Unit of competency Outline
Date retreived
24/07/2026 3:46 AM AWST
24/07/2026 3:46 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 pastry forming and filling process
Operate and monitor a pastry forming and filling process
Unit of competency
National Code
FBPHVB3003
FBPHVB3003
State Code
ODM15
ODM15
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
45
Description
This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a process to deposit fillings into a pastry shell or onto a pastry sheet which is then topped or formed to product specifications.This unit applies to individuals who take responsibility for the operation and monitoring of a pastry forming and filling process and associated equipment 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 the pastry forming and filling equipment and process for operation
- 1.1 Confirm availability of materials able to meet production requirements
- 1.2 Identify health, safety and food safety hazards and address risks, including using appropriate personal protective clothing and equipment
- 1.3 Identify and confirm equipment is clean and maintenance requirements have been met, according to health, safety and food safety requirements
- 1.4 Fit machine components and related attachments and adjust to meet operating and safety requirements
- 1.5 Select processing and operating parameters to meet safety and production requirements
- 1.6 Carry out pre-start checks according to operator instructions
2. Operate and monitor equipment
- 2.1 Start the pastry forming and filling process according to workplace procedures
- 2.2 Monitor equipment to ensure optimal operations
- 2.3 Monitor the process to confirm that product meets specifications
- 2.4 Identify, report and rectify out-of-specification product and process outcomes
- 2.5 Conduct work and maintain a clean and tidy workplace according to workplace environmental and food safety procedures
3. Complete the process
- 3.1 Shut down the process safely according to workplace procedures
- 3.2 Identify and report maintenance requirements according to workplace procedures
- 3.3 Maintain workplace records accurately according to workplace procedures
4. Recognise and correct common faults
- 4.1 Take samples and check formed and filled pastry products to ensure they meet specifications
- 4.2 Identify causes of typical faults and how they can be rectified according to workplace requirements
- 4.3 Discard faulty products according to workplace and environmental guidelines
No information
No information
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBG59 | FBPPBK2002 | Operate a pastry forming and filling process | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| BHA7 | FBP30121 | Certificate III in Food Processing | Qualification |
| BHA5 | FBP31121 | Certificate III in High Volume Baking | Qualification |