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
Sales history
Sales history may include:
number of products sold over a given period
pattern of sales over the course of a day
Special conditions
Special conditions that may affect production requirements may include:
weather conditions
special events or occasions affecting orders
Specialised product range
Specialised product range may Include:
products with specific dietary criteria (e.g. gluten free, flourless, wheat free, sugar free, vegetarian and low salt)
Production requirements for specialised product range
Production requirements for specialised product range may include:
use of specific equipment
absence of any trances of ingredients in equipment
use of specialised ingredients
additional preparation requirements
Retarding strategies
Retarding strategies may include:
use of frozen dough
retarding by temperature controls
fermentation strategies
selection of starters
Waste
Waste may include:
time
ingredients
space
non-conforming product
human resources
energy

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 production targets and requirements to meet targets
conduct estimations and calculations to determine production requirements
determine dough making and retarding processes required for production
schedule production to meet customer requirements
communicate production requirements and ensure resources are available
monitor production to ensure targets are achieved
address any non-conformance to meeting production targets
assess waste in production processes
apply food safety procedures.
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 a daily production schedule, including:
sales performance, history and other relevant information
product formulations
formulae to calculate batch weight to finished product weight
process equipment and information on machine capacity.
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.