Unit Code Unit Title
BKR-OPS-04 Operate in a Retail or Artisan Bakery Setting

Nominal Hours: 35

Unit Descriptor: This unit covers the skills and knowledge required to effectively operate in a retail or artisan bakery setting. It includes preparing for work, managing production and customer service, maintaining food safety and workplace health and safety standards, and completing end-of-shift procedures in compliance with workplace requirements.

 

Elements and Performance Criteria

Elements Performance Criteria
1. Prepare for bakery operations 1.1 Confirm daily production and service requirements.
1.2 Check work area and equipment for cleanliness, readiness, and safety.
1.3 Select and wear personal protective equipment (PPE) according to safety requirements.
1.4 Organize ingredients, packaging, and display materials as per production plan.
2. Produce and present bakery goods 2.1 Prepare and produce a range of bakery products according to recipes and quality standards.
2.2 Operate equipment safely and efficiently.
2.3 Present and display products attractively for retail sale.
2.4 Monitor product quality and address any faults.
3. Provide customer service 3.1 Greet and assist customers in a courteous and professional manner.
3.2 Respond to customer enquiries and take orders.
3.3 Handle sales transactions and process payments accurately.
4. Maintain bakery environment 4.1 Apply food safety and workplace health and safety (WHS) procedures.
4.2 Clean and maintain work area and equipment throughout shift.
4.3 Dispose of waste according to workplace and regulatory requirements.
4.4 Complete end-of-shift tasks and documentation.

 

Range of Variables

 

Variables Range
Bakery products Breads, pastries, cakes, buns, artisan loaves, specialty items.
Equipment Ovens, mixers, proofers, display cabinets, slicers, cash registers, cleaning tools.
PPE Aprons, gloves, hats, masks, safety shoes.
Food safety/WHS Hand washing, sanitizing surfaces, correct storage, safe equipment use, reporting hazards.
Customer service In-person, phone, digital orders; handling complaints, providing product information.
Documentation Production records, sales logs, cleaning schedules, incident reports.

 

Evidence Guide

Area Details
1. Critical aspects of competency Effectively prepares, produces, and presents bakery goods; provides quality customer service; maintains a safe, clean, and compliant bakery environment.
2. Underpinning knowledge Bakery production processes; product knowledge; customer service principles; food safety and WHS requirements; equipment operation.
3. Underpinning skills Production planning, equipment operation, product presentation, customer interaction, cleaning, documentation.
4. Underpinning attitudes Professionalism, attention to detail, teamwork, customer focus, responsibility for safety and hygiene.
5. Resource Implications Access to a retail or artisan bakery setting, ingredients, equipment, PPE, cleaning supplies, and documentation systems.
6. Methods of Assessment Direct observation, practical demonstration, questioning, supervisor/peer feedback, workplace records, simulation.
7. Context of Assessment Assessment in a real or simulated retail or artisan bakery environment with standard equipment and customer interaction.

 

Foundation Skills

Skills DESCRIPTION
Reading Interpret production schedules, recipes, and workplace procedures.
Oral Communication Interact with customers and team members clearly and courteously.
Numeracy Calculate quantities, handle transactions, and adjust recipes as needed.
Planning/Organizing Prioritize tasks and maintain workflow to meet production and service demands.
Problem Solving Address product faults, customer issues, and unexpected operational challenges.

 

Target Audience

Target Audience Description
Bakers and Bakery Staff Individuals working or training to work in retail or artisan bakery environments, including production, sales, and customer service roles.

 

Recognition of Prior Learning (RPL)

RPL Available Yes

 

Pre-Requisit

Pre-Requisite None