Unit of competency Outline

Date retreived
22/07/2026 8:20 PM AWST

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Operate a dough make up process

Operate a dough make up process

Unit of competency
National Code
FBPPBK3003
State Code
BBG83
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
60
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough make up process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough make up process in a baking production environmentAll 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 divider, rounder, moulder, panning equipment and process for operation
  • 1.1 Confirm availability of dough to meet operating requirements
  • 1.2 Identify and confirm cleaning and maintenance requirements
  • 1.3 Use appropriate personal protective equipment
  • 1.4 Fit and adjust machine components and related attachments
  • 1.5 Enter processing and operating parameters to meet safety and production requirements
  • 1.6 Check and adjust equipment performance as required
  • 1.7 Carry out pre-start checks according to workplace requirements
2. Operate and monitor the dough make up process
  • 2.1 Start and operate the dough make up process according to workplace procedures
  • 2.2 Monitor equipment operation and identify variations in operating conditions
  • 2.4 Monitor process to confirm dough pieces meet required specifications
  • 2.5 Identify, rectify or report products that fail to meet specifications
  • 2.6 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines
  • 2.7 Maintain workplace records in required format
3. Shut down the dough make up process
  • 3.1 Identify appropriate shutdown procedures
  • 3.2 Shut down and clean process according to workplace procedures
  • 3.3 Identify and report maintenance requirements and report according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
D4699 FDFPB3003A Operate a dough make up process Unit of competency
Replaced By
State Code National Code Title Type
ODL20 FBPHVB3019 Operate a bread dough make up process Unit of competency
State Code National Code Title Type
BDO5 FBP30217 Certificate III in Plant Baking Qualification