This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products. This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable 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 seven basic artisan products; - processing one of the above basic artisan bread products as a retarded product; - mixing and using the following three doughs: instant dough/scratch mix/no time dough; ferment and salted/dead display dough; - using the following three moulding techniques: hand moulding; machine moulding and laminating yeast dough; - using the following two finishing techniques: pre-bake finishing using pastes, washes or glazes and using creams, icings, chocolate or fondant to finish baked or fried product; - selecting, using and cleaning the basic artisan 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 the production schedule, including the following six considerations: timings; volume requirements; product processing requirements; recipe reformulation to minimise waste; finishing requirements for basic artisan product and baked parameters for basic artisan product.Students will also be expected to demonstrate the following knowledge: - workplace health and safety requirements, including personal protective equipment, applicable to producing basic artisan 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 basic artisan products; - considerations for production scheduling; - functions and characteristics of ingredients used in basic artisan production; - processes for making: instant dough/scratch mix/no time dough; ferments and display doughs; - principles of retarding basic artisan products; - mixing processes and gluten development for: highly enriched doughs; laminated doughs and display doughs; - types and use of pre-baked finishing for basic artisan products; - types and use of post-baked finishing for basic artisan products; - techniques for shaping basic artisan products; - storage and shelf life of basic artisan products; - processing techniques for laminated doughs; - processing of dough for display purposes; - techniques for calculating yields, adjusting recipes and measuring ingredients; - purpose and functions of basic artisan baking and frying processes; - causes of and corrective action for predictable and sometimes unpredictable basic artisan production problems; - techniques for disposing of waste from basic artisan product production, and; - basic artisan product production terminology.

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