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Food Processing Industry Training Package FDF 98

Retail Baking Units

NATIONAL FOOD INDUSTRY TRAINING COUNCIL

Qualification Code CertificateIII in Food Processing (Retail Baking -Cake and Pastry

FDF30500

Certificate II in Food Processing (Retail Baking -Cake and Pastry

FDF20500

CertificateIII in Food Processing (Retail Baking -Bread)

FDF30600

Certificate II in Food Processing (Retail Baking- Bread)

FDF20600

CertificateIII in Food Processing (Retail Baking -Combined)

FDF30700

Certificate II in Food Processing (Retail Baking- Combined)

FDF20700

Certificate I in Food Processing (Retail Baking)

FDF10800

© Australian National Training Authority All rights reserved. This work has been produced initially with the assistance of funding provided by the Commonwealth Government through ANTA. This work is copyright, but permission is given to trainers and teachers to make copies by photocopying or other duplicating processes for use within their own training organisation or in a workplace where the training is being conducted. This permission does not extend to the making of copies for use outside the immediate training environment for which they are made, nor the making of copies for hire or resale to third parties. For permission outside of these guidelines, apply in writing to Australian National Training Authority. The views expressed in this version of the work do not necessarily represent the views of ANTA. Australian National Training Authority does not give warranty nor accept any liability in relation to the content of this work. Published by: Australian Training Products Ltd GPO Box 5347BB MELBOURNE VIC 3001 Telephone: +61 3 9630 9836 or 9630 9837 Facsimile: +61 3 9639 4684

First Published: October 2000

Version date: 17/10/2000

STOCKCODE: 4820020STD

Printed by Document Printing Australia Pty Ltd, MELBOURNE AUSTRALIA

CONTENTS

SECTION 1: Page No.

1. Proposed qualification structure 1

2. Packaging units to form a qualification 2

3. Examples of Pathways – Single level programs 10 4. Examples of Pathways – Composite level programs 17 5. Additional information 23 SECTION 2: 1. Index to Retail Baking units 25

2. Units of competency 27

© Australian National Training Authority FDF 98

FDF98, To be reviewed by 31 July 2001 1

Certificates in Food Processing (Retail Baking)

1. Proposed Qualification structure The Certificates in Food Processing (Retail Baking) form part of the overall Training Package for the Food Processing Industry (FDF98). The qualifications developed for the Retail Baking Sector of the industry are for AQF levels 1, 2 and 3. The structure of these new qualifications is outlined below. Certificates in Food Processing (Retail Baking) are broken down into three streams as follows: • Combined • Cake and Pastry, and • Bread At Certificate Level 1 the three streams use the same qualification. It is called Certificate I in Food Processing (Retail Baking). Streaming begins at Certificate Level 2. Tables 1-3 list the qualifications that apply to the Retail Baking Sector. Table 1: Certificates I, II and III in Food Processing (Retail Baking – Combined) Certificate level Qualification Code

3 Certificate III in Food Processing (Retail Baking – Combined)

FDF30700

2 Certificate II in Food Processing (Retail Baking – Combined)

FDF20700

1 Certificate I in Food Processing (Retail Baking) FDF10800 *

Note: * Certificate I is the same for all three streams. Table 2: Certificates I, II and III in Food Processing (Retail Baking – Cake and Pastry)

2FDF98, To be reviewed by 31 July 2001 © Australian National Training AuthorityFDF 98

Certificate level Qualification Code 3 Certificate III in Food Processing (Retail Baking – Cake

and Pastry) FDF30500

2 Certificate II in Food Processing (Retail Baking – Cake and Pastry)

FDF20500


Note: * Certificate I is the same for all three streams.



Table 3: Certificates I, II and III in Food Processing (Retail Baking – Bread) Certificate level Qualification Code

3 Certificate III in Food Processing (Retail Baking – Bread) FDF30600

2 Certificate II in Food Processing (Retail Baking - Bread) FDF20600


Note: * Certificate I is the same for all three streams.

Entry to qualifications Each AQF level has a qualification in its own right. A person may enter directly into any level.

Pre-requisites and co-requisites The food processing industry supports the approach that each level builds on the knowledge and skills of the previous level. This means that individual units at a given level may have pre-requisites from a lower level, or equivalent. In general the Core units at a higher level list the Core units from a lower level as pre-requisites. Tables 15-20 out line the Composite level programs for Certificates 2 and 3 for each stream highlighting the extent of pre-requisites required to complete a qualification. Where a pre-requisite (or equivalent) is specified then the requirement must be met prior to assessment in the unit in the given level that they are undertaking. Pre-requisites and co-requisites can be achieved by recognition of current competence or through a learning program to bridge any gaps in competency. Further advice on the specific pre-requisite and co-requisite requirements of each unit is contained within each unit of competency. 2. Packaging units to form a qualification: The units of competency are packaged to a qualification level according to the needs of the industry and in the context of industrial arrangements and agreements. The main criterion has been to match groups of units to the AQF descriptors, work levels, career paths and typical competency profiles within each AQF level. The industry has proposed the following method for packaging units of competency to form a qualification. The industry has also indicated that some specialist units will be compulsory for a given qualification outcome and these units are clearly listed in Tables 8 – 20. These qualifications allows provision for multiple pathways as expressed in tables 8-14 and 15-20. Tables 8-14 provide models of what are referred to in this document as Single Level Programs. These assume that a person on entry has completed the lower level qualification.


Tables 15-20 provide models of what are referred to in this document as Composite Level Programs. These assume that a person has not completed a lower level qualification and reflect the minimum requirement for those individuals entering directly into a qualification.



Tables 4-6 below out line the minimum number and type of units required to attain a qualification. Any specified pre-requisites are additional to these requirements and are mandatory units for the qualification. Table 4: Approved package of units for each certificate level (Retail Baking – Combined)

APPROVED PACKAGE OF UNITS OF COMPETENCY Certificate

Level Core units Specialist and

optional units

No. of units required at each level

3 4 5 units, providing at least 3 units are from the specialist combined group. 9

2 4 14 units, providing at least 10 units are from the specialist combined group. 18

1 5 3 units, providing at least 2 unit are from the specialist group. 8

Note: In Certificate Level 2, Combined Stream there are 10 compulsory specialist combined units. In Certificate Level 3, Combined Stream there are 3 compulsory specialist combined units. Table 5: Approved package of units for each certificate level (Retail Baking – Cake and Pastry)



optional units


3 4 4 units, providing at least 2 units are from the specialist cake/pastry group 8

2 4 7 units, providing at least 6 units are from the specialist cake/pastry group 11

1 5 3 units, providing at least 2 unit are from the specialist group 8 Note: In Certificate Level 2, Cake and Pastry Stream there are 6 compulsory specialist cake & pastry units. In Certificate Level 3, Cake and Pastry Stream there is 1 compulsory specialist cake & pastry unit. Two compulsory units are listed - trainees would generally choose either or depending


on the stream. Given that 2 units need to be from the specialist group there is nothing to stop trainees completing both compulsory units should they wish.



Table 6: Approved package of units for each certificate level (Retail Baking – Bread)



optional units


3 4 4 units, providing at least 2 units are from the specialist bread group 8

2 4 6 units, providing at least 4 units are from the specialist bread group 10

1 5 3 units, providing at least 2 unit are from the specialist group 8 Note: In Certificate Level 2 Bread Stream there are 4 compulsory specialist bread units. In Certificate Level 3 Bread Stream there is 1 compulsory specialist bread unit . Note also that in all streams:

• The core units are compulsory • The selection of specialist and optional units, including enterprise-specific,

will vary according to the particular requirements of the enterprise and the individual worker, taking into account work requirements, industrial agreements and career paths

A qualification can be attained at AQF levels 1–3, provided a person has achieved competence in the type and number of units specified by each stream as a minimum requirement for a given level. In addition the qualification: • may include a maximum of one unit from a lower AQF level • may include any number of units from a higher AQF level • may include as an optional unit one enterprise-specific unit instead of an

industry-wide unit at each AQF level, provided that the unit has been endorsed by the NTFC.

• can only count a unit once in the AQF certificate structure • may include as optional units nationally endorsed units from other industries • includes all specified pre-requisite units.

Statements of Attainment The two central components of recognition are the qualification and statement of attainment.


• The qualification indicates the level of competence attained as defined by the AQF descriptor and standards at a given level. The qualification will also include a list of the units completed in attaining the qualification.

• The statement of attainment indicates the breadth and depth of competence by showing

the specific units completed. A statement of attainment may be issued: - if a person chooses to exit before completing the requirements for a certificate - for one or more completed units of competency.



Competency standards developed specifically for the Retail Baking Sector: An extensive range of core and optional units are already registered with ANTA for application across the Food Processing Industry these are either units developed by the NFITC or those that have application across a number of industries – such as Retail or Transport and Distribution Units. Table 7 presents the core, optional and specialist units of competency for the Certificates in Food Processing (Retail Baking) These lists are not exhaustive and RTOs and companies can include Units from other registered Training Packages where relevant, and can count these towards a Retail Baking qualification – within the parameters of the packaging rules specified for each qualification. When used in conjunction with the Tables 4, 5 and 6 these charts allow RTOs and enterprises to select those units that best suit the needs of the site and or of an individual.

10 FDF98, To be reviewed by 31 July 2001 © Australian National Training AuthorityFDF 98

Table 7 Core, optional and specialist standards aligned to the AQF structure - (Food Processing [Retail Baking]) Qualification

Certificate 1

Certificate 2

Certificate 3

Function/Activity

CORE Industrial communication Communicate in the workplace Collect, present and apply workplace

information Analyse and convey workplace information

Numeracy Apply basic mathematical concepts

Occupational health and safety

Apply safe work procedures Implement occupational health and safety principles and procedures

Monitor the implementation of occupational health and safety

Quality assurance Apply basic quality assurance practices

Implement the quality system Monitor the implementation of the quality system

Food safety Apply basic food safety practices Implement the food safety plan Monitor the implementation of the food safety plan

OPTIONAL NOTE: Nationally endorsed units from other endorsed Training Packages may also be included and counted as Optional units.

Load and unload goods

Shift materials safely

Manually clean and sanitise equipment

Use manual handling equipment

Work in a team to achieve designated tasks

Use information technology devices in the workplace

Participate in teams

Plan to meet work requirements

Balance register/terminal

Apply point of sale handling procedures

Maintain stock control

Facilitate teams

Participate in a HACCP team

Diagnose and rectify equipment faults

Prepare and model marzipan

Prepare and display petits fours

Prepare chocolate and chocolate confectionery


SPECIALIST All streams

Bread Bread

Locate industry and company products and processes (Retail Baking)

Finish products

Interact with customers

Operate retail equipment

Bread Compulsory Units: Produce bread dough

Scale and mould dough for intermediate proof

Conduct final mould and final proof

Bake bread

Bread Specialist Units: Produce yeast raised products

Freeze dough

Retard dough

Prepare fillings


Bread: Compulsory Units

Diagnose and respond to product and process faults (bread)

Bread Specialist Units:

Participate in product development

Plan and schedule production

Co-ordinate interaction with customers




Cake and Pastry Cake and Pastry


Finish products



Cake and Pastry Compulsory Units: Produce pastry

Prepare fillings

Form and fill pastry products

Bake pastry

Produce sponge, cake and cookie batter

Bake sponges, cakes and cookies

Cake and Pastry Specialist Units: Decorate cakes and cookies

Produce meringue-based products

Produce yeast raised products

Freeze dough

Retard dough

Produce choux pastry

Temper chocolate


Cake and Pastry Compulsory Units:

Diagnose and respond to product and process faults (cake and cookies)

Diagnose and respond to product and process faults (pastry)

Cake and Pastry Specialist Units:






Combined Combined


Finish products



Combined Compulsory Units: Produce bread dough



Bake bread

Produce pastry

Prepare fillings


Bake pastry


Bake sponges, cakes and cookies

Combined Specialist Units: Decorate cakes and cookies


Produce yeast raised products

Freeze dough

Retard dough


Temper chocolate


Combined Compulsory Units:



Diagnose and respond to product and process faults (bread)

Combined Specialist Units:






3. Examples of Pathways: - Single Level Programs The following tables 8-14 provide examples of Single Level Programs. They provide examples/guides on how units of competence can be combined into qualifications. In practice, which units are combined to form a qualification will be determined by workplace requirements. Single Level Programs assume prior lower level qualifications have been achieved. Table 8: Certificate I in Food Processing (Retail Baking) To gain a Certificate Level I in Retail Baking a person must complete a minimum of 8 units comprised of: ♦ 5 Core units; ♦ 2 Specialist units; and ♦ a further unit which can be selected from either the Optional or Specialist areas. There are no compulsory specialist units nominated for this qualification.

Unit title Code

Core:

Communicate in the workplace FDFCORCOM1A

Apply basic mathematical concepts FDFCORNUM1A

Apply safe work procedures FDFCOROHS1A

Apply basic quality assurance FDFCORQA1A

Apply basic food safety practices FDFCORFS1A

Optional *

(none chosen for this particular example program)

Specialist - all streams

Finish products FDFRBFP1A Interact with customers WRRCS.3A

Locate company products and processes (Retail baking)

28 FDF98, To be reviewed by 31 July 2001


Operate retail equipment WRRCA.1A

Note: * For the purpose of attaining a Retail Baking qualification nationally endorsed units from other endorsed Training Packages may also be included and counted as optional units – see Packaging rules.

Prepare ingredients



Examples of Pathways: - Single Level Programs Table 9: Certificate II in Food Processing (Retail Baking- Bread) To gain a Certificate Level II in the Bread stream a person must complete a minimum of 10 units comprised of: ♦ 4 Core units; ♦ 4 compulsory Specialist Bread units; and ♦ a further 2 units which can be selected from either the Optional or Specialist Bread

areas.

Unit title Code

Core:

Collect, present and apply workplace information FDFCORCOM2A

Implement occupational health and safety principles and procedures

FDFCOROHS2A

Implement the quality system FDFCORQA2A

Implement the food safety plan FDFCORFS2A

Optional

Balance register/terminal WRRF.1A

Specialist – Bread

Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Specialist Prepare fillings FDFRBPF2A

Note: * For the purpose of attaining a Retail Baking qualification nationally endorsed units from other endorsed Training Packages may also be included and counted as




optional units – see Packaging rules.

Prepare ingredients



Examples of Pathways: - Single Level Programs Table 10: Certificate III in Food Processing (Retail Baking- Bread) To gain a Certificate Level III in the Bread stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units; ♦ 2 Specialist Bread units (including one compulsory unit); and ♦ 2 units which can be selected from either the Optional or Specialist Bread areas.

Unit title Code

Core:

Analyse and convey workplace information FDFCORCOM3A


FDFCOROHS3A

Monitor the implementation of the quality system FDFCORQA3A

Monitor the implementation of the food safety plan FDFCORFS3A

Optional

Maintain stock control WRRI.2A


Specialist Compulsory Diagnose and respond to product and process faults (bread)

FDFRBDB3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A





Examples of Pathways: - Single Level Programs Table 11: Certificate II in Food Processing (Retail Baking- Cake and Pastry) To gain a Certificate Level II in the Cake and Pastry stream a person must complete a minimum of 11 units comprised of: ♦ 4 Core units; ♦ 6 compulsory Specialist Cake and Pastry units; and ♦ 1 unit which can be selected from either the Optional or Specialist Cake and Pastry

areas.

Unit title Code

Core:



FDFCOROHS2A



Optional


Specialist – Cake and pastry

Specialist Compulsory Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A


Prepare ingredients



Examples of Pathways: - Single Level Programs Table 12: Certificate III in Food Processing (Retail Baking- Cake and Pastry) To gain a Certificate Level III in the Cake and Pastry stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units; ♦ 2 Specialist Cake and Pastry units (including one of the two compulsory units); and ♦ 2 units which can be selected from either the Optional or Specialist Cake and Pastry

areas.

Unit title Code

Core:



FDFCOROHS3A



Optional

Prepare and display petits fours THHADPT04A

Specialist – Cake and Pastry

Specialist Compulsory Diagnose and respond to product and process faults (cake and cookies)

FDFRBDC3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A





Examples of Pathways: - Single Level Programs Table 13: Certificate II in Food Processing (Retail Baking- Combined) To gain a Certificate Level II in the Combined stream a person must complete a minimum of 18 units comprised of: ♦ 4 Core units; ♦ 10 compulsory Specialist units; and ♦ 4 units which can be selected from either the Optional or Specialist areas.

Unit title Code

Core:



FDFCOROHS2A



Optional


Specialist – Combined

Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A Produce meringue-based products FDFRBPM2A Product yeast raised products FDFRBPY2A Produce choux pastry FDFRBCP2A

Prepare ingredients







Examples of Pathways: - Single Level Programs Table 14: Certificate III in Food Processing (Retail Baking- Combined) To gain a Certificate Level III in the Combined stream, a person must complete a minimum of 9 units comprised of: ♦ 4 Core units; ♦ 3 compulsory Specialist units; and ♦ 2 units which can be selected from either the Optional or Specialist areas.

Unit title Code

Core:



FDFCOROHS3A



Optional

Participate in HACCP team FDFOPTFS3A



FDFRBDB3A


FDFRBDC3A


FDFRBDP3A

Specialist Plan and schedule production FDFRBSP3A


Prepare ingredients






4. Examples of Pathways: - Composite Level Programs The Tables that follow provide examples of Composite level programs for Certificate II and III outcomes. They provide examples/guides on how units of competence can be combined into qualifications. In practice, which units are combined to form a qualification will be determined by workplace requirements. Composite level programs assume no prior relevant competencies have been achieved and therefore include competencies (pre-requisites) from lower AQF levels. (i.e. "nested") Table 15: Certificate II in Food Processing (Retail Baking- Bread) To gain a Certificate Level II in the Bread stream a person must complete a minimum of 10 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 4 compulsory Specialist Bread units and their pre-requisites where applicable; and ♦ a further 2 units which can be selected from either the Optional or Specialist Bread

areas and their pre-requisites where applicable.

Unit title Code Pre-requisite

Core:

Communicate in the workplace FDFCORCOM1A *

Apply basic mathematical concepts FDFCORNUM1A *

Apply safe work procedures FDFCOROHS1A *

Apply basic quality assurance FDFCORQA1A *

Apply basic food safety practices FDFCORFS1A *



FDFCOROHS2A



Optional

Balance register/terminal WRRF.1A


Specialist Compulsory

Prepare ingredients



Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Specialist Apply point of sale handling procedures WRRCS.2A





Examples of Pathways: - Composite Level Programs Table 16: Certificate III in Food Processing (Retail Baking- Bread) To gain a Certificate Level III in the Bread stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 2 Specialist Bread units (including one compulsory unit) and their pre-requisites where applicable; and ♦ 2 units which can be selected from either the Optional or Specialist Bread areas and

their pre-requisites where applicable.


Core:






Collect, present and apply workplace information FDFCORCOM2A *


FDFCOROHS2A *

Implement the quality system FDFCORQA2A *

Implement the food safety plan FDFCORFS2A *



FDFCOROHS3A



Optional


Prepare ingredients





FDFRBDB3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A Co-ordinate interaction with customers WRRCS.4A Produce bread dough FDFRBFD2A * Scale and mould dough for intermediate proof FDFRBSM2A * Conduct final mould and final proof FDFRBFM2A * Bake bread FDFRBBB2A *





Examples of Pathways: - Composite Level Programs Table 17: Certificate II in Food Processing (Retail Baking- Cake and Pastry) To gain a Certificate Level II in the Cake and Pastry stream a person must complete a minimum of 11 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 6 compulsory Specialist Cake and Pastry units and their pre-requisites where

applicable; and ♦ 1 unit which can be selected from either the Optional or Specialist Cake and Pastry

areas and their pre-requisites where applicable.


Core:








FDFCOROHS2A



Optional


Specialist – Cake and pastry

Specialist Compulsory Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist

Prepare ingredients



Decorate cakes and cookies FDFRBDC2A





Examples of Pathways: - Composite Level Programs Table 18: Certificate III in Food Processing (Retail Baking- Cake and Pastry) To gain a Certificate Level III in the Cake and Pastry stream, a person must complete a minimum of 8 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 2 Specialist Cake and Pastry units (including one of the two compulsory units listed

below) and their pre-requisites where applicable; and ♦ 2 units which can be selected from either the Optional or Specialist Cake and Pastry

areas, and their pre-requisites where applicable.


Core:








FDFCOROHS2A *





FDFCOROHS3A



Optional


Prepare ingredients



Specialist – Cake and Pastry

Specialist Compulsory Diagnose and respond to product and process faults (cake and cookies)

FDFRBDC3A


FDFRBDP3A

Specialist Participate in product development FDFRBPD3A Plan and schedule production FDFRBSP3A Produce sponge, cake and cookie batter FDFRBPC2A * Bake sponges, cakes and cookies FDFRBBC2A * Produce pastry FDFRBPP2A * Form and fill pastry products FDFRBFF2A * Prepare fillings FDFRBPF2A * Bake pastry FDFRBBP2A *





Examples of Pathways: - Composite Level Programs Table 19: Certificate II in Food Processing (Retail Baking- Combined) To gain a Certificate Level II in the Combined stream a person must complete a minimum of 18 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 10 compulsory Specialist units and their pre-requisites where applicable; and ♦ 4 units which can be selected from either the Optional or Specialist areas, and their

pre-requisites where applicable.


Core:








FDFCOROHS2A



Optional



Specialist Compulsory Produce bread dough FDFRBFD2A Scale and mould dough for intermediate proof FDFRBSM2A Conduct final mould and final proof FDFRBFM2A Bake bread FDFRBBB2A Produce pastry FDFRBPP2A Prepare fillings FDFRBPF2A Form and fill pastry products FDFRBFF2A Bake pastry FDFRBBP2A

Prepare ingredients



Produce sponge, cake and cookie batter FDFRBPC2A Bake sponges, cakes and cookies FDFRBBC2A Specialist Decorate cakes and cookies FDFRBDC2A Produce meringue-based products FDFRBPM2A Product yeast raised products FDFRBPY2A Produce choux pastry FDFRBCP2A





Examples of Pathways: - Composite Level Programs Table 20: Certificate III in Food Processing (Retail Baking- Combined) To gain a Certificate Level III in the Combined stream, a person must complete a minimum of 9 units comprised of: ♦ 4 Core units and their pre-requisites; ♦ 3 compulsory Specialist units and their pre-requisites where applicable; and ♦ 2 units which can be selected from either the Optional or Specialist areas, and their

pre-requisites where applicable.


Core:








FDFCOROHS2A *





FDFCOROHS3A



Optional

Prepare and model marzipan THHADPT05A Prepare and display petits fours THHADPT04A

Prepare ingredients





FDFRBDB3A


FDFRBDC3A


FDFRBDP3A




Examples of Pathways: - Composite Level Programs Table 20: Certificate III in Food Processing (Retail Baking- Combined) - continued:

Unit title Code Pre-requisiteSpecialist Produce bread dough FDFRBFD2A * Scale and mould dough for intermediate proof FDFRBSM2A * Conduct final mould and final proof FDFRBFM2A * Bake bread FDFRBBB2A * Produce sponge, cake and cookie batter FDFRBPC2A * Bake sponges, cakes and cookies FDFRBBC2A * Produce pastry FDFRBPP2A * Prepare fillings FDFRBPF2A * Form and fill pastry products FDFRBFF2A * Bake pastry FDFRBBP2A *

Note: * For the purpose of attaining a Retail Baking qualification nationally endorsed units from other endorsed Training Packages may also be included and counted as optional units – see Packaging rules. 5. Additional Information Additional information on:

• AQF descriptors; • Recognition of current competence; • Core, optional and specialist units; • Use of optional standards; • Customisation; • New Apprenticeship arrangements; and • Assessment guidelines.

is located in the overarching Food Processing Industry Training Package FDF98 of which Retail Baking forms a sector and should be read in conjunction with this publication.

Prepare ingredients



INDEX TO: Retail Baking Units

UNIT CODE UNIT TITLE PAGE NO. FDFRBDC1A Locate industry and company products and 27 processes (Retail Baking) FDFRBFP1A Finish products 29 FDFRBPY2A Produce yeast-raised products 33 FDFRBDC2A Decorate cakes and cookies 37 FDFRBPF2A Prepare fillings 41 FDFRBFD2A Freeze dough 45 FDFRBRD2A Retard dough 49 FDFRBPP2A Produce pastry 53 FDFRBCP2A Produce choux pastry 57 FDFRBFF2A Form and fill pastry products 61 FDFRBBP2A Bake pastry products 65 FDFRBPC2A Produce sponge, cake and cookie batter 69 FDFRBBC2A Bake sponges, cakes and cookies 73 FDFRBPM2A Produce meringue-based products 77 FDFRBPD2A Produce bread dough 81 FDFRBSM2A Scale and mould dough for intermediate proof 85 FDFRBFM2A Conduct final mould and final proof 89 FDFRBBB2A Bake bread 93




FDFRBPD3A Participate in product development 97 FDFRBSP3A Plan and schedule production 101 FDFRBDP3A Diagnose and respond to product and 105 process faults (pastry) FDFRBDC3A Diagnose and respond to product and 109 process faults (cake and cookies) FDFRBDB3A Diagnose and respond to product and process 113 Faults (bread)

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FDFRBDC1A Locate company products and processes (Retail baking)

Descriptor This is a specialist unit that has been customised for the retail

baking sector. It covers the retail baking products and processes used in the workplace.

Range of variables The range of variables provides further advice to interpret the scope and context of this unit of competence. It assumes: – Processes and procedures are carried out within company policy and procedures and legislative

requirements – Processes used depend on product type and may relate to the preparation and production of pastry,

biscuits, cake and bread products in retail bakeries – Stages refer to functions or activities in the receivals, production, packaging and despatch processes – At a minimum, ingredients covered must include flours, shortening and emulsifiers, sugars and eggs

Element Performance criteria Evidence guide – Part A

Identify products and quality requirements

Product range is identified Quality requirements of final products are identified in accord with company specifications

Part A of the Evidence guide identifies the knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence Guide outlines how this guide is to be applied. It should be read in conjunction with the Range of




Identify and locate

MaryACV1.doc

ingredients and production and packaging processes

Ingredients are recognised, located and stored as required

Production processes are identified and followed as required

variables.

Demonstrated ability to: − access workplace information to identify

ingredients and production requirements − identify and locate ingredients used in the

work process − identify production processes and equipment

used in the workplace − comply with OHS and food safety

requirements when working in and moving around the workplace

Underpinning knowledge: − range of final products produced in the

company − quality requirements for final products − consequences of product failing to meet

quality requirements − processes used to produce baked products − basic purpose of equipment used to produce

baked products − appearance, qualities and role of a typical

range of ingredients used to produce baked products

− preparation, handling and storage of ingredients used

− handling, storage and packaging requirements of finished products

− OHS, quality, food safety and environmental requirements relating to own work

Evidence guide – Part B Assessment guide • Assessment must take account of the food industry’s endorsed assessment guidelines and may use the

non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June 1995.

• The competencies described in this unit need to be performed over a specified time and events, under normal workplace conditions, having due regard for the key assessment principles of validity, reliability, fairness and flexibility.

• Assessment should be structured on whole of work activities giving emphasis to confirming that the assessee can achieve the workplace outcomes described in the Performance criteria, including demonstration of the underpinning knowledge and skills contained in the Evidence guide.

• The equipment used should be the actual items described in the Range of variables and Assessment context.

• The procedures and documentation should be those typically used in a workplace. Compliance with statutory occupational health and safety, food safety, hygiene and environmental requirements relevant to the food processing industry should be emphasised.

• Assessment should not require a higher level of communication competency than that specified in the core competencies for the particular AQF level.

• Assessment should reinforce the integration of the key competencies and the food industry’s core competencies for the particular AQF level.

Prepare ingredients



Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to identify retail bakery ingredients, and products and to describe processes given: – work procedures including advice on safe work practices and food safety requirements

– production equipment and processes – storage and display equipment – ingredients, packaging consumables and finished product requirements

Relationship to other units Co-requisites:

– Communicate in the workplace – Apply basic mathematical concepts – Apply safe work procedures – Apply basic quality assurance practices – Apply basic food safety practices

Relationship to learning resources Main learning resources: There are no specific learning resources currently available for this sector of the food processing industry

Related learning resources: – Industrial Communication A – Calculations A – Occupational Health & Safety A – Quality Assurance A – Food Safety A (Hygiene and Sanitation A)

© Australian National Training Authority FDF 98 FDF98, To be reviewed by 31 July 2001 33

FDFRBFP1A Finish products

Descriptor This is a specialist unit that has been developed for the retail baking sector. It covers the assembly of baked products and preparation and application of sweet fillings, icing and toppings, simple decoration and related presentation techniques used to finish cakes, pastries and bread-based products.

Range of variables The range of variables provides further advice to interpret the scope and context of this unit of competence. It assumes:

– Work is carried out in accordance with workplace procedures, legislative requirements, the food safety program and industrial arrangements

– Workplace information can include verbal or written operating procedures, specifications, production schedules and batch/recipe instructions

– Finishing materials include but are not limited to fresh, mock or butter cream, icing, sugar, glazes and similar fillings and coverings

– Finishing techniques may include application of icings, simple piping, placement and covering and preparation of cakes ready for final decoration. Typical equipment includes piping bags and nozzles, mixing bowls and application utensils such as spatulas

– Simple decorating is done to a given specification and does not include design – Other finishing methods can include filling, rolling and slicing product – Confirming equipment status involves checking that hygiene and sanitation standards are met – Control points refer to those key points in a work process that must be monitored and controlled.

This includes food safety (critical), quality and regulatory control points as well as inspections points

Produce yeast-raised products


Element Performance criteria Evidence guide Part A Prepare to finish products

Ingredients are confirmed and available to meet finishing requirements

Equipment is checked to confirm readiness for use

Finishing materials are prepared to meet product finishing requirements

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables Demonstrated ability to: − access workplace information to identify

finishing requirements − confirm condition, type, quality and quantity of

ingredients and prepared finishing materials − confirm that required fillings, toppings and

finishing materials are available − mix or prepare finishing materials as required − confirm that required equipment is clean and

ready for use − assemble product and apply fillings and

finishing materials. This depends on product. Finishing methods can include:

assembling multi-layered products prepare a cake ready for icing spreading materials evenly and

consistently cutting product into even size slices selecting correct piping bag nozzle and

controlling piping



Element Performance criteria Evidence guide Part A Assemble and finish products

Products are assembled to meet quality requirements

Finishing materials are applied to meet presentation requirements

Finished product meets presentation requirements

Unacceptable product is identified, rectified or reported

− identify and take corrective action to ensure that finished product meets quality standards

− clean equipment and utensils to meet hygiene standards

− maintain workplace records as required − maintain work area to meet housekeeping

standards Underpinning knowledge: – basic principles of assembling products and

preparing and applying fillings and decorative finishes

– characteristics, role and storage requirements of ingredients used

– required characteristics of prepared finishing materials

– methods used to confirm accuracy of measuring equipment used

– the effect of variables such as temperature of the product on the application of finishings

– application and decoration techniques such as simple piping and placement

– final product quality requirements – product presentation and storage

requirements. This can include an understanding of refrigeration, freezing and shelf-life

− control points and related monitoring requirements

− causes of unacceptable finishes and corrective action required

− OHS hazards and controls − cleaning requirements











Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to assemble and finish products given:

– work procedures including advice on finishing requirements and food safety issues – recipe for preparation of finishing materials where required and decoration instructions – specifications and control points – finishing application utensils and equipment as required by product – product to be decorated, fillings and finishing materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required

Relationship to other units Co-requisites:



Related learning resources: – Industrial Communication A – Calculations A – Occupational Health & Safety A – Quality Assurance A – Food Safety A (Hygiene and Sanitation A)



FDFRBPY2A Produce yeast-raised products

Descriptor This is a specialist unit that has been developed for the retail baking sector. It covers the principles, equipment and procedures used to

produce a range of yeast-based breads, cakes and pastries.


Work is carried out in accordance with workplace procedures, legislative requirements, the food safety program and industrial arrangements


– Typical yeast-raised products include but are not limited to danish pastries, croissants, savarin, brioche and fried breads. They may be prepared from scratch or using pre-mixes

− Typical ingredients include but are not limited to flour, yeast, sugar, fruit, shortening and emulsifiers − Lamination is required for some product types – Conditioning ingredients may include bringing to required temperature and soaking dry ingredients – Cooking methods can include baking and frying – Finishing methods can include filling, topping, glazing and soaking in syrup. Washes such as milk

and egg may be applied prior to cooking – Equipment may include mixers, sieves, lifting equipment, extruders, depositors and/or rollers, ovens

and frying equipment depending on workplace practice and product requirements – Confirming equipment status involves checking that hygiene and sanitation standards are met, all

safety guards are in place, equipment is operational and required attachments are fitted – Control points refer to those key points in a work process that must be monitored and controlled.

This includes food safety (critical), quality and regulatory control points as well as inspections points Element Performance criteria Evidence guide – Part A

Prepare to mix dough Ingredients are confirmed, available and conditioned or prepared to meet production requirements


Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of



Prepare dough Ingredients are loaded into mixer to meet recipe requirements

Mixing equipment is set and operated to meet recipe requirements

Dough meets product requirements

variables Demonstrated ability to: – access workplace information to identify

recipe requirements – confirm condition, type, quality and quantity of

ingredients – prepare ingredients as required. This may

include weighing, scaling or metering ingredients and conditioning ingredients such as dried fruit

– calculate yield based on given batch weight and/or main ingredient weight, depending on workplace practices

– confirm equipment status and condition – transfer ingredients to the mixer in the

required sequence – set mixing equipment to meet recipe

requirements. Settings may include:



Element Performance criteria Evidence guide – Part A Bake/fry product Dough is shaped for baking

or frying

The baking/frying process is operated to meet required output

Final product meets food safety and quality requirements


selecting and fitting attachments setting mixing speed and time

− operate and monitor the mixing process. This can include monitoring:

ingredient and finished dough temperature

dough development dough consistency, feel and texture incorporation of dried fruit

− finish dough to meet product requirements. This may include rolling, adding shortening if not already in the mix, laminating and folding

− allow dough to proof − prepare cooking trays − deposit, extrude, roll or shape dough to meet

product and volume/weight requirements − set up cooking equipment. This may include

setting oven temperatures, times and humidity and/or preparing deep frying equipment

− operate and monitor baking/frying process. This can include monitoring time, colour and appearance

− cool and present finished product. This can include placing on cooling racks and slicing and applying glazes and/or sugar

− take corrective action so that quality standards are met

− clean equipment to meet hygiene and sanitation standards


standards May include ability to: – finish products – form and fill products

Underpinning knowledge: − basic principles of producing yeast-raised

products − ingredient characteristics, purpose in the

product and storage requirements. This includes a knowledge of flour types, sugar grades, shortening and emulsifiers and other ingredients used

− method used to calculate ingredient weights to meet production and recipe requirements

− methods used to confirm accuracy of measuring equipment used

− required characteristics of finished products − purpose and time required to allow mix to

proof



Element Performance criteria Evidence guide Clean equipment Equipment is cleaned to

meet production and hygiene requirements

Waste is disposed of according to workplace procedure

– effect of variables such as ambient conditions on the proofing process, dough temperature, gluten development, water addition, yeast activity and consistency of dough

– process requirements. This may include: mixing times and speeds batter specifications baking times and temperatures oven settings

– settings, operating requirements and safety features of equipment used

– product presentation and storage requirements. This can include an understanding of refrigeration, freezing and shelf-life


− causes of variation and corrective action required. This includes an understanding of the role of sugar in browning

− OHS hazards and controls − waste handling requirements. This can

include methods such as salting down waste to prevent yeast development

− cleaning requirements May include knowledge of: – preparing and applying decorations to finish

products – forming and filling products











Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to produce yeast-raised products given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – mixing, baking/frying equipment – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required

Relationship to other units Pre-requisites or equivalent


Co-requisites: – Collect, present and apply workplace information – Implement occupational health and safety principles and procedures – Implement quality system – Implement food safety plan

Related units: – Form and fill pastry products – Finish products Where related units are required to support the production of yeast-raised products in the workplace, units should be co-assessed.


Related learning resources: – Industrial Communication B – Occupational Health and Safety B – Quality Assurance B – Food Safety B (Hygiene and Sanitation B and C) – Cleaning and Sanitation


FDFRBDC2A Decorate cakes and cookies

Descriptor This is a specialist unit that has been developed for the retail baking sector. It covers the preparation of decorating materials such as

fondants and ganache and a range of typical decorating techniques.




– Decorating materials may include but are not limited to cake ornaments and decorations, fresh, mock or butter cream, fudge and other icing, sugar, fondant, chocolate, glazes, fruit, custard, mousses and similar fillings and coverings. These may be prepared from scratch or purchased for use

– Typical equipment includes piping bags and nozzles, mixing bowls and application utensils such as spatulas and palette knives

– Typical decorating techniques include flooding, icing or masking cakes, finishing cake sides, piping to produce decorative finishes and write simple messages and placement or arrangement of ornaments and decorations. It may also include applying the final layer of materials to finish a product

– Decorating is done within design specification parameters – Confirming equipment status involves checking that hygiene and sanitation standards are met – Control points refer to those key points in a work process that must be monitored and controlled.

This includes food safety (critical), quality and regulatory control points as well as inspections points Element Performance criteria Evidence guide Part A

Prepare to decorate products

Ingredients are confirmed and available to meet decorating requirements


Decorations and decorating materials are available to meet product decorating requirements

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables Demonstrated ability to: − confirm customer requirements − select and/or follow appropriate decorating

instructions − confirm that the required cake ornaments,

decorations and decorating materials and/or ingredients are available

− confirm that required equipment is clean and ready for use

− mix or prepare decorating materials as required

− Select and mount cakes on appropriate cake bases

Decorate Cakes and cookies


Element Performance criteria Evidence guide Part A Carry out decorating tasks to meet product and customer requirements

The finished product meets quality and customer presentation requirements

Unacceptable results are identified, rectified or reported

− demonstrate a range of decorating techniques to suit the product. At a minimum, decorating techniques will include:

flooding, icing or masking cakes writing simple messages

− use of more than one decorating material to achieve the required finish

− application of decorating materials to cover cakes are applied in a timely manner to achieve an even, clean finish as required by product and customer requirements

− identify and take corrective action to ensure that finished product meets quality standards

− clean equipment and utensils to meet hygiene standards


standards May include ability to: – temper chocolate

Underpinning knowledge: – methods used to prepare a range of

decorating materials. This includes preparation of ganache and fondants

– characteristics, role and storage requirements of materials used

– required characteristics of prepared decorating materials

– methods used to prepare powdered and liquid colours/flavours


– board types, sizes and appropriate medium to secure cake to cake base

– decorating techniques such as flooding, icing or masking, piping of simple messages and decorative finishes and placement of ornaments and decorations

– the effect of variables such as the temperature of decorating materials and application time on the finished product

– product presentation and storage requirements. This can include an understanding of refrigeration, freezing and shelf-life


− causes of unacceptable outcomes and corrective action required

− OHS hazards and controls − cleaning requirements May include knowledge of: – chocolate tempering











Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to decorate and finish products given:

– work procedures including advice on work requirements and food safety issues – recipe and decoration instructions – specifications, control points and processing settings – decorating utensils and equipment as required by product – product to be decorated, fillings and decorating materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required




Related unit: – Temper chocolate Where the related unit is required to support the finishing of products in the workplace, units should be co-assessed.




Related learning resources: – Industrial Communication B – Occupational Health and Safety B – Quality Assurance B – Food Safety B (Hygiene and Sanitation B and C) – Tempering


FDFRBPF2A Prepare fillings

Descriptor This is a specialist unit that has been customised for retail baking sector. It covers the preparation of fillings for use in cake, bread and

pastry products.




– Equipment may include weighing, slicing, dicing, mincing, mixing, blending, cooking and depositing equipment

– Confirming equipment status involves checking that hygiene and sanitation standards are met, all safety guards are in place and equipment is operational

– Savoury filling ingredients include but are not limited to minced or diced raw meat (including chicken), vegetables, eggs, starches and other ingredients as required for use in products such as pies, sausage rolls, pasties, quiches and other products

– Sweet fillings include but are not limited to fruit, syrup, jam, custard, cream and starches – Preparation of ingredients for use in fillings can include thawing, mincing, peeling, slicing, dicing and

cooking – Confirming equipment status involves checking that hygiene and sanitation standards are met, all



Prepare ingredients for use

Ingredients are confirmed and available to meet production requirements

Ingredients are weighed and/or measured to meet recipe requirements

Ingredients are prepared for use in fillings

Prepare equipment for operation


Equipment is set to meet filling preparation requirements

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables.


production requirements − confirm condition, type, quality and quantity of

ingredients − weigh, scale or meter ingredients as required − confirm equipment status and condition − prepare ingredients as required. This may

include thawing or conditioning pre-prepared ingredients and/or preparing raw ingredients for use and preparing solutions for addition such as dissolving starch for use in a mixture

− combine and process fillings. This may include monitoring: quality, quantity and sequencing of

ingredient addition blending/mixing process

Prepare fillings


Element Performance criteria Evidence guide Part A Prepare fillings Fillings are prepared to

meet recipe requirements

Fillings meet food safety and quality requirements

Unacceptable ingredients or fillings are identified, rectified and / or reported

Clean equipment Equipment is cleaned to meet production and hygiene requirements


cooking times and temperatures filling characteristics (colour, texture,

smell, viscosity) − take corrective action so that fillings meet

quality standards − clean equipment to meet hygiene standards − maintain workplace records as required − maintain work area to meet housekeeping

standards

Underpinning knowledge: − basic principles of filling preparation − differences in filling types for different product

types − ingredient characteristics and purpose in

filling. This includes an awareness of types of thickeners used for filling types.


− methods used to prepare fillings in the workplace

− quality characteristics and uses of fillings − process requirements such as:

time and temperature requirements relating to thawing, reheating, cooling (of cooked food) and cooking as required

storing/holding requirements cooking times and temperatures reconstituting dry ingredients

− control points and related monitoring requirements. This includes an awareness of time and temperature parameters for cooking

− causes of variation and corrective action required

− OHS hazards and controls − storage requirements for prepared fillings.

This can include an understanding of refrigeration, freezing and shelf-life

− settings, operating requirements and safety features of equipment used

− contamination (including cross-contamination) risks associated with ingredients/processes used




Prepare fillings







Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to prepare fillings given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – filling preparation equipment as required by product type – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required






Prepare fillings



FDFRBFD2A Freeze dough

Descriptor This is a specialist unit that has been developed for the retail baking sector. It covers the ability to freeze and thaw bread dough and

other yeast-raised products according to established procedures.




– Freezing equipment includes snap freezing equipment such as blast freezers and storage freezers – Dough that is frozen may be either made up or proved dough. Frozen dough that has not been

proved requires an additional step of conditioning before baking. This does not apply to proved dough

– Confirming equipment status involves checking that hygiene and sanitation standards are met – Control points refer to those key points in a work process that must be monitored and controlled.


Prepare to freeze dough Dough freezing requirements are identified

Freezers are set to meet parameters for snap freezing and for storage

Frozen dough meets freezing specifications

Store frozen dough Storage conditions retain quality characteristics of frozen dough

The freezing processes are monitored to ensure that product meets food safety and quality requirements

Thaw frozen dough Thawed dough meets food safety and quality requirements

Unacceptable dough is identified, rectified and / or removed

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables Demonstrated ability to: − access freezing requirements for dough type − set equipment to meet the parameters for

snap freezing and for storing dough − transfer dough to snap freezer. Transfer

method must ensure minimal damage to dough structure. This is particularly critical where frozen dough is already proofed

− monitor equipment to confirm that freezing parameters are met

− package snap frozen dough for freezer storage as required to prevent moisture loss

− transfer snap frozen, packaged dough to frozen storage

− thaw dough as required for use − maintain workplace records as required

Underpinning knowledge: − basic principles of freezing dough. This

includes an understanding of what occurs to dough during snap freezing and storage stages

− basic understanding of the freezing equipment used, freezing capacity and the effect of freezing method on product

Freeze dough


Element Performance criteria Evidence guide Part A − different handling requirements of made up

and proofed doughs to preserve the dough structure

− purpose and characteristics of packaging liners used to pack frozen dough

− procedures for maintaining temperature parameters of freezing equipment. This includes procedures to be followed when loading and removing dough to preserve temperature conditions

− storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations

− food safety issues that can result from temperature abuse

− the significance of timeliness when both freezing and thawing dough

− optimal storage time − the significance of variables such as dough

type and size on freezing and thawing processes

− procedures for efficiently thawing frozen product and the consequences of slow thawing

− the effect of freezing/thawing on the quality of the final product


− causes of unacceptable results and corrective action required










Freeze dough


Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to freeze and thaw dough given:

– work procedures including advice on work requirements and food safety issues – procedures for freezing, storing and thawing dough – freezing equipment – specifications, control points and processing settings – packaging materials and liners as required – dough – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required





Related learning resources: – Industrial Communication B – Occupational Health and Safety B – Quality Assurance B – Food Safety B (Hygiene and Sanitation B and C)

Freeze dough



FDFRBRD2A Retard dough

Descriptor This is a specialist unit that has been developed for the retail baking sector. It covers the ability to retard and recover dough and other

yeast-raised products according to established procedures.




– Dough retardation refers to a method of delaying dough fermentation by placing dough in a controlled environment

– Dough retarding equipment may combine retarding with a recovery/proofing stage or be used for retarding only

– Confirming equipment status involves checking that hygiene and sanitation standards are met – Control points refer to those key points in a work process that must be monitored and controlled.


Prepare to retard dough Dough retardation requirements are identified

Equipment is set to meet retardation parameters

Retard and recover dough

Dough is retarded to meet specification

Equipment is set to meet dough recovery parameters

Retarded and recovered doughs meet specification

Unacceptable dough is identified, rectified or reported

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables Demonstrated ability to: − access retardation requirements for dough

type − set equipment to meet the parameters for

retarding dough. This includes selecting time, temperature and humidity

− load dough into the retarder. This is done in a way that minimizes the delay between dough make up and loading into the retarder and follows dough rotation procedures so that dough is not retarded for more than the optimal time

− follow procedure to ensure retarding and recovery times are met

− monitor equipment to confirm that parameters are met

− where recovery is achieved using separate equipment, allow sufficient rest time between recovery and proofer

− maintain workplace records as required

Retard dough


Element Performance criteria Evidence guide – Part A Underpinning knowledge:

− basic principles of retarding dough. This includes an understanding of what occurs to dough when it is retarded and recovered and how retardation works by controlling temperature to slow yeast fermentation

− the significance of variables such as time, temperature and humidity on the dough retardation and recovery process

− where dough recovery is achieved using separate equipment, the significance of dough conditioning prior to recovery

− the effect of any delay in loading dough into the retarder on fermentation

− the effect of finished dough temperature on retardation process

− an understanding of the way humidity affects the dough surface and formation of skin on dough

− the significance of variables such as dough type and size on recovery time and conditions

− the effect of retardation on the quality of the final product

− optimal time for retarding dough and procedures to ensure this time is met


− causes of unacceptable results and corrective action required










Retard dough


Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to retard and recover dough given:

– work procedures including advice on work requirements and food safety issues – procedure for retarding dough – dough retarding equipment and proofing equipment (where not combined) – specifications, control points and processing settings – dough – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required






Retard dough


© Australian National Training Authority 58 FDF 98

FDFRBPP2A Produce pastry


produce pastry and shortbread. This unit covers all pastry types with the exception of choux pastry and may include the steps of

blocking and laminating according to pastry requirements.




– Ingredients include but are not limited to flour, shortening, sugar, salt and water – Equipment may include mixers, sieves, lifting equipment, dough break equipment for laminating and

oven equipment – Shortening may be added to the mixer or worked into the dough manually – Folding of pastry is typically in half or book folds – Lamination does not apply to short paste and pie bottom paste – Confirming equipment status involves checking that hygiene and sanitation standards are met, all



Produce pastry


Element Performance criteria Evidence guide – Part A Prepare and mix ingredients


Ingredients are measured and weighed to meet recipe requirements



Ingredients are loaded into the mixer to meet recipe requirements


recipe requirements − confirm condition, type, quality and quantity of

ingredients. This includes selecting shortening type to meet recipe and ambient temperature requirements.

− weigh, scale or meter ingredients as required − calculate yield based on given batch weight

and/or main ingredient weight, depending on workplace practices

− confirm equipment status and condition − set mixing equipment to meet production

requirements. This can include: selecting and fitting appropriate

attachments setting mixer times and speeds

– transfer ingredients to the mixer in the required sequence

Produce pastry


Element Performance criteria Evidence guide – Part A Block and laminate pastry as required

Pastry is blocked to meet dough break requirements

Pastry is laminated and folded to meet product requirements

Pastry meets food safety and quality requirements

Unacceptable pastry is identified, rectified or reported



− monitor the appearance and consistency of mix and ensure that all ingredients (including shortening) are added

− block pastry as required, to suit dough break capacity

− roll out pastry dough and add shortening if not already in the mix

− set aside for further use or proceed to laminate

− laminate and fold pastry to meet product requirements

− take corrective action so that pastry meets quality standards

− clean equipment to meet hygiene standards − maintain workplace records as required − maintain work area to meet housekeeping

standards

Underpinning knowledge: − basic principles of pastry making − ingredient characteristics and purpose in

pastry. This includes an understanding of shortening types, flour types, components and their affect on pastry quality

− significance of factors such as shortening type and temperature on final product


− process requirements such as: mixing times and speeds appearance and consistency to be met batching or scaling off pastry for blocking pastry rolling and folding for pastry type resting time

– required characteristics of different types of pastry, uses and related processing methods


– purpose and time required to allow pastry to rest

– product storage requirements. This can include an understanding of refrigeration, freezing and shelf-life




Produce pastry










Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to produce pastry given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – mixing, rolling, blocking and laminating equipment as required by pastry type – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required




Produce pastry





FDFRBCP2A Produce choux pastry


produce choux pastry.




– Ingredients include but are not limited to flour, eggs, shortening, sugar, salt, leavening agent and water

– Equipment may include mixers, sieves, lifting equipment, sheeting equipment, piping equipment and oven equipment

– Shortening may be added to the mixer or worked into the dough manually – Confirming equipment status involves checking that hygiene and sanitation standards are met, all













ingredients. This includes selecting shortening type to meet recipe requirements.

− weigh, scale or meter ingredients as required − confirm equipment status and condition − cook shortening, flour and water until starch is

cooked − cool roux-type mixture to required

temperature − set mixing equipment to meet production

requirements. This can include: selecting and fitting appropriate


– transfer ingredients to the mixer in the required sequence

– add egg to meet recipe requirements – monitor the appearance and consistency of

mix and ensure that all ingredients are added



Element Performance criteria Evidence guide – Part A Shape or form product

Pastry is piped, dropped or deposited to meet product requirements

Choux pastry product meets food safety and quality requirements




− take corrective action so that mixture meets quality standards

− pipe or drop pastry to meet product requirements


standards May include ability to: − prepare fillings

Underpinning knowledge: − basic principles of making choux paste − ingredient characteristics and purpose in

pastry. This includes an understanding of shortening types, flour types, components and affect on pastry


– process requirements such as: mixing times and speeds appearance and consistency to be met piping or dropping

– required characteristics of choux pastry, uses and related processing methods

− significance of factors such as time and temperature during mixing and the rate and sequence of ingredient addition on the final product


– product presentation and storage requirements. This can include an understanding of refrigeration, freezing and shelf-life of final product



− OHS hazards and controls − cleaning requirements May include knowledge of: − filling preparation











Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to produce choux pastry products given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – mixing and piping equipment as required by choux product type – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required




Related unit: – Prepare fillings Where the related unit is required to support choux pastry production in the workplace, units should be co-assessed.


Related learning resources: – Industrial Communication B



– Occupational Health and Safety B – Quality Assurance B – Food Safety B (Hygiene and Sanitation B and C)


FDFRBFFP2A Form and fill pastry products

Descriptor This is a specialist unit that has been customised for the retail baking sector. It covers the forming and depositing of fillings into a

pastry shell or onto a pastry sheet which may then be topped according to product requirements.




– Forming, filling, depositing and trimming of pastry products may be done manually or mechanically – Equipment may include moulds, tins and trays and depositing equipment – Fillings may be sweet or savoury, hot or cold – Milk and egg washes may be applied prior to baking. Glazes and sugar may be applied after baking. – Confirming equipment status involves checking that hygiene and sanitation standards are met, all



Prepare to fill and form pastry products

Pastry and fillings are confirmed and available to meet production requirements

Forming and filling equipment and/or utensils are available and ready for use

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables.




Pastry is rolled and shaped to meet product requirements

Pastry is filled to meet product requirements

Tops and/or finishes are applied as required

Filled pastry product meets food safety and quality requirements

Unacceptable product, is identified, rectified and/or reported


production requirements − confirm that pastry types and fillings match

product requirements − confirm equipment status and condition. This

includes confirming that trays and tins are available as required

− prepare pastry and fillings for use. This may include:

rolling pastry loading fillings into hopper and setting

automatic dispensing equipment bringing fillings to required temperature

− form product shape − dispense fillings within acceptable volume,

weight and placement parameters − apply tops, coding and/or toppings according

to product requirements − trim pastry keeping bottom and top pastry

separate



Element Performance criteria Evidence guide – Part A Clean equipment Equipment is cleaned to



Record information Workplace information is recorded in the appropriate format

− include reworked pastry according to workplace procedures

− monitor the forming and filling process to ensure that quality standards are met. This can involve monitoring:

pastry thickness alignment of deposited filling or accuracy

of manual positioning amount and/or rate of filling deposited product weight enclosure of pastry product by forming,

rolling or covering with a pastry top to form seal

application of washes (before baking) or glaze and toppings (after baking)

appearance (size and shape) − take corrective action so that product quality

standards are met − clean equipment to meet hygiene standards − maintain workplace records as required − maintain work area to meet housekeeping

standards

Underpinning knowledge: − basic principles of pastry filling and forming − quality requirements of filled pastry products.

This can include appearance, weight, seal as required by product

− types of pastry suitable for use as tops and bottoms and in different products

− procedures for inclusion of rework. This can include an understanding of appropriate uses of rework, maximum number of batches that can contain rework before scrap is discarded, importance of ensuring rework pastry is not contaminated by filling materials, other pastry types or other forms of contamination

− procedure for preparing and applying washes and glazes as required for product

− the effect of variables such as filling temperature on finished product and product temperature on glazing application















Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to form and fill pastry products given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – forming and filling equipment as required by product type – shells/cases to be filled and fillings – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required





FDFRBBP2A Bake pastry products

Descriptor This is a specialist unit that has been developed for the retail baking sector. It covers the principles, equipment and procedures used for

baking fresh and frozen pastry products.




– Product may be prepared fresh or frozen – Equipment may include topping equipment, oven loading equipment, ovens and cooling racks – Confirming equipment status involves checking that hygiene and sanitation standards are met, all

safety guards are in place, equipment is operational and required attachments are fitted. – Control points refer to those key points in a work process that must be monitored and controlled.


Prepare to bake pastry products

Product is prepared, finished and arranged to meet quality and product requirements

Ovens are set for baking requirements

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables



Bake products Ovens are operated to meet required output

Baked product meets food safety and quality requirements


Demonstrated ability to: – access workplace information to identify

baking requirements – allow the required development/conditioning

of product prior to baking – prepare product for baking. This can include

applying finishings or glazes and positioning on prepared trays, slips or belts

– set up and start up the oven. This includes setting time, temperature and steam controls

– monitor baking process. This includes monitoring:

colour appearance/shape seals show no signs of boil out

− remove baked products from oven and cool to meet required temperature

− present, package and/or store as required − apply washes and/or glazes before or after

baking as required − take corrective action as required to maintain

quality of product − maintain workplace records as required − maintain work area to meet housekeeping

standards




− changes that occur to the product during baking

− how pastry product characteristics affect the final product

− time required for conditioning products − the effect of variables such as temperature of

fillings, time, temperature and humidity during the baking process

− quality characteristics of the final product − presentation and/or storage requirements for

baked product. This can include an understanding of refrigeration, freezing and shelf-life















Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to bake pastry products given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – baking equipment – product – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required






FDFRBPC2A Produce sponge, cake and cookie batter


produce a range of cake, sponge and cookie batters.






– Batters for cakes, sponges and cookies may be prepared from scratch or using pre-mixes – Typical ingredients include but are not limited to flour, sugar, shortenings and margarines, eggs, fruit

and flavour enhancing ingredients – Equipment may include tins and trays, mixers, sieves, hydraulic lifting, depositing equipment – Confirming equipment status involves checking that hygiene and sanitation standards are met, all

safety guards are in place, equipment is operational and required attachments are fitted. In the case of sponge production, this includes ensuring bowls and utensils are free of all fat residues

– Control points refer to those key points in a work process that must be monitored and controlled. This includes food safety (critical), quality and regulatory control points as well as inspections points

Element Performance criteria Evidence guide – part A Prepare sponge, cake and cookie batter


Ingredients are measured or weighed to meet recipe requirements


Ingredients are loaded into mixer to meet recipe requirements


Batter meets specification

Batter is deposited into tins/ onto papers



ingredients − weigh, scale or meter ingredients as required − calculate yield based on given batch weight

and/or main ingredient weight, depending on workplace practices

− confirm equipment status and condition − transfer ingredients to the mixer in the

required sequence − set mixing equipment to meet recipe

requirements. Settings may include: selecting and fitting appropriate


– operate and monitor the mixing process. This can include monitoring:

mixing time and speed






ingredient and finished batter temperature

batter consistency, appearance and texture

– identify batter that does not meet quality requirements and take necessary corrective action

− prepare tins/trays, liners and papers as required

− deposit, extrude or spread batter to meet product and volume/weight requirements

– clean equipment to meet hygiene and sanitation standards

– maintain workplace records as required – maintain work area to meet housekeeping

standards

Underpinning knowledge: − basic principles of cake, sponge and cookie

production − ingredient characteristics and purpose in the

final product. This includes a knowledge of flour types, sugar grades, shortening and emulsifiers, fresh and/or pulp egg. It may also include a basic understanding of premix composition


− ingredient storage requirements − methods used to prepare cake batter − physical and chemical methods used to

aerate batter − significance of factors such as temperature of

batter on final product − factors affecting sponge-making − required characteristics of batter − process requirements. This may include:

mixing times and speeds batter specifications


− methods used to deposit batter including use of release agents as required














Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to produce cake and cookie batter given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – production equipment. This can include mixing, and depositing, equipment as required by product

type – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required





FDFRBBC2A Bake sponges, cakes and cookies


bake a range of cake, sponge and cookie products.




– Equipment may include ovens and cooling racks – Confirming equipment status involves checking that hygiene and sanitation standards are met, all

safety guards are in place, equipment is operational and required attachments are fitted. – Control points refer to those key points in a work process that must be monitored and controlled.

This includes food safety (critical), quality and regulatory control points as well as inspections points Element Performance criteria Evidence guide – part A

Prepare to bake product Batter is available and tinned or deposited ready for baking

Ovens are set for baking requirements


baking requirements − confirm product is correctly deposited and

ready for baking − set up and operate ovens. This can include

setting bake temperature and time − load product into ovens − monitor baking process. This can include

monitoring: time colour and appearance shape

– cool, turn out and present finished product. This can include placing on cooling racks

– take corrective action so that baked product standards are met

– clean equipment to meet hygiene and sanitation standards

– maintain workplace records as required – maintain work area to meet housekeeping

standards May include ability to: – finish products – decorate cakes and cookies

Bake sponges cakes and cookies


Element Performance criteria Evidence guide – Part A Bake products Ovens are operated to

meet required output





Underpinning knowledge: − basic principles of cake, sponge and cookie

production − effect of ingredients on baking process and

final product. − cooling methods − required characteristics of final product − process requirements. This may include:

baking times and temperatures oven settings


– product presentation and storage requirements. This can include an understanding of refrigeration and shelf-life

– product cooling and handling methods to preserve product quality



− OHS hazards and controls − cleaning requirements May include knowledge of: − finishing baked products − decorating cakes and cookies











Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to bake cakes and cookies given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – production equipment. This can include baking and cooling equipment as required by product type – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required




Related unit: – Finish products – Decorate cakes and cookies Where the related unit is required to support cake and cookie production in the workplace, units should be co-assessed.




FDFRBPM2A Produce meringue-based products


produce meringue-based products.




– Base ingredients include egg white and sugar – Eggs may be mechanically or manually beaten – Equipment may include mixing bowls, whisks, mechanical mixers, ovens and piping bags – Meringues may be baked or unbaked depending on recipe requirements – Confirming equipment status involves checking that hygiene and sanitation standards are met, all

safety guards are in place and equipment is operational – Control points refer to those key points in a work process that must be monitored and controlled.








Ingredients are added and mixed in the correct sequence to meet recipe requirements

Mix meets specification



ingredients − weigh, scale or meter ingredients as required − confirm equipment status and condition − prepare ingredients for use. This may include

separating egg whites or reconstituting powdered whites and preparing sugar or sugar syrup as required by product

− beat egg whites to achieve the required texture. This may be done manually or using mixing equipment

− add remaining ingredients in the required sequence and stage to meet recipe requirements

− monitor the appearance and consistency of mix and ensure that all ingredients are added

− take corrective action so that meringue meets quality standards

− shape meringue to meet product requirements. This may be done by piping or manually shaping



Element Performance criteria Evidence guide Shape product and bake as required

Meringue is shaped to meet product requirements

Meringue is topped and baked as required to meet recipe requirements

Product is baked as required by meringue type, to meet finished product requirements

Final product meets food safety and quality requirements




− pipe or drop meringue to meet product requirements

− apply toppings as required by product − bake meringue to remove moisture and

achieve required appearance (applies to baked meringues only)


standards May include ability to: – finish products

Underpinning knowledge: − basic principles of making meringues − ingredient characteristics and purpose. This

includes an understanding of how the preparation and conditioning of whites affects whisking


− process requirements such as: cleaning/degreasing bowls and utensils mixing times and speeds baking as required cooling

− required characteristics of meringues, uses and related processing methods


− significance of variables such as: time and speed at each stage of mixing rate and sequence of ingredient addition baking times and temperatures

for final product − control points and related monitoring

requirements − product presentation and storage

requirements. This includes an understanding of the importance of thorough cooling prior to storing and potential effects of moisture on product


− OHS hazards and controls − cleaning requirements May include knowledge of: − finishing baked products











Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to produce meringue-based products given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – mixing bowls and utensils, piping equipment and oven equipment as required by product type – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required




Related unit: – Finish products Where the related unit is required to support meringue production in the workplace, units should be co-assessed.





– Cleaning and Sanitation


FDFRBPD2A Produce bread dough


produce a range of dough types including white, brown, wholemeal and grain doughs.




– Typical ingredients include but are not limited to wheat flour, water, salt, yeast, shortenings, bread improvers and additional ingredients such as rye flour, sours, fruit, spices, grains and fibre

– Equipment may include mixers, sieves, weighing, metering and lifting equipment – Confirming equipment status involves checking that hygiene and sanitation standards are met, all



Prepare to mix dough Ingredients are confirmed and available to meet production requirements


Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables

Produce bread dough


Prepare a range of dough types




Dough meets specification

Unacceptable dough is identified, removed or rectified and/or reported

Demonstrated ability to: – access workplace information to identify

recipe requirements – confirm condition, type, quality and quantity of

ingredients – weigh, scale or meter ingredients as required – calculate yield based on a given batch weight

or flour weight according to workplace practice

– confirm equipment status and condition – transfer ingredients to the mixer in the

required sequence – set mixing equipment to meet recipe

requirements – adjust water temperature to meet final

finished dough temperature requirements – operate and monitor the mixing process. This

may include monitoring: dough consistency feel and texture ingredient and finished dough

temperature dough development/bulk fermentation

time

Produce bread dough





– take corrective action as required to ensure dough requirements are met

– clean equipment to meet hygiene standards – maintain workplace records as required – maintain work area to meet housekeeping

standards

Underpinning knowledge: − basic principles of dough making − ingredient characteristics and purpose in

dough. This includes an understanding of flour quality and the components of wheat flour



− ingredient storage requirements − significance of factors such as dough

temperature, the amount of work input/mixing time, gluten development, water addition, yeast activity and consistency of dough

− purpose and time required to allow dough to rest/ferment following mixing

− required characteristics of dough − causes of variation and corrective action

required − settings, operational requirements and safety

features of mixing equipment − control points and related monitoring

requirements − OHS hazards and controls − waste handling requirements. This can

include methods such as salting down waste to prevent yeast development

− cleaning requirements







Produce bread dough




Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to produce bread dough given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – mixing equipment – materials/ingredients – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required




Relationship to learning resources Main learning resources:

– Dough Making – Principles of Dough Making



FDFRBSM2A Scale and mould dough for intermediate proof


divide and shape dough. It includes an intermediate proof stage.




– Dough scaling and moulding may be done manually or using equipment such as dividers and rounders

– Confirming equipment status involves checking that hygiene and sanitation standards are met and that equipment is operational


Element Performance criteria Evidence guide – Part A Scale and mould dough Dough is scaled to meet

production requirements

Scaled dough meets weight requirements

Dough is moulded to provide initial shape

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

Part A of the Evidence guide identifies the skills and knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. Both parts should be read in conjunction with the Range of variables Demonstrated 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

proof weight requirements – allow dough to develop for the required time

(intermediate proof) – monitor size and shape of dough and skin

formation on dough during intermediate proof – identify, correct and/or remove unacceptable

sized/shaped dough – clean equipment to meet hygiene standards – maintain workplace records as required – maintain work area to meet housekeeping

standards

Underpinning knowledge: – how dough shape/size affects the final

product






– purpose and time required to allow dough to develop


− required characteristics of proofed dough such as size, height and appearance


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


− OHS hazards and controls − environmental issues and controls − cleaning requirements − recording requirements and procedures









Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to scale and mould dough given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – dividing, rounding and intermediate proof equipment used in the workplace. In some workplaces

these tasks are manually performed and do not involve the use of equipment – bread dough – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required







– Dough Make-up A – Dough Make-up B



FDFRBFM2A Conduct final mould and final proof


mould dough to final shape, place dough in tins or on baking surfaces and conduct final proof prior to baking.




– Dough may be manually or mechanically moulded or shaped using moulding and rounding equipment. Other equipment required is a final proofer

– Dough has undergone an intermediate proof stage prior to final moulding and proof – Final proof may be wet or dry – Applying finishings can include methods such as dusting, cutting, spraying and applying toppings – 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 – Baking surfaces depend on workplace equipment and procedures and can include tins, slippers,

trays and sole of the oven – Confirming equipment status involves checking that hygiene and sanitation standards are met and

that equipment is operational – Control points refer to those key points in a work process that must be monitored and controlled.


Mould dough and divide as required

Dough is moulded to final shape

Dough is placed in tins or on baking surfaces as required

Dough meets specification

Unacceptable final proofed dough is identified, removed or rectified and/or reported


recipe requirements – confirm the required quantity of dough is

available – 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 proof of dough. Proofer settings are set to allow the required development/proofing time and conditions such as temperature and humidity



Element Performance criteria Evidence guide Clean equipment Equipment is cleaned to



− prepare dough for baking. This can include 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


standards

Underpinning knowledge: − how dough shape/size affects the final

product − requirements of the final proof process. This

includes the importance of relative humidity and temperature on proofing stage

− purpose and procedures for conducting a wet or dry proof

− required characteristics of proofed dough such as size, height, texture and appearance

− moulding techniques to achieve required product shape for untinned bread products

− settings, operational requirements and safety features of equipment used














Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to conduct the final mould and proof of dough given:

– work procedures including advice on work requirements and food safety issues – recipe instructions – specifications, control points and processing settings – final moulding and proofing equipment – bread dough that has been scaled, moulded and undergone intermediate proof – personal protective clothing, equipment and material safety data sheets as required – cleaning schedule or instructions as required





– Dough Make-up B – Proofing and Baking



FDFRBBB2A Bake bread


bake bread.




– Ovens may be loaded by manually placing trays or using slips and belts depending on workplace equipment

– Confirming equipment status involves checking that hygiene and sanitation standards are met, all safety guards are in place, equipment is operational and required attachments are fitted


Element Performance criteria Evidence guide – Part A Prepare to bake dough Ovens are set to meet

baking requirements

Dough pieces are loaded into the oven

Bake dough Ovens are operated to meet required output


Unacceptable baked product is identified, rectified or reported


recipe requirements – set up and start up the oven. This includes

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. This includes monitoring:

steam injection (as required) crust colour sheen uniformity of shape size (oven spring)

− take corrective action as required to maintain quality of product


standards



Element Performance criteria Evidence guide Underpinning knowledge:

− 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 the 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













Assessment context

Assessment must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to bake bread given:

– work procedures including advice on work requirements and food safety issues – 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 as required – cleaning schedule or instructions as required





– Proofing and Baking




FDFRBPD3A Participate in product development

Descriptor This is a specialist unit that has been developed for the retail baking sector. It relates to evaluating retail bakery products and

modifying existing recipes to produce new products. Responsibility for approving new products is not typically at this level.

Range of variables This range of variables provides further advice to interpret the scope and context of this unit of competence. It assumes that:


– New products are based on known formulas/recipes – Evaluation of competing products relies primarily on observation and taste

Element Performance criteria Evidence guide – Part A Research opportunities for new product

Market characteristics are identified

Opportunities for product development are matched to market

Develop a product proposal to meet market opportunity

Evaluate competing products

Adapt existing formulas to produce new product

Determine method of assembly and presentation

Estimate the cost of production

Present product concept

Part A of the Evidence guide identifies the knowledge to be demonstrated to confirm competence for this unit. Part B of the Evidence guide outlines how this guide is to be applied. It should be read in conjunction with the Range of variables.

Demonstrated ability to: − identify competitors − identify local demography relevant to retail

bakery products − determine product development opportunities − identify the main ingredients and method used

to produce competing products − modify existing formulas/recipes to produce

required product − determine product assembly and presentation − cost product − present product proposal

Underpinning knowledge: − sources of information on local market,

product range and performance of similar products

− expected quality and taste of products to meet business and customer expectations

− basic composition and methods used to produce retail bakery products relevant to the business

− availability of ingredients and processing equipment required by new product

− food safety issues related to production, preparation, presentation and storage of product



Element Performance criteria Evidence guide – Part A − methods of gaining customer feedback.

Examples include conducting tastings − methods of estimating fixed and variable

costs, and profit margin to determine sale price range

Evidence guide – Part B Assessment guide

• Assessment must take account of the food industry’s endorsed assessment guidelines and may use the non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June 1995. • The competencies described in this unit need to be performed over time and events, under normal workplace conditions, having due regard for the key assessment principles of validity, reliability, fairness and flexibility. • Assessment should be structured on whole of work activities giving emphasis to confirming that the assessee can achieve the workplace outcomes described in the Performance criteria, including demonstration of the underpinning knowledge and skills contained in the Evidence guide. • The equipment used should be the actual items described in the Range of variables and Assessment context. • The procedures and documentation should be those typically used in a workplace. Compliance with statutory occupational health and safety, food safety, hygiene and environmental requirements relevant to the food processing industry should be emphasised. • Assessment should not require a higher level of communication competency than that specified in the core competencies for the particular AQF level. • Assessment should reinforce the integration of the key competencies and the food industry’s core competencies for the particular AQF level.

Assessment context

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to participate in a product development process given:

– local market for which product is to be developed – existing product range, ingredients, recipes/formulas, equipment and methods used in the workplace – product development procedures used in the workplace

Relationship to other units Pre-requisites or equivalent:

– Collect, present and apply workplace information – Implement occupational health and safety principles and procedures – Implement the quality system – Implement the food safety plan – Diagnose and respond to product and process faults (Stream)

Co-requisites: – Analyse and convey workplace information – Monitor the implementation of occupational health and safety – Monitor the implementation of the quality system – Monitor the implement the food safety plan




Related learning resources: – Industrial Communication C – Occupational Health and Safety C – Quality Assurance C – Food Safety B (Hygiene and Sanitation D)


FDFRBPSP3A Plan and schedule production

Descriptor This is a specialist unit that has been developed for the retail baking sector. It relates to planning and scheduling to meet

production requirements. Level of responsibility for planning will depend on the workplace.



– Sales history identifies the number of products sold over a given period. It may also indicate the pattern of sales over the course of a day

– Special conditions that may affect production requirements can include weather conditions and special events or occasions

– Where a workplace has an existing production schedule format, this unit can be assessed based on completing production schedule details. Where there is no established format, the assessee is required to produce a production schedule to describe a daily production requirement

– Matching equipment capacity includes taking account of throughput speed Element Performance criteria Evidence guide – Part A

Establish production requirements

Identify sales history information

Identify any special conditions that may affect production requirements

Estimate production requirements

Schedule production to meet requirements

Calculate dough/batter types and volumes

Schedule batches to meet customer requirements and equipment capacity

Communicate production schedule as required

Product is available to the customer in the required quantities, at the required quality and at the required time


Demonstrated ability to: − identify relevant information such as sales

volumes and purchasing patterns and any conditions that could influence sales

− estimate how much and what type of product is required and the time it should be available. This estimate can be for one day or according to workplace requirements

− estimate dough weight compared to finished product weight

− determine optimum batch size, number and timing taking account of process stages, equipment capacity and availability of labour

− produce or complete a production schedule covering each stage of the production process

− regulate dough/batter maturity and proofing of yeast products so they arrive at the oven at the optimum time and condition




− sources of information sales performance, history and special events

− methods used to regulate dough/batter maturation and proofing including formulation, temperature control and time

− an overview of baking processes and stages to match production to optimal timing and equipment capacity



Assessment context

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to prepare or complete a daily production schedule given:

– sales performance, history and other relevant information – product formulations – formulae to calculate batch weight to finished product weight – process equipment and information on capacity


– Collect, present and apply workplace information – Implement occupational health and safety principles and procedures – Implement the quality system – Implement the food safety plan – Diagnose and respond to product and process faults (Stream)

Co-requisites: – Analyse and convey workplace information



– Monitor the implementation of occupational health and safety – Monitor the implementation of the quality system – Monitor the implement the food safety plan


Related learning resources: – Industrial Communication C – Occupational Health and Safety C – Quality Assurance C – Food Safety B (Hygiene and Sanitation D)


FDFRBDP3A Diagnose and respond to product and process faults (Pastry)

Descriptor This is a specialist unit that has been customised for the retail baking sector. It builds on the problem solving skills developed in

operational units at AQF 2 and provides technical competencies to support problem solving at AQF 3 relating to pastry production.




– Raw materials include those used to manufacture pastry products – Causes of unacceptable quality may relate to raw materials, processing and/or storage – Ingredients relate to those ingredients used in product. Materials may include packaging

consumables – Confirming equipment status involves checking that hygiene and sanitation standards are met, all


This includes food safety (critical), quality and regulatory control points as well as inspections points – Where recurrence of a problem cannot be prevented, procedures should be established to minimise

the likelihood of recurrence and to identify any further incidents – Typical process parameters include temperature, time, humidity, development/proving time

Element Performance criteria Evidence guide – Part A Identify causes of unacceptable product quality

Unacceptable products are analysed to determine cause

Process parameters and reactions which occur during processing are monitored

Take corrective action Corrective action is taken to remove unacceptable product and prevent recurrence of the problem according to workplace procedures

Corrective action is recorded according to workplace procedures and food safety program


Demonstrated ability to: − access workplace information relating to

troubleshooting − use relevant observation and/or test methods

to confirm raw ingredient characteristics − remove/isolate and report

ingredients/materials of unacceptable quality − determine likely causes of unacceptable final

product relating to raw ingredients − determine likely causes of unacceptable final

product relating to the process and/or storage conditions

− develop procedures to prevent or minimise the likelihood of reoccurrence of the problem

Diagnose and respond to product and process faults (Pastry)



− basic composition, characteristics and function of each main ingredient used. This includes: form/grade of ingredient supplied behaviour/changes occurring during

processing role and purpose

− preparation requirements of ingredients used. This may include conditioning fruit and bringing ingredients to the required temperature

− styles, types and textures of finished products − impact of ingredient cost and yields on profit

margin − preparation and operating requirements of

processing equipment − principles of processing stages and

techniques used to achieve finished products. This includes: dough preparation. This includes all-in,

french, rolled in and short dough methods mixing blocking laminating sheeting shape forming filling preparation methods of assembly and finishing

− effect of typical reactions during mixing and baking. This varies depending on product range and may include: lift shrinkage dough development gelatinisation

− formula balance and ingredient addition sequence

− process parameters relevant to pastry type. Parameters may include starting and finishing temperatures of ingredients and doughs, the amount of work input/mixing time, factors such as time and temperature during processing, baking, depanning and cooling

− storage and handling conditions for raw ingredients and finished product

− procedures for reworking or disposing of unacceptable product

− factors that can affect shelf life, including: pastry types ingredients used processing methods used storage conditions packaging environmental factors





Assessment context

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to diagnose process problems relating to pastry production within level of responsibility given:

– work procedures including advice on safe work practices, food safety and environmental requirements for processes in the workplace

– production schedule – recipe instructions – raw materials specifications – sampling and testing schedules and procedures relevant to the workplace – control points and processing parameters for processes used in the workplace – production equipment – relevant OHS clothing and equipment – cleaning schedule – troubleshooting advice where available – documentation and record keeping system


– Collect, present and apply workplace information – Implement occupational health and safety principles and procedures – Implement the quality system – Implement the food safety plan – Produce pastry – Form and fill pastry products – Bake pastry products – Prepare fillings

Co-requisites: – Analyse and convey workplace information



– Monitor the implementation of occupational health and safety – Monitor the implementation of the quality system – Monitor the implement the food safety plan

Relationship to learning resources There are no specific learning resources currently available for this sector of the food processing industry

Related learning resources: – Food Safety C (Hygiene and Sanitation D) – Industrial Communication C – Quality Assurance C – Occupational Health and Safety C – Work Team Communication


FDFRBDC3A Diagnose and respond to product and process faults (Cake and cookies)


operational units at AQF 2 and provides technical competencies to support problem solving at AQF 3 relating to sponge, cake and

cookie production.




– Raw materials include those used to manufacture cake and cookie products – Causes of unacceptable quality may relate to raw materials, processing and/or storage – Ingredients relate to those ingredients used in product. Materials may include packaging

consumables – Confirming equipment status involves checking that hygiene and sanitation standards are met, all


This includes food safety (critical), quality and regulatory control points as well as inspections points – Where recurrence of a problem cannot be prevented, procedures should be established to minimise

the likelihood of recurrence and to identify any further incidents – Typical process parameters include temperature, time, humidity, development/proving time













− develop procedures to prevent or minimise the likelihood of reoccurrence of the problem

Diagnose and respond to product and process faults (Cake and cookies)



− basic composition, characteristics and function of each main ingredient used. This includes:

form/grade of ingredient supplied behaviour/changes occurring during


− preparation requirements for use. This may include conditioning fruit and bringing ingredients to the required temperature

− styles, types and textures of finished products − preparation and operating requirements of

processing equipment. This includes an understanding of the importance of thorough removal of grease and other soils from bowls and utensils used and how composition can react with some ingredients

− impact of ingredient cost and yields on profit margin

− principles of processing stages and techniques used to achieve finished products. This includes:

batter preparation methods including flour batter, sugar batter, all in and pre-mix methods

methods of aeration including mechanical and chemical methods

sponge preparation methods baking methods. This may include boiling,

steaming and baking browning and caramelisation methods of assembly and finishing

− effect of typical reactions during mixing and baking. This varies depending on product range and may include:

emulsification aeration browning and caramelisation

− the role of eggs in aerating a mix − formula balance and ingredient addition

sequence − process parameters as they affect different

types of cakes and cookies. Parameters may include starting and finishing temperatures of ingredients, doughs and batters, the amount of work input/mixing time, factors such as time and temperature during baking, depanning and cooling





Element Performance criteria Evidence guide – Part A − factors that can affect shelf life, including:

cake/cookie types ingredients used processing methods used storage conditions packaging environmental factors



Assessment context

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to diagnose process problems relating to the production of cakes and cookies within level of responsibility given:

– work procedures including advice on safe work practices, food safety and environmental requirements for processes in the workplace

– production schedule – recipe instructions – raw materials specifications – sampling and testing schedules and procedures relevant to the workplace – control points and processing parameters for processes used in the workplace – production equipment – relevant OHS clothing and equipment – cleaning schedule – troubleshooting advice where available – documentation and record keeping system




– Collect, present and apply workplace information – Implement occupational health and safety principles and procedures – Implement the quality system – Implement the food safety plan – Produce sponge, cake and cookie batter – Bake sponges, cakes and cookies






FDFRBDB3A Diagnose and respond to product and process faults (Bread)


operational units at AQF 2 and provides technical competencies to support problem solving at AQF 3 relating to bread production.

Range of variables This range of variables provides further advice to interpret the scope and context of this unit of competence. It assumes that: – Work is carried out in accordance with workplace procedures, legislative requirements, the food safety

program and industrial arrangements – Workplace information can include verbal or written operating procedures, specifications, production

schedules and batch/recipe instructions – Raw materials include those used to manufacture bread products – Causes of unacceptable quality may relate to raw materials, processing and/or storage – Ingredients relate to those ingredients used in product. Materials may include packaging consumables – Bread styles and types include but are not limited to sours, flat breads, ryes, continental breads – Confirming equipment status involves checking that hygiene and sanitation standards are met, all safety

guards are in place and equipment is operational – Control points refer to those key points in a work process that must be monitored and controlled. This

includes food safety (critical), quality and regulatory control points as well as inspections points – Where recurrence of a problem cannot be prevented, procedures should be established to minimise the

likelihood of recurrence and to identify any further incidents – Typical process parameters include temperature, time, humidity, development/proving time















Element Performance criteria Evidence guide – Part A − develop procedures to prevent or minimise

the likelihood of reoccurrence of the problem

Underpinning knowledge: − basic composition, characteristics and

function of each main ingredient used. This includes:

form/grade of ingredient supplied behaviour/changes occurring during


− preparation requirements for use. This may include conditioning fruit

− bread styles, types and textures − principles of processing techniques used to

achieve finished products. This includes: wet and dry proof methods types of mixers used hand moulding oven types, including method of steam

generation methods of delivering product to the oven

− effect of typical reactions during mixing, development and baking. This may include:

yeast activity gluten development browning and caramelisation gelatinisation as it occurs in different

dough types − formula balance and ingredient addition

sequence − impact of ingredient cost and yields on profit

margin − process parameters and their affect. This can

include starting and finishing temperatures of ingredients and dough, the amount of work input/mixing time, factors such as time, temperature and humidity during each proving stage, and during baking, depanning and cooling



− factors that can affect shelf life, including: ingredients used bread types storage conditions packaging environmental factors


• Assessment must take account of the food industry’s endorsed assessment guidelines and may use the non-endorsed Assessment Framework for the Food and Beverage Processing Industry NFITC June 1995.



• The competencies described in this unit need to be performed over time and events, under normal workplace conditions, having due regard for the key assessment principles of validity, reliability, fairness and flexibility.






Assessment context

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to diagnose process problems relating to bread production within level of responsibility given: – work procedures including advice on safe work practices, food safety and environmental

requirements for processes in the workplace – production schedule – recipe instructions – raw materials specifications – sampling and testing schedules and procedures relevant to the workplace – control points and processing parameters for processes used in the workplace – production equipment – relevant OHS clothing and equipment – cleaning schedule – troubleshooting advice where available – documentation and record keeping system

Relationship to other units Pre-requisites or equivalent: – Collect, present and apply workplace information – Implement occupational health and safety principles and procedures – Implement the quality system – Implement the food safety plan – Produce bread dough – Scale and mould dough for intermediate proof – Conduct final mould and final proof – Bake bread


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