information on sales performance history and special events

methods used to regulate doughbatter maturation and proofing including formulation temperature control and time

production schedule formats and level of detail as appropriate to meet workplace scheduling requirements

baking processes and stages to match production to optimal timing and equipment capacity

monitoring procedures

quality standards

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 Competency 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

determine production targets and requirements to meet targets

conduct estimations and calculations to determine production requirements

determine dough making and retarding processes required for production

schedule production to meet customer requirements

communicate production requirements and ensure resources are available

monitor production to ensure targets are achieved

address any nonconformance to meeting production targets

assess waste in production processes

apply food safety procedures

Context of and specific resources for assessment

Assessment of this unit must occur in a real or simulated workplace Such an environment must provide an opportunity for the assessee to prepare or complete a daily production schedule including

sales performance history and other relevant information

product formulations

formulae to calculate batch weight to finished product weight

process equipment and information on machine capacity

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role

Guidance information for assessment

To ensure consistency of performance competency should be assessed 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

Sales history

Special conditions

Specialised product range

Production requirements for specialised product range

Retarding strategies

Waste