FBPRBK3013 — Schedule and produce cake and pastry production

Elements & performance criteria

Performance evidence

• There must be evidence that the individual has scheduled production for and produced 15 cake and pastry products over a period of four shifts (Note: The scheduling of production is to be done prior to the production of the cake and pastry products), including:
• producing the following seven cake, pastry and bread product types: - laminated yeast dough as croissant product - decorated round or square sponge cake that has a minimum diameter of 18 centimetres - fruit cake decorated with ready to roll (RTR), fondant or plastic icing - deposited cookie - cream or custard filled laminated product - decorated and filled choux pastry - lean basic artisan rolls or loaves with no more than 2% enriching agents
• producing eight of the following 16 cake and pastry product types: - fried basic artisan product as decorated donuts - highly enriched basic artisan product - sponge roll - individual portioned sponge product - sponge layer cake - flavoured bar cake decorated with icing - cake slice decorated with icing or glaze - flavoured steam pudding - moulded and portioned biscuit - piped shortbread - whisked biscuit or cookie - sweet filled pastry slice - vegetable filled laminated product - meat filled laminated product - filled sweet non laminated pies or tarts - filled savoury non laminated pie or tart product
• mixing, processing, baking and finishing each of the four of the following types of baked products per shift: - bread or yeast product - cake or sponge - cookie or biscuit - laminated or non laminated pastry
• monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and cake and pastry production targets are met
• documenting and implementing four daily production schedules, including the following production scheduling considerations: - production timings - product quality - reformulation of recipes to suit products - finished dough or batter temperatures - mixing, processing, baking and finishing requirements for products - special equipment or resources required for production - scheduling for each stage of the bakery production process, including labour requirements - equipment types
• documenting production reports for each of the four shifts that include the following considerations: - scheduling efficiencies for use of equipment and labour in relation to items produced - wastage efficiencies of products produced - improvements on the scheduling to meet performance - product quantities produced in relation to products scheduled - completion times of product - product quality outcomes
• Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge evidence

• An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:
• workplace health and safety requirements applicable to scheduling and producing cake and pastry production
• requirements for food safety applicable to scheduling and producing cake and pastry products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products
• considerations relevant to planning cake and pastry production, including: - production timings - product quality - reformulation of recipes to suit products - finished dough or batter temperatures - mixing, processing, baking and finishing requirements for products - special equipment or resources required for production - scheduling for each stage of the bakery production process - equipment types
• considerations relevant to reporting on production outcomes, including: - scheduling efficiencies, and whether completion times were met - wastage efficiencies of products produced - improvements on the scheduling to meet performance - product quantities produced in relation to products scheduled - completion times of product - product quality outcomes
• techniques used to regulate dough and batter maturation and proving, including: - formulation - temperature control - time
• predictable causes of production variation and their likely impact on production targets, including: - machine failure - product failure - calculation errors - estimation errors
• production processes for different product ranges, including: - use of specific equipment - use of specialised ingredients - additional preparation requirements
• baking industry terminology relevant to production planning

Foundation skills

• Reading: Interprets key information from recipes, ingredient labels, baking equipment operating instructions and end-product specifications
• Writing: Prepares production schedules and completes production records using required format, language and structure
• Numeracy: Identifies and comprehends ingredient quantities in recipes, dates on ingredient labels, and temperature, humidity and timer settings; Performs calculations to establish production targets, adjust recipes using baking formulas and allow for wastage; Interprets measurement information to set, monitor and adjust process parameters; Completes production records using mathematical symbols and conventions
• Navigate the world of work: Complies with workplace health and safety and food safety regulatory requirements relevant to a commercial baking operation; Follows organisational policies and procedures relevant to own work role
• Get the work done: Plans, organises and implements tasks required to achieve production outcomes; Uses problem-solving skills to analyse product and process faults and decide on appropriate action

Unit content sourced from training.gov.au — © Commonwealth of Australia, licensed under CC BY 4.0. Auditori is not affiliated with the Department of Employment and Workplace Relations.

Questions about assessing FBPRBK3013