Modification History
The version details of this endorsed unit are in the table below. The latest information is at the top.
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Comments |
Second Release |
Editorial updates |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present bakery products within the store. It includes the setting up and maintenance of displays and labelling or pricing stock. It also includes the maintenance, handling and storage of bakery products.
Application of the Unit
This unit applies to frontline staff and supervisors who apply store policy and food safety procedures, including legislative requirements, in all aspects of handling, preparing, displaying, ticketing and storing bakery products in a retail environment.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
SIRRFSA001A Apply retail food safety practices
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Element |
Performance Criteria |
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. |
1. Prepare bakery products. |
1.1.Identify preparation and handling requirements for individual bakery products according to legislative requirements and store policy and procedures . 1.2.Identify volume of product requiring preparation according to store procedures. 1.3.Identify and prepare products according to product and legislative requirements. 1.4.Use all equipment safely, switch off after use, and clean and store according to legislative requirements. 1.5.Prepare items to comply with weight statements on labels according to legislative requirements. 1.6.Select packaging and place items into or on packaging, according to product requirements, legislative requirements and store procedures. |
2. Place and arrange bakery products. |
2.1.Unpack bakery products according to legislative requirements and store procedures. 2.2.Check bakery products for quality and freshness prior to placement on display. 2.3.Identify damaged, deteriorated, spoiled or out of date stock and take corrective action as required, according to legislative requirements and store procedures. 2.4.Identify packaging requirements for bakery products, and package and label products, where required, according to legislative requirements and store procedures. 2.5.Place bakery products in or on storage and display units in determined locations and place individual products in separate areas, containers or dividers, where required, to avoid spoilage and to enhance presentation. 2.6.Display bakery products to achieve a balanced appearance and promote sales. 2.7.Place bakery product range to conform to fixtures, ticketing, prices or bar codes. 2.8.Rotate bakery products according to shelf life, use by dates, legislative requirements and store procedures. 2.9.Ensure presentation of bakery products complies with product handling requirements and techniques, and legislative requirements. |
3. Prepare display labels and tickets. |
3.1.Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy. 3.2.Date code stock where required. 3.3.Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action. 3.4.Identify and ticket late mark downs and reductions as required according to store policy. 3.5.Use and maintain electronic ticketing equipment according to design specifications and store procedures. 3.6.Maintain and store ticketing equipment in a secure location. |
4. Place, arrange and display price tickets and labels. |
4.1.Ensure tickets and labels are visible and correctly placed or replaced to conform to legislative requirements and store policy. 4.2.Maintain correct pricing and clear information on products according to store procedures and legislative requirements. |
5. Maintain bakery product displays. |
5.1.Select bakery products for display. 5.2.Set and dismantle promotion areas according to store procedures. 5.3.Ensure products are arranged and faced up as directed and according to layout and equipment specifications . 5.4.Identify, reset or remove unsuitable or out of date displays as directed. 5.5.Identify optimum stock levels and replenish stock according to store policy. 5.6.Maintain display areas in a clean, safe and hygienic manner according to legislative requirements. 5.7.Remove excess packaging from display areas and dispose of according to legislative requirements and store procedures. |
6. Protect bakery products. |
6.1.Identify and use correct handling, storage and display techniques according to bakery product characteristics and legislative requirements. 6.2.Identify and use personal protective clothing and equipment and implements for handling products according to legislative requirements and store procedures. 6.3.Identify fragile products and handle with extra care to prevent damage or deterioration . 6.4.Identify correct temperatures for product range and regularly check and maintain storage and display units to ensure products are kept at recommended temperatures according to legislative requirements and store procedures. 6.5.Maintain and clean storage and display units according to legislative requirements. 6.6.Report temperature irregularities or equipment faults to appropriate personnel without delay and record according to legislative requirements and store procedures. |
Required Skills and Knowledge
This section describes the essential skills and knowledge and their level, required for this unit. |
Required skills |
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Required knowledge |
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Evidence Guide
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure access to:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
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Guidance information for assessment |
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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 in the performance criteria is detailed below. |
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Preparation of bakery products may include: |
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Handling requirements may vary according to stock characteristics, including: |
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Legislative requirements may include: |
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Store policy and procedures in regard to: |
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Equipment may include: |
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Packaging may include: |
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Corrective action may include: |
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Labels may be provided or produced: |
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Label details may include: |
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Storage and display units may include: |
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Store ticketing equipment may include: |
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Layout and equipment specifications may include: |
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Personal protective clothing may include: |
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Deterioration of product may include: |
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Product range may include: |
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Appropriate personnel may include: |
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Unit Sector(s)
Retail
Competency field
Merchandising