Unit of competency Outline
Date retreived
24/07/2026 5:17 AM AWST
24/07/2026 5:17 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.
Operate and monitor a baking process
Operate and monitor a baking process
Unit of competency
National Code
FBPHVB3013
FBPHVB3013
State Code
ODL61
ODL61
TGA Status
Current
Current
DTWD Status
Approved
Approved
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 a high volume baking process to bake cakes, puddings and/or biscuits.This unit applies to individuals who take responsibility for operating and monitoring ovens to bake cakes, pudding and/or biscuits 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, in accordance with state/territory work 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 for work in baking area
- 1.1 Check and confirm production schedule
- 1.2 Confirm materials are available to meet production requirements
- 1.3 Wear appropriate personal protective clothing and ensure correct fit
- 1.4 Prepare cakes, puddings and/or biscuits products and trays to meet production requirements, including any pre-bake finishing requirements to meet product specifications
- 1.5 Confirm services are available and ready for operation
2. Prepare the process for operation
- 2.1 Check oven is clean and not locked out
- 2.2 Enter baking temperatures and other parameters as required to meet safety, food safety, quality and production requirements
- 2.3 Carry out pre-start checks according to workplace health and safety and operating requirements
- 2.4 Position loading mechanism to feed products into oven in line with specifications
3. Operate and monitor equipment
- 3.1 Start and operate the baking process to ensure optimal performance
- 3.2 Monitor equipment and services to ensure optimal performance
- 3.3 Monitor product to ensure specifications are met
- 3.4 Take samples and test product to ensure it meets specifications
- 3.5 Identify, adjust and report out-of-specification equipment, product or process outcomes according to workplace requirements
- 3.6 Unload and transfer baked products for cooling and finishing
- 3.7 Follow and apply workplace cleaning procedures and environmental requirements
- 3.8 Complete batch processing records according to workplace requirements
4. Complete the process
- 4.1 Identify the appropriate shutdown procedure
- 4.2 Shut down the process safely according to operating procedures
- 4.3 Prepare equipment for cleaning in preparation for maintenance or next start-up
- 4.4 Identify and report maintenance requirements according to workplace requirements
- 4.5 Complete workplace records according to workplace requirements
5. Recognise and correct common faults
- 5.1 Test baked product to ensure it meets specifications
- 5.2 Identify causes of typical faults and how they can be rectified according to workplace requirements
- 5.3 Discard faulty products according to workplace and environmental guidelines
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| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |