Unit of competency Outline

Date retreived
22/07/2026 5:58 AM 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.

Produce biscuit and cookie products

Produce biscuit and cookie products

Unit of competency
National Code
FBPRBK3009
State Code
BBF73
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
40
Description
This unit of competency describes the skills and knowledge required to produce and finish biscuit and cookie 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.Food safety legislation applies to workers in this industry. Requirements vary between industry sectors and state/territory jurisdictions. Users are advised to check with their food safety authority for specific requirements.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 product volumes
  • 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 biscuit and cookie baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
  • 1.7 Prepare baking trays to match biscuit and cookie type
2. Mix biscuit and cookie batters and doughs
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into mixer and cook pots in required sequence as required for product type
  • 2.3 Operate mixer and monitor mixing in mixers and cook pots to mix biscuit and cookie batters and doughs
  • 2.4 Fold in ingredients as required to meet product type
  • 2.5 Check biscuit and cookie batters and doughs to identify batter faults and rectify
  • 2.6 Store biscuit and cookie batters and doughs according to food safety requirements
3. Bake biscuit and cookie products
  • 3.1 Deposit, portion and cut biscuit and cookie batters and doughs to trays to meet product type
  • 3.2 Pre-bake finish cookies and biscuits as required to meet product type
  • 3.3 Set baking temperatures and times to prepare for baking
  • 3.4 Load oven and monitor to achieve correct bake and stability for biscuit and cookie product type
  • 3.5 Use sight and feel to assess bake of biscuit and cookie products
  • 3.6 Unload baked biscuit and cookie products to cool
  • 3.7 Check biscuit and cookie bake to identify faults and rectify
4. Prepare finishing mediums
  • 4.1 Assemble finishing ingredients and equipment and prepare for use
  • 4.2 Measure finishing ingredient quantities to meet recipe specifications
  • 4.3 Operate and monitor mixer to prepare creams and icings as required for product type
  • 4.4 Melt and prepare chocolate for decorating as required for product type
  • 4.5 Prepare jams for decorating as required for product type
  • 4.6 Prepare garnishes for decorating as required for product type
  • 4.7 Prepare piping bags to decorate with chocolate and pipe finishing decorations
  • 4.8 Check finishing mediums to identify faults and rectify
5. Finish biscuit and cookie products
  • 5.1 Fill biscuit and cookie products as required for product type
  • 5.2 Apply garnishes and decorating finishes to decorate biscuit and cookie products as required for product type
  • 5.3 Check finished biscuit and cookie products to identify finishing faults and rectify
  • 5.4 Prepare and transfer finished biscuit and cookie products for presentation and storage according to packaging and food safety requirements
6. Complete work
  • 6.1 Clean equipment and work area to meet housekeeping standards
  • 6.2 Dispose of waste according to workplace requirements
  • 6.3 Complete workplace records according to workplace requirements
No information
No information