Unit of competency

Modification History

Application

This unit of competency describes the skills and knowledge required to schedule and produce cake and pastry 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

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.

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.

Unit Mapping Information

Links

Companion Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4

Assessment requirements

Modification History

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 15 cake and pastry products over a period of four shifts (Note: The scheduling of production is to be done prior to the production of the cake and pastry products), including:

• producing the following seven cake, pastry and bread product types:

• laminated yeast dough as croissant product
• decorated round or square sponge cake that has a minimum diameter of 18 centimetres
• fruit cake decorated with ready to roll (RTR), fondant or plastic icing
• deposited cookie
• cream or custard filled laminated product
• decorated and filled choux pastry
• lean basic artisan rolls or loaves with no more than 2% enriching agents

• producing eight of the following 16 cake and pastry product types:

• fried basic artisan product as decorated donuts
• highly enriched basic artisan product
• sponge roll
• individual portioned sponge product
• sponge layer cake
• flavoured bar cake decorated with icing
• cake slice decorated with icing or glaze
• flavoured steam pudding
• moulded and portioned biscuit
• piped shortbread
• whisked biscuit or cookie
• sweet filled pastry slice
• vegetable filled laminated product
• meat filled laminated product
• filled sweet non laminated pies or tarts
• filled savoury non laminated pie or tart product

• mixing, processing, baking and finishing each of the four of the following types of baked products per shift:

• bread or yeast product
• cake or sponge
• cookie or biscuit
• laminated or non laminated pastry

• monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and cake and pastry 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 production reports for each of the four shifts that include 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 cake and pastry production
• requirements for food safety applicable to scheduling and producing cake and pastry products, including temperature control and the prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products
• considerations relevant to planning cake and pastry 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 and batter 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 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:

• five shifts that can be continuous or staggered, consisting of one shift for upfront scheduling of production for the cake and pasty products specified in the performance evidence, and four daily shifts for the production of the cake and pasty 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 Volume Implementation Guides are found in VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4