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

FDFRB4003A Mapping and Delivery Guide
Apply baking science to work practices

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FDFRB4003A - Apply baking science to work practices
Description This unit of competency covers the skills and knowledge required to apply principles of food science relevant to the production of bakery products.
Employability Skills Not applicable.
Learning Outcomes and Application This unit applies to the application of technical knowledge of food science as it relates to bakery products. It covers selection and processing of ingredients and production processes in order to maximise quality outcomes.The science of baking processes includes knowledge of how and why reactions occur and specific outcomes achieved, including the skills and knowledge to recognise the cause and effect of these reactions and how to problem solve faults in baking processes.Understanding of these principles is used to inform work in product development, production, testing, communication and problem solving.This unit must be applied to a range of bread, cake and pastry products.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites Not applicable.
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: Select and use ingredients to ensure quality outcomes
  • Impact of ingredients on final product is identified and considered in selection, measurement and use
  • Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients
  • Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients
  • Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes
  • Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients
  • Common chemical reactions and factors required to cause a reaction are managed to control impact on quality
  • Legal and quality requirements relating to use of ingredients and food additives are applied
  • Knowledge of ingredients, processes and interactions is used to predict product shelf life
  • Problems relating to ingredients are identified and addressed
       
Element: Manage nutritional features of bakery products
  • Public health and environmental hazards relating to bakery products are identified and controlled in bakery production
  • Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling
  • Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling
  • Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies
  • Role of bakery products in diet and their nutritional features are determined
  • Regulations regarding nutritional labelling are applied
       
Element: Control aspects of fermentation
  • Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes
  • Types of fermentation and features of process are examined and selected according to product requirements
  • Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed
  • Impact of different fermentation processes on the bakery product is considered in selection of production processes
       
Element: Manage baking processes
  • Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes
  • Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes
  • Impact of temperature, moisture and time on production and product outcome are considered in management of operations
  • Impacts of varying baking processes on production and product outcome are considered in production planning and management
  • Production problems are identified and addressed
  • Processes specified are in accordance with workplace environmental guidelines
  • Baking processes are selected and managed to maximise production efficiencies
       


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. 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:

FDFTEC4005A Apply an understanding of food additives

FDFTEC4006A Apply an understanding of legal requirements in food production

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.

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:

identify bakery ingredients and group them by function, including:

proteins

fats

carbohydrates

additives

identify the role of enzymes in generating biological reactions (e.g. amylase in bread)

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

review and/or 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 and/or 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 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 and takes account of occupational health and safety (OHS) and environmental impacts

Bakery products

Bakery products may include:

breads

cakes

pastry products

Ingredients

Ingredients may include:

yeast

processing aids (e.g. enzymes)

functional ingredients

fat replacers

flours

water

salt

folic acid

eggs and egg by-products

fruit

nuts, seeds and cereals

oils and fats

improvers

emulsifiers

humectants

dairy products

essences, additives and preservatives

sugar and glucose

jams and fillings

spices

Autoimmune diseases

Autoimmune diseases may include:

coeliac disease

Are there others?

Aspects of fermentation

Aspects of fermentation may include:

alcoholic fermentation

lactic acid fermentation:

facultative heterofermentative bacteria

obligate heterofermentative bacteria

obligate homofermentative bacteria

microbial growth kinetics (e.g. lag, log, peak and death stages)

metabolic activity

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
Impact of ingredients on final product is identified and considered in selection, measurement and use 
Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients 
Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients 
Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes 
Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients 
Common chemical reactions and factors required to cause a reaction are managed to control impact on quality 
Legal and quality requirements relating to use of ingredients and food additives are applied 
Knowledge of ingredients, processes and interactions is used to predict product shelf life 
Problems relating to ingredients are identified and addressed 
Public health and environmental hazards relating to bakery products are identified and controlled in bakery production 
Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling 
Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling 
Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies 
Role of bakery products in diet and their nutritional features are determined 
Regulations regarding nutritional labelling are applied 
Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes 
Types of fermentation and features of process are examined and selected according to product requirements 
Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed 
Impact of different fermentation processes on the bakery product is considered in selection of production processes 
Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes 
Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes 
Impact of temperature, moisture and time on production and product outcome are considered in management of operations 
Impacts of varying baking processes on production and product outcome are considered in production planning and management 
Production problems are identified and addressed 
Processes specified are in accordance with workplace environmental guidelines 
Baking processes are selected and managed to maximise production efficiencies 

Forms

Assessment Cover Sheet

FDFRB4003A - Apply baking science to work practices
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

FDFRB4003A - Apply baking science to work practices

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: