This unit has application in a retail baking environment within the food processing industry. It targets the worker responsible for operating ovens and the baking process in order to achieve quality standards for bread products.

ELEMENT

PERFORMANCE CRITERIA

1. Prepare to bake dough

1.1. Baking parameters are selected as required to meet safety and baking requirements

1.2. Dough pieces are loaded into the oven

1.3. Ingredients are confirmed and available to meet finishing requirements

2. Bake bread

2.1. Ovens are operated to meet required output

2.2. Baked product meets food safety and quality requirements

2.3. Unacceptable baked product is identified, rectified and/or reported

2.4. The work area is maintained according to housekeeping standards

2.5. Work is conducted in accordance with workplace environmental guidelines

Required skills

Ability to:

access workplace information to identify recipe/baking requirements

select appropriate oven settings and start up the oven, including setting time and temperature controls

load dough pieces

schedule loads according to volume and temperature requirements to achieve time and energy efficiencies

monitor baking process, including:

steam injection (as required)

crust colour

sheen

uniformity of shape

size (oven spring)

take corrective action as required to maintain quality of product

maintain workplace records as required

maintain work area to meet housekeeping standards

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:

changes that occur to the product during baking

how dough characteristics such as shape/size and skin formation affect the final product

the effect of variables, such as time, temperature and humidity on baking

the effect of yeast activity on the final product

quality characteristics of final product, including:

volume

grain

texture

crumb colour

crust formation and colour

settings, operating requirements and safety features of equipment used

causes of variation and corrective action required

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning requirements

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. Competence 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:

conduct pre-start checks on ovens used for baking

start, operate, monitor and adjust ovens to achieve required quality outcomes

assess bread outcomes against quality standards

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

safely shut down ovens

apply food safety procedures.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

specifications, control points and processing settings

baking equipment

bread dough that has undergone final moulding and proof

personal protective clothing, equipment and material safety data sheets (MSDS) as required

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated 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.

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

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information

Workplace information can include:

verbal or written instructions

standard operating procedures (SOPs)

specifications

production schedules

recipe instructions

Ovens

Ovens may be loaded manually, or by placing trays or using slips and belts according to workplace equipments

Unit sector

Retail baking

This unit contains employability skills.