Unit of competency Outline
Date retreived
22/07/2026 4:54 PM AWST
22/07/2026 4:54 PM 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.
Explore and apply baking techniques to develop new products
Explore and apply baking techniques to develop new products
Unit of competency
National Code
FDFRB4006A
FDFRB4006A
State Code
S7974
S7974
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110107 - Baking And Pastrymaking
Original Release Date
04/08/2014
Nominal Hours
60
Description
This unit of competency covers the skills and knowledge required to apply baking techniques to create new products that respond to consumer demand or extend commercial offerings of enterprise.
Notes
Elements and Performance Criteria
1. Identify and refine product ideas
- 1.1 Marketplace opportunity and product ideas are identified
- 1.2 Marketplace testing is conducted to assess market acceptance of ideas and feedback used to refine concept
- 1.3 Product concept is developed and documented to determine production requirements
- 1.4 Commercial viability of product concept is estimated
- 1.5 Legislative requirements relating to product development are identified and compliance ensured
- 1.6 Product concept proposal is documented and features and benefits of product described
2. Prepare for product development
- 2.1 Ingredients and equipment required for production are checked for availability and readiness and ingredient orders completed if required
- 2.2 Technical aspects of development are identified and production plan prepared
- 2.3 Work area is prepared according to workplace food safety standards
- 2.4 Work is conducted according to workplace environmental guidelines
3. Apply baking skills and knowledge
- 3.1 Production plan is followed and results documented
- 3.2 Baking skills are applied to experiment with ingredients and production process and assess impacts of variations to product outcome
- 3.3 Variations to product concept are identified
- 3.4 Packaging and presentation requirements for product are identified and shelf life determined
- 3.5 Process and findings are documented
4. Evaluate product concept
- 4.1 Technical integrity of the product is assessed against quality standards of enterprise and expectation
- 4.2 Market testing is conducted to assess product acceptance
- 4.3 Commercial viability of actual production is reassessed and evaluated against enterprise requirements
- 4.4 Variations and improvements to process and outcome are identified
- 4.5 Product is reproduced to confirm final specifications
- 4.6 Product concept is documented and process specified to ensure consistent quality and commercial standards are achieved
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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
New products
New products may include:
products that meet specific dietary, religious or cultural needs,
products based on established products or involve entirely new ingredient combinations or production or cooking processes
Market testing
Market testing may include:
consumer product tasting and sampling
promotional activity
evaluation from colleagues or industry experts
Commercial viability
Commercial viability refers to:
the net profit margin of the product
consumer support and repeat purchase
ability to reproduce to establish standards
availability of ingredients
compliance with legislative and regulatory standards
compatibility with business objectives and standards
Technical aspects
Technical aspects relate to:
moisture
structure
taste
symmetry
appearance
aroma
organic
yeast free
dairy free
gluten free
Experimentation
Experimentation may relate to:
variations in ingredients or processes to affect taste, texture, aroma or presentation
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.
Policies and procedures
Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements
New products
New products may include:
products that meet specific dietary, religious or cultural needs,
products based on established products or involve entirely new ingredient combinations or production or cooking processes
Market testing
Market testing may include:
consumer product tasting and sampling
promotional activity
evaluation from colleagues or industry experts
Commercial viability
Commercial viability refers to:
the net profit margin of the product
consumer support and repeat purchase
ability to reproduce to establish standards
availability of ingredients
compliance with legislative and regulatory standards
compatibility with business objectives and standards
Technical aspects
Technical aspects relate to:
moisture
structure
taste
symmetry
appearance
aroma
organic
yeast free
dairy free
gluten free
Experimentation
Experimentation may relate to:
variations in ingredients or processes to affect taste, texture, aroma or presentation
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:
identify market opportunities and determine commercially viable product solutions
apply baking skills and knowledge to develop product to meet quality standards
evaluate technical aspects of product
prepare product development proposal, including production processes, costings and rationale
present product ideas
conduct market testing.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
local market for which product is to be developed
existing product range, ingredients, recipes/formulas, equipment and methods used in the workplace
product development procedures used in the workplace.
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:
identify market opportunities and determine commercially viable product solutions
apply baking skills and knowledge to develop product to meet quality standards
evaluate technical aspects of product
prepare product development proposal, including production processes, costings and rationale
present product ideas
conduct market testing.
Context of and specific resources for assessment
Assessment must occur in a real or simulated workplace where the assessee has access to:
local market for which product is to be developed
existing product range, ingredients, recipes/formulas, equipment and methods used in the workplace
product development procedures used in the workplace.
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.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| BBH32 | FBPRBK4004 | Develop baked products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D685 | FDF40811 | Certificate IV in Advanced Baking | Qualification |