Unit of competency Outline

Date retreived
22/07/2026 7:55 PM AWST

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Operate a bread dough mixing and development process

Operate a bread dough mixing and development process

Unit of competency
National Code
FBPHVB3017
State Code
ODM23
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough mixing process.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough mixing process in a production baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Prepare dough making equipment and process for operation
  • 1.1 Confirm materials are available to meet product specification requirements
  • 1.2 Select, fit and use personal protective equipment and clothing
  • 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures
  • 1.4 Weigh or measure ingredients to meet recipe requirements
  • 1.5 Fit and adjust mixing equipment in accordance with operating requirements
  • 1.6 Enter processing and operating parameters to meet safety and production requirements
  • 1.7 Carry out pre-start checks as required by workplace procedures
2. Operate and monitor equipment
  • 2.1 Start up the dough mixing process according to workplace procedures
  • 2.2 Introduce ingredients to mixing process in correct sequence and quantity
  • 2.3 Monitor equipment and services to ensure optimal operations
  • 2.4 Monitor process and test samples to confirm dough meets mixing and development specifications
  • 2.5 Identify and rectify or report outcomes that fail to meet product specifications
  • 2.6 Transfer finished dough according to workplace procedures
  • 2.7 Maintain work area and conduct activities according to workplace procedures, food safety and environmental guidelines
  • 2.8 Maintain workplace records in required format
3. Shut down the process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down process safely and clean equipment according to workplace procedures
  • 3.3 Identify and report maintenance issues according to workplace procedures
  • 3.4 Ensure waste is disposed of in line with environmental requirements
4. Recognise and correct common faults
  • 4.1 Test bread dough to ensure it meets specifications
  • 4.2 Identify causes of typical faults and how they would be rectified according to workplace requirements
  • 4.3 Discard faulty product according to workplace and environmental guidelines
No information
No information
Replaces
State Code National Code Title Type
BBG39 FBPPBK3001 Operate a dough mixing process Unit of competency
State Code National Code Title Type
BHA5 FBP31121 Certificate III in High Volume Baking Qualification