Unit of competency
Modification History
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Release |
Comments |
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Release 1 |
This version released with FBP Food, Beverage and Pharmaceutical Training Package Version 6.0. |
Application
This unit of competency describes the skills and knowledge required to work with a range of ingredients used to produce bakery products, including fat, butter, shortenings, sugar, eggs and egg replacements, nuts, dried fruit, herbs and spices.
Users should note that flour and leavening agents are included in FBPTEC3006 Work with flours and baking additives.
This unit applies to individuals who work in commercial or high volume bakeries. It typically applies to the production worker responsible for producing baked products, where a knowledge of ingredients and how they react during processing is essential for maintaining product quality and consistency, and will assist with identifying common processing faults and the corrective actions to be applied.
All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.
No licensing, legislative or certification requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Unit Sector
Technical (TEC)
Elements and Performance Criteria
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Elements |
Performance Criteria |
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Elements describe the essential outcomes. |
Performance criteria describe the performance needed to demonstrate achievement of the element. |
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1. Identify different fats, butter and oils, their properties and uses |
1.1 Identify the main types of fats, butter and oils used to produce baked products 1.2 Recognise the differences between fats, butter and oils 1.3 Recognise the differences between animal and vegetable fats and oils 1.4 Identify the effect of baking on fats, butter and oils 1.5 Identify storage requirements of fats, butter and oils to maintain freshness and quality 1.6 Recognise common faults that can occur in baked products that are related to fats, butter and oils 1.7 Identify common food safety hazards related to fats, butter and oils 1.8 Determine the hazards related to working with fats, butter and oils, and how the associated risks can be managed |
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2. Identify sugars and sweeteners and their uses |
2.1 Identify the main types of sugars used in baked products 2.2 Recognise the differences between different sugars and sweeteners 2.3 Recognise the effects that sugars have on baked products 2.4 Identify storage requirements of sugar 2.5 Recognise common faults that can occur in baked products that are related to sugar 2.6 Determine the hazards related to working with sugar, and how the associated risks can be managed |
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3. Work with eggs and their properties |
3.1 Recognise the function of eggs in producing baked products 3.2 Identify the characteristics of different types of eggs 3.3 Identify the nutritional make-up of egg yolks and whites 3.4 Identify storage conditions to ensure eggs are kept fresh 3.5 Recognise common faults that can occur in baked products that are related to eggs 3.6 Identify common food safety hazards related to eggs 3.7 Determine the hazards related to working with eggs, and how the associated risks can be managed |
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4. Work with nuts and dried fruits |
4.1 Recognise the function of nuts and dried fruits in producing baked products 4.2 Identify the characteristics of different nuts and fruit dried in different ways 4.3 Determine the different ways that nuts and dried fruits are prepared for baking processes 4.4 Identify storage conditions to ensure nuts and dried fruits are kept fresh 4.5 Recognise common faults that can occur in baked products that are related to nuts and/or dried fruits 4.6 Identify common food safety hazards and allergies related to nuts and dried fruit 4.7 Determine the hazards related to working with nuts and dried fruits, and how the associated risks can be managed |
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5. Work with herbs and spices |
5.1 Recognise the function of herbs and spices in baked products 5.2 Identify the characteristics of different herbs and spices 5.3 Identify storage conditions to ensure herbs and spices are kept fresh 5.4 Identify common food safety hazards and allergies related to herbs and spices 5.5 Recognise common faults that can occur in baked products that are related to herbs and spices |
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6. Work with flavourings and colourings |
6.1 Recognise the function of flavourings and colourings in baked products 6.2 Identify the characteristics of different flavourings and colourings used 6.3 Identify storage conditions to ensure flavourings and colourings are kept fresh 6.4 Recognise common faults that can occur in baked products that are related to flavourings and colourings 6.5 Identify common food safety hazards and allergies related to flavourings and colourings 6.6 Determine the hazards related to working with flavourings and colourings, and how the associated risks can be managed |
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.
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Skill |
Description |
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Learning |
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Reading |
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Oral communication |
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Unit Mapping Information
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Code and title current version |
Code and title previous version |
Comments |
Equivalence status |
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FBPTEC3005 Work with bakery ingredients, their functions and interactions |
Not applicable |
The unit has been created to address a skill or task required by industry that is not covered by an existing unit |
Newly created |
Links
Companion Volumes, including Implementation Guides, are available at VETNet: - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4
