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
Required Skills
Evidence Required
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 |
New products | New products may include:products that meet specific dietary, religious or cultural needs, products based on established products or involve entirely new ingredient combinations or production or cooking processes |
Market testing | Market testing may include:consumer product tasting and samplingpromotional activityevaluation from colleagues or industry experts |
Commercial viability | Commercial viability refers to:the net profit margin of the productconsumer support and repeat purchaseability to reproduce to establish standardsavailability of ingredientscompliance with legislative and regulatory standardscompatibility with business objectives and standards |
Technical aspects | Technical aspects relate to:moisturestructuretastesymmetryappearance aroma organicyeast freedairy freegluten free |
Experimentation | Experimentation may relate to:variations in ingredients or processes to affect taste, texture, aroma or presentation |