Unit of competency details

FDFRB4009A - Coordinate material supply for baking processes (Release 2)


Usage recommendation:
The Deleted usage recommendation was implemented on 13 June 2017 to describe training components that have no replacement. Enrolments in training components and statements of attainment or qualifications issued before 13 June 2017 are valid. For any components marked as deleted after 13 June 2017, the applicable transition/teach-out periods apply. For specific questions regarding the enrolment, delivery or issuance of a statement of attainment/qualification, please contact your training regulator.
DeletedDeleted from FDF10 Food Processing17/Dec/2018

ReleaseRelease date
2 (this release) 01/May/2012
(View details for release 1) 04/Nov/2011


SchemeCodeClassification value
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  

Classification history

SchemeCodeClassification valueStart dateEnd date
ASCED Module/Unit of Competency Field of Education Identifier 030307 Food Processing Technology  12/Apr/2012 
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Modification History

April 2012: Minor typographical corrections.

Unit Descriptor

Unit descriptor

This unit of competency covers the skills and knowledge required to research, select and establish suppliers for a bakery enterprise and coordinate the ongoing procurement to ensure quality and quantity targets are achieved.

Application of the Unit

Application of the unit

This unit applies to a retail bakery. It targets those responsible for acquiring ingredients, equipment and other resources, and developing supply relationships required for the day-to-day operation of bakery enterprise. This unit requires an ability to assess the quality and value of baking ingredients and services.

Licensing/Regulatory Information

Not applicable.


Prerequisite units


Apply baking science to work practices

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



1. Confirm stock requirements for bakery

1.1 Production schedule and product range are analysed to identify stock and ordering requirements

1.2 Quality criteria for ingredients and other material supplies is identified

1.3 Range, type and volume of flour, yeast and other key baking ingredients required for operations are confirmed

1.4 Specifications and material safety data sheets (MSDS) relating to bakery stock are interpreted and confirmed

1.5 Special requirements are identified, including handling requirements for hazardous materials and storage conditions for bakery ingredients

1.6 Seasonal impacts on availability of bakery ingredients are identified and reflected in supply requirements

1.7 Stock requirements are documented according to workplace practice

2. Evaluate bakery suppliers

2.1 Existing suppliers for baking materials and other resources are identified and value add determined

2.2 Inputs to suppliers are determined and implications for bakery identified

2.3 Impacts of costs, service, quality and response times on bakery operations are determined

2.4 Supply relationships are examined for suitability to bakery operation

2.5 Types of supply arrangements are examined for suitability to bakery operations

3. Negotiate arrangements with suppliers

3.1 Research is conducted to identify suppliers for required ingredients according to production schedule

3.2 Sustainability criteria are used to assess value of suppliers

3.3 Suppliers are analysed and compared to make selection according to the quality, sustainability, delivery and cost requirements of the business

3.4 Ingredient knowledge is applied to identify quality standards, most suitable variations or alternatives

3.5 Suppliers are selected and supply relationships established

3.6 Supply arrangements are confirmed and documented according to the business needs

4. Monitor supply

4.1 Suppliers are monitored to ensure materials are received according to specifications

4.2 Variations in requirements due to marketing or product development activity are accommodated in supply arrangements

4.3 Ingredient quality is regularly checked against established criteria

4.4 Problems with supply are addressed and changes to arrangements made as required

Required Skills and Knowledge

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

Required skills include:

Ability to: 

  • access and interpret retail bakery business and supplier information
  • analyse research findings and make recommendations
  • establish supply relationships
  • make comparisons on product and service suitability
  • cost and price bakery ingredients
  • analyse labelling and packaging options and legislative requirements
  • monitor compliance with supply arrangements
  • 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 includes:

Knowledge of: 

  • information sources available to inform supply activity
  • specifications and MSDS documentation for bakery materials
  • procurement procedures for business
  • labelling and packaging options and legislative requirements for bakery operations
  • range of bakery ingredients and alternatives.

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. 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:

  • select suppliers for bakery ingredients to meet the quality, quantity and cost criteria of the business
  • research suppliers and make comparative judgements about supply suitability
  • apply knowledge of bakery ingredients to determine supply requirements and quality
  • solve supply related problems
  • ensure supply meets the production requirements of the business
  • complete documentation relating to supply.

Context of and specific resources for assessment

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

  • retail bakery production schedule and product range.

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


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.


Research may include:

  • trade magazines and journals
  • networks and industry events
  • other businesses
  • internet
  • trade shows
  • business, marketing and promotional personnel

Inputs to existing suppliers 

Inputs to existing suppliers may include:

  • organic certification
  • genetic modification
  • quality standards
  • sustainability credentials
  • supply relationships
  • reputation

Supply chain relationships 

Supply chain relationships may include:

  • partnership arrangements
  • manufacturer to retailer
  • manufacturer to distributor
  • distributor to retailer

Supply arrangements 

Supply arrangements may include:

  • managed inventories
  • collaborative forecasting
  • quick response
  • just in time
  • continuous replenishments

Sustainability criteria  

Sustainability criteria may include:

  • environmental, economic and social implications and impacts

Special requirements  

Special requirements may include:

  • low Gycemic Index (GI)
  • sugar free and fat free
  • dairy free
  • gluten free
  • rice flour
  • yeast free
  • low fat
  • low salt
  • vegetarian
  • vegan
  • delivery times
  • extra quantities
  • quality or grade
  • organic
  • biodynamic
  • halal
  • kosher

Unit Sector(s)

Unit sector

Retail baking