Assessment Requirements for FBPRBK3015 Schedule and produce bakery production

Release: 1

Assessment Requirements for FBPRBK3015 Schedule and produce bakery production

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 scheduled production for and produced 17 baked products over four shifts (Note: The scheduling of production is to be done prior to the production of the baked items), including:

producing the following ten baked product types:

condensed or sandwich loaves

iced decorated sweet yeast bun

savoury bread rolls

laminated yeast dough as croissant product

whole grain flour breads

decorated round or square sponge cake that has a minimum diameter of 18 centimetres

flavoured bar cake decorated with icing

deposited cookie

cream or custard filled laminated product

decorated and filled choux pastry

producing seven of the following 12 baked product types:

crusty loaf with no more than 2% enriching agents that is plaited, Vienna, French stick or cob

soft/enriched bread roll variety

crusty/lean bread rolls varieties

fruited sweet yeast product

savoury flat breads

fried basic artisan product as decorated donuts

wholemeal breads

sponge roll

cake slice decorated with icing or glaze

moulded and portioned biscuit

sweet filled pastry slice

filled sweet non laminated pies or tarts

mixing, processing, baking and finishing each of the following four types of baked products per shift:

bread

cake or sponge

cookie or biscuit

laminated or non laminated pastry

monitoring operations and addressing variations to the production schedule, ensuring end-product specifications and production targets are met

documenting and implementing four daily production schedules, including the following production scheduling considerations:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process, including labour requirements

equipment types

documenting production reports for each of the four shifts that include:

scheduling efficiencies for use of equipment and labour in relation to items produced

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes.

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 applicable to scheduling and producing bakery products

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

considerations relevant to scheduling bakery production, including:

production timings

product quality

reformulation of recipes to suit products

finished dough or batter temperatures

mixing, processing, baking and finishing requirements for products

special equipment or resources required for production

scheduling for each stage of the bakery production process

equipment types

considerations relevant to reporting on production outcomes, including:

scheduling efficiencies, and whether completion times were met

wastage efficiencies of products produced

improvements on the scheduling to meet performance

product quantities produced in relation to products scheduled

completion times of product

product quality outcomes

techniques used to regulate dough and batter maturation and proving, including:

temperature control

time

predictable causes of production variation and their likely impact on production targets, including:

machine failure

product failure

calculation errors

estimation errors

production processes for different product ranges, including:

use of specific equipment

use of specialised ingredients

additional preparation requirements

baking industry terminology relevant to production scheduling.

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

commercial bakery equipment and information on capacity

industrial oven

industrial mixer and attachments

pastry sheeter or dough break

refrigeration

ingredients to meet the product types required in the performance evidence

specifications:

production schedule template that includes a level of detail that accurately represents workplace conditions

recipe specifications for product types required in the performance evidence

formulae to calculate batch weight to finished product weight

end product quality specifications to meet the product types required in the performance evidence

timeframes:

five shifts that can be continuous or staggered, consisting of one shift for upfront scheduling of production of the baked products specified in the performance evidence, and four daily shifts for the production of the baked products specified in the performance evidence.

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