Unit of competency Outline

Date retreived
23/07/2026 1:36 AM AWST

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Produce sweet yeast products

Produce sweet yeast products

Unit of competency
National Code
FBPRBK3014
State Code
BBH31
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
50
Description
This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.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.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. Prepare for work
  • 1.1 Confirm product types and volumes to schedule production
  • 1.2 Calculate yield and adjust recipe to meet required production 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 sweet yeast baking equipment and check to confirm readiness for use
  • 1.6 Select and prepare ingredients and check to confirm quality and quantity
  • 1.7 Clean and condition fruits to prepare for use
  • 1.8 Prepare sweet fillings as required for product type
2. Mix sweet yeast dough
  • 2.1 Measure ingredient quantities to meet recipe specifications
  • 2.2 Load ingredients into mixer in required placement
  • 2.3 Operate and monitor mixer to achieve sweet yeast dough development for product type
  • 2.4 Check mixed sweet yeast dough to identify faults and rectify
3. Process sweet yeast dough
  • 3.1 Divide, scale, mould and intermediate prove sweet yeast dough to meet end-product shape and baked weight
  • 3.2 Apply sweet fillings to sweet yeast doughs to meet product type
  • 3.3 Final mould sweet yeast dough to meet product requirements, and place on baking surfaces for final prove
  • 3.4 Retard sweet yeast dough as required for product type
  • 3.5 Final prove sweet yeast dough as required for product type
  • 3.6 Check processed sweet yeast dough to identify faults and rectify
4. Bake sweet yeast products
  • 4.1 Set baking temperatures and times to prepare for baking
  • 4.2 Visually check dough size to confirm readiness for baking
  • 4.3 Monitor baking to achieve baked colour and stability required for sweet yeast product type
  • 4.4 Unload and de-pan sweet yeast products to cool
  • 4.5 Glaze products after baking as required for product type
  • 4.6 Check sweet yeast products to identify faults and rectify
5. Finish sweet yeast products
  • 5.1 Prepare finishing mediums to meet recipe specifications
  • 5.2 Finish baked products to meet end-product specifications
  • 5.3 Check finished products to identify faults and rectify
  • 5.4 Prepare and transfer 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
Replaces
State Code National Code Title Type
D4731 FDFRB3014A Produce sweet yeast products Unit of competency