Unit of competency Outline

Date retreived
22/07/2026 7:35 AM AWST

Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.

Produce artisan bread products

Produce artisan bread products

Unit of competency
National Code
FBPRBK4001
State Code
BBG75
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 artisan bread products in a commercial baking environment.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 artisan bread baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Prepare artisan bread fillings
  • 2.1 Measure artisan filling ingredient quantities and prepare to meet recipe specification
  • 2.2 Check artisan fillings to identify faults and rectify
  • 2.3 Store artisan fillings according to food safety requirements
3. Mix artisan ferments
  • 3.1 Measure artisan ferment ingredient quantities to meet recipe specifications
  • 3.2 Load ingredients into mixer in required ingredient placement
  • 3.3 Operate and monitor mixer to achieve artisan bread dough development for product type
  • 3.4 Check artisan ferment to identify faults and rectify
  • 3.5 Store artisan ferments according to food safety and product requirements
4. Mix artisan bread dough
  • 4.1 Measure artisan bread dough ingredient quantities to meet recipe specifications
  • 4.2 Load ingredients into mixer in required ingredient placement
  • 4.3 Operate and monitor mixer to achieve artisan bread dough development for product type
  • 4.4 Add fillings as required to meet artisan bread product type
  • 4.5 Check artisan dough to identify faults and rectify
5. Process artisan bread dough
  • 5.1 Divide, scale and mould dough to meet end-product shapes and baked weights
  • 5.2 Fold in fillings as required to meet product type
  • 5.3 Rest and fold artisan dough as required for product type
  • 5.4 Check artisan dough to confirm strength and tenacity
  • 5.5 Scale artisan dough for intermediate prove
  • 5.6 Final mould artisan dough and place on baking or proving surfaces for final prove
  • 5.7 Retard artisan dough as required for product type
  • 5.8 Check processed artisan dough to identify faults and rectify
6. Pre-bake finish artisan bread products
  • 6.1 Prepare pre-bake finishing mediums to meet recipe specifications
  • 6.2 Pre-bake finish artisan products to meet end-product specifications
  • 6.3 Check pre-bake finished artisan products to identify faults and rectify
7. Bake artisan bread products
  • 7.1 Set baking temperatures and times to prepare for baking
  • 7.2 Visually check artisan dough size to confirm readiness for baking
  • 7.3 Load oven and steam artisan bread as required for product type
  • 7.4 Monitor baking to achieve baked colour and stability required for artisan bread product type
  • 7.5 Unload and de-pan artisan baked products to cool
  • 7.6 Check artisan bread product to identify faults and rectify
  • 7.7 Prepare and transfer 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
No information
No information
Replaces
State Code National Code Title Type
D4730 FDFRB3013A Produce artisan breads Unit of competency
S7972 FDFRB4004A Produce sourdough products Unit of competency