Unit of competency Outline

Date retreived
22/07/2026 4:46 PM AWST

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Operate a final prove and baking process

Operate a final prove and baking process

Unit of competency
National Code
FBPPBK3002
State Code
BBG09
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
50
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down the process used to carry out the final proving and baking of dough. This unit applies to individuals who apply basic operating principles to the operation and monitoring of a final prove and baking process in a baking production 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 final proving and baking equipment process for operation
  • 1.1 Supply dough to final prover to meet production and batch requirements
  • 1.2 Confirm cleaning and maintenance requirements and status
  • 1.3 Use appropriate personal protective equipment
  • 1.4 Fit and adjust machine components and related attachments to meet operating requirements
  • 1.5 Enter operating parameters to meet safety and production requirements
  • 1.6 Check and adjust equipment performance as required
  • 1.7 Perform pre-start checks according to workplace procedures
2. Operate and monitor final proving and baking process
  • 2.1 Start up and operate final proving and baking process according to workplace procedures
  • 2.2 Monitor equipment to identify variations in operating conditions
  • 2.3 Monitor process to confirm products meet relevant specifications
  • 2.4 Identify, rectify or report products that fail to meet specifications
  • 2.5 Maintain work area and conduct activities according to housekeeping standards, food safety and workplace environmental guidelines
  • 2.6 Maintain workplace records in required format
3. Shut down the final proving and baking process
  • 3.1 Identify appropriate shutdown procedure
  • 3.2 Shut down and clean process according to workplace procedures
  • 3.3 Identify and report maintenance issues according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4698 FDFPB3002A Operate a final prove and baking process Unit of competency
Replaced By
State Code National Code Title Type
ODL99 FBPHVB3018 Operate a final prove and bread baking process Unit of competency
State Code National Code Title Type
BDO5 FBP30217 Certificate III in Plant Baking Qualification