Unit of competency Outline

Date retreived
22/07/2026 9:05 AM AWST

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Operate a pastry forming and filling process

Operate a pastry forming and filling process

Unit of competency
National Code
FBPPBK2002
State Code
BBG59
TGA Status
Replaced
DTWD Status
Replaced
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
030717 - Plant And Machine Operations
Original Release Date
27/07/2018
Nominal Hours
20
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to deposit fillings into a pastry shell or onto a pastry sheet which is then topped or formed to product specifications.This unit applies to individuals who work in a production baking environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of a pastry forming and filling process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards 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 the pastry forming and filling equipment and process for operation
  • 1.1 Read or listen to work instructions from supervisor and clarify where needed
  • 1.2 Identify work health and safety hazards and report to supervisor
  • 1.3 Wear appropriate personal protective equipment and ensure correct fit
  • 1.4 Confirm availability of materials able to meet production requirements
  • 1.5 Identify and confirm cleaning and maintenance requirements have been met
  • 1.6 Fit machine components and related attachments and adjust to meet operating and safety requirements
  • 1.7 Select processing and operating parameters to meet safety and production requirements
  • 1.8 Check and adjust equipment according to manufacturer instructions to ensure optimum performance
  • 1.9 Carry out pre-start checks according to operator instructions
2. Operate and monitor the pastry forming and filling process
  • 2.1 Start the pastry forming and filling process according to workplace procedures
  • 2.2 Monitor equipment to identify variation in operating conditions and report variations in equipment operation
  • 2.3 Monitor the process to confirm that product meets specifications
  • 2.4 Identify, report and rectify out-of-specification product and process outcomes
  • 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Shut down the process
  • 3.1 Complete the process safely according to workplace procedures
  • 3.2 Identify and report maintenance requirements according to workplace procedures
  • 3.3 Maintain workplace records accurately according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D4512 FDFBK2002A Operate a pastry forming and filling process Unit of competency
Replaced By
State Code National Code Title Type
ODM15 FBPHVB3003 Operate and monitor a pastry forming and filling process Unit of competency
State Code National Code Title Type
BDO8 FBP20117 Certificate II in Food Processing Qualification
BDP2 FBP20317 Certificate II in Food Processing (Sales) Qualification