Application
This unit of competency describes the skills and knowledge required to evaluate the quality of baked bread products.
This unit is applicable to a commercial baking environment, particularly during product testing, confirming the quality of developed products and judging products for a baking competition or for commercial positioning. It can be applied to a specific bakery product range and should be customised to the quality standards of that product range.
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.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Determine methodology for evaluating bread product quality | 1.1 Define product and identify product class 1.2 Research and identify standards relevant to product class 1.3 Review product class standards and select product quality criteria 1.4 Select evaluation methodology to ensure standardised evaluation approach |
2. Assess bread product | 2.1 Assess product volume and appearance against standards 2.2 Assess product characteristics, including texture, aroma, colour and taste against standards 2.3 Assess technical difficulty and originality of product against standards 2.4 Document assessment findings according to workplace procedures |
3. Complete bread evaluation | 3.1 Use assessment findings to rate product characteristics against product quality criteria 3.2 Identify common product problems and determine their causes 3.3 Review ratings to determine product strengths and weaknesses against the standards 3.4 Document evaluation according to workplace procedures |
4. Make bread product comparisons and recommendations | 4.1 Compare product with other products of its class 4.2 Interpret findings to make recommendations for quality rating and commercial positioning of product 4.3 Make recommendations for product improvement according to findings |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interprets textual information obtained from a range of sources and determines how content may be applied to product evaluation |
Writing | Integrates information from a number of sources to develop evaluation criteria and methodology Prepares assessment reports using technical baking terminology and clear, logical language |
Oral communication | Uses questioning techniques and active listening to confirm details, clarify responses and seek advice |
Navigate the world of work | Independently keeps up-to-date with baking product knowledge and quality standards |
Get the work done | Plans, organises and implements tasks required to achieve required outcomes |
Sectors
Retail baking (RBK)