Unit Code Unit Title
BKR-EQP-03 Prepare and Maintain Baking Tools, Equipment, and Workspace

 

Nominal Hours: 20

Unit Descriptor: This unit covers the skills and knowledge required to identify, use, calibrate, clean, and store baking tools and equipment safely and efficiently. It also includes maintaining a clean, organized, and safe workspace in accordance with workplace standards and food safety requirements.

Elements and Performance Criteria

Elements Performance Criteria
1. Identify and use baking equipment safely 1.1 Identify required tools and equipment for specific baking tasks.
1.2 Check equipment for cleanliness and safety before use.
1.3 Operate tools and equipment according to manufacturer instructions and workplace safety procedures.
2. Calibrate and maintain equipment 2.1 Calibrate measuring tools and machines as per manufacturer’s guidelines.
2.2 Perform basic maintenance and report faults or malfunctions.
2.3 Keep maintenance records as required by workplace procedures.
3. Clean and store tools and equipment 3.1 Clean tools and equipment using appropriate cleaning agents and methods.
3.2 Store tools and equipment in designated areas following workplace standards.
3.3 Ensure all items are ready and safe for next use.
4. Maintain a safe and organized workspace 4.1 Keep work surfaces, floors, and storage areas clean and free from hazards.
4.2 Dispose of waste and handle laundry according to workplace and food safety standards.
4.3 Organize workspace to maximize efficiency and safety.

 

Range of Variables

Variables Range
Tools and equipment Ovens, mixers, scales, measuring cups/spoons, knives, trays, racks, thermometers, timers, blenders, proofers, dough dividers, scrapers.
Calibration Adjusting scales, thermometers, timers, and other measuring devices to ensure accuracy.
Cleaning agents Food-safe detergents, sanitizers, cleaning cloths, brushes, hot water.
Storage areas Designated cupboards, drawers, racks, shelves, toolboxes, locked cabinets.
Maintenance Lubrication, tightening, basic repairs, cleaning filters, replacing worn parts, reporting faults.
Safety procedures Lock-out/tag-out, using PPE, following manufacturer’s instructions, hazard identification.

 

Evidence Guide

Area Details
1. Critical aspects of competency Correctly identifies, uses, cleans, calibrates, and stores a range of baking tools and equipment; maintains a safe and organized workspace.
2. Underpinning knowledge Types and functions of baking tools and equipment; cleaning and maintenance procedures; calibration principles; workplace safety and food safety standards.
3. Underpinning skills Equipment operation, calibration, cleaning, storage, hazard identification, record keeping, basic maintenance.
4. Underpinning attitudes Attention to detail, responsibility, safety awareness, cleanliness, organization.
5. Resource implications Access to a bakery or simulated environment with a variety of tools and equipment, cleaning materials, and storage facilities.
6. Methods of assessment Observation, practical demonstration, questioning, workplace records, third-party reports.
7. Context of assessment Assessment in a real or simulated bakery environment with access to standard equipment and cleaning materials.

 

Foundation Skills

Skills DESCRIPTION
Reading Interpret equipment manuals, safety instructions, and cleaning schedules.
Numeracy Calibrate and measure accurately using scales, thermometers, and timers.
Problem Solving Identify and address equipment faults or hazards.
Planning/Organizing Maintain orderly workspace and schedule cleaning/maintenance tasks.
Communication Report faults, hazards, and maintenance needs clearly to supervisors or team members.

 

Target Audience

Target Audience Description
Bakers and Food Handlers Individuals responsible for preparing, maintaining, and safely operating baking tools and equipment in commercial or retail bakery settings.

 

Recognition of Prior Learning (RPL)

RPL Available Yes

 

Pre-Requisite

Pre-Requisite None