Unit of competency Outline

Date retreived
22/07/2026 11:04 PM AWST

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Assess and evaluate bread products

Assess and evaluate bread products

Unit of competency
National Code
FBPRBK4007
State Code
BBH49
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 evaluate the quality of baked bread products.This unit is applicable to a commercial baking environment, particularly during product testing, confirming the quality of developed products and judging products for a baking competition or for commercial positioning. It can be applied to a specific bakery product range and should be customised to the quality standards of that product range. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable 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. Determine methodology for evaluating bread product quality
  • 1.1 Define product and identify product class
  • 1.2 Research and identify standards relevant to product class
  • 1.3 Review product class standards and select product quality criteria
  • 1.4 Select evaluation methodology to ensure standardised evaluation approach
2. Assess bread product
  • 2.1 Assess product volume and appearance against standards
  • 2.2 Assess product characteristics, including texture, aroma, colour and taste against standards
  • 2.3 Assess technical difficulty and originality of product against standards
  • 2.4 Document assessment findings according to workplace procedures
3. Complete bread evaluation
  • 3.1 Use assessment findings to rate product characteristics against product quality criteria
  • 3.2 Identify common product problems and determine their causes
  • 3.3 Review ratings to determine product strengths and weaknesses against the standards
  • 3.4 Document evaluation according to workplace procedures
4. Make bread product comparisons and recommendations
  • 4.1 Compare product with other products of its class
  • 4.2 Interpret findings to make recommendations for quality rating and commercial positioning of product
  • 4.3 Make recommendations for product improvement according to findings
No information
No information
Replaces
State Code National Code Title Type
S7975 FDFRB4007A Evaluate and assess bakery product Unit of competency
State Code National Code Title Type
BDP4 FBP40217 Certificate IV in Baking Qualification
BGZ3 FBP40221 Certificate IV in Baking Qualification