FBPRBK3015 — Schedule and produce bakery production

Elements & performance criteria

Performance evidence

• An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.
• There must be evidence that the individual has scheduled production for and produced 17 baked products over four shifts (Note: The scheduling of production is to be done prior to the production of the baked items), including:
• producing the following ten baked product types: condensed or sandwich loaves; iced decorated sweet yeast bun; savoury bread rolls; laminated yeast dough as croissant product; whole grain flour breads; decorated round or square sponge cake that has a minimum diameter of 18 centimetres; flavoured bar cake decorated with icing; deposited cookie; cream or custard filled laminated product; decorated and filled choux pastry
• producing seven of the following 12 baked product types: crusty loaf with no more than 2% enriching agents that is plaited, Vienna, French stick or cob; soft/enriched bread roll variety; crusty/lean bread rolls varieties; fruited sweet yeast product; savoury flat breads; fried basic artisan product as decorated donuts; wholemeal breads; sponge roll; cake slice decorated with icing or glaze; moulded and portioned biscuit; sweet filled pastry slice; filled sweet non laminated pies or tarts
• mixing, processing, baking and finishing each of the following four types of baked products per shift: bread; 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 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: 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

• workplace health and safety requirements applicable to scheduling and producing bakery products
• regulatory requirements for food safety applicable to producing bakery products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products
• considerations relevant to scheduling bakery 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: 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 scheduling

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 FBPRBK3015