Unit of competency Outline

Date retreived
22/07/2026 7:40 AM AWST

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Produce basic bread products

Produce basic bread products

Unit of competency
National Code
FBPRBK3005
State Code
BBF80
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 bread products in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable 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 bread baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Mix basic bread dough
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into the mixer in the required ingredient placement
  • 2.3 Operate and monitor mixer to achieve basic bread dough development for product type
  • 2.4 Check mixed basic dough to identify faults and rectify
3. Process basic bread dough
  • 3.1 Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight
  • 3.2 Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove
  • 3.3 Retard basic dough as required for product type
  • 3.4 Final prove basic dough as required for product type
  • 3.5 Check processed basic dough to identify faults and rectify
4. Pre-bake finish basic bread products
  • 4.1 Prepare finishing ingredients to meet recipe specifications
  • 4.2 Pre-bake finish basic bread products to meet end-product specifications
  • 4.3 Check pre-bake finished basic bread products to identify faults and rectify
5. Bake basic bread products
  • 5.1 Set baking temperatures and times to prepare for baking
  • 5.2 Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking
  • 5.3 Load oven and steam as required for product type
  • 5.4 Monitor baking to achieve baked colour and stability required for basic bread product type
  • 5.5 Unload and de-pan baked basic bread products to cool
  • 5.6 Check basic bread product bake to identify faults and rectify
  • 5.7 Prepare and transfer products for presentation and storage in accordance with packaging and food safety requirements
6. Complete work
  • 6.1 Clean equipment and work area to meet housekeeping standards
  • 6.2 Dispose of waste according to workplace requirements
  • 6.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4722 FDFRB3005A Bake bread Unit of competency
D4728 FDFRB3011A Diagnose and respond to product and process faults (bread) Unit of competency
D4727 FDFRB3010A Process dough Unit of competency
D4719 FDFRB3002A Produce bread dough Unit of competency
D4726 FDFRB3009A Retard dough Unit of competency