Unit of competency Outline

Date retreived
22/07/2026 7:55 PM AWST

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Produce basic artisan products

Produce basic artisan products

Unit of competency
National Code
FBPRBK3018
State Code
BBH54
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/01/2018
View on TGA
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
80
Description
This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet required production volumes
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select basic artisan baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Mix basic artisan doughs
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into mixer in required ingredient placement
  • 2.3 Operate and monitor mixer to achieve basic artisan dough development for product type
  • 2.4 Check mixed basic artisan dough to identify faults and rectify
3. Process basic artisan dough
  • 3.1 Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight
  • 3.2 Final mould and place on baking surfaces for final prove
  • 3.3 Laminate basic artisan dough with laminating fat as required for product type
  • 3.4 Retard basic artisan dough as required for product type
  • 3.5 Final prove basic artisan dough as required for product type
  • 3.6 Check processed basic artisan dough to identify faults and rectify
4. Pre-bake finish basic artisan products
  • 4.1 Prepare pre-bake finishing mediums to recipe specification
  • 4.2 Pre-bake finish basic artisan products to meet end-product specification
  • 4.3 Check pre-bake finished basic artisan products to identify faults and rectify
5. Fry basic artisan products
  • 5.1 Set frying temperatures and times to prepare for frying
  • 5.2 Visually check basic artisan dough size to confirm readiness for frying
  • 5.3 Load fryer and monitor frying to maintain fryer temperatures
  • 5.4 Unload basic artisan fried products to cool
  • 5.5 Check fried basic artisan products to identify faults and rectify
6. Bake basic artisan products
  • 6.1 Set baking temperatures and times to prepare for baking
  • 6.2 Visually check dough size to confirm readiness for baking, and load oven as required for product type
  • 6.3 Monitor baking to achieve baked colour and stability required for basic artisan product type
  • 6.4 Unload, de-pan and cool to meet basic artisan product type
  • 6.5 Check basic artisan product to identify faults and rectify
7. Post-bake/fry finish basic artisan products
  • 7.1 Prepare post-bake finishing mediums to meet recipe specifications
  • 7.2 Post-bake finish baked and fried basic artisan products to meet end-product specification
  • 7.3 Check post-baked finished basic artisan products to identify faults and rectify
  • 7.4 Prepare and transfer basic artisan products for presentation and storage according to packaging and food safety requirements
8. Complete work
  • 8.1 Clean equipment and work area to meet housekeeping standards
  • 8.2 Dispose of waste according to workplace requirements
  • 8.3 Complete workplace records according to workplace requirements
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