Unit of competency Outline
Date retreived
22/07/2026 7:03 PM AWST
22/07/2026 7:03 PM 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.
Operate and monitor a laminated pastry production process
Operate and monitor a laminated pastry production process
Unit of competency
National Code
FBPHVB3002
FBPHVB3002
State Code
ODM14
ODM14
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a laminated pastry production process, including mixing and sheeting or layering processes.Laminated pastry is also referred to as puff pastry.The unit applies to individuals who take responsibility for the operation and monitoring of the laminated pastry production process and associated equipment in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare the laminated pastry production equipment and process for operation
- 1.1 Confirm availability of ingredients to meet production requirements
- 1.2 Identify health and safety hazards and address risks, including using appropriate personal protective clothing and equipment
- 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
- 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements
- 1.5 Select processing and operating parameters to meet safety and production requirements
- 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment
- 2.1 Start the pastry production process according to workplace procedures
- 2.2 Monitor mixing equipment to ensure optimal operations
- 2.3 Monitor the mixing process to confirm that fat is incorporated and product meets specifications
- 2.4 Monitor the folding and laminating process to ensure that product meets specifications
- 2.5 Monitor supply and flow of materials to and from the laminating process to ensure that product meets specifications
- 2.6 Identify, rectify and report out-of-specification product and process outcomes
- 2.7 Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
3. Complete the process
- 3.1 Shut down the laminated pastry production process safely, according to workplace procedures
- 3.2 Identify and report maintenance requirements
- 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults
- 4.1 Take samples and check laminated pastry to ensure it meets specifications
- 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements
- 4.3 Discard faulty products according to workplace and environmental guidelines
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG93 | FBPPBK2007 | Operate a pastry production process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |