Unit of competency Outline

Date retreived
22/07/2026 9:55 PM AWST

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Assist basic bread production

Assist basic bread production

Unit of competency
National Code
FBPRBK2004
State Code
BBH09
TGA Status
Current
DTWD Status
Approved
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
030307 - Food Processing Technology
Original Release Date
27/07/2018
Nominal Hours
60
Description
This unit of competency describes the skills and knowledge required to assist in the production of basic bread products in a food preparation environment.The unit applies to individuals who undertake routine work, including identifying and solving predictable problems under supervision. All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation 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 for work
  • 1.1 Confirm work requirements for bread production with supervisor
  • 1.2 Identify and report work health and safety hazards to supervisor
  • 1.3 Select and wear personal protective equipment according to safety requirements
  • 1.4 Check work area and personal hygiene meet food safe conditions
  • 1.5 Select equipment and check readiness for use
  • 1.6 Select ingredients and check quality and quantity
  • 1.7 Prepare trays and pans for use
2. Prepare bread dough
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into mixer in required ingredient placement
  • 2.3 Operate and monitor mixer to mix dough
  • 2.4 Divide, scale, mould and rest dough to meet required dough size and shape
  • 2.5 Final mould dough and load onto trays and pans
  • 2.6 Prove dough ready for baking
  • 2.7 Check dough to identify routine dough faults, and report to supervisor
3. Bake dough
  • 3.1 Confirm dough readiness and baking settings with supervisor
  • 3.2 Set and warm oven to prepare for baking
  • 3.3 Load oven and monitor baking to achieve even bake
  • 3.4 Unload and cool baked products to meet product type
  • 3.5 Check baked products to identify routine basic bread product faults, and report to supervisor
  • 3.6 Transfer basic bread products for presentation and storage in food safe conditions
4. Complete work
  • 4.1 Clean equipment and work area to meet food safe conditions
  • 4.2 Dispose of waste according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4716 FDFRB2004A Provide production assistance for bread products Unit of competency
State Code National Code Title Type
BHA4 FBP10221 Certificate I in Baking Qualification
BDP0 FBP10217 Certificate I in Baking Qualification