Unit of competency Outline

Date retreived
23/07/2026 7:36 PM AWST

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Operate a final prove and bread baking process

Operate a final prove and bread baking process

Unit of competency
National Code
FBPHVB3018
State Code
ODL99
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
09/09/2021
View on TGA
State Implementation and Classification
Approved Date
23/11/2021
Field of Education
030307 - Food Processing Technology
Original Release Date
23/11/2021
Nominal Hours
55
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 (or proofing) and baking of bread dough.This unit applies to individuals who apply basic operating principles to the operation and monitoring of a final prove and baking process of bread in a high volume baking environment. The work includes identifying and providing solutions to routine and some non-routine problems.All work must be carried out to comply with workplace procedures according to state/territory health and safety and food safety regulations, legislation and standards that apply to the workplace.No 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 Select, fit and use personal protective equipment and clothing
  • 1.3 Identify and confirm cleaning and maintenance requirements have been met according to health, safety and food safety procedures
  • 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 Perform pre-start checks according to workplace procedures
2. Operate and monitor equipment
  • 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 and sample product to confirm product meets specifications
  • 2.4 Identify, rectify or report product that fails 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 equipment safely and clean equipment according to workplace procedures
  • 3.3 Identify and report maintenance issues according to workplace requirements
4. Recognise and correct common faults
  • 4.1 Test end product to ensure it meets specifications
  • 4.2 Identify causes of typical faults and how they would be rectified according to workplace requirements
  • 4.3 Discard faulty product according to workplace and environmental guidelines
No information
No information
Replaces
State Code National Code Title Type
BBG09 FBPPBK3002 Operate a final prove and baking process Unit of competency
State Code National Code Title Type
BHA5 FBP31121 Certificate III in High Volume Baking Qualification