Application
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough make up process.
This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough make up process in a baking production 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 divider, rounder, moulder, panning equipment and process for operation | 1.1 Confirm availability of dough to meet operating requirements 1.2 Identify and confirm cleaning and maintenance requirements 1.3 Use appropriate personal protective equipment 1.4 Fit and adjust machine components and related attachments 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 according to workplace requirements |
2. Operate and monitor the dough make up process | 2.1 Start and operate the dough make up process according to workplace procedures 2.2 Monitor equipment operation and identify variations in operating conditions 2.4 Monitor process to confirm dough pieces meet required specifications 2.5 Identify, rectify or report products that fail to meet specifications 2.6 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines 2.7 Maintain workplace records in required format |
3. Shut down the dough make up process | 3.1 Identify appropriate shutdown procedures 3.2 Shut down and clean process according to workplace procedures 3.3 Identify and report maintenance requirements and report 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 for the dough make up process |
Writing | Record maintenance requirements Record equipment failure |
Numeracy | Confirm pre-start check including divider speed, weight setting and oil supply Confirm dough weight, size and shape remain within specifications |
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 make up 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)