Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough mixing process.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough mixing process in a production baking environment.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare dough making equipment and process for operation | 1.1 Identify and fit personal protective equipment required for operation 1.2 Identify and confirm cleaning and maintenance status 1.3 Weigh or measure ingredients to meet recipe requirements 1.4 Fit and adjust mixing equipment in accordance with operating requirements 1.5 Enter processing and operating parameters to meet safety and production requirements 1.6 Check and adjust equipment performance as required 1.7 Carry out pre-start checks as required by workplace procedures |
2. Operate and monitor dough mixing process | 2.1 Start up the dough mixing process according to workplace procedures 2.2 Introduce ingredients to mixing process in correct sequence and quantity 2.3 Monitor equipment and identify and report variations in operating conditions 2.4 Monitor process to confirm dough meets specifications 2.5 Identify and rectify or report outcomes that fail to meet product specifications 2.6 Transfer finished dough according to workplace procedures 2.7 Maintain work area and conduct activities according to workplace procedures, food safety and environmental guidelines 2.8 Maintain workplace records in required format |
3. Shut down the process | 3.1 Identify appropriate shutdown procedure 3.2 Shut down process safely and clean equipment according to workplace procedures 3.3 Identify and report maintenance issues according to workplace procedures |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret standard operating procedures and directions for the safe operation of equipment when operating the dough mixing process |
Writing | Record maintenance requirements Record equipment failure |
Numeracy | Confirm settings including mixing rate, mixing time, water and flour temperature Monitor supply and flow of materials to and from the dough making process |
Navigate the world of work | Apply workplace procedures to own role and responsibilities and seek clarification or other assistance when required Maintain hygiene standards and hazard free work area |
Interact with others | Report dough making process performance to relevant personnel using required communication method |
Get the work done | Identify routine problems and implement standard solutions according to workplace guidelines |
Sectors
Production baking (PBK)