This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to bake and depan baked products.This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing production workplace. It typically applies to the production worker responsible for producing baked products that may include pastry, biscuits, cake and other dough-based products that may be fresh or frozen.This unit does not apply to production of bread. For bread baking, refer to the relevant plant baking and/or retail baking units of competency.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.