FBPRBK4004 — Develop baked products

Elements & performance criteria

Performance evidence

• developed one of the following baked products, using a minimum of eight ingredients and applying a pre- or post-baked finish component: a specialty bread, a cake based product, a pastry-based product.
• researching product and process development opportunities
• meeting one of the following six purposes: identified market opportunity, cost saving for current product, healthy eating improvement for current product, time and labour improvement for current product, product quality improvement for current product, a special dietary, cultural or religious need
• preparing trial recipes
• conducting at least one production trial
• evaluating the final product to verify the following seven technical qualities of the product: flavour style, moisture, structure, taste, symmetry, appearance, aroma
• assessing the potential commercial viability of the product, including the following four considerations: cost price versus final sales price, local market suitability, suitability of packaging and transport, compliance with food safety code regulatory requirements for the product and its ingredients.
• prepare a final report that includes the following information: product development purpose and concept, description of the special dietary, cultural or religious need, production trial variables and results, final product specification including product assembly and presentation, final product recipe, final process specification, final production work flow, final product costing, final product price.
• reproduce the final product within operational constraints where the maximum waste is less than 5% of the weight of the production schedule.

Knowledge evidence

• workplace health and safety requirements, including personal protective equipment, applicable to developing baked products and operating baking equipment
• regulatory requirements for food applicable to developing baked products
• identifying and evaluating product development opportunities
• purposes of product development, including: meeting identified market opportunity, cost saving to current product, healthy eating improvement to a current product, time and labour improvement to a current product, product quality improvement to a current product, a special dietary, cultural or religious need
• commercial viability considerations used in product development, including: addressing market or business opportunity, producing within operational constraints, cost price versus final sales price, local market suitability, suitability of packaging and transport
• types of production trial problems, including: increased ingredient costs, non-availability of ingredients, equipment breakdown, labour shortages
• nature of special dietary requirements and gluten intolerance as it relates to developing baked products, including: eggs, fish, milk, peanut, sesame, shellfish, soy, tree nuts, wheat, food allergy or food intolerance
• nature of cultural needs as they relate to developing baked products, including: Australian, Asian, Indian, Middle Eastern, South European, African
• nature of religious needs as they relate to developing baked products, including: Buddhism, Hinduism, Islam, Judaism, Christianity
• purpose and content of product development documentation, including: product development purpose and concept, description of the special dietary, cultural or religious need, production trial variables and results, final product specification including product assembly and presentation, final product recipe, final process specification, final production work flow, final product costing, final product price
• interaction of ingredients and processing variables and their effect on the quality of the final product, including: product formulas, process parameters
• product evaluation, including: flavours, moisture, structure, taste, symmetry, appearance, aroma
• techniques for determining product packaging and presentation for baked product development
• using industry standard terminology relevant to baked product development

Foundation skills

• Learning: Builds on knowledge of baking products and processes based on production trial outcomes
• Reading: Sources and interprets a range of technical baking industry texts to determine relevance and usefulness for product development
• Writing: Prepares recipes, production trial records and process and product specifications using structure, technical language and format appropriate to purpose
• Numeracy: Extracts and interprets mathematical information embedded in technical baking industry texts Interprets financial information, including fixed and variable costs, profit margins and sale price ranges Performs calculations to develop and adjust recipes using baking formulas Estimates approximate quantities, and uses equipment to measure ingredient weights and volumes and determine size of packaging for product Interprets measurement information to set, monitor and adjust process parameters Uses mathematical symbols and conventions to document recipes, production trial records, and process and product specifications
• 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: Uses problem-solving skills to evaluate production trial outcomes and decide on appropriate action Takes responsibility for planning, organising and implementing tasks required to achieve required outcomes Uses digital technologies to set process parameters

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 FBPRBK4004