Unit of competency Outline
Date retreived
22/07/2026 6:39 PM AWST
22/07/2026 6:39 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.
Apply baking science to work practices
Apply baking science to work practices
Unit of competency
National Code
FDFRB4003A
FDFRB4003A
State Code
S7971
S7971
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
04/08/2014
Nominal Hours
70
Description
This unit of competency covers the skills and knowledge required to apply principles of food science relevant to the production of bakery products.
Notes
Elements and Performance Criteria
1. Select and use ingredients to ensure quality outcomes
- 1.1 Impact of ingredients on final product is identified and considered in selection, measurement and use
- 1.2 Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients
- 1.3 Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients
- 1.4 Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes
- 1.5 Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients
- 1.6 Common chemical reactions and factors required to cause a reaction are managed to control impact on quality
- 1.7 Legal and quality requirements relating to use of ingredients and food additives are applied
- 1.8 Knowledge of ingredients, processes and interactions is used to predict product shelf life
- 1.9 Problems relating to ingredients are identified and addressed
2. Manage nutritional features of bakery products
- 2.1 Public health and environmental hazards relating to bakery products are identified and controlled in bakery production
- 2.2 Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling
- 2.3 Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling
- 2.4 Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies
- 2.5 Role of bakery products in diet and their nutritional features are determined
- 2.6 Regulations regarding nutritional labelling are applied
3. Control aspects of fermentation
- 3.1 Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes
- 3.2 Types of fermentation and features of process are examined and selected according to product requirements
- 3.3 Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed
- 3.4 Impact of different fermentation processes on the bakery product is considered in selection of production processes
4. Manage baking processes
- 4.1 Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes
- 4.2 Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes
- 4.3 Impact of temperature, moisture and time on production and product outcome are considered in management of operations
- 4.4 Impacts of varying baking processes on production and product outcome are considered in production planning and management
- 4.5 Production problems are identified and addressed
- 4.6 Processes specified are in accordance with workplace environmental guidelines
- 4.7 Baking processes are selected and managed to maximise production efficiencies
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 and takes account of occupational health and safety (OHS) and environmental impacts
Bakery products
Bakery products may include:
breads
cakes
pastry products
Ingredients
Ingredients may include:
yeast
processing aids (e.g. enzymes)
functional ingredients
fat replacers
flours
water
salt
folic acid
eggs and egg by-products
fruit
nuts, seeds and cereals
oils and fats
improvers
emulsifiers
humectants
dairy products
essences, additives and preservatives
sugar and glucose
jams and fillings
spices
Autoimmune diseases
Autoimmune diseases may include:
coeliac disease
Are there others?
Aspects of fermentation
Aspects of fermentation may include:
alcoholic fermentation
lactic acid fermentation:
facultative heterofermentative bacteria
obligate heterofermentative bacteria
obligate homofermentative bacteria
microbial growth kinetics (e.g. lag, log, peak and death stages)
metabolic activity
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 and takes account of occupational health and safety (OHS) and environmental impacts
Bakery products
Bakery products may include:
breads
cakes
pastry products
Ingredients
Ingredients may include:
yeast
processing aids (e.g. enzymes)
functional ingredients
fat replacers
flours
water
salt
folic acid
eggs and egg by-products
fruit
nuts, seeds and cereals
oils and fats
improvers
emulsifiers
humectants
dairy products
essences, additives and preservatives
sugar and glucose
jams and fillings
spices
Autoimmune diseases
Autoimmune diseases may include:
coeliac disease
Are there others?
Aspects of fermentation
Aspects of fermentation may include:
alcoholic fermentation
lactic acid fermentation:
facultative heterofermentative bacteria
obligate heterofermentative bacteria
obligate homofermentative bacteria
microbial growth kinetics (e.g. lag, log, peak and death stages)
metabolic activity
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:
identify bakery ingredients and describe their function and chemical changes through the production process
describe the nutritional features of bakery ingredients and products
identify possible allergies and reactions to bakery products
describe key baking processes and how and why they impact on ingredients and the final product outcome
identify and address common issues and problems with ingredients and production processes.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
product specifications, including advice on ingredients
Food Standards Code
product range and related production processes
workplace information recording systems, requirements and procedures.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFTEC4005A Apply an understanding of food additives
FDFTEC4006A Apply an understanding of legal requirements in food production
FDFTEC4009A Identify the physical and chemical properties of materials, food and related products.
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:
identify bakery ingredients and describe their function and chemical changes through the production process
describe the nutritional features of bakery ingredients and products
identify possible allergies and reactions to bakery products
describe key baking processes and how and why they impact on ingredients and the final product outcome
identify and address common issues and problems with ingredients and production processes.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
product specifications, including advice on ingredients
Food Standards Code
product range and related production processes
workplace information recording systems, requirements and procedures.
Method of assessment
This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:
FDFTEC4005A Apply an understanding of food additives
FDFTEC4006A Apply an understanding of legal requirements in food production
FDFTEC4009A Identify the physical and chemical properties of materials, food and related products.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBF94 | FBPRBK4008 | Apply bread baking science | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |