This unit of competency describes the skills and knowledge required to produce frozen dough 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:


FBPRBK3005 - Produce basic bread products


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 following five frozen dough baked products: laminated frozen dough product; basic bread frozen dough product; sweet yeast bread frozen dough product; specialty flour bread frozen dough product; chemical leavened frozen dough; - incorporating the following four frozen dough processes: ready-to-prove frozen dough; ready-to-bake frozen dough; par baked frozen dough; finishing frozen dough; - using one of the following two simple fillings: simple sweet filling; simple savoury filling; - producing the following four product shapes: baguette; round or long roll; croissant or danish; cut or portioned; - producing the following three product styles: decorated frozen dough; undecorated frozen dough; undecorated par baked dough; - finishing the products using the following four techniques: dusting; glazing; piping; scoring; - selecting tins and trays appropriate for dough piece scale weight, volume and size; - selecting, using and cleaning the 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 frozen dough products; - safe use and cleaning of baking equipment listed in the range of conditions, including electrical hazards; - regulatory requirements for food safety applicable to producing frozen dough products, including temperature control; - techniques and considerations for production scheduling; - characteristics and storage requirements of frozen dough types; - functions and characteristics for frozen and par baked dough ingredients; - principles and techniques of freezing doughs; - principles of thawing frozen and par baked doughs; - types, functions, safe use, cleaning and freezing capacity of dough freezing equipment; - handling requirements for made-up and proved doughs to preserve dough structure; - impacts of factors on production of different frozen dough products; - techniques for calculating yields, adjusting recipes and measuring ingredients; - causes and corrective action for predictable and sometimes unpredictable frozen dough product production problems; - techniques for disposing of waste from frozen dough product production, and; - frozen dough product production terminology.

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