Unit of competency details

Unit descriptor 

This unit of competency covers the skills and knowledge required to thaw and handle frozen dough in the production of bread and other yeast-raised products.

Application of the unit 

This unit applies to an in-store or retail bakery environment. Dough is typically provided in frozen form to be stored and handled for use in the retail bakery products.

Prerequisite units 

Employability skills 

This unit contains employability skills.

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.

ELEMENT 

PERFORMANCE CRITERIA 

1. Store frozen dough

1.1. Storage conditions required to retain quality characteristics of frozen dough are identified and monitored

1.2. Consequences of inconsistent temperature and moisture controls for frozen dough are identified

1.3. The cold chain is monitored to ensure that product meets food safety and quality requirements

2. Thaw frozen dough

2.1. Dough is thawed at a rate and conditions required to maintain quality

2.2. Impact of thawing rate on yeast and/or laminated products are identified

2.3. Thawed dough meets food safety and quality requirements

2.4. Unacceptable dough is identified, rectified and/or removed

2.5. Waste is disposed of according to workplace procedure

2.6. Housekeeping standards are maintained in the workplace

2.7. Work is conducted in accordance with workplace environmental guidelines

3. Use thawed dough in baked products

3.1. Dough is proved and/or conditioned to prepare for use

3.2. Dough is baked in accordance to product specifications and requirements

3.3. Implications of using frozen dough on proving and baking are identified and managed in the baking process

3.4. identify and act on any quality inconsistencies in production processes and the final product

REQUIRED SKILLS AND KNOWLEDGE 

This section describes the skills and knowledge required for this unit.

Required skills 

Ability to :

• access freezing requirements for dough type
• store frozen dough
• monitor equipment to confirm that freezing parameters are met
• thaw dough as required for use
• maintain workplace records as required
• maintain work area to meet housekeeping standards
• use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor
• work cooperatively within a culturally diverse workforce

Required knowledge 

Knowledge of :

• basic principles of freezing dough, including what occurs to dough during snap freezing and storage stages
• basic understanding of the freezing equipment used, freezing capacity and the effect of freezing method on product
• different handling requirements of made up and proved doughs to preserve the dough structure
• purpose and characteristics of packaging liners used to pack frozen dough
• procedures for maintaining temperature parameters of freezing equipment, including procedures to be followed when loading and removing dough to preserve temperature conditions
• storage patterns to make efficient use of space, allow for product rotation and minimise temperature fluctuations
• food safety issues that can result from temperature abuse
• the significance of timeliness when both freezing and thawing dough
• optimal storage times
• the significance of variables such as dough type and size on freezing and thawing processes
• procedures for efficiently thawing frozen product and the consequences of slow thawing
• the effect of freezing/thawing on the quality of the final product
• inspections/control points used to confirm that product meets quality requirements and related monitoring requirements
• causes of variation and corrective action required
• occupational health and safety (OHS) hazards and controls
• waste handling and cleaning requirements and procedures

EVIDENCE GUIDE 

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.

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. Competence 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:

• store frozen dough to maintain quality standards
• identify the implications of using frozen dough for the baking process and the final product
• thaw and prepare dough for use
• use frozen dough in baking products
• assess outcomes against quality standards
• take corrective action in response to typical faults and inconsistencies
• apply safe work practices and identify OHS hazards and controls
• apply food safety procedures.

Context of and specific resources for assessment 

Assessment must occur in a real or simulated workplace where the assessee has access to:

• work procedures, including advice on relevant freezing, storing and thawing requirements, safe work practices, food safety, quality and environmental requirements
• product specifications and related inspection/control points
• freezing equipment
• frozen dough
• personal protective clothing, equipment and material safety data sheets (MSDS) as required
• cleaning procedures, materials and equipment as required.

Method of assessment 

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment 

To ensure consistency in one's performance, competency should be demonstrated 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 

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.

Policies and procedures 

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements 

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

• the Food Standards Code, including labelling, weights and measures legislation
• legislation covering food safety, environmental management, OHS, anti-discrimination and equal opportunity

Workplace information 

Workplace information can include:

• verbal or written instructions
• standard operating procedures (SOPs)
• specifications
• production schedules
• recipe instructions

Freezing equipment 

Freezing equipment includes:

• storage freezers

Dough 

Dough that is frozen may be either made up or proved dough. Frozen dough that has not been proved requires an additional step of conditioning before baking. This does not apply to proved dough

Unit sector 

Retail baking

Competency field 

Co-requisite units