Unit of competency Outline
Date retreived
22/07/2026 3:21 PM AWST
22/07/2026 3:21 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Develop advanced artisan bread methods
Develop advanced artisan bread methods
Unit of competency
National Code
FBPRBK4002
FBPRBK4002
State Code
BBH07
BBH07
TGA Status
Current
Current
DTWD Status
Approved
Approved
State Implementation and Classification
Approved Date
27/07/2018
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
50
Description
This unit of competency describes the skills and knowledge required to develop advanced artisan bread methods in a commercial baking environment.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable 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. Conduct advanced artisan bread product experiments
- 1.1 Research and analyse local and international advanced artisan bread making trends to extend knowledge of artisan dough rheology
- 1.2 Apply knowledge of advanced artisan bread making to inform advanced artisan bread making ideas
- 1.3 Adapt recipes and processes based on advanced artisan bread making ideas
- 1.4 Use experimentation to trial and refine advanced artisan bread ideas and achieve desired advanced artisan bread product outcomes
- 1.5 Produce advanced artisan bread products using recipes and baking processes based on research and experimentation
- 1.6 Document trial outcomes, recipes and process and product specifications according to workplace procedures
2. Apply advanced finishing methods to bread
- 2.1 Research and analyse advanced finishing trends to extend knowledge of advanced finishing methods
- 2.2 Apply knowledge of advanced finishing methods to inform advanced finishing design ideas
- 2.3 Finish advanced artisan bread products using advanced design methods of moulding and scoring
3. Apply sensory analysis to assess advanced bread products
- 3.1 Prepare advanced bread product evaluation samples for sensory analysis testing
- 3.2 Undertake sensory analysis of bread samples to evaluate bread properties
- 3.3 Document sensory analysis findings for advanced bread product according to workplace requirements
4. Provide advice on food and beverage compatibility
- 4.1 Assess the compatibility of advanced artisan breads with food items and beverages
- 4.2 Develop informed opinions to support the selection of compatible food and beverage items with flavour profiles of advanced artisan bread products
- 4.3 Document food and beverage matching to support advanced artisan bread products according to workplace procedures
No information
No information
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| AD749 | FBPSS00001 | Advanced baking skill set | Skill set |
| BDP4 | FBP40217 | Certificate IV in Baking | Qualification |
| BGZ3 | FBP40221 | Certificate IV in Baking | Qualification |