Unit of competency Outline
Date retreived
22/07/2026 4:27 PM AWST
22/07/2026 4:27 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Set up sustainable baking operations
Set up sustainable baking operations
Unit of competency
National Code
FDFRB4008A
FDFRB4008A
State Code
S7976
S7976
TGA Status
Deleted
Deleted
DTWD Status
Transition (Deleted)
Transition (Deleted)
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
04/08/2014
Nominal Hours
40
Description
This unit of competency covers the skills and knowledge required to examine the implications of sustainability on bakery operations and develop plans for sustainability.
Notes
Elements and Performance Criteria
1. Conduct sustainability related research for the bakery business
- 1.1 Industry information resources are identified and accessed to maintain bakery business knowledge
- 1.2 Sustainability related regulatory requirements, drivers and influences that impact on the baking industry are analysed and assessed for relevance to business operations
- 1.3 Information is assessed and used to inform a sustainability plan for the business
- 1.4 Bakery business plan is examined and implications for set-up identified and prioritised
2. Analyse sustainability implications for bakery
- 2.1 The style of bakery and key characteristics and operational implications are confirmed
- 2.2 Implications for layout, equipment, stock and staffing are identified and incorporated into set-up planning
- 2.3 Criteria for sustainability in bakery operation are determined and strategies for achieving sustainability identified
3. Develop layout plan for bakery
- 3.1 Production area is measured and documented, including identification of services, openings and fixed facilities
- 3.2 Production process is mapped and a layout plan developed to identify placement of equipment and processes
- 3.3 Service and/or distribution requirements are examined and mapped
- 3.4 Layout is assessed for its efficiency, occupational health and safety (OHS) and potential for environmental impact
- 3.5 Potential for generating waste through production and service/distribution process is identified
- 3.6 Opportunities to reduce waste and increase efficiencies are identified and incorporated into planning
- 3.7 Layout plan is finalised and checked to ensure accuracy and completeness
4. Determine equipment requirements
- 4.1 Range of products and services to be offered are confirmed
- 4.2 Production equipment, services and facilities, and storage and transfer equipment options required for business operations are identified
- 4.3 Presentation and display equipment requirements are identified and options assessed against décor and image objectives
- 4.4 Equipment options are researched and assessed for appropriateness in meeting business plan goals, targets and budgets
- 4.5 Equipment features are assessed for their efficiency in relation to waste and energy and resource consumption and options prioritised according to sustainability
- 4.6 Equipment is selected based on economic value, operational efficiency and environmental performance
- 4.7 Equipment schedule is itemised, costed and documented
5. Determine stock requirements
- 5.1 Stock requirements for product range and quality criteria are identified and quantities estimated
- 5.2 Stock options are assessed for their economic value, quality and their impact on the environment resulting from production and distribution processes
- 5.3 Stock is specified based on economic value, quality and environmental performance
- 5.4 Suppliers are researched and selected to support ongoing operations
- 5.5 Purchasing schedule is developed, costed and documented
6. Determine human resource requirements
- 6.1 Activities and tasks required to operate bakery are identified
- 6.2 Number of staff required is determined and job roles documented
- 6.3 Costing implications of staff are calculated
7. Assess environmental sustainability of bakery
- 7.1 Concept of carbon footprint is described and types of environmental impact of bakery operations are identified
- 7.2 Opportunities for improving environmental performance of operations are identified
- 7.3 Measures of environmental performance are identified
- 7.4 Strategy for ongoing monitoring of environmental performance is developed and documented
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
Research
Research may include:
on-site visits
stakeholder engagement
trade publications
internet resources
engagement of professional services, such as solicitors, accountants, baking associations, business advisors, bakery operators, bakers, suppliers, and sustainability or lean manufacturing experts
Bakery businesses
Bakery businesses may include:
country style bakery
café bakery
franchise
retail bakery
specialist bakery, such as sourdough
wholesale bakery
Implications
Implications may include:
requirement to adhere to established criteria
scope of operation and product range
requirement for specific staffing expertise
time and process requirements for production
production methodologies
quality of ingredients
supply criteria
quantities and timelines for production
customer demands
Criteria for sustainability and environmental performance
Criteria for sustainability and environmental performance may include:
energy consumption
water consumption
use of alternative energy sources
type and transportation of ingredients and materials
use of chemicals and treatments
waste treatment, disposal, recycling, re-use and wastewater treatment
resource consumption
process efficiencies
waste
Waste
Waste may include:
excessive use of energy or material resources
overproduction
unnecessary movement of people, stock and product
unproductive time
faulty products or non-compliances with workplace standards
duplication
unnecessary costs
pollution
Stock requirements
Stock requirements may include:
ingredients
disposable supplies
water
cleaning agents
power
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
Research
Research may include:
on-site visits
stakeholder engagement
trade publications
internet resources
engagement of professional services, such as solicitors, accountants, baking associations, business advisors, bakery operators, bakers, suppliers, and sustainability or lean manufacturing experts
Bakery businesses
Bakery businesses may include:
country style bakery
café bakery
franchise
retail bakery
specialist bakery, such as sourdough
wholesale bakery
Implications
Implications may include:
requirement to adhere to established criteria
scope of operation and product range
requirement for specific staffing expertise
time and process requirements for production
production methodologies
quality of ingredients
supply criteria
quantities and timelines for production
customer demands
Criteria for sustainability and environmental performance
Criteria for sustainability and environmental performance may include:
energy consumption
water consumption
use of alternative energy sources
type and transportation of ingredients and materials
use of chemicals and treatments
waste treatment, disposal, recycling, re-use and wastewater treatment
resource consumption
process efficiencies
waste
Waste
Waste may include:
excessive use of energy or material resources
overproduction
unnecessary movement of people, stock and product
unproductive time
faulty products or non-compliances with workplace standards
duplication
unnecessary costs
pollution
Stock requirements
Stock requirements may include:
ingredients
disposable supplies
water
cleaning agents
power
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:
determine stock, equipment and human resources required for bakery operation
evaluate options for facilities and production operations
map bakery processes
identify sustainability issues for bakery and implications for operations
identify opportunities for improvement
develop sustainability plans that demonstrate an understanding of product and service flow and waste minimisation.
Context of and specific resources for assessment
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to:
prepare or complete set-up plans given location and market information for bakery.
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.
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:
determine stock, equipment and human resources required for bakery operation
evaluate options for facilities and production operations
map bakery processes
identify sustainability issues for bakery and implications for operations
identify opportunities for improvement
develop sustainability plans that demonstrate an understanding of product and service flow and waste minimisation.
Context of and specific resources for assessment
Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to:
prepare or complete set-up plans given location and market information for bakery.
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.
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |