Unit of competency Outline
Date retreived
22/07/2026 2:31 AM AWST
22/07/2026 2:31 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.
Coordinate material supply for baking processes
Coordinate material supply for baking processes
Unit of competency
National Code
FDFRB4009A
FDFRB4009A
State Code
S7977
S7977
TGA Status
Deleted
Deleted
DTWD Status
Transition (Deleted)
Transition (Deleted)
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
030307 - Food Processing Technology
Original Release Date
04/08/2014
Nominal Hours
40
Description
This unit of competency covers the skills and knowledge required to research, select and establish suppliers for a bakery enterprise and coordinate the ongoing procurement to ensure quality and quantity targets are achieved.
Notes
Elements and Performance Criteria
1. Confirm stock requirements for bakery
- 1.1 Production schedule and product range are analysed to identify stock and ordering requirements
- 1.2 Quality criteria for ingredients and other material supplies is identified
- 1.3 Range, type and volume of flour, yeast and other key baking ingredients required for operations are confirmed
- 1.4 Specifications and material safety data sheets (MSDS) relating to bakery stock are interpreted and confirmed
- 1.5 Special requirements are identified, including handling requirements for hazardous materials and storage conditions for bakery ingredients
- 1.6 Seasonal impacts on availability of bakery ingredients are identified and reflected in supply requirements
- 1.7 Stock requirements are documented according to workplace practice
2. Evaluate bakery suppliers
- 2.1 Existing suppliers for baking materials and other resources are identified and value add determined
- 2.2 Inputs to suppliers are determined and implications for bakery identified
- 2.3 Impacts of costs, service, quality and response times on bakery operations are determined
- 2.4 Supply relationships are examined for suitability to bakery operation
- 2.5 Types of supply arrangements are examined for suitability to bakery operations
3. Negotiate arrangements with suppliers
- 3.1 Research is conducted to identify suppliers for required ingredients according to production schedule
- 3.2 Sustainability criteria are used to assess value of suppliers
- 3.3 Suppliers are analysed and compared to make selection according to the quality, sustainability, delivery and cost requirements of the business
- 3.4 Ingredient knowledge is applied to identify quality standards, most suitable variations or alternatives
- 3.5 Suppliers are selected and supply relationships established
- 3.6 Supply arrangements are confirmed and documented according to the business needs
4. Monitor supply
- 4.1 Suppliers are monitored to ensure materials are received according to specifications
- 4.2 Variations in requirements due to marketing or product development activity are accommodated in supply arrangements
- 4.3 Ingredient quality is regularly checked against established criteria
- 4.4 Problems with supply are addressed and changes to arrangements made as required
RANGE STATEMENT
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Research
Research may include:
trade magazines and journals
networks and industry events
other businesses
internet
trade shows
business, marketing and promotional personnel
Inputs to existing suppliers
Inputs to existing suppliers may include:
organic certification
genetic modification
quality standards
sustainability credentials
supply relationships
reputation
Supply chain relationships
Supply chain relationships may include:
partnership arrangements
manufacturer to retailer
manufacturer to distributor
distributor to retailer
Supply arrangements
Supply arrangements may include:
managed inventories
collaborative forecasting
quick response
just in time
continuous replenishments
Sustainability criteria
Sustainability criteria may include:
environmental, economic and social implications and impacts
Special requirements
Special requirements may include:
low Gycemic Index (GI)
sugar free and fat free
dairy free
gluten free
rice flour
yeast free
low fat
low salt
vegetarian
vegan
delivery times
extra quantities
quality or grade
organic
biodynamic
halal
kosher
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Research
Research may include:
trade magazines and journals
networks and industry events
other businesses
internet
trade shows
business, marketing and promotional personnel
Inputs to existing suppliers
Inputs to existing suppliers may include:
organic certification
genetic modification
quality standards
sustainability credentials
supply relationships
reputation
Supply chain relationships
Supply chain relationships may include:
partnership arrangements
manufacturer to retailer
manufacturer to distributor
distributor to retailer
Supply arrangements
Supply arrangements may include:
managed inventories
collaborative forecasting
quick response
just in time
continuous replenishments
Sustainability criteria
Sustainability criteria may include:
environmental, economic and social implications and impacts
Special requirements
Special requirements may include:
low Gycemic Index (GI)
sugar free and fat free
dairy free
gluten free
rice flour
yeast free
low fat
low salt
vegetarian
vegan
delivery times
extra quantities
quality or grade
organic
biodynamic
halal
kosher
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
select suppliers for bakery ingredients to meet the quality, quantity and cost criteria of the business
research suppliers and make comparative judgements about supply suitability
apply knowledge of bakery ingredients to determine supply requirements and quality
solve supply related problems
ensure supply meets the production requirements of the business
complete documentation relating to supply.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
retail bakery production schedule and product range.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of ability to:
select suppliers for bakery ingredients to meet the quality, quantity and cost criteria of the business
research suppliers and make comparative judgements about supply suitability
apply knowledge of bakery ingredients to determine supply requirements and quality
solve supply related problems
ensure supply meets the production requirements of the business
complete documentation relating to supply.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
retail bakery production schedule and product range.
Method of assessment
This unit should be assessed together with other units of competency relevant to the function or work role.
Guidance information for assessment
To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.
No information
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |