Application
This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.
This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.
All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation 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 for work | 1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet required production volumes 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 basic artisan baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity |
2. Mix basic artisan doughs | 2.1 Measure ingredient quantities to meet recipe specifications 2.2 Load ingredients into mixer in required ingredient placement 2.3 Operate and monitor mixer to achieve basic artisan dough development for product type 2.4 Check mixed basic artisan dough to identify faults and rectify |
3. Process basic artisan dough | 3.1 Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight 3.2 Final mould and place on baking surfaces for final prove 3.3 Laminate basic artisan dough with laminating fat as required for product type 3.4 Retard basic artisan dough as required for product type 3.5 Final prove basic artisan dough as required for product type 3.6 Check processed basic artisan dough to identify faults and rectify |
4. Pre-bake finish basic artisan products | 4.1 Prepare pre-bake finishing mediums to recipe specification 4.2 Pre-bake finish basic artisan products to meet end-product specification 4.3 Check pre-bake finished basic artisan products to identify faults and rectify |
5. Fry basic artisan products | 5.1 Set frying temperatures and times to prepare for frying 5.2 Visually check basic artisan dough size to confirm readiness for frying 5.3 Load fryer and monitor frying to maintain fryer temperatures 5.4 Unload basic artisan fried products to cool 5.5 Check fried basic artisan products to identify faults and rectify |
6. Bake basic artisan products | 6.1 Set baking temperatures and times to prepare for baking 6.2 Visually check dough size to confirm readiness for baking, and load oven as required for product type 6.3 Monitor baking to achieve baked colour and stability required for basic artisan product type 6.4 Unload, de-pan and cool to meet basic artisan product type 6.5 Check basic artisan product to identify faults and rectify |
7. Post-bake/fry finish basic artisan products | 7.1 Prepare post-bake finishing mediums to meet recipe specifications 7.2 Post-bake finish baked and fried basic artisan products to meet end-product specification 7.3 Check post-baked finished basic artisan products to identify faults and rectify 7.4 Prepare and transfer basic artisan products for presentation and storage according to packaging and food safety requirements |
8. Complete work | 8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements |
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 | 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, water and dough temperatures, and dough and product dimensions 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 |
Range Statement
This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.
Basic artisan baking equipment must include: | equipment, including: industrial oven industrial mixer and attachments pastry sheeter, dough break or rolling pin ancillary equipment, including: oven baking trays cooling wires dough and pastry benches tools and utensils, including: rolling pins oven gloves plastic and metal scrapers containers used to store fillings bowls and measuring jugs. |
Sectors
Retail baking (RBK)