| Unit Code | Unit Title |
| BKR-REC-02 | Interpret and Follow Baking Recipes and Production Schedules |
Nominal Hours: 30
Unit Descriptor: This unit covers the skills and knowledge required to accurately interpret and follow baking recipes and production schedules. It includes understanding measurements and conversions, interpreting product specifications and recipes, and planning efficient production sequences to meet quality and quantity targets in a bakery environment.
Elements and Performance Criteria
| Elements | Performance Criteria |
| 1. Interpret recipes and product specifications | 1.1 Read and interpret standardized recipes and product specifications accurately. 1.2 Identify required ingredients, quantities, and equipment. 1.3 Confirm product quality standards and special instructions. |
| 2. Apply measurements and conversions | 2.1 Select appropriate measuring equipment and units (weight, volume, temperature). 2.2 Accurately measure and weigh ingredients. 2.3 Perform conversions between metric, imperial, and other systems as required. 2.4 Adjust recipes for yield or batch size while maintaining product consistency. |
| 3. Plan production sequences | 3.1 Analyze production schedules and determine task priorities. 3.2 Sequence production steps to maximize efficiency and meet deadlines. 3.3 Identify and allocate resources (equipment, personnel, ingredients) for each stage. 3.4 Adjust production plans in response to changes or unforeseen issues. |
| 4. Monitor and document production | 4.1 Monitor progress against production schedule and recipe requirements. 4.2 Identify and rectify variances in process or output. 4.3 Record production data, adjustments, and outcomes as per workplace procedures. |
Range of Variables
| Variables | Range |
| Measuring equipment | Scales, measuring cups, spoons, thermometers, timers, portion control utensils. |
| Measurement systems | Metric, imperial, U.S. standard; conversions between weight, volume, and temperature. |
| Production schedules | Daily, batch, or shift-based schedules; may include forecasted and special orders. |
| Product specifications | Quality standards, ingredient lists, allergen information, special instructions. |
| Resources | Ingredients, equipment, utensils, personnel, time. |
Evidence Guide
| Area | Details |
| 1. Critical aspects of competency | Accurately interpret recipes and specifications; perform correct measurements and conversions; plan and sequence production tasks; document and adjust schedules as needed. |
| 2. Underpinning knowledge | Measurement systems and conversions; recipe terminology; production scheduling principles; food safety; quality standards; equipment use. |
| 3. Underpinning skills | Reading and interpreting recipes; measuring and weighing; performing calculations; planning and sequencing; monitoring and recording production. |
| 4. Underpinning attitudes | Attention to detail; accuracy; adaptability; time management; commitment to quality and safety. |
| 5. Resource implications | Access to recipes, production schedules, measuring equipment, ingredients, and bakery production environment. |
| 6. Methods of assessment | Direct observation, practical demonstration, questioning, portfolio, workplace records, simulation. |
| 7. Context of assessment | Assessment in a real or simulated bakery environment with access to standard equipment and documentation. |
Foundation Skills
| Skills | Description |
| Reading | Interpret recipes, schedules, and specifications accurately. |
| Numeracy | Measure, weigh, and convert quantities; adjust recipes and batch sizes. |
| Problem Solving | Adjust plans and resolve issues in production sequencing or ingredient availability. |
| Planning/Organizing | Sequence tasks, allocate resources, and meet deadlines. |
| Communication | Report variances, clarify instructions, and document production outcomes. |
Target Audience
| Target Audience | Description |
| Bakers and Food Handlers | Individuals responsible for producing bakery goods, interpreting recipes, and managing production schedules in commercial or retail bakery settings. |
Recognition of Prior Learning (RPL)
| RPL Available | Yes |
Pre-Requisite
| Pre-Requisite | None |