Competency Standard - Agro-Food Processing - Baking ( Bread and Biscuit) - Certificate III

7/26/2019 Competency Standard - Agro-Food Processing - Baking ( Bread and Biscuit) - Certificate III

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BANGLADESH TECHNICAL EDUCATION BOARD

Agro Food Processing Industry Skills Council

Bangladesh

NATIONAL COMPETENCY STANDARDS

for

BAKER


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National Certificate in Baking Revised Version A1 2

Sponsored by the TVET Reform Project

June 2010


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( 3) ...................................................................... 11

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10011 .............................................................................................. 14

10021 ..................................................................................... 18

20031 ....................................................................................................... 22

20041 ................................................................................................... 25

20051 ............................................................................ 29

............................................................................................................................... 32

10061 . ...................................................................... 33

10071 . .................................... 39

10081 ...................................................................................................... 43

.................................................................................................................... 46

10091 ( ) ............................ 47

................................................................................................ 50

10101 ........................................................................................................... 51

20111 ....................................................... 54

20121 ............................................................................. 5710131 ................................................................................................................................ 60

30301 .................................................................... 63

30311 ................................................................................................................ 67

30141 , & ()

............................................................................................................................................................................................... 71

.............................................................................................. 75

10151 ........................................................................................................................ 76

20161 .................................................................................................................. 80


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20171 .......................................................................................... 84

10181 ........................................................................................................... 88

30321 ................................................. 92

30331 .......................................................................................... 97

30191 ,

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10201 .......................................................................................................... 106

20211 ................................................................................................................ 110

10221 ............................................................................................................................... 114

20231 .................................................................................................................... 118

30341 .................................................. 12230351 ............................................................................................................ 127

30361 .................................................................................................... 131

30241 , ()

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10251 ..................................................................................................... 141

20261 ........................................................................................................................ 145

10271 ......................................................................................................................... 149

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30371 ............................................................... 157

30381 .......................................................................................................... 162

30391 , ................................................................ 166

30291 ,

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Introduction

These Competency Standards were developed by the Standards and CurriculumDevelopment Committee (SCDC) that was established under the sub-sector IndustrySkills Council (ISC) and with the assistance of the Technical and Vocational EducationReform project. This project is funded by the European Union, the International LabourOrganization and the Government of Bangladesh.

The competency standards are the foundation on which new competency basedcurriculum will be developed that responds better to the needs of industry for skilledworkers. The members of the SCDCs are primarily from industry but withrepresentatives from the Bangladesh Technical Education Board (BTEB) and theDirectorate of Technical Education (DTE), Bureau of Manpower Employment andTraining (BMET), NGO, and Private Training providers. Persons who will successfully

complete the new TVET programs based on these competency standards will receive aqualification in the new National Technical and Vocational Qualification Framework(NTVQF).

Members of the SCDC for the occupation: Baker

Mr. Md. Shafiqur Rahman Bhuiyan, Chairman SCDC

President Bangladesh Auto Biscuit & Bread Manufacturing Association(BABBMA), Dhaka

Ms. Shaheen Afroz, Consultant & Member SCDC

Head of the Department, Pastry & Production, Bangladesh Parjatan Corporation(National Tourism Organization) Dhaka

Ms. Sanjida Khan, Member SCDC

Management Consultant, Milton Biscuit & Bread Factory (Pvt.) Ltd., Park Road,Gaibandha

Mr. Suresh Chandra Mondal, Member SCDCWorkshop Superintendent Dhaka Polytechnic Institute Dhaka


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Ms. Kabari Majumder, Member SCDC

Specialist (Research), Bangladesh Technical Education Board (BTEB) Dhaka

Mr. Sajal Baran Mistry, Member SCDCKhanjahan Ali College of Science & Technology, Khulna

TVET Reform Project:

Ms. Rosemary Brown, Advisor, component-2

Dr. Md. Wazed Ali, Programme Officer, component-2

Mr. Md. Abul Kashem, Secretary, component-2

Endorsed by

Industry Skills Council

Date:

Bangladesh Technical Education Board(BTEB)

Date:


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Proposed Bangladesh NTVQF with Job Classifications

NTVQFLEVELS

EDUCATION SECTORS

Job ClassificationPre-VocationEducation

VocationalEducation

TechnicalEducation

NTVQF 6Diploma in

engineering orequivalent

Middle Level Manager/Sub Assistant Engr. etc.

NTVQF 5National SkillCertificate 5

(NSC 5)

Highly Skilled Worker /Supervisor


(NSC 4)Skilled Worker


(NSC3)Semi-Skilled Worker


(NSC 2)Medium-Skilled Worker


(NSC 1)Basic Skilled Worker

Pre-Voc 2

National Pre-Vocation

CertificateNPVC 2

Pre-Vocation Trainee

Pre-Voc 1

National Pre-Vocation

Certificate 1NPVC 1

Pre-Vocation Trainee

Note: The final version of the National Technical and Vocational QualificationFramework (NTVQF) may exclude the Pre-Vocational Sector and Pre-Voc 1 and 2Levels but they have been included to above table show how the under-privileged arecatered for by NTVQF.

The pre-vocational levels prepare the participant for training while learning programs atthe various levels of the NTVQF prepare the participant for the workforce.

At the completion of the pre-vocational programs the participants would move intotraining programs at the NTVQF levels.


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Annex 1: NTVQF Level Descriptors

NTVQFLevel

Knowledge Skill Responsibility Job Class.

6 Comprehensive actualand theoretical

knowledge within aspecific study area withan awareness of thelimits of thatknowledge.

Specialised andrestricted range of

cognitive and practicalskills required toprovide leadership inthe development ofcreative solutions todefined problems

Mange a team orteams in workplace

activities where thereis unpredictablechange

Identify and designlearning programs todevelop performanceof team members

Supervisor

/ MiddleLevel

Manager/Sub

AssistantEngr. etc.

5 Very broad knowledgeof the underlying,concepts, principles,and processes in aspecific study area

Very broad range ofcognitive and practicalskills required togenerate solutions tospecific problems inone or more studyareas.

Take overallresponsibility forcompletion of tasks inwork or study

Apply pastexperiences insolving similarproblems

HighlySkilled

Worker /Supervisor

4 Broad knowledge ofthe underlying,concepts, principles,and processes in aspecific study area

Range of cognitiveand practical skillsrequired to accomplishtasks and solveproblems by selectingand applying the fullrange of methods,tools, materials andinformation

Take responsibility,within reason, forcompletion of tasks inwork or study

Apply pastexperiences insolving similarproblems

SkilledWorker

3 Moderately broadknowledge in a specificstudy area.

Basic cognitive andpractical skills requiredto use relevant

information in order tocarry out tasks and tosolve routine problemsusing simple rules andtools

Work or study undersupervision withsome autonomy

Semi-SkilledWorker

2 Basic underpinningknowledge in a specificstudy area.

Basic skills required tocarry out simple tasks

Work or study underindirect supervision ina structured context

MediumSkilledWorker

1 Elementaryunderstanding of theunderpinningknowledge in a specific

study area.

Limited range of skillsrequired to carry outsimple tasks

Work or study underdirect supervision in astructured context

BasicSkilledWorker

Pre-Voc2

Limited generalknowledge

Very limited range ofskills and use of toolsrequired to carry outsimple tasks

Work or study underdirect supervision in awell-defined,structured context.

Pre-VocationTrainee

Pre-Voc1

Extremely limitedgeneral knowledge

Minimal range of skillsrequired to carry outsimple tasks

Simple work or studyexercises, underdirect supervision in aclear, well definedstructured context

Pre-VocationTrainee


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National Competency Standards

for

National Certificate in Baking (Levels 2 & 3)

S.No.

Unit Code and TitleUoCLevel

NominalDuration(Hours)

Generic Compulsory (5 UoCs required) 200

1. GN1001A1 Use basic mathematical concepts 1 40

2. GN1002A1 Apply OSH practices in the workplace 1 30

3. GN2003A1 Use English in the workplace 2 70

4. GN2004A1 Operate in a self- directed team 2 30

5. GN2005A1 Present and apply workplace information 2 30

Sector SPECIFIC Compulsory (3 UoCs required) 130

6. FODSS1006A1 Follow quality and food safety programs 1 60

7. FODSS1007A1 Follow OSH policies and procedures in

the food industry1 40

8. FODSS1008A1 Work in the food industry 1 30

Occupation Specific Compulsory (1 UoC required) 30

09. FODSS1009A1 Interpret mixing specification for products 1 30

Sub Total for Non Job Role Specific UoCs 360

Job role Specific Electives (Complete any TWO of the following FOURElective Streams)

600

Bread (7 UoCs required) 300

10a FODBAK1010A1 Produce bread dough 1 60

11a FODBAK2011A1 Scale and mould dough for intermediate proof 2 40

12a FODBAK2012A1 Conduct final mould and final proof 2 30

13a FODBAK1013A1 Bake bread 1 30

14a FODBAK3030A1 Prepare special bread dough for baking 3 70

15a FODBAK3031A1 Bake special Bread 3 40

16a FODBAK3014A1Inspect quality, diagnose and respond toprocess and product faults (Bread)

3 30

Pastry (7 UoCs required) 300

10b FODBAK1015A1 Produce pastry 1 60

11b FODBAK2016A1 Prepare pastry fills 2 40


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12b FODBAK2017A1 Form and fill pastry products 2 30

13b FODBAK1018A1 Bake pastry products 1 30

14b FODBAK3032A1 Prepare special pastry dough and fills for baking 3 70

15b FODBAK3033A1 Bake special pastry products 3 40

16b FODBAK3019A1Inspect quality, diagnose and respond toprocess and product faults (Pastry)

3 30

Cake (8 UoCs required) 300

10c FODBAK1020A1 Produce cake batter 1 40

11c FODBAK2021A1 Produce cake fill 2 30

12c FODBAK1022A1 Bake cakes 1 30

13c FODBAK2023A1 Decorate cakes 2 60

14c FODBAK3034A1 Prepare special cake batter and fills for baking 3 40

15c FODBAK3035A1 Bake special Cakes 3 3016c FODBAK3036A1 Decorate special cakes 3 40

17cFODBAK3024A1

Inspect quality, diagnose and respond toprocess and product faults (Cake)

3 30

Biscuit (8 UoCs required) 300

10d FODBAK1025A1 Produce biscuit dough 1 60

11d FODBAK2026A1 Form biscuits 2 40

12d FODBAK1027A1 Bake biscuits 1 30

13d FODBAK2028A1 Cool, decorate and stack biscuits 2 30

14d FODBAK3037A1 Prepare special biscuit dough for baking 3 50

15d FODBAK3038A1 Bake special Biscuits 3 30

16d FODBAK3039A1 Cool, decorate and stack special Biscuits 3 30

17d FODBAK3029A1Inspect quality, diagnose and respond toprocess and product faults (Biscuit)

3 30

Grand Total Nominal Learning Hours 960

NOTE1. Two Elective streams are required. Electives could be any two of the following: Bread, Pastry,Cake or Biscuit


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Course Structure

for

National Certificate in Baking (NTVQF Level 3)(Bread/Pastry/Cake/Biscuit)*

S.No.

Unit Code and TitleUoCLeve

l

NominalDuratio

n(Hours)

Job role Specific Electives (Any TWO of the following FOUR required) 280

Bread (3 UoCs required) 140

1a FODBAK3030A1 Prepare special bread dough for baking 3 70

2a FODBAK3031A1 Bake special Bread 3 40

3aFODBAK3014A1

Inspect quality, diagnose and respond to productprocess faults (Bread)

3 30

Pastry (3 UoCs required) 140

1b FODBAK3032A1 Prepare special pastry dough and fills for baking 3 70

2b FODBAK3033A1 Bake special pastry products 3 40

3bFODCAK3019A1

Inspect quality, diagnose and respond to productprocess faults (Pastry)

3 30

Cake (4 UoCs required) 140

1c FODCAK3034A1 Prepare special cake batter and fills for baking 3 40

2c FODBAK3035A1 Bake special Cakes 3 30

3c FODBAK3036A1 Decorate special cakes 3 40

4cFODBAK3024A1

Inspect quality, diagnose & respond to productprocess faults (Cake)

3 30

Biscuit (4 UoCs required) 140

1d FODBAK3037A1 Prepare special biscuit dough for baking 3 50

2d FODBAK3038A1 Bake special Biscuits 3 30

3d FODBAK3039A1 Cool, decorate and stack special Biscuits 3 30

4dFODBAK3029A1

Inspect quality, diagnose & respond to productprocess faults (Biscuit)

3 30

Total Nominal Learning Hours 280

Any twoof the four electives is required for the award of National Certificate in Baking (Bread/Pastry/Cake/Biscuit)* (NTVQF Level 3).


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List of Abbreviations used in this Competency Standard.

General

BMET Bureau of Manpower Employment and Training

BSTI Bangladesh Standard and Testing Institution

BTEB Bangladesh Technical Education Board

DTE Directorate of Technical Education

ILO International Labour Organization

ISC Industry Skills Council

NPVC National Pre-Vocation Certificate

NTVQF National Technical and Vocational Qualification Framework

SSDC Standards and Curriculum Development Committee

TVET Technical Vocational Education and Training

UoC Unit of Competency

Occupation Specific Abbreviations

GAP Good Agricultural Practices

GMP Good Manufacturing Practices

HACCP Hazard Analysis and Critical Control PointsMSDS Material Safety Data Sheet

OSH Occupational Safety and Health

PPE Personal Protective Equipment

SOP Standard Operating Procedures

SSOP Sanitation Standard Operating Procedure


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GENERIC UNITS


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National Technical and Vocational Qualification Framework for Bangladesh

Unit of Competency

Unit Code and Title GN1001A1 - Use Basic Mathematical Concepts

Nominal Hours 40 hours

Unit Descriptor This requires the knowledge and skill to apply

mathematical methods such as addition, subtraction,multiplication, and division, among others, in the routinetasks of an organisation.

Elements of Competency Performance Criteria

1. Identify calculationrequirements in the workplace

1.1 Calculation requirements are identified fromworkplace information

2. Select appropriatemathematical methods for thecalculation

2.1 Appropriate method is selected to carry out thecalculation.

3. Use basic mathematicalconcepts to calculateworkplace calculation.

3.1 Calculations are completed using appropriatemethods such as addition, subtraction, multiplicationand division.

Range of Variables

Variable Range

1.Equipment and tools mayinclude but are not limited to

Calculator

Computer with office software

2. Calculations may includebut are not limited

Addition


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Subtraction

Division

Multiplication

Ratio on any types of real values (such as whole

numbers, fractional numbers, percentages,numbers with exponents

3. Application may includebut is not limited to

Measurement

Volume

Weight

Mass

Density

Percentage

Length / Breadth / Thickness

Capacity

Time

Temperature

Budget, Pay/ Wages, Leave entitlements

Material usage

Speed

Costing

4. Workplace information mayinclude but is not limited to

Project documents Graphs

Charts

Tables

Spread sheets

Item price quotations

Equipment manuals

5. Budget may include but isnot limited to

Budget of consumables

Calculation for software components Hardware equipment

Maintenance budget of a set-up

Cost estimation

6. Methods are basicmathematical functions andmay include but are notlimited to

Addition

Subtraction

Multiplication

Division

Evidence Guide1. Critical Aspects of Evidence


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The evidence must be authentic, valid, sufficient, reliable, consistent and recentand meet the requirements of the current version of the Unit of Competency.

Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.htmland any relevant international standards.

The graduates should be able to perform workplace related activities coveringeach of the elements of competency. The evidence will also collectivelyaddress the performance criteria considering the range of variables and therequired underpinning knowledge, skills and attitudes.

2. Required Underpinning Knowledge

Calculation requirements in the workplace

Select appropriate mathematical methods

Equipment and tools

Mathematical language, symbols and terminology

Application of units

Workplace information

Using arithmetic processes to find solutions to simple mathematical problems

3. Required Underpinning Skills

Ability to identify calculation requirements from workplace information

Ability to select appropriate mathematical methods

Ability to use appropriate technology

Ability to use mathematical language, symbols and terminology Understanding of appropriate units of measurement (such as kg, meter) and

application may include measurement, volume, weight, density, percentageetc.

Ability to include workplace information (project documents, graphs, charts,tables, spread sheets, item price quotations, equipment manuals)

Ability to use arithmetic processes to find solutions to simple mathematicalproblems

Ability to apply in the workplace.

4. Required Underpinning Attitude

Commitment to occupational health and safety

Environmental concerns

Eagerness to learn

Tidiness and timeliness

Respect for rights of peers and seniors in workplace

Communication with peers and seniors in workplace

Occupational safety and healthThis should include the essential underpinning knowledge, skills and attitudes required by


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students to develop competencies in this unit in a safe manner.

Accreditation Requirements

Training Providers must be accredited by Bangladesh Technical Education Board

(BTEB), the national quality assurance body, or a body with delegated authority for qualityassurance to conduct training and assessment against this unit of competency for credittowards the award of any national qualification.

Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.

Comments on this Unit of Competency

If you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])


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Unit of Competency

Unit Codeand Title GN1002A1 - Apply OSH practices in the workplace


Unit Descriptor This unit covers the skills and knowledge required toidentify and apply OSH in the workplace.


1. Identify, control and reportOSH hazards

1.1 Immediate work area is routinely checked forOSH hazards prior to commencing and duringwork.

1.2 Hazards and unacceptable performance areidentified and corrective action is taken within thelevel of responsibility.

1.3 OSH hazards and incidents are reported toappropriate personnel according to workplaceprocedures.

1.4 Safety Signs and symbols are identified andfollowed

2. Conduct work safely 2.1 Apply OSH practices in the workplace.

2.2 Appropriate personal protective equipment (PPE)is selected and worn.

3. Follow emergencyresponse procedures

3.1 Emergency situations are identified and reported

according to workplace reporting requirements.

3.2 Emergency procedures are followed as

appropriate to the nature of the emergency and

according to workplace procedures.

3.3 Workplace procedures for dealing with accidents,fires and emergencies are followed whenever


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necessary within scope of responsibilities.

4. Maintain and improvehealth and safety in the workplace

4.1 Risks are identified and appropriate controlmeasures are implemented in the work area.

4.2 Recommendations arising from risk assessments

are implemented within level of responsibility.4.3 Opportunities for improving OSH performance are

identified and raised with relevant personnel.

4.4 Maintain safety records according to companypolicies.

Range of Variables

Variable Range

1. Work is carried out in

accordance with companyprocedures, regulatory andlicensing requirements.

Legislative requirements and industrial awards

and agreements. Legislative requirements ofoccupational health and safety Acts andregulations, including regulations and codes ofpractice relating to hazards present in theworkplace. They also include general duty ofcare under occupational health and safetylegislation and common law.

2. Company procedures mayinclude but not limited to

Job-related Standard Operating Procedures(SOPs) and OSH-specific procedures.Examples of OSH procedures include

consultation and participation, emergencyresponse, response to specific hazards, incidentinvestigation, risk assessment, reportingarrangements and issue resolution procedures

3. Workplace informationmay include but not limited to

OSH system and related documentationincluding policies and procedures, StandardOperating Procedures (SOPs), information onhazards and the work process, hazard alerts,safety signs and symbols, labels, MaterialSafety Data Sheets (MSDSs) and

manufacturers' advice.4. Hazards may include butnot limited to

OSH incidents include near misses, injuries,illnesses and property damage, noise, handlinghazardous substances, other hazards

Working with and near moving equipment/loadshifting equipment

Broken or damaged equipment or materials

5. Personal Protective

equipment may include butnot limited to

Goggles, ear muffs, ear plugs, Gloves, Clothing,

Apron, Helmet, Boots


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6. Equipment may include butnot limited to

Production machinery

Safety equipment

Emergency equipment

Tools of the trade

Evidence Guide

1. Critical Aspects of Evidence

The evidence must be authentic, valid, sufficient, reliable, consistent andrecent and meet the requirements of the current version of the Unit ofCompetency.


The graduates should be able to perform workplace related activities covering

each of the elements of competency. The evidence will also collectivelyaddress the performance criteria considering the range of variables and therequired underpinning knowledge, skills and attitudes.


Personal protective equipment - Hand gloves, safety shoes, safety goggles,masks, apron,

Identification of tools and equipment

Hazardous events

Tools, equipment, machinery and relevant accessories. Communication

Job roles, responsibilities and compliance


Ability to use the appropriate PPE.

Ability to identify tools and equipment.

Ability to quick response and to take safety precautions for differenthazardous situations.

Ability to operate and use tools, equipment, machinery and accessoriesproperly as per SOP (Company standards).

Ability to communicate with peers and supervisors.





Eagerness to learn



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Occupational safety and health

This should include the essential underpinning knowledge, skills and attitudes requiredby students to develop competencies in this unit in a safe manner.


Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.


Comments on this Unit of CompetencyIf you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])


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Unit of Competency

Unit Codeand Title GN2003A1 - Use English in the workplace


Unit Descriptor This unit specifies the competency required to able toread, write and understand basic English in theworkplace.


1. Read and understandworkplace documents inEnglish

1.1 Workplace documentsare read and understood.

1.2 Visual informationisinterpreted.

2. Write simple routineworkplace documents inEnglish

2.2 Simple routine workplace documents areprepared using key words, phrases, simplesentences and visual aids where appropriate.

2.3 Key information is written in the appropriate placesin standard forms.

3. Listen to conversation inEnglish

3.1 Active listening in English language isdemonstrated to the required workplace standard.

4. Perform conversation inEnglish

4.1 Conversation is performed in English with peers,customers and management to the requiredworkplace standard.

Range of Variables

Variable Range

1. Routine and non-routine Schedules and itineraries


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workplace documentsrequired to be read andunderstood may include butare not limited to

Agenda

Simple reports such as progress and incidentreports

Job sheets

Operational manuals Brochures and promotional material

Visual and graphic materials

Standards

OSH information

2. Visual informationmayinclude but not limited to

Signs

Maps

Diagrams

Forms Labels

Graphs

Charts

Evidence Guide






Read workplace documents in English

Write simple routine workplace documents in English

Listen to conversation in English

Perform conversation in English

Interaction skills (i.e., teamwork, interpersonal skills, etc.)

Job roles, responsibilities and compliances


Ability to read and understand workplace documents in English, usingappropriate vocabulary and grammar, and standard spelling and punctuation.

Ability to write simple routine workplace documents in English, such as:Schedules and agendas, job sheets, operational manuals and brochures, and


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promotional material.

Ability in active listening in English language is demonstrated to the requiredworkplace standard.

Ability to perform conversation in English with peers, customers and

management, to the required workplace standard. Work effectively with others:

o Listening and questioning skills

o Ability to follow simple directions




Eagerness to learn


Respect for rights of peers and seniors in workplace Communication with peers and seniors in workplace


This should include the essential underpinning knowledge, skills and attitudesrequired by students to develop competencies in this unit in a safe manner.


Training Providers must be accredited by Bangladesh Technical Education Board

(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competency forcredit towards the award of any national qualification.





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Unit of Competency

Unit Codeand Title GN2004A1 - Operate in a self-directed team


Unit Descriptor This unit specifies the skills, knowledge and attitude tocommunicate and work within a team in an interactivework environment as per the workplace standard.


1. Identify team goals andprocesses

1.4 Team goals and processes are identified.

1.5 Roles and responsibilities of team members areidentified

1.6 Relationships within team and with other workareas are identified

2. Communicate andcooperate with teammembers

2.4 Effective interpersonal skills are used to interactwith team members and to contribute to activitiesand objectives.

2.5 Formal and informal forms of communication are

used effectively to support team achievement.2.6 Diversityis respected and valued in team

functioning.

2.7 Views and opinions of other team members areunderstood and reflected accurately.

2.5 Workplace terminologyis used correctly to assistcommunication.

3. Work as a team member 3.1 Duties, responsibilities, authorities, objectives andtask requirements are identified and clarified withteam.

3.2 Tasks are performed in accordance with


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organizational and team requirements,specifications and workplace procedures.

3.3 Team members support other members asrequired to ensure team achieves goals andrequirements.

3.4 Agreed reporting lines are followed using standardoperating procedures

4. Solve problems as a team

member

4.1 Current and potential problems faced by team areidentified.

4.2 Procedures for avoiding and managing problemsare identified.

4.3 Problems are solved effectively and in a mannerthat supports the team.

Range of Variables

Variable Range

1. Team problem-solvingactivities including:

Identifying the problem

Consider solutions

Action

Follow-up.

2. Collaborative decision-making processes:

Consultation

Conciliation

Negotiation

Principles of equity and fairness.

3. An awareness of: Organization/companys code of conduct,complaint handling/grievance policies andprocedures

4.Critical aspects ofcompetency -assessmentrequires evidence that thecandidate:

Worked effectively within a team

Dealt with a range of communication/information at one time

Made constructive contributions in workplaceissues

Sought workplace issues effectively

Responded to workplace issues promptly

Presented information clearly and effectively inwritten form

Used appropriate sources of information

Asked appropriate questions

Provided accurate information

5. Resource ImplicationsThe following resources

Variety of Information


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MUST be provided: Communication tools

Simulated workplace

Evidence Guide




The graduates should be able to perform workplace related activitiescoveringeach of the elements of competency. The evidence will alsocollectively address the performance criteria considering the range ofvariables and the required underpinning knowledge, skills and attitudes.


Organization requirements for written and electronic communication methods

Effective verbal communication methods


Organize information

Understand and convey intended meaning

Participate in a variety of workplace discussions

Comply with Organizations requirements in the use of written andelectronic communication methods




Eagerness to learn







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Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competency

for credit towards the award of any national qualification.Accredited providers assessing against this unit of competency must meet the qualityassurance requirements set by BTEB.




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Unit of Competency

Unit Code and Title GN2005A1 - Present and apply workplaceinformation


Unit Descriptor This unit covers the skills, knowledge and attitude tocommunicate and deliver up-to-date information in aninteractive work environment as per workplace standard.


1. Identify informationrequirements

1.1 Information requirements in the workplace areidentified

2. Process Data 2.1 Data is collected and correlated as per prescribedmethod.

2.2 Relevant data is used as references in accordancewith the objectives of the program.

2.3 Information is applied according to workplacerequirements.

3. Analyse, interpret andorganize information

3.1 Collected information is analysed, interpret andorganize as required for workplace.

4. Apply and presentworkplace information

4.1 Findings and recommendations are summarized andpresented in a user-friendly manner.

4.2 Draft report/forms are prepared based on standardformat.

4.3 Graphs and other visual presentations are preparedto highlight analysis/interpretation of information.

4.4 Reports/forms are submitted and distributed torelevant departments/persons.

Range of Variables


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Variable Range

1. Sources of informationmay include but are notlimited to:

Daily job instructions

Specifications

Standard operating procedures

Charts

Lists

Documents

Computer data

Drawings

Sketches

Tables

Technical manuals and/or charts

Surveys Interviews

Front-end analysis

Functional analysis

2. Forms may include but arenot limited to:

Questionnaires

Profile

Accident/incident report form

Work order

Purchase order,3. Methodologies include: Qualitative

Quantitative

4. Statistical analysisincludes:

Average (mean, median, mode)

Percentage

Frequency distribution

Evidence Guide

1. Critical Aspects of Evidence The evidence must be authentic, valid, sufficient, reliable, consistent and

recent and meet the requirements of the current version of the Unit ofCompetency.




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Identify information

Identify data

Workplace standard


Collecting information

Collecting data

Demonstrating, interpreting and/or following data sheet or instruction

Performing task as per data sheet or instruction

Keeping records and reports




Eagerness to learn





This should include the essential underpinning knowledge, skills and attitudes required bystudents to develop competencies in this unit in a safe manner.


Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority forquality assurance to conduct training and assessment against this unit of competency forcredit towards the award of any national qualification.


Comments on this Unit of CompetencyIf you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected])


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SECTOR SPECIFIC UNITS


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Unit of Competency

Unit Codeand Title FODSS1006A1 - Follow quality and food safetyprograms.


Unit Descriptor This unit covers the skills, knowledge and attitudesrequired to follow food quality and safety programs inthe workplace.


1. Observe OSH practices 1.1 Housekeeping standards are maintained in theworkplace following OSH requirements.

1.2 Personal hygiene is maintained and PPE worn asper OSH requirements.

1.3 Equipment is cleaned for production and hygienerequirements.

2. Practice personal hygieneand good grooming standards

2.1 Personal hygiene and good grooming is practicedin line with workplace health and safetyrequirements.

2.2 Health conditions and/or illness are reported asrequired by the food safety program.

2.3 Clothing and footwear are appropriate for the foodhandling task and meets the requirements of thefood safety program.

2.4 Movement around the workplace complies with thefood safety program.

3. Follow safe food handlingand sanitation practices

3.1 Food handling requirements are identified.

3.2 Safe food handling practices are followed in linewith workplace sanitation regulations and the food

safety code.3.3 The workplace is maintained in a clean and tidy


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order to meet workplace standards.

4. Monitor quality of workoutcome

4.1 Quality requirements are identified.

4.2 Inputs are inspected to confirm capability to meetquality requirements.

4.3. Work is conducted and monitored to producerequired outcomes.

5. Identify and act on qualitydeficits and/or food safetyhazards

5.1 Work area, materials, equipment and product areroutinely checked to ensure compliance withquality and/or food safety requirements.

5.2 Processes, practices or conditions that are notconsistent with quality standards or food safetyprogram are identified.

5.2 Quality variations and/or food safety hazards arerectified or removed within the level of

responsibility and in accordance with workplaceprocedures.

5.3 Quality variations and/or food safety outside thescope of individual responsibility are reported toappropriate personnel according to workplacereporting requirements.

Range of Variables

Variable Range

1. PPE (Personal Protective

Equipment) may include but isnot limited to:

Protective clothing

Gloves

Hair net

Other PPE as per OSH requirements

2. Products/materials handledand stored can include

Raw materials

Ingredients

Consumables

Part-processed product

Finished product

Cleaning materials

3. Food handling refers to Methods of receiving and storing food

Food preparation

Cooking

Holding

Cooling

Chilling and reheating

Packaging

Disposal4. Appropriate clothing and Purpose designed overalls or uniforms


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footwear may include, but isnot limited to

Hair-nets

Beard snoods

Gloves

Overshoes

5. Breaches of food safetyprocedures may include butare not limited to:

Failure to check delivery temperatures ofpotentially hazardous chilled food;

Failure to place temperature-sensitive food intemperature-controlled storage conditionspromptly

Failure to wash hands when required

Use of cloths for unsuitable purposes

Special Notes

Food Safety Program is a written document that specifies how a business will controlall food safety hazards that may be reasonably expected to occur in all food handlingoperations of the food business. The food safety program and related procedures mustcomply with legal requirements of the Food Safety Standards and must becommunicated to all food handlers. Where no food safety program is in place, foodsafety requirements may be specified in general operating procedures.

Food safety informationmay be provided in a food safety program and/or in StandardOperating Procedures (SOPs), specifications, log sheets and written or verbalinstruction.

Appropriate clothing and footweardepends on work requirements. It should bedesigned to ensure that the body and clothing itself does not contaminate food orsurfaces likely to come into contact with food.

A food safety hazardis a biological, chemical or physical agent in, or condition of, foodthat has the potential to cause an adverse health effect. Examples are bacteria,chemical additives, plastic, glass.

Responsibility for monitoring food safety, identifying breaches in food safetyprocedures and taking corrective action relates to own tasks and responsibilities andoccurs in the context of the food safety program in the workplace.

Responsibilityfor monitoring quality relates to immediate work responsibilities and mayrequire visual inspections and checks.

Monitoring typically involves visual inspection or checks at control points. Controlpoints refer to those key points in a work process which must be monitored and

controlled. This includes food safety (critical) control points.

Respondingto out-of-specification or unacceptable outcomes at this level typically


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involves exercising judgment within clearly defined boundaries and reporting/referring toothers.

Minimum personal hygiene requirements are specified by the workplace food safetyprogram and at a minimum must at least meet legal requirements as set out in the FoodSafety Standard.

Evidence Guide



Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.htmland any relevant international standards,including:

1. ISO 2200:2008, Food Safety management System requirement for

any organization in the food chain.

2. BDS CAC RCP 1: 2002; Code of Practice of General Principle of

Food Hygiene. (Codex CAC/RCP 1- 1969, Rev. 4-2003)

3. BDS CAC GL 18: 1998; HACCP Guideline for the application of the

Hazard Analysis Critical Control Point System

(Codex CAC/GL-18 1993)

4. BDS CAC 21: 2008; Principles for the Establishment and

Application of Microbiological Criteria for foods.

(Codex CAC/ GL 21-1997).



Personal protective equipment - hand gloves, safety shoes, safety goggles,masks, apron.

Practice personal hygiene

Rules and regulations to produce quality and safety in food

Control measures for food safety

Food safety hazards

Cleaning, sanitation and waste storage and disposal practices

Food safety procedures


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Monitor quality of work outcome

Hazardous events

Interaction skills (teamwork, networking, interpersonal skills, etc.)

Job roles, responsibilities and compliance


Ability to use the appropriate PPE.

Ability to practise personal hygiene and good grooming in line with workplacehealth and safety requirements.

Ability to identify food rules and regulations, food grade preservatives andfood additives to meet food production safety requirements according toBSTI.

Ability to control the measures for minimizing food contamination for food

safety (for example keeping out micro-organisms, maintenance of anaerobicconditions, use of low temperatures, drying, use of chemical preservativesetc.)

Understand food safety hazards: biological, chemical or physical agents in, orconditions of, food that have the potential to cause an adverse health effect.Examples are bacteria, chemical additives, plastic, and glass.

Ability to perform waste collection, recycling, handling and disposal. This mayinclude handling/disposal requirements for different types of waste includinghazardous waste where relevant.

Ability to perform food safety procedures such as: checking delivery

temperatures of potentially hazardous chilled food, placing temperature-sensitive food in temperature-controlled storage conditions promptly, washinghands when required, use of cloths for unsuitable purposes.

Ability to perform food safety and quality responsibilities and requirementsrelating to the work area.

Ability to respond quickly and to take safety precautions for differenthazardous situations.





Eagerness to learn







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Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority for

quality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.



If you wish to suggest changes to the content of this unit of competency, please, contactthe relevant ISC, which is the standard setting body for this industry sector([email protected] )


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Unit of Competency

Unit Codeand Title FODSS1007A1 Follow OSH policies andprocedures in the food industry.


Unit Descriptor This unit covers the skills and knowledge required toapply occupational safety and health (OSH) policiesand procedures in a commercial food production workarea.

Elements of Competency

Performance Criteria




2. Conduct work safely 2.3 Workplace procedures for controlling risks arefollowed when carrying out work tasks.

3. Identify, control and reportOSH hazards

3.1 Immediate work area is routinely checked for safetyhazards prior to starting and during work.

3.2 Hazards and unacceptable performance areidentified.

3.3 Hazards and unacceptable performance arerectified or removed within the level ofresponsibility and in accordance with workplaceprocedures and OSH standards.

3.4 OSH hazards and incidents in the work area arereported to appropriate personnel according to

workplace procedures.


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4. Follow emergency

procedures to respond to

a hazardous event

4.1 Emergency situations are promptly identified.

4.2 Emergency situations are reported to appropriatepersonnel according to workplace reportingrequirements.

4.3 Workplace procedures for dealing with accidents,fires and emergencies are followed whenever

necessary within scope of responsibilities.

Range of Variables

Variable Range

1. Company procedures mayinclude

Job-related SOPs (standard operating procedures) andOSH-specific procedures. Examples of OSHprocedures include consultation and participation,emergency response, response to specific hazards,incident investigation, risk assessment, reportingarrangements and issue resolution procedures.

2. Workplace informationmay include

OSH systems and related documentation includingpolicies and procedures, Standard OperatingProcedures (SOPs), information on hazards and thework process, hazard alerts, safety signs and symbols,labels, Material Safety Data Sheets (MSDSs) andmanufacturers' advice.

3. OSH incidents include Near misses, injuries, illnesses and property damage,

noise, handling hazardous substances, working withsteam and hot services/product, airborne particulates,slip, trip and fall hazards, manual handling, workingwith 240V power supply, poor ventilation, working inexposed weather conditions, working with combustiblematerials, working with and near movingequipment/load shifting equipment, broken or damagedequipment or materials.

4. Emergency equipment

may include

Medical kits/centre, eye washes, showers, fire fighting

equipment, spill kits.

5. PPE (Personal ProtectiveEquipment) may include but isnot limited to:

Protective clothing, gloves, hair net and other PPE asper OSH requirements.

Range of Variables

Variable Range

1. Range description Work is carried out in accordance with company

procedures, regulatory and licensing requirements,legislative requirements and industrial awards and


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agreements. Legislative requirements includeoccupational health and safety Acts and regulations,including regulations and codes of practice relating tohazards present in the workplace. They also includegeneral duty of care under occupational health andsafety legislation and common law.

2. Safe work procedures Relate to own work responsibilities and may includematerials handling and working with hazardous goods.

3. Hazards include but are notlimited to

Near misses, injuries and illnesses related to own job,and work area

4. Reporting of emergenciescan include

Raising an alarm and/or reporting to designatedpersonnel

5. Employee and employerrights and responsibilities

Are those established by legislation and reflected incompany policies and procedures

Special Notes

Responsibility for monitoring health and safety relates to immediate workresponsibilities.

Where safety hazards include work conditions covered by the NationalOccupational Safety and Health Commission and safety authorities, theassessment criteria and methods prescribed by these authorities must also be

met.

Evidence Guide



Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.htmland any relevant international standards,

including: The graduates should be able to perform workplace related activities covering

each of the elements of competency. The evidence will also collectivelyaddress the performance criteria considering the range of variables and therequired underpinning knowledge, skills and attitudes.





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Eagerness to learn












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Unit of Competency

Unit Codeand Title FODSS1008A1 - Work in the food Industry


Unit Descriptor This unit specifies the knowledge and skills required toidentify roles and responsibilities and work in the foodindustry.


1. Identify job roles andresponsibilities in the foodindustry

1.1 Job roles and responsibilities in the food industryare identified.

1.2 Relationships within the food industry employeesare identified.

2. Identify and observe OSHin the food industry.

2.1 OSH in the food industry is identified and observed.

2.2 Safe work practices are followed when usingequipment in the work environment.

3. Plan work activities 3.1 Common goals, objectives and tasks are identifiedand clarified with appropriate persons.

3.2 Individual tasks are determined and agreed onaccording to workplace environment.

4. Work with others 4.1 Effective interpersonal skills are applied to interactwith others and to contribute to activities andobjectives.

4.2 Assigned tasks are performed in accordance withjob requirements, specifications and workplaceenvironment.

4.3 Work requirements are confirmed with colleagues.

Range of Variables


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Variable Range

1. OSH Personal protective equipment (PPE) Apron, Hair net,Hand gloves

2. Hazards may include Mechanical hazards, electrical hazards, fire hazard and

other work place hazards

3. Effective interpersonalskills

Basic listening and speaking skills; use of terminologyand jargon, communicating and receiving feedback,interpretation of instructions, and basic principles ofeffective communication.

4. Requirements Requirements as directed in verbal modes or written inspecification or procedures.

Evidence Guide



Must comply with Bangladesh Standards and Testing Institutehttp://www.bsti.gov.bd/list.htmland any relevant international standards,including:







Eagerness to learn







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OCCUPATION SPECIFICUNITS


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Unit of Competency

Unit Codeand Title FODSS1009A1 Interpret mixing specificationsfor products (only in Bakery)


Unit Descriptor This unit specifies the competency required to interpretmixing specifications for products in commercial foodproduction.





2. Prepare for mixing 2.1 Ingredients are ready for mixing as per productionrequirements.

2.2 Equipment is checked and adjusted as perproduction requirements

3. Operate and monitor themixing process

3.1 Ingredients are delivered to the mixer in therequired quantities according to the recipespecifications.

3.2 The mixing is started and operated according toworkplace requirements.

3.3 Process is monitored as per workplacerequirements.

4. Shut down the mixingprocess

4.1 The process is shut down according to workplaceprocedures.


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5. Clean and maintainequipment and productionarea.

5.1 Equipment and production area are cleaned tomeet hygiene requirements.

5.2 Maintenance requirements are identified andreported according to workplace requirements.

5.3 Waste is disposed of according to workplaceprocedures.

Range of Variables

Variable Range

1. Equipment may include butis not limited to

Mixers, sieves, weighing equipment and measurementtools

2. Ingredients As per recipe.

3. Mixing equipment Set mixing equipment to meet recipe requirements.

Evidence Guide







4. Required Underpinning Attitude Commitment to occupational health and safety


Eagerness to learn





This should include the essential underpinning knowledge, skills and attitudes required


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by students to develop competencies in this unit in a safe manner.


Training Providers must be accredited by Bangladesh Technical Education Board(BTEB), the national quality assurance body, or a body with delegated authority for

quality assurance to conduct training and assessment against this unit of competencyfor credit towards the award of any national qualification.





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JOB ROLE SPECIFICELECTIVES - Bread


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Unit of Competency

Unit Codeand Title FODBAK1010A1 - Produce bread dough


Unit Descriptor This unit specifies the competency required to applybread dough making principles and select equipmentand procedures for producing a range of dough typesincluding white, brown, wholemeal and grain doughs in

commercial food production.Elements of Competency Performance Criteria




2. Prepare to mix bread

dough

2.1. Necessary ingredients are selected, measured and

weighed according to recipe to make bread dough.2.2. Equipment is confirmed ready for use.

2.3. Dough mixing equipment is set and made ready tomix the dough.

3. Produce bread dough 3.1 Ingredients are poured into the mixer.

3.2 Mixing process is operated and monitored. Thismay include monitoring the dough for consistency,feel and texture, and the other variables.

3.3 Unacceptable dough is identified and rectified.

3.4 Corrective action is taken as required to ensuredough meets requirements.


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3.5 Unacceptable dough is reported.

4. Clean and maintainequipment and productionarea.

4.1 Equipment and production area are cleaned tomeet hygiene requirements.

4.2 Maintenance requirements are identified and

reported according to workplace requirements.4.3 Waste is disposed of according to workplace

procedures.

Range of Variables may include but not limited to

Variable Range

1. PPE Apron, gloves, hair net

2. Equipment Mixers, bowls, sieves, weighing equipment,measurement tools, knife, brush, scraper, scissors,refrigerator, and working tables.

3. Ingredients Flour (white, brown, and wholemeal), sugar, yeast, salt,bread improver, eggs, shortening, milk powder, oil,wheat grains, water.

4. Other variables Water temperature to meet final finished doughtemperature requirements.Dough development/bulk fermentation time.

Evidence Guide1. Critical Aspects of Evidence


Compliance with BSTI (Bangladesh Standard and Testing Institution)standards www.bsti.gov.bdand relevant international standards.

Preparation of dough for minimum two types of bread that includes soft breadand crusty bread.


Basic principles of bread making.

Ingredient characteristics and purpose in dough (including an understandingof flour quality and the components of wheat flour).

Settings, operating requirements and safety features of equipment used.

OHS hazards and controls.

Waste handling and cleaning procedures.

3. Required Underpinning SkillsAbility to:


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Confirm that equipment is clean and ready for operation.

Weigh, scale or meter ingredients as required.

Transfer ingredients to the mixer in the required sequence.

Set mixing equipment to meet recipe requirements.

Adjust water temperature to meet final finished dough temperaturerequirements.

Clean equipment and utensils to meet hygiene standards.

Maintain workplace records as required.




Eagerness to learn




Occupational Safety and Health (OSH)

OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safemanner.





If you wish to suggest changes to the content of this unit of competency, please, contact

the relevant ISC, which is the standard setting body for this industry sector([email protected])


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Unit of Competency

Unit Codeand Title FODBAK2011A1 - Scale and mould dough forintermediate proof


Unit Descriptor This unit specifies the competency required to selectthe equipment and ingredients, divide and shapedough at intermediate proof stage for commercial food

production.Elements of Competency Performance Criteria




2. Scale and mould for

intermediate proof

2.1. Dough is scaled for different types of bread.

2.2. Dough is moulded to provide initial shape.2.3 Fruits, nuts etc. are added if required by recipe.

2.3. Errors in scaled and moulded dough are identifiedand removed or rectified, considering all factorsincluding the other variables.

3. Clean and maintainequipment and productionarea

3.1 Equipment and production area are cleaned tomeet production and hygiene requirements.

3.2 Maintenance requirements are identified andreported according to workplace requirements.

3.3 Waste is disposed of according to workplaceprocedure.


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Range of Variablesmay include but not limited to

Variable Range

1. Equipment Mixers, sieves, weighing equipment, measuring tools,proofing/fermentation cabinet.

2. Personal ProtectiveEquipment (PPE)

Protective clothing, gloves, hair net and other PPE asper OSH requirements.

3. Ingredients Flour (white, brown, and wholemeal), sugar, yeast, salt,bread improver, eggs, milk powder, shortening, fruit,honey, onions, nuts, etc.

4. Other variables - The effect of dough shape/size on the final product.- Purpose and time required to allow dough to develop.

- Required characteristics of proofed dough such assize, height and appearance.

Evidence Guide



Compliance with BSTI (Bangladesh Standard and Testing Institution)standards www.bsti.gov.bdand relevant international standards.

Preparation of dough for minimum two types of bread that include straightand sponge dough.


Basic principles of dough making and proofing.

Ingredient and environment characteristics and impact on dough making andproofing (including an understanding of flour quality, the components of wheatflour and weather/ temperature).

Settings, operating requirements and safety features of equipment used.

OHS hazards and controls.

Waste handling and cleaning procedures.


Ability to

Confirm that proofing equipment and utensils are clean and ready foroperation.

Weigh, scale or meter ingredients as required.

Transfer ingredients in the required sequence, mix, divide and shape asrequired.

Set up the proofing equipment to meet recipe requirements.


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Monitor the temperature and time to meet finished dough requirements.

Clean equipment, utensils and work area to meet workplace/hygienestandards.

4. Required Underpinning Attitude Commitment to occupational health and safety


Eagerness to learn




Occupational Safety and Health (OSH)

OSH should include the essential underpinning knowledge, skills and attitudesrequired by students for developing the competencies in this unit in a safemanner.







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Unit of Competency

Unit Codeand Title FODBAK2012A1 - Conduct final mould and finalproof


Unit Descriptor This unit specifies the competency required to select

the equipment, ingredientsand procedures used tomould dough to final shape, place dough in tins or onbaking surfaces and conduct final proof in commercialfood production.



1.2 Personal hygiene is maintained and PPEworn asper OSH requirements.


2. Conduct final mould 2.1. Dough is moulded to provide final shape.

2.2. Dough is placed in tins or on baking trays asrequired.

2.3. Dough may be manually or mechanically mouldedor shaped using rounding

Competency Standard - Agro-Food Processing - Baking ( Bread and Biscuit) - Certificate III

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Transcript of Competency Standard - Agro-Food Processing - Baking ( Bread and Biscuit) - Certificate III