This unit of competency describes the skills and knowledge required to produce savoury 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

Location:
Industry
Online
Study level:
Vocational and further education (TAFE)
Unit code:
FBPRBK3006

Assessment

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: - producing the six types of savoury bread products: savoury flat bread; savoury bread loaf; savoury bread roll; savoury filled bread; savoury steamed bread and savoury unleavened product; - processing one savoury bread product as a retarded product; - meeting one of the following two ingredient-specific special dietary requirements in one of the above savoury bread products: vegetarian or vegan; - meeting one of the four religious special dietary needs in one of the above savoury bread products: Buddhism; Hinduism; Islam or Judaism; - mixing and using three types of dough mixes: instant/scratch mix/no time dough; bulk ferment dough and unleavened dough; - meeting two food safety requirements: identifying temperature control points of savoury ingredients used and handling and storing savoury ingredients and products; - preparing and adding five types of filling and topping ingredients; - adding the savoury fillings and toppings to savoury bread doughs using the following three methods: incorporating into dough during mixing; incorporating on top of savoury dough prior to baking and using the savoury filling as a filling inside savoury bread; - selecting, using and cleaning the savoury bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning; - selecting and using tins and trays appropriate for dough piece scale, weight, volume and size, and; - documenting a production schedule, including the following seven considerations.Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment, applicable to producing savoury bread; - safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food safety applicable to producing savoury bread products, including temperature control and prevention of cross-contamination in the use of dairy, meat, poultry, fish and vegetable products; - nature of special dietary requirements suitable for savoury bread products; - nature of religious special dietary needs as they relate to savoury products; - nature of ingredient-specific special dietary needs as they relate to savoury products, including: vegetarian and vegan; - techniques and considerations for production scheduling; - safe handling, shelf life and storage requirements of ingredients used in savoury bread production; - effects of seasonal changes on dairy products; - storage requirements for: cooked savoury fillings and cold savoury fillings; - principles of the production processes; - purpose and principles of the bulk fermentation process; - techniques for retarding savoury bread products; - impacts on production of the following: salted ingredients and stability of breads using savoury products; - required characteristics of savoury bread products, including: visual appeal and flavour; - techniques for disposing of waste from bread production, and; - savoury bread production terminology.

Where to next?

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