This unit standard is for people working or intending to work in a bakery.
People credited with this unit standard are able to: use safe working practices; prepare and weigh and/or measure ingredients for sponge and dough process, and liquid ferment process; mix and ferment sponges; prepare and mix liquid ferments; divide, mould and prove bread doughs produced by sponge and dough process, and liquid ferment process; and bake doughs produced by sponge and dough process, and liquid ferment process.
