Unit of competency Outline

Date retreived
22/07/2026 5:03 PM AWST

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Produce frozen dough products

Produce frozen dough products

Unit of competency
National Code
FBPRBK3011
State Code
BBF70
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 produce frozen dough products in a commercial baking environment.This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to predictable 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. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet required production volume
  • 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements
  • 1.4 Select and wear personal protective equipment according to safety requirements
  • 1.5 Select frozen and par baked dough baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Mix frozen dough
  • 2.1 Measure ingredient quantities to meet recipe specification
  • 2.2 Load ingredients into mixer in required ingredient placement
  • 2.3 Operate and monitor mixer to achieve frozen dough development for product type
  • 2.4 Check frozen and par baked dough to identify dough faults and rectify
3. Process frozen and par baked doughs
  • 3.1 Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight
  • 3.2 Final mould frozen and par baked dough and place on freezing or baking surfaces
  • 3.3 Laminate and finish frozen and par baked dough as required prior to freezing or par baking
  • 3.4 Check processed frozen and par baked dough to identify faults and rectify
  • 3.5 Package and freeze frozen and par baked dough to meet food safety requirements
4. Par bake bread products
  • 4.1 Final prove par baked dough to prepare for baking
  • 4.2 Set baking temperatures and times to prepare for par baking
  • 4.3 Visually check dough size to confirm readiness for baking
  • 4.4 Load oven and steam as required for product type
  • 4.5 Monitor baking to achieve internal par bake temperature for par bake
  • 4.6 Unload and de-pan par baked product to cool
  • 4.7 Check par baked bread products to identify faults and rectify
  • 4.8 Package and freeze par baked bread product to meet food safety requirements
5. Recover frozen doughs and par baked breads
  • 5.1 Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements
  • 5.2 Final prove frozen doughs as required for product type
  • 5.3 Check recovered doughs and par baked breads to identify faults and rectify
6. Finish frozen dough products
  • 6.1 Prepare pre-bake finishing mediums to meet recipe specifications
  • 6.2 Prepare simple fillings to meet recipe specifications
  • 6.3 Pre-bake finish frozen and par baked products to meet end-product specifications
  • 6.4 Check pre-bake finished products to identify faults and rectify
7. Bake frozen dough products
  • 7.1 Set baking temperatures and times to prepare for baking
  • 7.2 Visually check frozen dough size to confirm readiness for baking
  • 7.3 Load oven and steam frozen bread as required for product type
  • 7.4 Monitor baking to achieve baked colour and stability required for frozen dough product type
  • 7.5 Unload and de-pan baked products to cool
  • 7.6 Check product bake to identify faults and rectify
8. Finish frozen and par baked dough products
  • 8.1 Prepare post-bake finishing mediums to meet recipe specifications
  • 8.2 Post-bake finish products to meet end-product specifications
  • 8.3 Check post-bake finished products to identify faults and rectify
9. Complete work
  • 9.1 Clean equipment and work area to meet housekeeping standards
  • 9.2 Dispose of waste according to workplace requirements
  • 9.3 Complete workplace records according to workplace requirements
No information
No information
Replaces
State Code National Code Title Type
D4725 FDFRB3008A Store, handle and use frozen dough Unit of competency