Elements and Performance Criteria

RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
Legislative requirements
Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:
the Food Standards Code, including labelling, weights and measures legislation
legislation covering food safety, environmental management and occupational health and safety (OHS)
Ingredients
Ingredients may include combinations of:
flour (e.g. rye, white, wholemeal and organic)
water
fruit (e.g. apples, pears and dried fruits)
vegetables (e.g. potatoes and pumpkin)
nuts, grains and seeds
salt
eggs
dairy products
fats and oils
Fermentation problems
Fermentation problems may relate to:
temperature
moisture
timing
contamination
ingredients
Sourdough products
Sourdough products may include:
Organic
traditional and yeasted breads, cakes and pastries
Market research
Market research may include:
customer surveys
product tasting
customer consultations
product trials

EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
describe the features, benefits and processes that apply to sourdough products
describe the impacts of process and ingredients on sourdough products
produce starter culture
produce a range of sourdough products
identify and address problems with dough development, fermentation and production
investigate market interest in sourdough products
assess outcomes against quality standards
apply safe work practices and identify OHS hazards and controls
cost final product
apply food safety procedures.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements
recipes and customer specifications
production equipment appropriate to product type
materials/ingredients to meet recipe requirements
ingredient pricing information
personal protective clothing, equipment and material safety data sheets (MSDS), as required
cleaning procedures, materials and equipment as required.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.