Assessment Requirements for FBPRBK3017 Operate plant baking processes

Release: 1

Assessment Requirements for FBPRBK3017 Operate plant baking processes

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 operated plant baking processes to produce bread plant products, including:

producing the following four bread plant dough types:

white bread

brown or wholemeal bread

grain bread

enriched sweet yeast bread

producing the following five bread products:

crusty/lean loaf – plaited, Vienna, cob or stick

enriched sweet yeast bread loaf as high top or condensed loaves

enriched bread loaves as condensed or high top

brown or wholemeal bread loaves as high tops, condensed, cobs or Viennas

grain bread loaves as high tops, condensed, cobs or Viennas

using the following two mixing processes:

mixing instant/no time doughs

mixing ferment

using the following four bread plant processes:

bread plant dough divider

bread plant dough rounder moulder

bread plant intermediate prover

bread plant final moulder

using the following three finishing techniques:

seeding

steaming

scoring

using lids to condense loaves

adjusting bread plant equipment settings to meet process output requirements

inspecting equipment condition to identify and confirm that equipment is clean and configured for processing requirements

positioning sensors or controls

ensuring safety guards are in place and operational

loading and positioning materials in bread plant equipment

monitoring material flow and work-in-progress through the system

selecting tins, bread boards, baskets or trays appropriate for dough piece scale weight, volume and size

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

documenting the production schedule, including the following nine considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

bread plant dough divider setting for product requirement

bread plant dough rounder moulder setting for product requirement

bread plant intermediate prover setting for product requirement

bread plant final moulder setting for product requirement

bake parameters for required products.

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 (PPE), applicable to operating plant baking processes

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

food safety requirements applicable to operating plant baking processes

considerations for production scheduling of plant baking processes, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

bread plant dough divider setting for product requirement

bread plant dough rounder moulder setting for product requirement

bread plant intermediate prover setting for product requirement

bread plant final moulder setting for product requirement

bake parameters for required products

functions and characteristics of ingredients used in bread plant production, including food grade equipment oils in plant bread baking

purpose and basic principles of the production system, including the flow of product from plant divider to plant rounder moulder to plant intermediate prover to plant final moulder

basic operating principles of equipment and related accessories, including:

equipment adjustment points

purpose and status of guards

range, location and alignment requirements of sensors and related feedback instruments

single and multi-pocket dividers

spray panning units

de-panner units

conveyors

operating capacities of equipment used in the system, including:

output capacity of mixer

output capacity of divider

total time through bread plant process from mixer to final plant moulder

principles of the bread plant baking production processes, including:

mixing

bread plant divider

bread plant rounder moulder

bread plant intermediate prover

bread plant final moulder

techniques for calculating yields, adjusting recipes and measuring ingredients

causes and corrective action for predictable and sometimes unpredictable bread plant problems, including:

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste after bread plant production

bread plant 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 specified in the range of conditions, and related accessories and services

ingredients that meet the bread plant products types required in the performance evidence

specifications:

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

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

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