FBPTEC3006 — Work with flours and baking additives
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What an assessment for FBPTEC3006 must cover
44 assessable components: 3 elements (21 performance criteria), 3 performance evidence and 17 knowledge evidence requirements, plus 3 foundation skills. An audit-defensible tool maps every question and task back to these — that mapping is the coverage matrix Auditori generates alongside the assessment.
Elements & performance criteria
1 Identify different flour types, their properties and uses
- 1.1Identify characteristics of flour produced from different grains
- 1.2Identify the purpose of flour in bakery products
- 1.3Identify each component of flour, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents
- 1.4Identify the different types and/or grades of flour available to produce baked products
- 1.5Identify storage requirements of flour to maintain quality
- 1.6Recognise common faults that can occur in baked products that are related to flour
- 1.7Identify common food safety hazards and allergies related to flour
- 1.8Determine the hazards related to working with flour, and how the associated risks can be managed
2 Work with leavening agents
- 2.1Identify different types of leavening agents and how they ferment in the baking process
- 2.2Recognise the impact of leavening agents on baked products
- 2.3Identify the storage requirements for leavening agents to ensure viability
- 2.4Recognise the various ways that leavening agents can be used in baked products
- 2.5Recognise common faults that can occur in baked products that are related to fermentation
- 2.6Identify common food safety hazards related to leavening agents and fermentation
- 2.7Determine the hazards related to working with leavening agents, and how the associated risks can be managed
3 Work with bakery additives
- 3.1Identify typical additives that are used to produce baked products
- 3.2Recognise the purpose of different additives and their effect on baked products
- 3.3Identify the storage requirements for bakery additives to ensure viability
- 3.4Recognise common faults that can occur in baked products that are related to additives
- 3.5Identify common food safety hazards related to bakery additives, and how they are controlled
- 3.6Determine the hazards related to working with bakery additives, and how the associated risks can be managed
Performance evidence
- at least two different types of flour
- at least two different leavening agents, and
- at least two different additives.
Knowledge evidence
- different flours and their uses and suitability for different baked products:
- baker’s or strong flour
- wholemeal flour
- weak flours
- characteristics and differences in flour produced from a variety of new and ancient grains, and the cultivation required for successful propagation of the different crops
- general physical-chemical properties of common flours, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents, and the impact that differing properties have on processing and finished product
- key properties of wet and dry leavening agents and how each should be stored to maintain health, viability and integrity
- principles of fermentation
- typical additives used in baking, and their purpose
- storage requirements to ensure quality of product is maintained, including the effects of temperature, moisture, contamination from other materials, allergen management, pest control
- typical analytical tests and checks to determine quality of flour and additives, including observation, smell and rapid tests
- typical faults that occur in baked products as a result of flour and additive ingredient treatment or integrity
- the purpose and intent of food safety legislation and control measures for physical, chemical, microbiological and allergenic risks
- Food Standards Code in relation to product and site
- Common microbiological, physical, chemical and allergenic hazards that can occur when processing baked products, including the types of hazards likely to occur, the conditions under which they occur, and possible consequences
- contamination/cross-contamination and cross-contact food safety risks associated with flour and additives used in a commercial bakery, and how each can be controlled
- cleaning and sanitisation procedures for ingredients containing allergens.
Foundation skills
- Learning: Problem-solve issues with baking process and ingredients to ensure quality outcomes
- Reading: Interpret key information from Product Information Forms (PIFs), labels, Certificates of Analyses and workplace documents
- Oral communication: Use industry terminology when referring to ingredients and their properties
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.
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Questions about assessing FBPTEC3006
What does an assessment tool for FBPTEC3006 need to cover?
To satisfy the Principles of Assessment and Rules of Evidence, an assessment for FBPTEC3006 needs to address all 44 unit components: 3 elements with 21 performance criteria, 3 performance evidence requirements, 17 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.
How does Auditori generate an assessment tool for FBPTEC3006?
Auditori pulls the current release of FBPTEC3006 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.
Is the first assessment tool really free?
Yes. Every new account includes one free credit — enough to generate the complete assessment tool for FBPTEC3006 — with no card and no subscription required. After that it's pay-as-you-go per unit.
Can I check my existing FBPTEC3006 assessment instead of generating a new one?
Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of FBPTEC3006, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.
Related units
- FBPTEC3001 — Apply raw materials, ingredient and process knowledge to production problems
- FBPTEC3002 — Implement the pest prevention program
- FBPTEC3003 — Filter fermented beverages
- FBPTEC3004 — Prepare, fill and store barrels for aging spirits
- FBPTEC3005 — Work with bakery ingredients, their functions and interactions
- FBPTEC4001 — Determine handling processes for perishable food items
- FBPTEC4002 — Apply principles of food packaging
- FBPTEC4003 — Control food contamination and spoilage
- FBPTEC4004 — Apply basic process engineering principles to food processing
- FBPTEC4005 — Apply an understanding of food additives
- FBPTEC4006 — Apply an understanding of legal requirements of food production
- FBPTEC4007 — Describe and analyse data using mathematical principles
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