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.

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: - producing six types of specialty flour bread products; - mixing and using the following three doughs: scratch mix/no time/instant dough; bulk ferment sour doughs and all in mix; - using the following five product shapes: baton/Vienna; boule/cob; loaf; rolls and specialty shape; - using one of the following five sours for rye bread: lactic sour; acetic sour; natural sour; powdered sour and liquor sour; - incorporating pre-soaked grain into grain bread; - finishing bread using the following four finishing methods: post-prove scoring; seeding; dusting and steaming; - selecting, using and cleaning the bread baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning; - selecting and using bread shaping equipment, tins and trays appropriate for dough piece scale, weight, volume and size, 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 specialty flour bread products; - safe use and cleaning of bread baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food applicable to producing specialty flour bread products; - considerations for production scheduling; - types, characteristics and storage requirements of ingredients used in specialty flour bread production; - hydration rates for grain breads and wholemeal breads, and purpose and techniques for the soaking of grains; - benefits of organics in flours; - nature of special dietary requirements and gluten intolerance as they relate to dietary-suitable flours and specialty flour bread products; - reformulation of grain and fibre breads; - mixing processes and mixing outcomes for: scratch mix/no time/instant dough; bulk ferment sour doughs; all in mix; specialty flour doughs and rye breads; - principles of processing and hearth baking specialty flour breads; - techniques for producing rye breads; - processing and baking techniques required for using specialty flours; - impacts on production; - techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size; - causes and corrective action for predictable and sometimes unpredictable specialty flour bread production problems; - techniques for disposing of waste from bread production, and; - specialty flour bread production terminology.

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