This unit has application in a retail or wholesale baking environment. It targets the worker responsible for the complete production of sourdough products and requires an approach which incorporates hand moulding and natural fermentation.

Sourdough products include those produced using spontaneously fermented doughs and bacteria fermented without the addition of commercial yeast.

ELEMENT

PERFORMANCE CRITERIA

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

Examine features and processes in sourdough production

Key differences between sourdough and straight dough products and the range of sourdough products are identified

Implications of using sourdough on production processes and requirements are identified

Techniques used to produce sourdough are examined and the range of outcomes identified

Role of ingredients and bacteria in sourdough fermentation and types of yeast are identified

Benefits of sourdough products and organic ingredients are identified and marketing opportunities examined

Produce sourdough starter

Process for fermentation and development of sourdough starter is selected

Flour and other ingredients are selected to refresh culture and achieve desired outcomes

Impacts of flour types, temperature, time and moisture on fermentation is described and typical problems identified

Ingredients and equipment are selected and prepared for use

Starter is generated and refreshed to achieve optimum fermentation activity

Appearance, size and aroma are examined to assess starter maturity

Prepare sourdough products

Ingredients are selected, weighed and mixed according to production requirements

Bulk fermentation is conducted

Dough is divided, rested and moulded

Dough pieces are retarded according to anticipated sales requirements

Dough pieces are selected at optimum proof and baked according to product requirements

Final product is cooled, assessed for quality and prepared for sale

Processes specified are in accordance with workplace environmental guidelines

Assess commercial viability of sourdough product

Marketplace interest in sourdough products is assessed through research

Product ingredients and production costs are calculated

Product is priced according to business pricing policy and estimated costs calculated

Actual costs are analysed

Product range is selected and produced according to commercial viability

Spoils and waste are recorded

Required skills

Ability to:

evaluate sourdough products within bakery range

compare and select ingredients for sourdough products

produce and maintain starter cultures

mould dough to meet market expectations

monitor stages in the sourdough fermentation process

assess product quality

produce a range of sourdough products

finish and present bread product to meet product and customer requirements, including applying toppings as required

clean equipment, utensils and work area to comply with hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

measure actual production costs against estimate and account for any variation

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 science behind the production of sourdough

techniques and processes in the manufacture of sourdough

health benefits associated with eating sourdough products

markets for sourdough produce

sourdough ingredients and processes, including:

preparation techniques

processing techniques

production techniques

range of grains in breads and types of specialty flours

use of pre-ferments, double hydration techniques, use of sprouted grains and use of specialty flours, such as buckwheat and spelt

different mixing, shaping and baking techniques

principles and processes involved for extended fermentation doughs

fermentation process in chemical and natural sourdoughs as this affects dough preparation, baking and final product characteristics, and related food safety issues

preparation stages and requirements for nominated bread types , including:

starter preparation

dough scaling and moulding methods, including sheeting, hand scaling, and mechanical dividing and rounding

intermediate proof methods

baking parameters for different bread types

the effect of ingredients on shelf life and food safety

optimum storage conditions and shelf life for ingredients and related sequencing requirements

optimum storage conditions for the finished product prior to sale

ingredient suppliers and pricing information

methods of estimating fixed and variable costs, and profit margin to determine sale price range

trade practice issues when pricing products

business policy and parameters in pricing products

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. Competency 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:

describe the features, benefits and processes that apply to sourdough products

describe the impacts of process and ingredients on sourdough products

produce starter culture

produce a range of sourdough products

identify and address problems with dough development, fermentation and production

investigate market interest in sourdough products

assess outcomes against quality standards

apply safe work practices and identify OHS hazards and controls

cost final product

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

recipes and customer specifications

production equipment appropriate to product type

materials/ingredients to meet recipe requirements

ingredient pricing information

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 other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency of performance, competency should be assessed 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 and occupational health and safety (OHS)

Ingredients

Ingredients may include combinations of:

flour (e.g. rye, white, wholemeal and organic)

water

fruit (e.g. apples, pears and dried fruits)

vegetables (e.g. potatoes and pumpkin)

nuts, grains and seeds

salt

eggs

dairy products

fats and oils

Fermentation problems

Fermentation problems may relate to:

temperature

moisture

timing

contamination

ingredients

Sourdough products

Sourdough products may include:

Organic

traditional and yeasted breads, cakes and pastries

Market research

Market research may include:

customer surveys

product tasting

customer consultations

product trials

Unit sector

Retail baking

This unit contains employability skills.