Unit of competency Outline

Date retreived
22/07/2026 5:55 AM AWST

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Produce specialty flour bread products

Produce specialty flour bread products

Unit of competency
National Code
FBPRBK3007
State Code
BBF58
TGA Status
Current
DTWD Status
Approved
Current Release Number
2.00
Current Release Date
18/12/2018
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
80
Description
This unit of competency describes the skills and knowledge required to produce specialty flour bread products in a commercial baking environment. Specialty flour bread products include organic flour breads, non-wheat flour breads, gluten-free breads, rye breads, whole grain flour breads and wholemeal 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 special dietary requirements and 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 specialty flour bread baking equipment and check to confirm readiness for use
  • 1.6 Select ingredients and check to confirm quality and quantity
2. Mix specialty flour bread dough
  • 2.1 Measure ingredient quantities to meet recipe specification
  • 2.2 Load ingredients into mixer in required ingredient placement
  • 2.3 Operate and monitor mixer to achieve speciality flour bread dough development for product type
  • 2.4 Check specialty flour dough to identify faults and rectify
3. Process specialty flour bread dough
  • 3.1 Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights
  • 3.2 Final mould dough and place on baking surfaces for final prove as required
  • 3.3 Final prove specialty flour dough as required for product type
  • 3.4 Check processed specialty flour dough to identify faults and rectify
4. Pre-bake finish specialty flour bread products
  • 4.1 Prepare pre-bake finishing mediums to recipe specifications
  • 4.2 Pre-bake finish specialty flour products to meet end-product specifications
  • 4.3 Check pre-bake finished specialty flour products to identify faults and rectify
5. Bake specialty flour bread products
  • 5.1 Set baking temperatures and times to prepare for baking
  • 5.2 Visually check dough size to confirm specialty flour product readiness for baking
  • 5.3 Load oven and steam as required for specialty flour product type
  • 5.4 Monitor baking to achieve baked colour and stability required for speciality flour bread product type
  • 5.5 Unload and de-pan baked specialty flour products to cool
  • 5.6 Check specialty flour bread product to identify faults and rectify
  • 5.7 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
D4722 FDFRB3005A Bake bread Unit of competency
D4728 FDFRB3011A Diagnose and respond to product and process faults (bread) Unit of competency
D4727 FDFRB3010A Process dough Unit of competency
D4719 FDFRB3002A Produce bread dough Unit of competency