Unit of competency Outline

Date retreived
22/07/2026 1:59 PM AWST

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Schedule and produce bakery production

Schedule and produce bakery production

Unit of competency
National Code
FBPRBK3015
State Code
BBF63
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
90
Description
This unit of competency describes the skills and knowledge required to schedule and produce bakery production 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. Plan production schedule
  • 1.1 Establish production targets to meet daily production requirements
  • 1.2 Reformulate master recipes to meet production targets
  • 1.3 Estimate process timing and plan process sequence to meet production targets
  • 1.4 Document production schedule according to workplace requirements
2. Plan production resources and processes
  • 2.1 Identify equipment requirements, and check to confirm availability and operational readiness for production
  • 2.2 Calculate ingredient quantities required to meet production targets
  • 2.3 Confirm availability and quality of ingredient stocks to prepare for production
3. Implement production
  • 3.1 Implement the production schedule to produce baked products
  • 3.2 Monitor production against the production schedule to identify variances, and rectify to ensure production targets are met
  • 3.3 Monitor and control food safety risks to meet food safety standards
  • 3.4 Monitor and control workplace health and safety risks to meet workplace health and safety requirements
  • 3.5 Assess baked products against required volumes and end-product specifications to identify faults and rectify
4. Complete production
  • 4.1 Clean equipment and work area to meet housekeeping standards
  • 4.2 Dispose of waste according to workplace requirements
  • 4.3 Document scheduling adjustments and production outputs according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4733 FDFRB3016A Plan and schedule production for retail bakery Unit of competency
State Code National Code Title Type
BDP3 FBP30517 Certificate III in Baking Qualification
BGZ4 FBP30521 Certificate III in Baking Qualification