Assessment Requirements for FBPRBK3006 Produce savoury bread products

Release: 1

Assessment Requirements for FBPRBK3006 Produce savoury bread products

Modification History

Release	Comments
Release 1	This version released with FBP Food, Beverage and Pharmaceutical Training Package version 1.0

Performance Evidence

An individual demonstrating competency in this unit must satisfy all of the elements and performance criteria of this unit.

There must be evidence that the individual has produced savoury bread products according to a production schedule, including:

producing the following six types of savoury bread products:

savoury flat bread

savoury bread loaf

savoury bread roll

savoury filled bread

savoury steamed bread

savoury unleavened product

processing one of the above savoury bread products as a retarded product

meeting one of the following two ingredient-specific special dietary requirements in one of the above savoury bread products:

vegetarian

vegan

meeting one of the following four religious special dietary needs in one of the above savoury bread products:

Buddhism

Hinduism

Islam

Judaism

mixing and using the following three types of dough mixes:

instant/scratch mix/no time dough

bulk ferment dough

unleavened dough

meeting the following two food safety requirements:

identifying temperature control points of savoury ingredients used

handling and storing savoury ingredients and products

preparing and adding the following five types of filling and topping ingredients:

dairy products

meat products

vegetables

herbs

sauce with a savoury base

adding the savoury fillings and toppings to savoury bread doughs using the following three methods:

incorporating into dough during mixing

incorporating on top of savoury dough prior to baking

using the savoury filling as a filling inside savoury bread

selecting, using and cleaning the savoury bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning

selecting and using tins and trays appropriate for dough piece scale, weight, volume and size

documenting a production schedule, including the following seven considerations:

timings

volume requirements

savoury filling requirements for product types

bake parameters for savoury products

product processing requirements

storage requirements for savoury products

recipe reformulation to minimise waste.

Wastage that cannot be reused in production must be less than 5% of the weight of the original production schedule.

Knowledge Evidence

An individual must be able to demonstrate the knowledge required to perform the tasks outlined in the elements and performance criteria of this unit. This includes knowledge of:

workplace health and safety requirements, including personal protective equipment, applicable to producing savoury bread

safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards

regulatory requirements for food safety applicable to producing savoury bread products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products

nature of special dietary requirements suitable for savoury bread products

nature of religious special dietary needs as they relate to savoury products, including:

Buddhism

Hinduism

Islam

Judaism

nature of ingredient-specific special dietary needs as they relate to savoury products, including:

vegetarian

vegan

techniques and considerations for production scheduling, including:

timings

volume requirements

savoury filling requirements for product types

bake parameters for savoury products

product processing requirements

storage requirements for savoury products

recipe reformulation to minimise waste

safe handling, shelf life and storage requirements of ingredients used in savoury bread production, including:

savoury sauces

meat ingredients

dairy ingredients

vegetable ingredients

herb ingredients

effects of seasonal changes on dairy products

storage requirements for:

cooked savoury fillings

cold savoury fillings

principles of the production processes, including:

preparing fillings

mixing, including incorporating savoury ingredients into dough

baking toppings

rolling dough

steaming dough

packaging savoury bread

purpose and principles of the bulk fermentation process

techniques for retarding savoury bread products, including:

retarding savoury bread in the cool phase

recovery of retarded savoury bread in the warm phase

impacts on production of the following:

salted ingredients

stability of breads using savoury products

required characteristics of savoury bread products, including:

visual appeal

flavour

techniques for disposing of waste from bread production

savoury bread production terminology.

Assessment Conditions

Assessment of skills must take place under the following conditions:

physical conditions:

a commercial bakery or an environment that accurately represents workplace conditions

resources, equipment and materials:

personal protective equipment

equipment as specified in the range of conditions

rolling pins

ingredients that meet the savoury bread product types required in the performance evidence

specifications:

recipes that meet the savoury bread product types required in the performance evidence

end-product quality specifications that meet the savoury bread product types required in the performance evidence

food safety code regulatory requirements applicable to producing savoury bread products

timeframes:

according to the production schedule.

Assessors of this unit must satisfy the requirements for assessors in applicable vocational education and training legislation, frameworks and/or standards.

Links

Companion Volumes, including Implementation Guides, are available at VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=78b15323-cd38-483e-aad7-1159b570a5c4