This unit has application in a retail baking environment within the food processing industry. It includes an intermediate prove stage prior to final moulding.

ELEMENT

PERFORMANCE CRITERIA

1. Scale and mould dough

1.1. Dough is scaled to meet production requirements

1.2. Scaled dough meets weight requirements

1.3. Dough is moulded to provide initial shape

1.4. Dough is laminated, chilled or filled to suit product specification

1.5. Unacceptable scaled and moulded dough is identified, removed or rectified and/or reported

2. Mould dough and divide to meet product requirements

2.1. Dough is moulded to final shape

2.2. Dough is placed in tins or on baking surfaces as required

2.3. Dough meets specifications

2.4. Unacceptable final proved dough is identified, removed or rectified and/or reported

3. Clean equipment

3.1. Equipment is cleaned to meet production and hygiene requirements

3.2. Waste is disposed of according to workplace procedure

3.3. Work is conducted in accordance with workplace environmental guidelines

Required skills

Ability to:

access workplace information to identify recipe requirements

confirm the required quantity of dough is available

divide dough into pieces of the required weight

round or mould dough to meet intermediate prove weight requirements

allow dough to develop for the required time (intermediate prove)

monitor size and shape of dough and skin formation on dough during intermediate prove

identify, correct and/or remove unacceptable sized/shaped dough

confirm that tins and/or baking surfaces are available and ready for use

carry out final mould (this may be done manually or by using moulding and rounding equipment)

tin or place dough on baking surfaces as required

conduct final prove of dough (prover settings are set to allow the required development/proving time and conditions, such as temperature and humidity)

prepare dough for baking, such as applying finishings, positioning lids on tins according to product requirements and shaping specialty breads

monitor dough volume and maturity

visually check the appearance of finished products and confirm that finishings are applied to meet quality requirements

identify, correct and/or remove unacceptable sized/shaped dough

clean equipment and utensils to meet hygiene standards

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:

the effect of dough shape/size on the final product

purpose and time required to allow dough to develop

methods used to confirm accuracy of measuring equipment used

required characteristics of proved dough, such as size, height and appearance

causes of variation and corrective action required

settings, operational requirements and safety features of dividing and rounding equipment

requirements of the final proof process, including the importance of relative humidity and temperature on proving stage

purpose and procedures for conducting a wet or dry prove

moulding techniques to achieve required product shape for untinned bread products

control points and related monitoring requirements

occupational health and safety (OHS) hazards and controls

waste handling and cleaning and procedures

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:

scale and mould dough according to quality standards

use scales and determine weights accurately

take corrective action in response to typical faults and inconsistencies

apply safe work practices and identify OHS hazards and controls

clean equipment

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 scaling and moulding for intermediate prove requirements, safe work practices, food safety, quality and environmental requirements

recipe instructions

product specifications and related inspection/control points

dividing, rounding and intermediate prove equipment used in the workplace (in some workplaces these tasks are manually performed and do not involve the use of equipment)

dough

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

Typical ingredients

Typical ingredients include but are not limited to:

wheat flour

water

salt

yeast

shortenings

bread improvers

additional ingredients, such as rye flour, sours, fruit, spices, grains and fibre

Equipment

Equipment may include:

mixers

sieves

weighing

metering

lifting equipment

final prover

Dough

Dough may be manually or mechanically moulded or shaped using moulding and rounding equipment

Final proof

Final proof may be wet or dry

Applying finishings

Applying finishings can include:

methods, such as dusting, cutting, spraying and applying toppings

Baking surfaces

Baking surfaces depend on workplace equipment and procedures and can include:

tins

slippers

trays and sole of the oven

Confirming that tins/trays are ready for use involves:

checking that tins/trays are greased and prepared to the required standard and that hygiene and sanitation standards are met

Unit sector

Retail baking

This unit contains employability skills.