Modification History
April 2012: Minor typographical corrections.
Unit Descriptor
Unit descriptor |
This unit of competency covers the skills and knowledge required to produce sourdough bakery products. |
Application of the Unit
Application of the unit |
This unit has application in a retail or wholesale baking environment. It targets the worker responsible for the complete production of sourdough products and requires an approach which incorporates hand moulding and natural fermentation. Sourdough products include those produced using spontaneously fermented doughs and bacteria fermented without the addition of commercial yeast. |
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. Examine features and processes in sourdough production |
1.1 Key differences between sourdough and straight dough products and the range of sourdough products are identified 1.2 Implications of using sourdough on production processes and requirements are identified 1.3 Techniques used to produce sourdough are examined and the range of outcomes identified 1.4 Role of ingredients and bacteria in sourdough fermentation and types of yeast are identified 1.5 Benefits of sourdough products and organic ingredients are identified and marketing opportunities examined |
2. Produce sourdough starter |
2.1 Process for fermentation and development of sourdough starter is selected 2.2 Flour and other ingredients are selected to refresh culture and achieve desired outcomes 2.3 Impacts of flour types, temperature, time and moisture on fermentation is described and typical problems identified 2.4 Ingredients and equipment are selected and prepared for use 2.5 Starter is generated and refreshed to achieve optimum fermentation activity 2.6 Appearance, size and aroma are examined to assess starter maturity |
3. Prepare sourdough products |
3.1 Ingredients are selected, weighed and mixed according to production requirements 3.2 Bulk fermentation is conducted 3.3 Dough is divided, rested and moulded 3.4 Dough pieces are retarded according to anticipated sales requirements 3.5 Dough pieces are selected at optimum proof and baked according to product requirements 3.6 Final product is cooled, assessed for quality and prepared for sale 3.7 Processes specified are in accordance with workplace environmental guidelines |
4. Assess commercial viability of sourdough product |
4.1 Marketplace interest in sourdough products is assessed through research 4.2 Product ingredients and production costs are calculated 4.3 Product is priced according to business pricing policy and estimated costs calculated 4.4 Actual costs are analysed 4.5 Product range is selected and produced according to commercial viability 4.6 Spoils and waste are recorded |
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 |
Legislative requirements |
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
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Ingredients |
Ingredients may include combinations of:
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Fermentation problems |
Fermentation problems may relate to:
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Sourdough products |
Sourdough products may include:
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Market research |
Market research may include:
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Unit Sector(s)
Unit sector |
Retail baking |