Unit of competency Outline

Date retreived
22/07/2026 7:54 PM AWST

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Operate a bread dough make up process

Operate a bread dough make up process

Unit of competency
National Code
FBPHVB3019
State Code
ODL20
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
55
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 environment. The work includes identifying and providing solutions to routine and some non-routine problems.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare divider, rounder, moulder, and panning equipment and process for operation
  • 1.1 Confirm availability of dough to meet operating requirements
  • 1.2 Select, fit and use personal protective equipment and clothing
  • 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures
  • 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 Carry out pre-start checks according to workplace requirements
2. Operate and monitor equipment
  • 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
  • 2.3 Monitor process and test samples to confirm dough pieces meet required specifications
  • 2.4 Identify, rectify or report products that fail to meet specifications
  • 2.5 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines
  • 2.6 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
4. Recognise and correct common faults
  • 4.1 Test dough product to ensure it meets specifications
  • 4.2 Identify cause of a typical fault and how it would be rectified according to workplace requirements
  • 4.3 Discard faulty product according to workplace and environmental guidelines
No information
No information
Replaces
State Code National Code Title Type
BBG83 FBPPBK3003 Operate a dough make up process Unit of competency
State Code National Code Title Type
BHA5 FBP31121 Certificate III in High Volume Baking Qualification