Unit of competency Outline

Date retreived
22/07/2026 8:22 PM AWST

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Develop baked products

Develop baked products

Unit of competency
National Code
FBPRBK4004
State Code
BBH32
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
70
Description
This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked products 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. 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. Identify product development opportunity
  • 1.1 Research baked product trends to identify opportunities for new product development for local market
  • 1.2 Review current baked product range to identify opportunities for improving products and processes
  • 1.3 Evaluate identified opportunities to define and document product development purpose and concept
2. Specify development requirements
  • 2.1 Interpret product development concepts to prepare product specifications
  • 2.2 Develop and document draft recipes to meet product specifications and Food Standards Code
  • 2.3 Adjust draft recipes to meet special dietary, cultural or religious needs
  • 2.4 Select processes and develop draft process specifications and production work flow to meet product specifications
  • 2.5 Estimate product costings using draft recipes and draft process specifications
3. Prepare for production trials
  • 3.1 Schedule and confirm availability of equipment to meet draft process specifications
  • 3.2 Identify ingredients to meet draft recipes and check to confirm quality and quantity
  • 3.3 Identify equipment and resource constraints, and resolve according to workplace procedures
  • 3.4 Identify and assess food safety and workplace health and safety risks, and determine risk controls
4. Conduct production trials
  • 4.1 Produce trial products using draft recipes and process specifications
  • 4.2 Implement and monitor food safety and workplace health and safety risk controls
  • 4.3 Monitor production trial to identify production trial problems and rectify
  • 4.4 Record production trial process data according to workplace procedures
  • 4.5 Evaluate trial products against product specifications to identify non-conformances
  • 4.6 Interpret process data and trial product evaluation results to adjust recipes and process variables, and coordinate successive production trials to meet product specifications
  • 4.7 Record production trial variables and results according to workplace procedures
5. Confirm product development
  • 5.1 Schedule and reproduce product to confirm recipe and process specification
  • 5.2 Assess suitability of existing packaging supplies for final product packaging
  • 5.3 Evaluate final product to verify product specifications and food safety requirements are met
  • 5.4 Calculate final product cost using final recipes and process specifications
  • 5.5 Determine product pricing and confirm commercial viability
No information
No information
Replaces
State Code National Code Title Type
S7974 FDFRB4006A Explore and apply baking techniques to develop new products Unit of competency
D4734 FDFRB3017A Participate in product development Unit of competency