Unit of competency Outline

Date retreived
23/07/2026 4:42 AM AWST

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Coordinate baking operations

Coordinate baking operations

Unit of competency
National Code
FBPRBK4006
State Code
BBG13
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
110107 - Baking And Pastrymaking
Original Release Date
27/07/2018
Nominal Hours
55
Description
This unit of competency describes the skills and knowledge required to coordinate baking operations in a commercial baking environment.This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work and limited responsibility for the output of others in a team. This includes applying and communicating non-routine technical solutions to predictable and unpredictable problems.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. Plan bakery production
  • 1.1 Identify types and estimate volumes of baked products needed to meet production demand and customer special orders
  • 1.2 Identify production processes, equipment and labour needed to produce baked product types and production volumes
  • 1.3 Select and collate master recipes to meet baked product types, and adjust to meet production volumes
  • 1.4 Prepare preparation lists to specify pre-production requirements
  • 1.5 Prepare production schedules to meet production volumes
  • 1.6 Calculate and check availability of bakery supplies needed to meet baked product types and volumes, and order additional stock as required to meet bakery production supply needs
2. Monitor and control bakery production
  • 2.1 Provide production schedules to bakery production staff for implementation
  • 2.2 Confirm recipes used meet required baked product types
  • 2.3 Monitor and address food safety risks to meet food safety standards
  • 2.4 Monitor and address workplace health and safety risks to meet safety requirements
  • 2.5 Monitor and control bakery work flow to maximise productivity
  • 2.6 Monitor and control product and process parameters to meet end-product specifications, including the baked weight
3. Complete bakery production
  • 3.1 Confirm bakery production, including customer special orders, meets scheduled product types, volumes and times
  • 3.2 Confirm final product evaluations meet end-product specifications prior to product release for storage or sale
  • 3.3 Confirm safe storage of baked products according to food safety standards and workplace procedures
  • 3.4 Complete baking operations documentation according to workplace procedures
No information
No information
Replaces
State Code National Code Title Type
S7970 FDFRB4002A Control bakery operations to meet quality and production requirements Unit of competency
State Code National Code Title Type
BDP4 FBP40217 Certificate IV in Baking Qualification
BGZ3 FBP40221 Certificate IV in Baking Qualification