This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched 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 the following five enriched sweet yeast products: filled sweet yeast product; fruited sweet yeast product; spiced sweet yeast bun or loaf; cream decorated sweet yeast bun and iced decorated sweet yeast bun; - mixing and using the following three enriched doughs: premix dough; instant dough/no time dough/scratch mix dough and bulk ferment dough; - using retarding for one of the sweet yeast doughs listed above; - using the following six moulding techniques: rounding; batons; degassing; curling/rolling; sealing and scrolls; - using the following three finishing and decorating techniques: using cream to decorate sweet yeast product and using icing to decorate sweet yeast product and using fondant to decorate sweet yeast product; - selecting, using and cleaning the baking equipment listed in the range of conditions, including controlling electrical hazards applicable to cleaning; - selecting 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 sweet yeast 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 sweet yeast products; - considerations for production scheduling; - recipe ratios and limits for enriched doughs; - types, functions, characteristics, and storage requirements of ingredients; - purpose and techniques for the cleaning, conditioning and use of fruits; - ingredient interactions for sweet yeast products; - characteristics of sweet yeast products; - mixing processes and gluten development for enriched doughs; - principles of the sweet yeast production processes; - techniques and requirements for finishing sweet yeast products; - impacts on production of different sweet yeast products, including: dough temperature; mixing time and gluten development; water addition and consistency of dough and yeast activity; - techniques for calculating yields, adjusting recipes and measuring ingredients; - techniques for selecting tins and trays appropriate for dough piece scale weight, volume and size; - purpose and functions of sweet yeast settings; - required characteristics of sweet yeast products, including: crumb softness; shelf life; flavour and visual appearance, and; - causes and corrective action for predictable and sometimes unpredictable sweet yeast problems.

Where to next?

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