Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to evaluate the quality of bakery products. |
Application of the Unit
Application of the unit |
This unit has application in a retail baking environment. It incorporates examination of product to identify the features of the product and make judgements about the product quality. This unit can be applied to a specific bakery product range and should be customised to the quality standards of that product range. This skills and knowledge incorporated in this unit are suitable to be applied in the context of product development, product testing or judging product for a baking competition. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Not applicable.
Employability Skills Information
Employability skills |
This unit contains employability skills. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Determine methodology for evaluating product quality |
1.1 Bakery product to be evaluated is defined and specific criteria for product is examined 1.2 National and international standards for product range are researched and identified 1.3 Applicable tests and methodologies for assessing product are identified 1.4 Evaluation methodology is selected to ensure standardised approach |
2. Apply evaluation methodology |
2.1 Volume and general appearance of product is assessed against standard and findings documented 2.2 Texture, aroma, colour and taste of product is assessed against standard and findings documented 2.3 Technical difficulty and originality of product are assessed and findings documented 2.4 Other tests are conducted as required to rate product 2.5 Processes specified are in accordance with workplace environmental guidelines |
3. Determine product characteristics |
3.1 Product characteristics are rated on all criteria 3.2 Common problems are identified and causes determined 3.3 Strengths and weaknesses of product are determined 3.4 Product characteristics are described and documented |
4. Make product comparisons and recommendations |
4.1 Product quality is compared with other products of its class 4.2 Recommendations are made for quality rating and commercial positioning of product 4.3 Recommendations for product improvement are made according to findings |
Required Skills and Knowledge
This section describes the skills and knowledge required for this unit. |
Required skills include: |
Ability to:
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Required knowledge includes: |
Knowledge of:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package. |
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Overview of assessment |
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations. |
Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of ability to:
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Context of and specific resources for assessment |
Assessment must occur in a real or simulated workplace where the assessee has access to:
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Method of assessment |
This unit should be assessed together with other units of competency relevant to the function or work role. |
Guidance information for assessment |
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included. |
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Policies and procedures |
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements |
Product characteristics |
May include:
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Tests |
Tests may include:
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Appearance |
Appearance may include :
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Texture |
Texture refers to:
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Aroma |
Aroma refers to:
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Colour |
Colour should be:
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Bakery products |
Bakery products may include:
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Common faults |
Common faults for bread products include:
Common faults for cake products include:
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Unit Sector(s)
Unit sector |
Retail baking |
Custom Content Section
Not applicable.