This unit of competency describes the skills and knowledge required to produce basic bread products in a commercial baking environment. 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.

Unit details

Study level:
Vocational and further education (TAFE)
Unit code:


Assessment tasks will be designed to reinforce and extend knowledge and skill competence within set and controlled parameters in accordance with each unit's learning outcomes and performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines. Students will be expected to demonstrate the following required skills: - mixing and using three dough types; - producing two basic bread types; - producing six bread product varieties and shapes; - retarding one of the following three product types produced: soft/enriched bread roll variety; crusty/lean bread roll variety and crusty/lean loaf - plaited, Vienna, French stick or cob; - selecting and using tins and trays appropriate for dough piece scale weight, volume and size; - using eight moulding techniques; - using four bread dough finishing techniques; - using five baking techniques; - selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning, and; - documenting the production schedule. Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment, applicable to producing basic bread products; - safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements applicable to producing basic bread products; - techniques and considerations for production scheduling; - functions and characteristics of ingredients used in basic bread production; - mixing processes and gluten development for basic bread doughs; - sequencing of the rapid or no time basic bread production processes; - purpose and techniques for pre-bake finishing basic breads; - characteristics and techniques for moulding basic bread doughs; - impacts of factors on production of different retarded basic bread products; - techniques for calculating yields, adjusting recipes, converting units of measurement and measuring ingredients; - techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size; - required baked characteristics of basic bread products; - the effects of common bread faults in basic bread production; - techniques for disposing of waste from bread production, and; - basic bread production terminology.

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