Assessment Requirements for FBPRBK4001 Produce artisan bread products

Release: 1

Assessment Requirements for FBPRBK4001 Produce artisan 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 artisan bread products according to a production schedule, including:

producing the following four artisan bread dough types:

sour dough pre-ferment dough

non sour pre-ferment dough

bulk ferment dough

sponge and dough

using the following two sour types to produce the sour dough:

soft levain sour/poolish

stiff levain sour/biga

using the following three mixing techniques:

low dough development

medium dough development

intensive dough development

producing the following seven product shapes:

batard (Vienna)

bolais (round)

freeform

baguette

pan bread

flat bread

bread roll

preparing and adding the following two filling types:

fruit filling

savoury filling

incorporating fillings using the following two methods:

including filling in artisan dough during mixing process

folding filling into artisan dough during folding process

using the following three finishing techniques:

decorative dusting

decorative scoring

glazing

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

documenting the production schedule, including the following five considerations:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

baked parameters for artisan bread 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, applicable to producing artisan bread products

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 artisan bread products, including temperature control and prevention of cross-contamination in the use of dairy products, meat, poultry, fish products and vegetable products

techniques and considerations for production scheduling, including:

timings

volume requirements

product processing requirements

recipe reformulation to minimise waste

baked parameters for artisan bread products

functions and characteristics of ingredients used in artisan bread production, including:

artisan flour varieties

yeast used in artisan bread products

preparing sours, including:

source and characteristics of sours

techniques for developing sours

techniques for using sour

techniques for feeding sours

matching of sours to artisan bread product types

artisan production processes, including:

mixing of artisan ferments

types of artisan ferments

artisan folding processes

artisan proving processes

artisan baking processes

artisan mixing techniques and mixing outcome requirements for:

low dough development

medium dough development

intensive dough development

product types, processes and characteristics of artisan product types, including:

batard (Vienna)

bolais (round)

freeform

baguette

flat bread

types of fillings used in artisan breads:

fruit filling

savoury filling

methods of incorporating fillings, including:

including filling in artisan dough during mixing

folding filling into artisan dough during folding process

techniques and requirements for finishing, including:

decorative dusting

decorative scoring

glazing

impacts on production of different artisan bread products, including:

length and duration of ferments

refrigeration space for processing artisan doughs

oven capacity and length of bake

scheduling different artisan ferment varieties to match production timing

required characteristics of artisan bread products, including:

aroma

flavour

crumb structure

strength and tenacity

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

machinery failure

environmental factors, including heat, humidity and cold

poor quality ingredients

techniques for disposing of waste from artisan bread production

artisan 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 specified in the range of conditions

trays

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

specifications:

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

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

food safety code regulatory requirements applicable to producing artisan 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