Elements

Performance Criteria

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare for work

1.1 Confirm product types and volumes to schedule production

1.2 Calculate yield and adjust recipe to meet required production volume

1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements

1.4 Select and wear personal protective equipment according to safety requirements

1.5 Select frozen and par baked dough baking equipment and check to confirm readiness for use

1.6 Select ingredients and check to confirm quality and quantity

2. Mix frozen dough

2.1 Measure ingredient quantities to meet recipe specification

2.2 Load ingredients into mixer in required ingredient placement

2.3 Operate and monitor mixer to achieve frozen dough development for product type

2.4 Check frozen and par baked dough to identify dough faults and rectify

3. Process frozen and par baked doughs

3.1 Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight

3.2 Final mould frozen and par baked dough and place on freezing or baking surfaces

3.3 Laminate and finish frozen and par baked dough as required prior to freezing or par baking

3.4 Check processed frozen and par baked dough to identify faults and rectify

3.5 Package and freeze frozen and par baked dough to meet food safety requirements

4. Par bake bread products

4.1 Final prove par baked dough to prepare for baking

4.2 Set baking temperatures and times to prepare for par baking

4.3 Visually check dough size to confirm readiness for baking

4.4 Load oven and steam as required for product type

4.5 Monitor baking to achieve internal par bake temperature for par bake

4.6 Unload and de-pan par baked product to cool

4.7 Check par baked bread products to identify faults and rectify

4.8 Package and freeze par baked bread product to meet food safety requirements

5. Recover frozen doughs and par baked breads

5.1 Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements

5.2 Final prove frozen doughs as required for product type

5.3 Check recovered doughs and par baked breads to identify faults and rectify

6. Finish frozen dough products

6.1 Prepare pre-bake finishing mediums to meet recipe specifications

6.2 Prepare simple fillings to meet recipe specifications

6.3 Pre-bake finish frozen and par baked products to meet end-product specifications

6.4 Check pre-bake finished products to identify faults and rectify

7. Bake frozen dough products

7.1 Set baking temperatures and times to prepare for baking

7.2 Visually check frozen dough size to confirm readiness for baking

7.3 Load oven and steam frozen bread as required for product type

7.4 Monitor baking to achieve baked colour and stability required for frozen dough product type

7.5 Unload and de-pan baked products to cool

7.6 Check product bake to identify faults and rectify

8. Finish frozen and par baked dough products

8.1 Prepare post-bake finishing mediums to meet recipe specifications

8.2 Post-bake finish products to meet end-product specifications

8.3 Check post-bake finished products to identify faults and rectify

9. Complete work

9.1 Clean equipment and work area to meet housekeeping standards

9.2 Dispose of waste according to workplace requirements

9.3 Complete workplace records according to workplace requirements

Skill

Description

Reading

Interprets key information from recipes, ingredient labels, baking equipment operating instructions, and end-product specifications

Writing

Prepares production schedules and completes production records using required format, language and structure

Numeracy

Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings

Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes, and water and dough temperatures

Divides dough into equal portions by estimated weight

Performs calculations to adjust recipes using baking formulas, and allows for wastage

Uses understanding of three-dimensional shapes to mould dough shapes and check end-product shapes

Interprets measurement information to set, monitor and adjust process parameters

Completes production records using mathematical symbols and conventions

Navigate the world of work

Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation

Follows organisational policies and procedures relevant to own work role

Get the work done

Plans, organises and implements tasks required to achieve production outcomes

Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Frozen and par baked dough baking equipment must include:

equipment, including:

industrial oven

industrial prover

industrial mixer and attachments

pastry sheeter/dough break or rolling pin

freezer

equipment accessories, including:

oven baking trays

freezing trays

freezing racks

ancillary equipment, including:

rolling pin

cooling wires

dough and pastry benches

tools and utensils, including:

rolling pins

cake knives

bread knives

processing knives

dough scrapers.