Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FDFRB3008A Mapping and Delivery Guide
Store, handle and use frozen dough

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFRB3008A - Store, handle and use frozen dough
Description This unit of competency covers the skills and knowledge required to thaw and handle frozen dough in the production of bread and other yeast-raised products.
Employability Skills This unit contains employability skills.
Learning Outcomes and Application This unit applies to an in-store or retail bakery environment. Dough is typically provided in frozen form to be stored and handled for use in the retail bakery products.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Store frozen dough
  • Storage conditions required to retain quality characteristics of frozen dough are identified and monitored
  • Consequences of inconsistent temperature and moisture controls for frozen dough are identified
  • The cold chain is monitored to ensure that product meets food safety and quality requirements
       
Element: Thaw frozen dough
  • Dough is thawed at a rate and conditions required to maintain quality
  • Impact of thawing rate on yeast and/or laminated products are identified
  • Thawed dough meets food safety and quality requirements
  • Unacceptable dough is identified, rectified and/or removed
  • Waste is disposed of according to workplace procedure
  • Housekeeping standards are maintained in the workplace
  • Work is conducted in accordance with workplace environmental guidelines
       
Element: Use thawed dough in baked products
  • Dough is proved and/or conditioned to prepare for use
  • Dough is baked in accordance to product specifications and requirements
  • Implications of using frozen dough on proving and baking are identified and managed in the baking process
  • identify and act on any quality inconsistencies in production processes and the final product
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

store frozen dough to maintain quality standards

identify the implications of using frozen dough for the baking process and the final product

thaw and prepare dough for use

use frozen dough in baking products

assess outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

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 freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements

product specifications and related inspection/control points

freezing equipment

frozen dough

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 one's 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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

access freezing requirements for dough type

store frozen dough

monitor equipment to confirm that freezing parameters are met

thaw dough as required for use

maintain workplace records as required

maintain work area to meet housekeeping standards

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:

basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages

basic understanding of the freezing equipment used, freezing capacity and the effect of freezing method on product

different handling requirements of made up and proved doughs to preserve the dough structure

purpose and characteristics of packaging liners used to pack frozen dough

procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions

storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations

food safety issues that can result from temperature abuse

the significance of timeliness when both freezing and thawing dough

optimal storage times

the significance of variables such as dough type and size on freezing and thawing processes

procedures for efficiently thawing frozen product and the consequences of slow thawing

the effect of freezing/thawing on the quality of the final product

inspections/control points used to confirm that product meets quality requirements and related monitoring requirements

causes of variation and corrective action required

occupational health and safety (OHS) hazards and controls

waste handling and cleaning requirements and procedures

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, 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

Freezing equipment

Freezing equipment includes:

storage freezers

Dough

Dough that is frozen may be either made up or proved dough. Frozen dough that has not been proved requires an additional step of conditioning before baking. This does not apply to proved dough

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Storage conditions required to retain quality characteristics of frozen dough are identified and monitored 
Consequences of inconsistent temperature and moisture controls for frozen dough are identified 
The cold chain is monitored to ensure that product meets food safety and quality requirements 
Dough is thawed at a rate and conditions required to maintain quality 
Impact of thawing rate on yeast and/or laminated products are identified 
Thawed dough meets food safety and quality requirements 
Unacceptable dough is identified, rectified and/or removed 
Waste is disposed of according to workplace procedure 
Housekeeping standards are maintained in the workplace 
Work is conducted in accordance with workplace environmental guidelines 
Dough is proved and/or conditioned to prepare for use 
Dough is baked in accordance to product specifications and requirements 
Implications of using frozen dough on proving and baking are identified and managed in the baking process 
identify and act on any quality inconsistencies in production processes and the final product 

Forms

Assessment Cover Sheet

FDFRB3008A - Store, handle and use frozen dough
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFRB3008A - Store, handle and use frozen dough

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: