Unit of competency Outline

Date retreived
22/07/2026 4:50 AM AWST

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Produce savoury bread products

Produce savoury bread products

Unit of competency
National Code
FBPRBK3006
State Code
BBG56
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
80
Description
This unit of competency describes the skills and knowledge required to produce savoury bread products 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. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet special dietary requirements and required production volumes
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select savoury bread baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Prepare savoury fillings
  • 2.1 Select and handle perishables according to food safety requirements
  • 2.2 Measure ingredient quantities to meet recipe specifications and prepare for use
  • 2.3 Blend and combine ingredients to meet savoury product type
  • 2.4 Check savoury filling to identify faults and rectify
  • 2.5 Store savoury fillings according to food safety requirements
3. Mix savoury bread dough
  • 3.1 Measure ingredient quantities to meet recipe specifications
  • 3.2 Load ingredients into mixer in required ingredient placement
  • 3.3 Operate and monitor mixer to achieve savoury dough development for product type
  • 3.4 Add savoury fillings to dough during mixing to meet product type
  • 3.5 Check savoury dough to identify faults and rectify
4. Process savoury bread dough
  • 4.1 Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight
  • 4.2 Final mould and shape savoury dough in preparation for applying fillings and toppings
  • 4.3 Retard savoury dough as required for product type
  • 4.4 Final prove savoury dough as required for product type
  • 4.5 Check processed savoury dough to identify faults and rectify
5. Apply toppings and fillings to savoury bread dough
  • 5.1 Select savoury ingredients from storage to meet recipe specifications
  • 5.2 Prepare and apply sauces to savoury doughs according to product type
  • 5.3 Fill and top savoury doughs as required according to product type
  • 5.4 Identify savoury ingredients for reuse, and store according to food safety requirements
  • 5.5 Check topped and filled savoury bread doughs to identify faults and rectify
6. Bake savoury bread products
  • 6.1 Set baking temperatures and times to prepare for baking
  • 6.2 Visually check dough size to confirm readiness for baking
  • 6.3 Monitor baking to achieve baked colour and stability required for savoury bread product type
  • 6.4 Unload savoury products to cool according to food safety requirements
  • 6.5 Check savoury bread bake to identify faults and rectify
  • 6.6 Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements
7. Steam savoury bread products
  • 7.1 Set steaming settings to prepare for steaming
  • 7.2 Visually check dough size to confirm readiness for steaming
  • 7.3 Load steaming equipment and monitor steaming to achieve steam levels for product type
  • 7.4 Unload steamed products to cool according to food safety requirements
  • 7.5 Check steamed savoury bread product to identify faults and rectify
  • 7.6 Prepare and transfer steamed products for presentation and storage according to packaging and food safety requirements
8. Complete work
  • 8.1 Clean equipment and work area to meet housekeeping standards
  • 8.2 Dispose of waste according to workplace requirements
  • 8.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4722 FDFRB3005A Bake bread Unit of competency
D4728 FDFRB3011A Diagnose and respond to product and process faults (bread) Unit of competency
D4727 FDFRB3010A Process dough Unit of competency
D4719 FDFRB3002A Produce bread dough Unit of competency
D4726 FDFRB3009A Retard dough Unit of competency