FBPRBK4006 — Coordinate baking operations

Elements & performance criteria

Performance evidence

• coordinating at least one of the following four baking operations: - bread production process - cake production process - pastry production process - combination of any of the above three bakery production processes
• coordinating at least two of the following seven baked product ranges: - decorated products - post-bake decorated products - retarded yeast goods - frozen bakery goods - fresh baked bakery goods - packaged bakery goods - unpackaged bakery goods
• developing and documenting a production schedule that includes: - a logical sequence of bakery production processes - an accurate estimation of required ingredient and equipment resources to satisfy production volumes, allowing for 5% maximum product wastage - specification of the plant, labour and material inputs - specification of the finished products outputs - matching the required volume of production to the existing resources
• developing and documenting a preparation list, including consideration of: - pre-preparation of ingredients - pre-preparation of fillings - pre-preparation of finishings - pre-preparation of equipment
• calculating and ordering bakery supplies, including consideration of: - stock levels required for production - special agreements with suppliers of stock - stock delivery constraints
• preparing recipes for production, including: - master recipes adjusted for volume - processing requirements of the products - special considerations for time, temperature and special dietary needs - equipment required
• monitoring operations and addressing variations to ensure product specifications and production volumes are met

Knowledge evidence

• workplace health and safety requirements applicable to coordinating bakery operations
• regulatory requirements for food safety applicable to coordinating bakery operations
• the stages and work flow requirements of bakery production processes for: - decorated products - post-bake decorated products - retarded yeast products - frozen bakery products - fresh baked bakery products - packaged bakery products - unpackaged bakery products
• principles of production scheduling, including: - logical sequence of work - time constraints of products and processes - specification of the plant, labour and material inputs - specification of the finished products outputs - allowing for wastage - estimating ingredient requirements for production - equipment output volumes - labour requirements for production - scheduling production to finish products after cooling in time for delivery and sale - matching the required volume of production to the existing resources
• pre-production requirements for baking operations, including: - types of fillings that need to be prepared prior to production - types of finishings required for a bakery production - content and layout of master recipes and how to adjust for volume
• production reporting methods used in bakeries
• indicators of the quality baked products, including: - baked colour - crumb and internal textures - consistency - moisture content - mouth feel and eating properties - shape - taste - texture - baked weight
• bakery operations standard terminology

Foundation skills

• Reading: Interprets key information in customer special orders, master recipes, stock control documents and end-product specifications
• Writing: Prepares comprehensive and accessible baking operations documentation using structure, technical language and format appropriate for purpose and audience
• Oral communication: Uses vocabulary relevant to role and context to convey and clarify information with suppliers and special order information with customers or bakery staff
• Numeracy: Extracts and interprets mathematical information embedded in baking operations texts, including customer special orders, master recipes, stock control documents and end-product specifications Performs calculations to adjust recipes using baking formulas, and allows for wastage Uses estimation to inform sequencing and timing of bakery production processes and products Interprets measurement information to monitor and control bakery operations Uses mathematical symbols and conventions to complete bakery operations documentation
• Interact with others: Selects and uses appropriate communication techniques with bakery production staff to delegate work, discuss work requirements, implement process improvements and debrief on products and recipes
• 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: Takes responsibility for identifying and addressing production work flow and product quality problems to optimise production efficiencies

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 FBPRBK4006