Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Product characteristics
May include:
moisture
taste
quality of ingredients
storage stability and shelf life
viscosity
refraction
measurement
use of ingredients
costs
process and equipment requirements
appearance
texture
aroma
colour
packaging
microbiological testing
technical difficulty
volume
originality
Tests
Tests may include:
triangle
descriptive
rating
desirable product qualities
texture evaluation by bite
flavour evaluation
overall degree of liking
Appearance
Appearance may include:
symmetry and volume
presentation and cleanliness
character of spring
soundness
bloom
colour
general character and uniformity
Texture
Texture refers to:
evenness of internal texture
cell size
shape fineness of walls
holes
softness
crumb stability
Aroma
Aroma refers to:
the internal smell of product
Colour
Colour should be:
appropriate to the product
Bakery products
Bakery products may include:
breads
pastries
cakes
meat pies and savouries
Common faults
Common faults for bread products include:
holes in internal texture of loaf from moulding or grains being too wet
uneven or tearing break and crust
uneven colour and texture
under/over mixing, moulding and/or poor volume
crust lift/separation at the top of the loaf
too much or too little fruit
breaking apart of fruit
over proofing
under baking

Common faults for cake products include:
overmixing of batter
bubbles
top layer too crowded
inside surface of pastry under baked
over baking with pastry edges burnt
unstable fillings
excessive sugar
filling too wet
non-uniformity
decorations not in proportion to the cake
uneven distribution of flavors

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
identify and apply industry criteria to bakery product evaluation
apply industry standard methodology to evaluate criteria
conduct sensory evaluation of product
make comparative assessments of products
identify faults in product and determine cause
make qualitative judgements and recommendations about product quality.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
product quality criteria
products to be assessed.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.