Required skills

Ability to

identify bakery ingredients and group them by function including

proteins

fats

carbohydrates

additives

identify the role of enzymes in generating biological reactions eg amylase in bread

read and interpret technical information to describe food properties andor reactions including recognising and applying appropriate units of measurement and terms

review andor establish procedures to describe storage handling and processing conditions that affect the characteristics of ingredients such as

changes in pH

temperature change

specific gravity

exposure to light

exposure to humidity

packaging materials

review andor establish procedures to describe the method of preparation and addition of ingredients to food products produced in the workplace

address production problems and determine root cause

use oral communication skills language 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

types of ingredients and production processes used in bakery products

the functions of ingredients

what E numbers are and how they apply to baking

range of allergies and intolerances to bakery products

the functions interactions and potential problems associated with ingredients

coding and labelling systems used to describe ingredients and additives

the basic molecular structures of carbohydrates proteins and fats

for a given production process the processing stages designed to affect the structure of these compounds

information sources on allergies and intolerances relevant to baking products

dough rheology and physical dough testing data

determinants of bread quality

hydrogenation of fats and oils

shelf life prediction and testing

legal requirements relating to labelling used as established by the Food Standards Code

typical quantities used and related units of measurement

preparation requirements

mechanical and chemical aeration

health and nutrition issues related to ingredients

handling and processing conditions that affect the characteristics of ingredients

typical problems with ingredients and production processes

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

identify bakery ingredients and describe their function and chemical changes through the production process

describe the nutritional features of bakery ingredients and products

identify possible allergies and reactions to bakery products

describe key baking processes and how and why they impact on ingredients and the final product outcome

identify and address common issues and problems with ingredients and production processes

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

product specifications including advice on ingredients

Food Standards Code

product range and related production processes

workplace information recording systems requirements and procedures

Method of assessment

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

FDFTECA Apply an understanding of food additives

FDFTEC4005A Apply an understanding of food additives

FDFTECA Apply an understanding of legal requirements in food production

FDFTEC4006A Apply an understanding of legal requirements in food production

FDFTECA Identify the physical and chemical properties of materials food and related products

FDFTEC4009A Identify the physical and chemical properties of materials, food and related products.

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

Bakery products

Ingredients

Autoimmune diseases

Aspects of fermentation