OS Bakery and Pastry Production PDF

Federal Democratic Republic of Ethiopia Occupational Standard Bakery and Pastry Production NTQF Level I -IV Ministry of Labor and Skill December 2021  Introduction Ethiopia has em...

Federal Democratic Republic of Ethiopia Occupational Standard Bakery and Pastry Production NTQF Level I -IV Ministry of Labor and Skill December 2021  Introduction Ethiopia has embarked on a process of reforming its TVET-System. Within the policies and strategies of the Ethiopian Government, technology transformation – by using international standards and international best practices as the basis, and, adopting, adapting and verifying them in the Ethiopian context – is a pivotal element. TVET is given an important role with regard to technology transfer. The new paradigm in the outcome-based TVET system is the orientation at the current and anticipated future demand of the economy and the labor market. The Ethiopia Occupational Standard (EOS) is the core element of the Ethiopian National TVET- Strategy and an important factor within the context of the National TVET-Qualification Framework (NTQF). They are national Ethiopia standards, which define the occupational requirements and expected outcome related to a specific occupation without taking TVET delivery into account. This document details the mandatory format, sequencing, wording and layout for the Ethiopia Occupational Standard which comprised of Units of Competence. A Unit of Competence describes a distinct work activity. It is documented in a standard format that comprises:  Occupational title, NTQF level  Unit title  Unit code  Unit descriptor  Elements and Performance criteria  Variables and Range statement  Evidence guide Together all the parts of a Unit of Competence guide the assessor in determining whether the candidate is competent. The ensuing sections of this EOS document comprise a description of the respective occupation with all the key components of a Unit of Competence:  the chart with an overview of all Units of Competence for the respective occupation including the Unit Codes and the Unit Titles  the contents of each Unit of Competence (competence standard)  occupational map providing the technical and vocational education and training (TVET) providers with information and important requirements to consider when designing training programs for this standards and for the individual, a career path UNIT OF COMPETENCE CHART Occupational Standard: Bakery and Pastry Production Level I Occupational Code: CST BPP NTQF Level I CST BPP1 01 1221 CST BPP1 02 1221 CST BPP1 03 1221 Understand Hospitality Apply Basic Menu Apply Food Sanitation and Tourism Industry and Safety Services CST BPP1 04 1221 CST BPP1 05 1221 CST BPP1 06 1221 Produce Bread Products Produce yeast products Produce Cookies Products CST BPP1 07 1221 CST BPP1 08 1221 CST BPP1 09 1221 Prepare and Produce Understand Pastry Items Provide First Aid Cakes and Baking process CST BPP1 10 1221 Apply 5S procedures Occupational Standard: Bakery and Pastry Production Level II Occupational Code: CST BPP NTQF Level II CST BPP2 01 1221 CST BPP2 02 1221 CST BPP2 03 1221 Prepare Ethiopian Prepare fillings, sauce and Transport and Store Food cultural Bread Products syrups CST BPP2 04 1221 CST BPP 05 1221 CST BPP2 06 1221 Prepare and Present Prepare and Produce Prepare Hot and Cold Gateaux Pastries Dessert CST BPP2 07 1221 CST BPP2 08 1221 Apply service delivery to Prevent and Eliminate customer MUDA Occupational Standard: Bakery and Pastry preparation Level III Occupational Code: CST BPP NTQF Level III CST BPP3 01 1221 CST BPP3 02 1221 CST BPP3 03 1221 Produce Chocolate based Model Sugar-Based Prepare and Display products Decorations Petits Fours CST CSTBPP3 06 1021 BPP3 04 1221 CST BPP3 05 1221 CST BPP3 06 1221 Prepare Tea Break pastry Apply food production Maintain financial product and handling system records CST BPP3 07 1221 Prepare and Display Dessert Buffet Occupational Standard: Bakery and Pastry Production Level IV Occupational Code: CST BPP NTQF Level IV CST BPP4 01 1221 CST BPP4 02 1221 CST BPP4 03 1221 Provide Quality Customer Develop and Implement a Analyze and Determine Service Food Safety Program Cost Effective Menus CST BPP4 04 1221 CST BPP4 05 1221 CST BPP4 06 1221 Prepare pastry for Dietary Prepare desserts for Asian Prepare and Present Cakes and Cultural Needs cuisines CST BPP4 07 1221 CST BPP4 08 1221 CST BPP4 09 1221 Plan Patisserie Operations Manage Bakery and Pastry Prepare and Monitor Personnel Budgets NTQF Level I Occupational Standard: Bakery and Pastry Production Level I Unit Title Understand Hospitality and Tourism Industry Services Unit Code CST BPP1 01 1221 Unit Descriptor This unit describes knowledge, skills and attitude required to perform hospitality and tourism industry basic activities, including the role of different industry sectors and key legal and ethical issues that must be considered by hospitality and tourism industry personnel in their day-to- day work. Elements Performance Criteria 1. Acquire 1.1. Information sources on the hospitality and tourism industry is information on identified and accessed appropriately and correctly. the hospitality 1.2. Information on the historical background of hospitality and tourism and tourism industry are identified. industry 1.3. Information is obtained to assist effective work performance within the industry. 1.4. Specific information sources on relevant sectors of work are accessed and updated. 1.5. knowledge of the hospitality and tourism industry in the correct context is used to enhance quality of work performance 2. Source and 2.1. Information on legal and ethical issues is obtained to assist effective apply work performance. information on 2.2. Day-to-day hospitality and tourism industry activities is conducted ethical issues according to legal obligations and ethical industry practices 3. Source and 3.1 Information on current and emerging technologies that impact on apply the hospitality and tourism organization process is sourced and information on accessed. hospitality 3.2 The potential effects of different technologies on the hospitality and tourism organization process are identified. 3.3 Knowledge of current and emerging technology is applied in day-to- day work activities 4. Update 4.1 A range of opportunities is identified and used to update general personal and knowledge of the hospitality industry. organizational 4.2 Current issues of concern to the industry are monitored. knowledge of 4.3 Updated knowledge is shared with customers and colleagues as the tourism appropriate and incorporate into day-to-day work activities industry 4.5 Knowledge of current and emerging technology is applied in day-to- day work activities Variable Range hospitality and May include but not limited to: tourism industry  Accommodation  Restaurants  Bars  Catering service providers  attractions  transport  retail travel  tour wholesaling:  inbound tour operators  outbound wholesalers  tour operations  meetings, incentives, conventions and events  tour guiding  information services and promotion:  visitor information centers, regional, state and national tourism offices  coordination  industry associations, councils, taskforces, research bodies effective work May Include, but not limited to: performance  different sectors and businesses of the hospitality industry, their within the industry interrelationships and the services available in each sector  relationships between tourism and hospitality  relationships between the hospitality industry and other industries, such as:  entertainment  food production  wine production  recreation  meetings and events  retail  industry working conditions  environmental issues and requirements  industrial relations issues and major organizations  career opportunities within the industry  work ethic required to work in the industry  industry expectations of staff  quality assurance Specific May Include but not limited to: information  media sources  reference books  libraries  unions  industry associations  industry journals  internet  information services  personal observation and experience  colleagues, supervisors and managers  industry contacts, mentors and advisers  formal and informal research  industry seminars  training courses  familiarisation tours of tourism destinations and facilities  participation or membership in professional industry associations Legal and ethical May Include, but not limited to: issues  consumer protection  duty of care  EEO(Equal Employment Opportunity)  anti-discrimination  work place relations  child sex tourism  confidentiality  commission procedures  overbooking  pricing  tipping  familiarizations  gifts and services free of charge  product recommendations Technologies that May include, but not limited to: impact on the  current and emerging industry technology, including e-business hospitality and  internal and industry wide reservation, operations and financial and tourism tracking systems organization  project management systems process Computer-aided Design (CAD) systems Issues of concern May Include, but not limited to: to the industry  government initiatives  emerging markets  environmental and social issues  labor issues and industry expansion or retraction Evidence Guide Critical Aspects of Assessment requires evidence that the candidate: Competence  sourced initial and updated hospitality industry information and to apply this to day-to-day activities  differentiate the hospitality industry, including main roles, functions and interrelationships of different sectors, with a more detailed knowledge of issues relating to a specific sector or workplace  differentiate the key legal and ethical issues for the hospitality industry Underpinning Demonstrates knowledge of: Knowledge and  different sectors of the hospitality and tourism industry and their Attitudes interrelationships, including a general knowledge of the role and function of:  food and beverage  front office  food production or kitchen operations  housekeeping  clubs  gaming  security and maintenance  finance and marketing  overview of quality assurance, quality activities and continuous improvement in the hospitality industry and the role of individual staff members within the quality process  industry information sources  role of trade unions and employer groups in the industry  environmental responsibilities of the industry, including waste minimization and recycling  main objectives, requirements and impact on individual staff of federal and regional legislation, regulations and guidelines that apply to the industry in the following areas:  liquor, including responsible service of alcohol  health and safety  hygiene  gaming  workplace relations  workers’ compensation  consumer protection and trade practices  duty of care  building regulations  Equal Employment Opportunity (EEO) and anti-discrimination  overview of current and emerging technology used in the hospitality industry  sources of general information on the tourism industry  accommodation  attractions and theme parks  tour operators  inbound and outbound tour wholesalers  retail travel agents  the general nature of allied and crossover industries including hospitality, meetings, incentives, conferences and events  the existence and primary functions of the major cross-industry and sector-specific industry associations especially those with which the business has a relationship  the existence and primary functions of trade unions in the industry  the existence and primary functions of local, regional, state and national tourism information service and marketing organizations  the existence and primary functions of tourism research bodies  the existence and key characteristics of occupational licensing, codes of conduct or ethics and industry accreditation schemes in the tourism industry, the impacts of compliance and non-compliance and the roles and responsibilities of individual staff members in these quality assurance processes  the existence and basic aspects of state, territory and local council laws that impact on tourism operations and actions that must be adhered to by tourism businesses, in particular laws that cover:  Equal Employment Opportunity (EEO)  anti-discrimination  occupational health and safety and workers' compensation  workplace relations  sex tourism  legal liability and duty of care of customers   Environmental protection (This would include requirements that must be met by tourism operators when delivering services.)  Local community protection (This would include land ownership, management and access requirements that must be met by tourism operators when delivering  Consumer protection (This would include refund requirements that must be met by tourism businesses, terms and conditions of quotations and cancellation fees.)  responsible service of alcohol  food safety  current and emerging technology used in the tourism industry, including e-business Underpinning Demonstrates skills of: Skills  identifying relevant information  questioning techniques to obtain information  note taking  sorting and summarizing information  communication and literacy skills to source, read and interpret general information on the hospitality industry  literacy skills to read and interpret plain English information documents that relate to legal issues affecting the hospitality industry  writing skills to note take, summarize and record information in basic documents such as information sheets, portfolios and files Resources  the candidate has accessed appropriate computers, printers and Implication communication technologies to facilitate the processes involved in sourcing industry information  access to information sources in order to conduct research and collect sufficient information Methods of Competence may be assessed through: Assessment  Interview / Written Test  Observation / Demonstration with Oral Questioning Context of Competence may be assessed in the work place or in a simulated work Assessment place setting. Occupational Standard: Bakery and Pastry Production Level I Unit Title Apply Basic Menu Unit Code CST BPP1 02 1221 Unit Descriptor This unit covers the knowledge, skills and attitude required to Identify food commodities and their procedure of receiving and storage then develop menu plan within established enterprise systems. Elements Performance Criteria 1. Identify 1.1 Enterprise and customer requirements for menus are identified. different types 1.2 Factors are considered in determining types of menu to make the of menus industry competitive in the market 1.3 menu is selected and used according to enterprise requirements 2. Compose menu 2.1 A la carte menu items are composed considering factors and items for customer preferences breakfast, lunch 2.2 Table d menu items are composed considering factors, customer and dinner preferences and industry requirements 3. Evaluate 3.1 Menu items are collected from the existing industry and analyzed compiled menu on the basis of knowledge and skills obtained. 3.2 Appropriate recommendations are made on the basis of analysis made from evaluated menu items. Variable Range Menus May include but not limited to:  A la carte  table d’hôte  special menu/ethnic menu  cyclic  static or stationery  Children menu  Banquet menu  French menu  Festive menu  menu according to meal ,breakfast ,lunch and dinner menu  According to enterprise restaurant, school, hospital etc… Factors May include  Equipment available  Time for preparation and service  Availability of ingredients  Type of outlet  Appeal of dish  Cost  Skill of kitchen staff  Customer needs such as age, religion, ethics and dietary requirements  balance such as colours, tastes and textures  cooking methods  nutritional values  Adverse health factors Evidence Guide Critical aspects of Must demonstrates knowledge and skill to: Competence  Identify types of menu and factors considered during menu compilations. Underpinning Demonstrates knowledge of: Knowledge and  different types of menu and their constituent Attitudes  factors to be considered and menu Underpinning Skills Demonstrates skills to:  Planning skill of the menu according to balance in color, nutrient and flavor  menu evaluation and recommendation Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be assessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting Occupational Standard: Bakery and Pastry Production Level I Unit Title Apply Food Safety and Sanitation Unit Code CST BPP1 03 1221 Unit Descriptor This unit covers the knowledge, skills and attitude required to clean and maintain kitchens, and food preparation and storage areas in commercial cookery or catering operations. It requires the ability to set up cleaning equipment and to safely clean premises and equipment using resources efficiently to reduce negative environmental impacts Elements Performance Criteria 1. Follow 1.1 The organization’s health, safety and security procedures are workplace correctly and consistently followed according to relevant procedures for legislative requirements. health, safety 1.2 Safe work practices are incorporated into all workplace activities. and security 1.3 Any required protective equipment is used and wear required personal protective clothing. 1.4 Unsafe work practices, issues and breaches of health, safety and security procedures are identified and promptly reported. 1.5 Any suspicious behavior or unusual occurrences are promptly reported to the designated person. 1.6 Ensure immediate work area is free from safety hazards, participate in scheduled hazard identification activities and report hazards on an ongoing basis. 2. Follow 2.1 Emergency and potential emergencies are identified promptly and procedures for determined or take required actions within the scope of individual emergency responsibility. situations 2.2 The organization’s emergency procedures are followed correctly. 2.3 Assistance is requested promptly from colleagues or other authorities where appropriate. 2.4 details of emergency situations are accurately reported according to organization procedures 3. Follow hygiene 3.1 Hygiene procedures and policies are accessed and followed procedures and correctly and consistently according to organization and legal identify hygiene requirements to ensure health and safety of customers and hazards colleagues. 3.2 Poor organization practices that are inconsistent with hygiene procedures are identified and reported. 3.3 Types of hygiene hazards that may affect the health and safety of customers, colleagues and self are identified.  3.4 To remove or minimize the hazards within scope of individual responsibility is take action according to organization and legal requirements. 3.5 hygiene hazards are promptly reported to appropriate person for follow up where control of hazard is beyond the scope of individual responsibility 4. Prevent food 4.1 Food borne illness, danger zone and potentially hazardous and other items foods (PHFs) are identified to tackle the root causes cross from any cross- contamination. contamination 4.2 Clean clothes are maintained, wore required personal protective clothing and only use organization-approved bandages and dressings to prevent contamination to food. 4.3 Ensure that no clothing or other items worn contaminate food. 4.4 Unnecessary direct contact is prevented with ready to eat food. 4.5 Do not allow food to become contaminated with any body fluids or tobacco product from sneezing, coughing, blowing nose, spitting, smoking or eating over food or food preparation surfaces. 4.6 the use of clean materials and clothes and safe and hygienic practices are maintained to ensure that no cross-contamination of other items in the workplace occurs 5. Clean and 5.1 Cleaning schedules are followed correctly. sanitize premise 5.2 Suitable wet and dry cleaning agents and sanitizing chemicals are and equipment selected and prepared according to material safety data sheet (MSDS). 5.3 clean and sanitize walls, floors, shelves and other surfaces 5.4 Equipment and utensils are cleaned and sanitized using degreaser chemical according to manufacturer instructions and without causing damage. 5.5 Cleaned equipment and utensils are stored or stacked safely in the designated place. 5.6 Cleaning equipment are used safely according to manufacturer instructions. 5.7 cleaning equipment are stored safely and correctly in the designated position and area 6. Reduce negative 6.1 Energy, water and other resources are used efficiently when environmental cleaning premises to reduce negative environmental impacts. impacts 6.2 Segregate all wastes using color coded bins and hazardous substances are safely disposed to minimize negative environmental impacts 7. Report any 7.1 Any personal health issues that are likely to cause a hygiene risk personal health is reported. issues 7.2 Incidents of food contamination that have resulted from the personal health issue is reported. 7.3 Do not participate in food handling activities where there is a risk of food contamination as a result of the health issue Variable Range Health, safety and May include but not limited to: security procedures  emergency, fire and accident  incident and accident reporting  consultation  hazard identification  risk assessment  risk control  security, including:  documents  cash  equipment  people  key control systems Safe work practices May include but not limited to:  use of personal protective clothing and equipment  safe posture and movements, including sitting, standing and bending  using safe manual handling techniques for such things as lifting and transferring  taking designated breaks  rotating tasks  using knives and equipment and handling hot surfaces  taking account of the dangers associated with inert gases used in beverage dispensing systems  using computers and electronic equipment  safe handling of chemicals, poisons and dangerous materials  using ergonomically sound furniture and workstations  clearing any hazards from immediate work area  paying attention to safety signage Protective May include but not limited to: equipment  Uniform  Apron  Hat  Scarf Issues and breachesMay include but not limited to: of health, safety  loss of keys and security  strange or suspicious persons procedures  broken or malfunctioning equipment  loss of property, goods or materials  damaged property or fittings  lack of suitable signage when required lack of training on health and safety issues Safety hazards May include:  Wet floor  Slippery surface  Obstructed working area  Poor signage  Lack of emergency tools  Poor training  Burning  Dislocation  Scalds  Choking  Falling  Electrical shock  Unconsciousness  Chemical burning and poisoning Emergency May include but not limited to: situations  Burning  Dislocation  Strain  Scalds  Choking  Falling  Electrical shock  Unconsciousness Hygiene procedures May include but not limited to:   personal hygiene  safe and hygienic handling of food and beverages  regular hand washing  correct food storage  suitable dress and personal protective equipment and clothing  avoidance of cross-contamination  hygienic cleaning practices to avoid cross-contamination  use of cleaning equipment, clothes and materials to avoid cross- contamination  safe handling and disposal of linen and laundry  appropriate handling and disposal of garbage  cleaning and sanitising  procedures documented in the organisation food safety program  procedures covered by staff training programs  procedures required by the national food safety code Hygiene hazards May include but not limited to:  Biological hazards  Physical hazards  Chemical hazards  Allergens Food borne illness, May include but not limited to: danger zone and  Typhoid fever potentially  Amoebic dysentery hazardous foods  Food intoxications  Temperature zone ranges from 50C-630c, which have a serious potential to spoil or deteriorate food items  Animal origin such as meat, milk, eggs, fish, shellfish, poultry (or if it contains any of these products)  Plant origin (vegetables, beans, fruit, etc.) that has been heat-treated or cooked  Any of the raw sprouts (bean, alfalfa, radish, etc.)  Any cooked starch (rice, pasta, etc.)  Any type of soya protein (soya milk, tofu, etc.) Other items worn May include but not limited to:  hair accessories  jewellery  watches  bandages Surfaces May include but not limited to:  Hoods  Drainage  Ceilings Equipment to be May include but not limited to: cleaned and  crockery sanitised  glassware  cutlery  utensils  pots, pans and dishes  containers  chopping boards  garbage bins  Griller  Griddles  Oven  Range top  Salamander  Microwave oven  Toasters  Blenders  Slicers  Waffle maker  Panini maker  Freezer  Mixer  Kneader  Proofer  Dough cutting machine  Ice cream maker  Bain Marie  Chaffing dish  Tool heater or warmer  Plate chiller  Refrigerator  Cold room  Dry store  Chemical store   Blast chiller  Thawing fridge  Tilting pan  Pasta boiler  Boiler  Food processor  Food trolley  Baking trolley Degreaser chemical May include but not limited to:  D family chemicals  D1  D2  D3  D4  D5  D6  D7  D8  D9  D10 Cleaning equipment May include but not limited to:  dishwashers  floor scrubbers or polishers  mops  cleaning cloths  brooms and dustpans  pressurised steam and water cleaners Colour coded bins May include but not limited to:  Green bin  Yellow bin  Red bin  Blue bin  Grey bin  Black bin Health issues May include but not limited to:  food-borne diseases  airborne diseases Evidence Guide Critical aspects of Must demonstrates knowledge and skill to: Competence  ability to select and use relevant equipment and cleaning agents safely, efficiently and according to acceptable enterprise cleaning routines and timeframes  ability to organise resource effective cleaning of both wet and dry areas and large and small equipment and utensils commonly found in a commercial kitchen  ability to undertake duties according to organisational food safety, health and safety practices  knowledge of correct and environmentally sound disposal methods for waste and in particular for hazardous substances  ability to complete cleaning tasks within the timeframe required by a within commercially realistic timeframes  project or work activities that show the candidate's ability to follow predetermined health, safety and security procedures, incorporate safe work practices into all workplace activities and participate in consultation, hazard identification and risk assessment activities for a given service industry operation in line with regulatory requirements  knowledge and understanding of the implications of disregarding those procedures  knowledge and understanding of the legal requirement to work according to health, safety and security procedures  ability to access and interpret hygiene procedures and consistently apply these during day-to-day activities  understanding of the importance of following hygiene procedures and of the potential implications of disregarding those procedures  project or work activities that show the candidate's ability to apply good hygiene practices on multiple occasions in a range of different operational circumstances to ensure consistency in the application of hygiene procedures Underpinning Demonstrates knowledge of: Knowledge and  sanitising and disinfecting methods and procedures and the Attitudes importance and purpose of each  hygiene and cross-contamination issues for kitchens  cleaning procedures for various surfaces and equipment, including wet and dry  correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials  enterprise procedures and standards in relation to presentation of premises  safe work practices relating to use of cleaning equipment, bending and manual handling  applications of different types of cleaning products  the essential features of and safe practices for using common hazardous substances used to clean commercial kitchens and in particular substances used by the organisation e.g. cleaning products and chemicals  the environmental impacts of cleaning commercial kitchens and equipment and minimal impact practices to reduce these especially those that relate to resource, water and energy use  correct and environmentally sound disposal methods for kitchen waste and in particular for hazardous substances  individual employee responsibilities in relation to ensuring safety of self, other workers and other people in the workplace  broad understanding of employer's responsibilities under relevant state or territory OHS legislation  broad understanding of employee's responsibility to participate in OHS practices under relevant state or territory OHS legislation  ramifications of failure to observe OHS policies and procedures and legislative requirements  working knowledge and understanding of the contents of health, safety and security procedures that relate to the individual workplace  major workplace hazards and associated health, safety and security risks associated with the hazards as relevant to the individual workplace  safe work practices relevant to individual job roles and responsibilities  broad understanding of the particular consultation, hazard identification and risk assessment methods used in the particular workplace  familiarity with hazard identification and risk assessment tools and template documents  very basic understanding of federal, and state or territory food safety legislative compliance requirements, contents of national codes and standards that underpin regulatory requirements, and local government food safety regulations  working knowledge of organisation personal hygiene policies and procedures  ramifications of failure to observe hygiene policies and procedures  broad understanding of the general hazards in handling food, linen, laundry and garbage, including major causes of contamination and cross-infection  sources and effects of microbiological contamination of food and other items that would require protection in the industry sector and business  basic understanding of the choice and application of cleaning and sanitising equipment and materials Underpinning Skills Demonstrates skills to:  correct use of personal protective equipment  clean techniques for premises and equipment  correct and safe usage and storage of cleaning materials and chemicals  safe work practices, particularly in relation to bending, lifting, carrying and using equipment  follow logical and time-efficient work flow  problem-solving skills to deal with difficult or unusual stains and soiling  literacy skills to read instructions and labels on equipment and cleaning chemicals  numeracy skills to calculate the dilution requirements of chemical and cleaning products  literacy skills to read and interpret workplace safety signs, procedures, emergency evacuation plans, and hazard identification and risk assessment tools and template documents  communication skills to participate in consultation processes, to clearly report and explain hazards, to contribute to risk assessments and to assertively suggest control methods  communication skills to verbally report hygiene hazards and poor organisation practice  literacy skills to read and interpret relevant organisation policies, procedures and diagrams that identify good hygiene practices Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be assessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting Occupational Standard: Bakery and Pastry Preparation Level I Unit Title Produce Bread Products Unit Code CST BPP1 04 1221 Unit Descriptor This unit covers the knowledge, skills and attitude required to produce a range of basic bread dough, and bread- product in a commercial kitchen or catering operation. Bread dough and bread- product may include foods from varying cultural origins and may be derived from classical or contemporary recipes. Elements Performance Criteria 1. Prepare a 1.1 Suitable ingredients are chosen that meet enterprise quality standard variety of for Bread. bread- product 1.2 suitable equipment is selected and used safely and efficiently 1.3 basic Bread dough is prepared according to standard recipes or industry standards, using appropriate techniques and methods 1.4 A variety of Bread products is prepared according to standard recipes and enterprise practice. 2. Present and 2.1 bread products are prepared and displayed to enhance appearance, display bread using suitable decorations, to standards recipes and enterprise standards 2.2 suitable equipment is selected and used safely and efficiently 3. store bread- 3.1 Suitable equipment is selected and used safely and efficiently. products 3.2 products are stored to maintain quality and freshness. Variable Range ingredients May include but not limited to:  Flours,  Yeast  Sugar  Fat  Salt  Herbs  Spices  Cereals  Egg  Bread improver  Caustic soda   Dried fruit  Nuts Equipment for May include but not limited to: making bread  mixers making  dough cutters  dough sheets  ovens and proofer  scales and measures  mixing and baking utensils  pin roller  sever  brush  protective glove  chilling room  moulds,  baking sheets  container  working table  racks Bread dough May include but not limited to:  soft dough  stiff dough  sour dough  sweet dough Bread products May include but not limited to:  long loaf  mini loaf  bun bread  brioche bread  sweet bread  Baguette bread  Focaccia  Crisp bread  Chapatti bread  Nan bread  German bread  Artisan bread  Country loaf  Sour bread  breakfast and savoury items  breakfast and speciality breads  lunch and dinner rolls  festive baking from a variety of ethnic and cultural backgrounds Evidence Guide Critical aspects of Must demonstrates knowledge and skill to: Competence  preparation of a variety of different types of bread products, with at least one from each category of dough  preparation of dishes for customers within typical workplace time constraints  Detailed understanding of the different nature and handling requirements of each type of bread products. Underpinning Demonstrates knowledge of: Knowledge and  varieties and characteristics of, both classical and contemporary Attitudes  past and current trends in bread based goods  underlying principles of making bread-products  products, including basic food science in relation to yeast  nutrition related to bread-based products  culinary terms related to bread-based products  goods commonly used in the industry  principles and practices of hygiene, particularly in relation to handling dough and bread  storage of bread-products to maintain freshness and quality  costing, yield testing and portion control for bread-based products Underpinning Skills Demonstrates skills to:  follow logical and time-efficient work flow  develop organisational skills and teamwork  follow safe work practices, in particular in relation to use of machinery and hot ovens and surfaces  apply waste minimisation techniques and environmental considerations in relation to bread-based products  problem-solving skills to deal with problems such as failure of dough to rise, batter too moist, dough too dry or too moist and overcooking  literacy skills to read menus, recipes and task sheets  numeracy skills to calculate portions, and weigh and measure quantities of ingredients Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Methods Competency may be assessed through:  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting Occupational Standard: Bakery and Pastry Preparation Level I Unit Title Produce yeast products Unit Code CST BPP1 05 1221 Unit Descriptor This unit covers the knowledge, skills and attitude required to produce a range of yeast-based foods in a commercial kitchen or catering operation. Yeast-based goods may include foods from varying cultural origins and may be derived from classical or contemporary recipes. Elements Performance Criteria 1. Prepare and 1.1 Prepare a variety of basic yeast goods according to standard recipes produce yeast and desired product characteristics. goods 1.2 Select suitable ingredients according to recipe requirements, quality and freshness and desired product characteristics. 1.3 Make basic yeast goods, using correct techniques and ensuring appropriate conditions to optimize quality. 1.4 Use appropriate equipment to produce required yeast goods. 1.5 Select required oven temperature and bake yeast goods to ensure the desired characteristics, including color and shape 2. Decorate and 2.1 Decorate yeast goods, where required and appropriate, to enhance present yeast appearance, using suitable fillings, icings and decorations, goods according to standard recipes, enterprise standards and customer preferences. 2.2 Present yeast goods attractively using suitable service ware and decorations 3. Present and 3.1 yeast-based products are prepared and displayed to enhance display yeast- appearance, using suitable decorations, to standards recipes and based products enterprise standards 3.2 suitable equipment is selected and used safely and efficiently 4. Store yeast 4.1 Store yeast goods and ingredients for yeast good products, goods optimizing quality and shelf life through appropriate storage methods. 4.2 Store yeast goods to minimize spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation. 5. Portion and 5.1 Suitable equipment is selected and used safely and efficiently. store yeast 5.2 products are stored to maintain quality and freshness goods Variable Range Yeast goods May include but not limited to:  Danish pastries  croissants  brioche  küchen  babas  savarins. Product May include but not limited to: characteristics  colour  consistency and texture  moisture content  mouth feel and eating properties  appearance Techniques May include but not limited to:  chilling ingredients and work surfaces  kneading and handling  incorporating fat  rolling  preparing and using types of yeast  cutting, shaping and moulding  preparing and using appropriate fillings and pre-bake finishes and decorations Appropriate May include but not limited to: equipment  commercial mixers and attachments  cutting implements  scales  measures  bowl cutters  piping bags and attachments  ovens  moulds, shapes and cutters  baking sheets  working marble table yeast-based dough May include but not limited to:  Danish pastries dough  croissants dough  brioches dough  Savarins dough . yeast-based May include but not limited to: products  Danish pastries  Cinnamon rolls   coffee scrolls  croissant  savarins and rum babas Fillings May include but not limited to:  fresh or crystallised fruit and fruit purées  whole or crushed nuts  spices  cream  frangipane  custard  chocolate  jam  savoury fillings such as ham and cheese Decorations May include but not limited to:  glazes  jellies  fruit purées  icings  sprinkled icing sugar  flavoured and colored sugars  fresh, preserved or crystallised fruits  nuts  fillings, including cream, mousse and fruit purées Storage conditions May include but not limited to:  consideration of temperature, light and air exposure  use of airtight containers  display cabinets, including temperature-controlled cabinets to cool or warm  refrigeration, chilling and freezing Evidence Guide Critical aspects of Must demonstrates knowledge and skill to: Competence  preparation of a variety of different types of yeast-based products, with at least one from each category of dough  preparation of products for customers within typical workplace time constraints  Detailed understanding of the different nature and handling requirements of each type of bakery products. Underpinning Demonstrates knowledge of: Knowledge and  varieties and characteristics of, both classical and contemporary Attitudes  past and current trends in yeast-based goods  underlying principles of making yeast-based goods   products, including basic food science in relation to yeast  nutrition related to yeast-based goods  culinary terms related to yeast-based goods  goods commonly used in the industry  principles and practices of hygiene, particularly in relation to handling pastes and dough  storage of yeast goods to maintain freshness and quality  costing, yield testing and portion control for yeast-based goods Underpinning Skills Demonstrates skills to:  follow logical and time-efficient work flow  develop organisational skills and teamwork  follow safe work practices, in particular in relation to use of machinery and hot ovens and surfaces  apply waste minimisation techniques and environmental considerations in relation to yeast goods  problem-solving skills to deal with problems such as failure of dough, too dry or too moist and overcooking  literacy skills to read menus, recipes and task sheets  numeracy skills to calculate portions, and weigh and measure quantities of ingredients Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be assessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting Occupational Standard: Bakery and Pastry Preparation Level I Unit Title Produce Cookies Products Unit Code CST BPP1 06 1221 Unit Descriptor This covers the knowledge, skills and attitude required to prepare and produce a variety of high-quality cookies products. Cookies products to be produced and decorated may be of varied cultural origins and derived from classical or contemporary recipes. Elements Performance Criteria 1. Prepare cookies 1.1 Suitable ingredients are selected according to recipe requirements, products quality, freshness and desired product characteristics. 1.2 A variety of using correct techniques of cookies products are prepared according to standard recipes and desired product characteristics. 1.3 required oven temperature and baking time is selected to ensure the desired characteristics, including color, shape, texture and crust structure 2. Decorate and 2.1 Cookies products, to enhance appearance, using suitable fillings, present cookies icings and decorations are decorated according to standard recipes, products enterprise standards and customer preferences. 2.2 cookies are attractively presented using suitable service ware and decorations 3. Store cookies 3.1 The right material for cookies storage is selected. 3.2 cookies products is stored to minimize spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation Variable Range suitable ingredients May including but not limited to:  Table butter  Shortening  egg  icing sugar  flour  cacao  milk powder  chocolates  vanilla   orange and lemon peels  coconut  almond flour  brown sugar  nuts  sesame seeds  oats  ginger powder  instant coffee powder  food colors  baking powder  baking soda  ground cinnamon  raisin fillings May including but not limited to:  custard  fresh cream  gnash  Fruit filling  Jam fillings  Jelly filing Product May including but not limited to: characteristics  colour  consistency and texture  crust stability  moisture content  mouth feel and eating properties  appearance Techniques May including but not limited to:  scaling  sieving  creaming, rubbing, mixing and handling  rolling  Cutting and moulding  dropping Appropriate May including but not limited to: equipment and  commercial mixers with attachments utensils  Cutting implements   scales  measuring jar  bowls  deferent Cutters  Ovens  Refrigerator  moulds  cookies presser  piping bags and nozzles  cookies mattes  baking trays Decorations May including but not limited to:  cocoa  jam  dried fruits  icings  fermeselin  white chocolate  brown chocolate  dark chocolate  coconut flake Storage conditions May including but not limited to:  consideration of temperature, light and air exposure and time  use of airtight containers  display cabinets, including temperature-controlled cabinets Evidence Guide Critical aspects of Must demonstrates knowledge and of: Competence  produce a wide variety of cookies products from all categories  produce a large quantity of cookies products and, consistent in quality, size, shape and appearance, under typical workplace conditions and time constraints  application of hygiene and safety principles throughout the preparation process  decoration and presentation of a range of cookies products within typical workplace conditions Underpinning Demonstrates knowledge of: Knowledge and  varieties and characteristics of cookies products, both classical and Attitudes contemporary  historical and cultural aspects of cookies products  underlying principles of making cookies products  commodity knowledge, including quality indicators ofcookies products  culinary terms commonly used in the industry related to cookies products  portion control and yield  storage conditions for cookies products and optimising shelf life Underpinning Skills Demonstrates skills to:  follow principles and practices of hygiene, particularly in relation to handling pastes  follow safe work practices, particularly in relation to using Cutting implements, appliances, heated surfaces, ovens and mixing equipment  apply hygiene and safe handling and storage requirements related to cookies ingredients, commodities and products  problem-solving skills to control quality  read recipes, menus and instructions  calculate portions, and weighing and measuring quantities of ingredients Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be accessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting. Occupational Standard: Bakery and Pastry Production Level I Unit Title Prepare and Produce Cakes Unit Code CST BPP1 07 1221 Unit Descriptor This unit describes the performance outcomes, skills and knowledge required to prepare and produce a variety of high-quality cakes. Cakes to be produced and decorated may be of varied cultural origins and derived from classical or contemporary recipes Elements Performance Criteria 1. Prepare and 1.1 Prepare a variety of basic cakes according to standard recipes and produce cakes desired product characteristics. 1.2 Select suitable ingredients according to recipe requirements, quality, freshness and desired product characteristics. 1.3 Make cakes using correct techniques and ensuring appropriate conditions to optimize quality. 1.4 Use appropriate equipment to produce required cakes. 1.5 Select required oven temperature and bake cakes to ensure the desired characteristics, including color and shape 2. Decorate and 2.1 Decorate cakes to enhance appearance, using suitable fillings, icings present cakes and decorations, according to standard recipes, enterprise standards and customer preferences. 2.2 Present cakes attractively using suitable service ware and decorations 3. Store cakes 3.1 Store cakes and ingredients for cake products, optimizing quality and shelf life through appropriate storage methods. 3.2 Store cakes to minimize spoilage and wastage, identifying storage conditions and using methods appropriate to specific products for short and medium-term preservation Variable Range Basic cakes May include but not limited to:  English cake  muffin  Marble cake  Banana cake  Orange cake  Fruit cake  cup cake  Madeira cake   Genoise sponge  basic aerated sponge  Swiss roll Product May include but not limited to: characteristics  colour  consistency and texture  moisture content  mouth feel and eating properties  appearance Techniques May include but not limited to:  weighing or measuring and sifting dry ingredients  adding fats and liquids to dry ingredients  stirring and aerating to achieve required consistency and texture  selecting and preparing appropriate cake tins and moulds  using required amount of batter according to desired characteristics of finished products  preparing and using appropriate pre-bake finishes and decorations  selecting baking conditions and temperatures Appropriate May include but not limited to: equipment  commercial mixers and attachments  whisks  beaters  spatulas  wooden spoons  cutting implements for nuts and fruits  graters  scales  measures  bowl cutters  piping bags and attachments  ovens  cake tins and moulds  working marble table  mates Fillings May include but not limited to:  fresh and crystallised fruit  fruit purées  jams  nuts  creams  mousse  custard  syrup Decorations May include but not limited to:   glazes and jellies  icings  chocolate  sprinkled icing sugar  fresh, preserved or crystallised fruits  fruit purées  whole or crushed nuts  colored and flavoured sugar Storage conditions May include but not limited to:  consideration of temperature, light and air exposure  use of airtight containers  display cabinets, including temperature-controlled cabinets  refrigeration, chilling and freezing Evidence Guide Critical aspects of Assessment requires evidence that the candidate: Competence  ability to produce a range of basic cakes  ability to produce cakes that are consistent in quality, size, shape and appearance under typical workplace conditions and time constraints  application of hygiene and safety principles throughout the preparation process  preparation, decoration and presentation of a range of basic cakes within typical workplace conditions Underpinning Demonstrate knowledge of : Knowledge and  varieties and characteristics of basic cakes, both classical and Attitudes contemporary  historical and cultural aspects of cakes  underlying principles of making cakes  commodity knowledge, including quality indicators of cake ingredients  principles and practices of hygiene particularly in relation to preparing cake batter and decorating finished cake products  culinary terms commonly used in the industry related to cakes  hygiene and safe handling and storage requirements related to cake ingredients, commodities and products  portion control and yield  storage conditions for cakes and optimising shelf life Underpinning Skills Demonstrates skills to:  safe work practices, particularly in relation to using cutting  implements, appliances, heated surfaces, ovens and mixing equipment  problem-solving skills to control quality  literacy skills to read recipes, menus and instructions  numeracy skills to calculate portions, and weigh and measure quantities of ingredients Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be assessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting. Occupational Standard: Bakery and Pastry Production Level I Unit Title Understand Pastry Items and Baking process Unit Code CST BPP1 08 1221 Unit Descriptor This unit describes the performance outcomes, skills and knowledge required to understand the principles of baking and also ingredient to prepare a menu items for the pastry kitchen or catering operation. The unit underpins effective performance in all other bakery units Elements Performance Criteria 1. Select and use 1.1 Select appropriate baking equipment for particular baking item. baking 1.2 Use equipment appropriately ,safely and according to specific equipment baking 2. Measure bakery 2.1 Calculate correct quantities and ratios of commodities for specific ingredients/ baking. items according 2.2Complete Mixing process according to recipe procedure. to a recipe 2.3 Identify problems in measuring with the principles promptly and take corrective action. 3 apply techniques 3.1 Proof the dough according to the procedure. in baking 3.2 maintain consistency of the mixture based on the recipe 3.3 knead the mixture well, and appropriate 3.4 portion and bake the ingredient 4. apply basic 4.1 Various heat transfer methods are applied methods of 4.2 Various cookery methods to prepare bakery products are used cookery for according to enterprise standard. bakery product 4.3 Correct quantities and ratios of commodities are calculated for specific cookery methods. 4.4 Cooking process is completed in a logical and safe manner. 4.5 Problems with the cooking process is identified promptly and take corrective action. Variable Range Equipment May include but not limited to:  baking tray  blenders  bowl  deep-fryers  electric, gas or induction ranges  food processors  Grinder   Kneader  microwaves  mixers  ovens, including combination ovens  pastry brush  pastry wheel  Proofer  Refrigeration units  Roller  salamanders  slicers  steamers  utensils Commodities May include but not limited to:  flour  salt  fat  baking soda  egg  sugar  flavouring  spices  colouring agent  Milk etc… Heat transfer May include but not limited to: methods  Conduction  Convection  Radiation Cookery methods May include but not limited to:  boiling  poaching  steaming  stewing  braising  baking  shallow frying  deep-frying Evidence Guide Critical aspects of Assessment requires evidence that the candidate: Competence  ability to understands bakery item on more than one occasion within realistic workplace time constraints using a principles of baking  knowledge of major baking goods , culinary terminology and equipment as they relate to the required methods of cookery  application of hygiene and safety principles and procedures during the baking process Underpinning Demonstrates knowledge of: Knowledge and  baking principles for the major bakery items Attitudes  characteristics of different bakery goods and principles of baking  underlying steps of baking  principles and practices of personal and professional hygiene related to working in a kitchen, including appropriate uniform and personal protective equipment Underpinning Skills Demonstrates skills to:  logical and time-efficient work flow  use and characteristics of a range of equipment used for the required baking  safe work practices, particularly in relation to, heated surfaces and other equipment that carries a risk of burns  problem-solving skills to deal with problems such as shortages of baking items, mistakes or problems in commodities or meals produced, and equipment failure  literacy skills to read menus, orders and instructions  numeracy skills to calculate quantities and portions against orders Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be assessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting Occupational Standard: Bakery and Pastry Production Level I Unit Title Provide Basic First Aid Unit Code CST BPP1 09 1221 Unit Descriptor This unit covers the knowledge, skills and attitude required to provide an initial response where First Aid is required. In this unit it is assumed that the First Aider is working under the supervision according to the established workplace First Aid procedures and policies. Elements Performance Criteria 1. Assess the 1.1 Physical hazards to self and casualty’s health and safety are situation identified. 1.2 Immediate risks to self and casualty’s occupational health safety (OSH) are minimized by controlling the hazard in accordance with OSH requirements. 1.3 Casualty’s vital signs and physical condition are assessed in accordance with the workplace procedures. 2. Apply basic first 2.1 First Aid management is provided in accordance with the aid techniques established First Aid procedures. 2.2 Casualty is reassured in a caring and calm manner and made comfortable using the available resources. 2.3 First Aid assistance is sought from others in a timely manner and as appropriate. 2.4 Casualty’s condition is monitored and responded to in accordance with the effective First Aid principles and workplace procedures. 2.5 Details of casualty’s physical condition, changes in conditions, management and response are accurately recorded in line with the organizational procedures. 2.6 Casualty management is finalized according to his/her needs and First aid principles. 3. Communicate 3.1 Appropriate medical assistance is requested using the relevant details of the communication media and equipment. incident 3.2 Details of casualty’s condition and management activities are accurately conveyed to the emergency services/relieving personnel. 3.3 Reports to supervisors are prepared in a timely manner, presenting all relevant facts according to the established company procedures. Variables Range Physical Hazards May include but not limited to:  Workplace hazards  Environmental hazards  Proximity of other people  Hazards associated with casualty management processes First Aid May include but not limited to: Management  Workplace policies and procedures  Industry/site specific regulations, codes  OSH  State and territory workplace health and safety requirements  Allergies the casualty may have Casualty’s Condition May include but not limited to:  Abdominal injuries  Allergic reactions  Bleeding  Burns-thermal, chemical, friction, electrical  Cardiac conditions  Chemical contamination  Cold injuries  Crush injuries  Dislocations  Drowning  Eye injuries  Fractures  Head injuries  Epilepsy  Minor skin injuries  Neck and spinal injuries  Needle stick injuries  Poisoning and toxic substances  Shock  Smoke inhalation  Choking  Chest injuries  Animal bite  Foreign body First Aid Principles May include but not limited to:  Checking the site for danger to self, casualty and others and minimizing the danger  Checking and maintaining the casualty’s Airways, Breathing and Circulation Risks May include but not limited to:  Worksite equipment, machinery and substances  Environmental risks  Bodily fluids  Risk of further injury to the casualty  Risk associated with the proximity of the others and bystanders Equipment and May include but not limited to: Resources  Defibrillation units  Pressure bandages  Thermometers  B/P apparatus  Stethoscope  Splint  Stretcher  Suturing set  First Aid Kit  Eyewash  Thermal Blankets  Pocket Face Masks  Rubber Gloves  Dressing  Space Device  Cervical Collars communication May include but not limited to:  Mobile phone  Satellite phones  HF/VHF radio  Flags  Flares  Two-way radio  Email  Electronic equipment Vital signs May include but not limited to:   Breathing  Circulation(pulse)  Temperature  Blood pressure  Consciousness Evidence Guide Critical Aspects of Must demonstrate knowledge and skill to: Competence  Complied with institutional requirements, OSH laws infections control and manual handling procedures and relevant health organizations.  Identified physical hazards of the casualty and minimized immediate risks.  Assessed and monitored the physical condition of the casualty.  Responded to emergency using basic life support measures(ABC of life)  Provided initial response where First aid is required.  Dealt with complex casualties or incident.  Prepared reports to concerned personnel in a timely manner. Underpinning Demonstrate knowledge of: Knowledge and  Basic anatomy and physiology Attitudes  Knowledge of different patient position  Company standard operating procedures (SOPs)  Dealing with confidentiality  Knowledge of the First Aider’s skills limitations  OSH legislation and regulations  How to gain access to and interpret material safety data sheets Underpinning Skills Demonstrate skills to:  Resuscitation(ABC of life)  apply Safe manual handling of casualty  Consider of the welfare of the casualty  prepare Report  Communication skills  interpret and use listed documents Resources Access is required to real or appropriately simulated situations, Implication including work areas, materials and equipment, and to information on workplace practices and OHS practices. Assessment Competency may be assessed through: Methods  Interview / Written Test / Oral Questioning  Observation / Demonstration Context of Competency may be assessed in the work place or in a simulated work Assessment place setting Occupational Standard: bakery and pastry production Level I Unit Title Apply 5S Procedures Unit Code CST BPP1 10 1221 Unit Descriptor This unit covers the knowledge, skills and attitude required to apply 5S techniques to his/her workplace. It covers responsibility for the day-to- day operations of the workplace and ensuring that continuous improvements of Kaizen elements are initiated and institutionalized. Elements Performance Criteria 1. Prepare for 1.1. Work instructions are used to determine job requirements, including work. method, material and equipment. 1.2. Job specifications are read and interpreted following working manual. 1.3. OHS requirements, including dust and fume collection, breathing apparatus and eye and ear personal protection needs are observed throughout the work. 1.4. Tools and equipment are prepared and used to implement 5S. 1.5. Safety equipment and tools are identified and checked for safe and effective operation. 1.6. Kaizen Board (Visual Management Board) is prepared and used in harmony with different workplace contexts. 2. Sort items. 2.1. Plan is prepared to implement sorting activities. 2.2. Cleaning activities are performed. 2.3. All items in the workplace are identified following the appropriate procedures. 2.4. Necessary and unnecessary items are listed using the appropriate format. 2.5. Red tag strategy is used for unnecessary items. 2.6. Unnecessary items are evaluated and placed in an appropriate place other than the workplace. 2.7. Necessary items are recorded and quantified using appropriate format. 2.8. Performance results are reported using appropriate formats. 2.9. Necessary items are regularly checked in the workplace. 3. Set all items in 3.1. Plan is prepared to implement set in order activities. order. 3.2. General cleaning activities are performed. 3.3. Location/Layout, storage and indication methods for items are decided. 3.4. Necessary tools and equipment are prepared and used for setting in order activities.  3.5. Items are placed in their assigned locations. 3.6. After use, the items are immediately returned to their assigned locations. 3.7. Performance results are reported using appropriate formats. 3.8. Each item is regularly checked in its assigned location and order. 4. Perform shine 4.1 Plan is prepared to implement shine activities. activities. 4.2 Necessary tools and equipment are prepared and used for shinning activities. 4.3 Shine activity is implemented using appropriate procedures. 4.4 Performance results are reported using appropriate formats. 4.5 Regular shining activities are conducted. 5. Standardize 5S. 5.1. Plan is prepared and used to standardize 5S activities. 5.2. Tools and techniques to standardize 5S are prepared and implemented based on relevant procedures. 5.3. Checklists are followed for standardize activities and reported to relevant personnel. 5.4. The workplace is kept to the specified standard. 5.5. Problems are avoided by standardizing activities. 6. Sustain 5S. 6.1. Plan is prepared and followed to sustain 5S activities. 6.2. Tools and techniques to sustain 5S are discussed, prepared and implemented based on relevant procedures. 6.3. Workplace is inspected regularly for compliance to specified standard and sustainability of 5S techniques. 6.4. Workplace is cleaned up after completion of job and before commencing next job or end of shift. 6.5. Situations are identified where compliance to standards is unlikely and actions specified in procedures are taken. 6.6. Improvements are recommended to lift the level of compliance in the workplace. 6.7. Checklists are followed to sustain activities and report to relevant personnel. 6.8. Problems are avoided by sustaining activities. Variable Range OHS requirements May include, but not limited to:  Legislation/Regulations/Codes of practice and enterprise safety policies and procedures. This may include protective clothing and equipment, use of tooling and equipment, workplace environment and safety, handling of material, use of firefighting equipment, enterprise first aid, hazard control and hazardous materials and substances.   Personal protective equipment is to include that prescribed under legislation/regulations/codes of practice and workplace policies and practices.  Safe operating procedures are to include, but are not limited to the conduct of operational risk assessment and treatments associated with workplace organization.  Emergency procedures related to this unit are to include but may not be limited to emergency shutdown and stopping of equipment, extinguishing fires, enterprise first aid requirements and site evacuation. Tools and May include, but not limited to: equipment  Paint  Hook  Sticker  Signboard  Nails  Shelves  Chip wood  Sponge  Broom  Pencil  Shadow board/Tools board Safety equipment May include, but not limited to: and tools  Dust masks/goggles  Glove  Working cloth  First aid and safety shoes Items May include, but not limited to:  Tools  Jigs/Fixtures  Materials/components  Machine and equipment  Manuals  Documents  Personal items (e.g. Bags, lunch boxes and posters)  Safety equipment and personal protective equipment  Other items which happen to be in the work area The appropriate May include, but not limited to: procedures  Steps for implementing 5S (sort, set in order and shine) activities.   Written, verbal and computer based or in some other format. Unnecessary items Are not needed for current production or administrative operation and include but not limited to:  Defective or excess quantities of small parts and inventory  Out dated or broken jigs and dies  Worn-out bits  Out dated or broken tools and inspection gear  Old rags and other cleaning supplies  Electrical equipment with broken cords  Out dated posters, signs, notices and memos  Some locations where unneeded items tend to accumulate  In rooms or areas not designated for any particular purpose  In corners next to entrances or exists  Along interior and exterior walls  Next to partitions and behind pillars  Under the eaves of warehouses  Under desks and shelves and in desk and cabinet drawers  Near the bottom of tall stacks of items  On unused management and production schedule boards  In tools boxes that are not clearly sorted Appropriate format May include but not limited to:  All items  Necessary and unnecessary items. Red tag May include but not limited to:  Is this item needed?  If it is needed, is it needed in this quantity?  If it is needed, does it need to be located here? Necessary items May include but not limited to:  Are required in the workplace for current production or administrative operation in the amount needed. Shine activity May include, but not limited to:  Inspection  Cleaning  Minor maintenance May include, b