Elements and Performance Criteria

The Range Statement provide the range of applications of this unit of competency to allow for differences within enterprises and workplaces. It provides details of practices, knowledge and requirements referred to in the elements and performance criteria. The variables chosen in training and assessment will depend on the work contexts.

The following variables may include but are not limited to
Store policy and procedures in regard to:
food safety practices and the preparation, arrangement, presentation, handling and storage of bakery products
maintenance and cleaning of equipment and working areas
Store bakery product and service range which may include:
bread lines
sweet yeast products (buns, scrolls, donuts)
pies, pizzas
cakes (plain, cream, custard, fruit)
pastry lines (sweet, savoury, custard, fruit)
hot or cold items
cooked or uncooked items
par-baked or frozen
iced and un-iced items
Food handling implements and equipment may include:
tongs
knives
gloves
food handling tissues
paper towels
slicers
scrapers and mixers
Legislative requirements may include:
occupational health and safety
pricing procedures including Goods and Services Tax (GST) requirements
manual handling
food safety regulations
consumer law
waste disposal
environmental protection
industry codes of practice
Storage/display units may include:
window displays
freezers/refrigerated units/coolrooms
display fixtures, bins, cabinets/cases/self serve units
food warmers, bain-marie
Personal protective clothing may include:
aprons
gloves
hair covering
protective eye wear
protective foot wear
Layout/equipment specifications may include:
load limits/load bearing capacity of fixtures, storage/display units
weight bearing and/or volume capacity
temperature maintenance
Covering or wrapping of food may include:
pre-packaging
separating items to enhance presentation and to prevent cross-contamination/spoiling
protection of items
covering to prevent deterioration of product
Packaging materials may include:
cardboard trays, foil trays, polystyrene trays
clear plastic containers
plastic wrap
plastic bags, foil bags, pre heat bags
paper bags, cloth bags
cake trays and boxes
Preparation of bakery products may include:
baking
de-panning
decorating/finishing
creaming/icing
slicing
packaging
Handling and storage techniques may include:
perishable items
cooked/uncooked and hot/cold items
soft or fragile items requiring careful handling eg. cream products
separating items to enhance presentation and to prevent cross-contamination/spoiling
items requiring chilling, heating
Deterioration of product may include:
contamination/adulteration
product life/use-by date/staling
crushing/damage
drying out/sweating
Labels may be provided or produced:
electronically
manually
Label details may include:
Australian Product Numbering(APN)
name and address of vendor
description of product
price, ingredients, use-by-date or shelf life, nominal weight
recommended storage procedures
recommended intended use
nutritional ingredients
Store labeling and pricing procedures may include:
pricing gun
shelf tickets
shelf talkers
written or electronically produced labels
bar coding
price boards/header boards
Operational requirements may include:
staffing levels such as staff shortages
routine or busy trading conditions

The following components of the evidence guide relate directly to the performance criteria and the Range Statement for the unit of competency and provide guidance for assessment of the unit in the workplace and/or training program.
Critical Aspects of Evidence

Competency in this unit requires evidence that the candidate:

Consistently applies store policy and procedures in regard to food safety practices.
Consistently and accurately identifies and interprets the store food safety plan.
Consistently follows, applies and implements the food safety plan according to health and hygiene requirements and store procedures.
Consistently applies food safety requirements and store policy and procedures in regard to the preparation, arrangement, presentation, handling and storage of bakery products.
Consistently applies store policies and procedures in regard to displaying, merchandising, ticketing, pricing and storage of stock.
Consistently displays merchandise on fixtures shelves/display areas, in determined locations, in accordance with special manual handling techniques and other safety requirements.
Consistently prepares display labels and price tickets for merchandise with regard to legislative requirements and store policies and procedures.

Consistently operates, maintains and stores a range of electronic ticketing equipment according to:

store policy and procedures
industry codes of practice
manufacturers' instructions and design specifications.
Consistently arranges correct pricing and information on merchandise according to store procedures, industry codes and legislative requirements.
Consistently identifies damaged, contaminated or out of date stock and takes corrective action as required by food safety requirements and store procedures.
Consistently maintains display areas and replenishes stock as required in accordance with store procedures.

Consistently performs correct manual handling, storage and display techniques, including at point of sale operation, according to:

stock characteristics
industry codes of practice
occupational health and safety regulations
food safety practices.

Underpinning Skills and Knowledge

Knowledge and skills are essential to apply this unit in the workplace, to transfer to other contexts and deal with unplanned events. The requirements for this unit of competency are listed below:


Knowledge of:


Store policies and procedures, in regard to:

the sale of food items
food safety requirements
merchandising, ticketing, labelling and pricing
correct storage of stock
store promotional themes, advertising, catalogues and special offers
location of display areas
availability and use of display materials
stock rotation
stock replenishment
merchandise range
scheduling for building and rotating displays
correct manual handling techniques for protection of self and merchandise
correct storage procedures for labelling/ticketing equipment and materials
Store bakery product range
Preparation of bakery products for display
Placing and arranging bakery products and maintaining displays
Pricing requirements including Goods and Services Tax (GST) requirements
Relevant occupational health and safety legislation/regulations/codes of practice
Relevant legislation and statutory requirements
Trade Practices and Fair Trading Acts
Relevant industry codes of practice
Elements and principles of design and trends in retail

Skills in:

Use and maintenance of electronic labelling/ticketing equipment
Completing tasks in set time frame

Literacy and numeracy skills in relation to:

reading and interpreting store procedures and guidelines
weighing and measuring of goods
machine or manual preparation of labels/tickets

Assessment Process
For valid and reliable assessment of this unit, evidence should be gathered through a range of methods to indicate consistent performance.
It can be gathered from assessment of the unit of competency alone, through an integrated assessment activity or through a combination of both.
Evidence should be gathered as part of the learning process.

Integrated Competency Assessment
Evidence is most relevant when provided through an integrated activity which combines the elements of competency for each unit, or a cluster of units of competency.

The candidate will be required to:

Apply knowledge and skills which underpin the process required to demonstrate competence, including appropriate key competencies.
Integrate knowledge and skills critical to demonstrating competence in this unit.

Unit WRRFM5B can be assessed with unit:

WRRLP6C Apply retail food safety practices

Evidence gathering methods

Evidence should include products, processes and procedures from the workplace context. Evidence might include:

Observation of the person in the workplace
Third party reports from a supervisor
Customer feedback
Answers to questions about specific skills and knowledge

Resources Required
A retail work environment
Ticketing equipment
Products for preparation and display
Display materials and props
Cleaning equipment and materials

Relevant documentation such as:

store policy and procedure manuals
occupational health and safety
food safety requirements
industry codes of practice and relevant legislation
manufacturers instructions/operation manuals on electronic ticketing equipment

There are a number of processes that are learnt throughout work and life which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this units of competency. Following each question a number indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process, and 3 = perform, administer and design the process.
Communicating ideas and information
Store policies and procedures will need to be communicated to others. (1)

Collecting analysing and organising information
Information on product preparation needs to be collected, analysed and organised. (1)

Planning and organising activities
Displaying and maintaining product displays requires activities to be planned and organised. (1)

Working with others and in teams
Team work will be applied when preparing bakery products for display. (1)

Using mathematical ideas and techniques
The use of mathematical ideas and techniques will be applied when pricing bakery products. (2)

Solving problems
Taking corrective action for damaged or deteriorated stock requires problem solving skills. (1)

Using technology
Using electronic ticketing equipment requires the use of technology. (2)