Unit of competency Outline

Date retreived
23/07/2026 6:46 PM AWST

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Operate a dough mixing process

Operate a dough mixing process

Unit of competency
National Code
FBPPBK3001
State Code
BBG39
TGA Status
Replaced
DTWD Status
Replaced
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
030717 - Plant And Machine Operations
Original Release Date
27/07/2018
Nominal Hours
80
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.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards 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 dough making equipment and process for operation
  • 1.1 Identify and fit personal protective equipment required for operation
  • 1.2 Identify and confirm cleaning and maintenance status
  • 1.3 Weigh or measure ingredients to meet recipe requirements
  • 1.4 Fit and adjust mixing equipment in accordance with operating requirements
  • 1.5 Enter processing and operating parameters to meet safety and production requirements
  • 1.6 Check and adjust equipment performance as required
  • 1.7 Carry out pre-start checks as required by workplace procedures
2. Operate and monitor dough mixing process
  • 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 identify and report variations in operating conditions
  • 2.4 Monitor process to confirm dough meets 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
No information
No information
Replaces
State Code National Code Title Type
D4697 FDFPB3001A Operate a dough mixing process Unit of competency
Replaced By
State Code National Code Title Type
ODM23 FBPHVB3017 Operate a bread dough mixing and development process Unit of competency
State Code National Code Title Type
BDO5 FBP30217 Certificate III in Plant Baking Qualification