Unit of competency details

FBPRBK3012 - Schedule and produce bread production (Release 1)

Summary

Releases:
ReleaseStatusRelease date
1 1 (this release)Current 23/Jan/2018

Usage recommendation:
Current
Mapping:
MappingNotesDate
Supersedes FDFRB3016A - Plan and schedule production for retail bakeryRedesigned unit that includes content from the previous unit Production of baked items added to the unit 22/Jan/2018


Training packages that include this unit

Classifications

SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 110107 Baking And Pastrymaking 

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 110107 Baking And Pastrymaking 15/Mar/2018 
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Unit Of competency

Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Application

This unit of competency describes the skills and knowledge required to schedule and produce bread production in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

Pre-requisite Unit

Nil

Unit Sector

Retail baking (RBK)

Elements and Performance Criteria

Elements 

Performance Criteria 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Plan bread production schedule

1.1 Identify bread production targets to meet daily production requirements

1.2 Reformulate master recipes to meet production target

1.3 Estimate process timing and plan process sequence to meet bread production targets

1.4 Document production schedule according to workplace requirements

2. Plan bread production resources and processes

2.1 Identify equipment requirements and check to confirm availability and operational readiness for bread production

2.2 Calculate ingredient quantities required to meet bread production targets

2.3 Confirm availability and quality of ingredient stocks to prepare for bread production

3.Implement bread production

3.1 Implement the production schedule to produce baked products

3.2 Monitor bread production against the production schedule to identify variances, and rectify to ensure bread production targets are met

3.3 Monitor and control food safety risks to meet food safety standards

3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements

3.5 Assess baked bread products against required volumes and end-product specifications to identify faults and rectify

4. Complete bread production

4.1 Clean equipment and work area to meet housekeeping standards

4.2 Dispose of waste according to workplace requirements

4.3 Document scheduling adjustments and production outputs according to workplace requirements

Foundation Skills

This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.

Skill 

Description 

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

Range of Conditions

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Daily production requirements must include:

  • baked bread products
  • bread production volume
  • end-product specifications
  • times for completion for baked bread products.

Unit Mapping Information

Code and title current version 

Code and title previous¬†version 

Comments 

Equivalence status 

FBPRBK3012 Schedule and produce bread production

FDFRB3016A Plan and schedule production for retail bakery

Redesigned unit that includes content from the previous unit

Production of baked items added to the unit

No equivalent unit

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

 

Assessment requirements

Modification History

Release 

Comments 

Release 1

This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

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 19 bread products over a period of four shifts (Note: The scheduling of production is to be done prior to the production of the bread products), including:

  • producing the following five bread product types:
  • condensed/sandwich loaves
  • iced decorated sweet yeast buns
  • savoury bread rolls
  • laminated yeast dough as croissant product
  • whole grain flour breads
  • producing 14 of the following 17 bread 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 roll varieties
  • high top loaves, either married or single
  • fruited sweet yeast product
  • filled sweet yeast product
  • cream decorated sweet yeast bun
  • spiced sweet yeast bun or loaf
  • savoury flat bread
  • savoury steamed bread
  • savoury unleavened product
  • fried basic artisan product as decorated donuts
  • sweet laminated yeast dough as danish product
  • highly enriched basic artisan product
  • wholemeal breads
  • gluten-free breads
  • rye breads
  • using at least two of the following four mixing methods per shift:
  • instant/no time/rapid dough process
  • chemical leavened dough
  • bulk ferment
  • ferment
  • 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 a production report for each of the four shifts that includes the following considerations:
  • 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

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

  • workplace health and safety requirements applicable to scheduling and producing bread products
  • regulatory requirements for food safety applicable to scheduling and producing bread products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products
  • techniques relevant to planning bread 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 maturation and proving, including:
  • formulation
  • 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 bread production planning.

Assessment Conditions

Assessment of skills must take place under the following conditions:

  • physical conditions:
  • a commercial bakery or an environment that accurately represents workplace conditions
  • resources, equipment and materials:
  • personal protective equipment
  • commercial bakery equipment and information on capacity
  • industrial oven
  • industrial mixer and attachments
  • pastry sheeter or dough break
  • refrigeration
  • ingredients to meet the product types required in the performance evidence
  • specifications:
  • production schedule template that includes a level of detail that accurately represents workplace conditions
  • recipe specifications for the product types required in the performance evidence
  • formulae to calculate batch weight to finished product weight
  • end-product quality specifications to meet the product types required in the performance evidence
  • timeframes:
  • over five shifts that can be continuous or staggered, consisting of one shift for upfront scheduling of production for the bread products specified in the performance evidence, and four daily shifts for the production of the baked products specified in the performance evidence.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

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