Assessment Requirements for FBPRBK4006 Coordinate baking operations

Release: 1

Assessment Requirements for FBPRBK4006 Coordinate baking operations

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 coordinated baking operations, including:

coordinating at least one of the following four baking operations:

bread production process

cake production process

pastry production process

combination of any of the above three bakery production processes

coordinating at least two of the following seven baked product ranges:

decorated products

post-bake decorated products

retarded yeast goods

frozen bakery goods

fresh baked bakery goods

packaged bakery goods

unpackaged bakery goods

developing and documenting a production schedule that includes:

a logical sequence of bakery production processes

an accurate estimation of required ingredient and equipment resources to satisfy production volumes, allowing for 5% maximum product wastage

specification of the plant, labour and material inputs

specification of the finished products outputs

matching the required volume of production to the existing resources

developing and documenting a preparation list, including consideration of:

pre-preparation of ingredients

pre-preparation of fillings

pre-preparation of finishings

pre-preparation of equipment

calculating and ordering bakery supplies, including consideration of:

stock levels required for production

special agreements with suppliers of stock

stock delivery constraints

preparing recipes for production, including:

master recipes adjusted for volume

processing requirements of the products

special considerations for time, temperature and special dietary needs

equipment required

monitoring operations and addressing variations to ensure product specifications and production volumes are met.

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 coordinating bakery operations

regulatory requirements for food safety applicable to coordinating bakery operations

the stages and work flow requirements of bakery production processes for:

decorated products

post-bake decorated products

retarded yeast products

frozen bakery products

fresh baked bakery products

packaged bakery products

unpackaged bakery products

principles of production scheduling, including:

logical sequence of work

time constraints of products and processes

specification of the plant, labour and material inputs

specification of the finished products outputs

allowing for wastage

estimating ingredient requirements for production

equipment output volumes

labour requirements for production

scheduling production to finish products after cooling in time for delivery and sale

matching the required volume of production to the existing resources

pre-production requirements for baking operations, including:

types of fillings that need to be prepared prior to production

types of finishings required for a bakery production

content and layout of master recipes and how to adjust for volume

production reporting methods used in bakeries

indicators of the quality baked products, including:

baked colour

crumb and internal textures

consistency

moisture content

mouth feel and eating properties

shape

taste

texture

baked weight

bakery operations standard 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

commercial resources, equipment and materials suitable for the production of the bakery products required in the performance evidence

specifications:

master recipes that meet the product types required in the performance evidence

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

relationships (internal and/or external):

suppliers

bakery production staff

timeframes:

according to work requirements.

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