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Simulated workplace
Scenario · High Volume Bakery

Schedule Thursday night bread production

You are the Assistant Bakery Supervisor at Shepparton.

Intermediate3 hours7 tasks
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The situation

What has happened

A supermarket promotion has lifted Friday orders for the 700 gram white sandwich loaf by eighteen percent, on top of the normal wholemeal and multigrain volumes. Thursday night shift must produce everything for the Friday morning dispatch window. Slicer 1 is under preventive maintenance after the plastic fragment complaint, so only slicer 2 is available. The bread line has fixed mixing, proving and baking times for each dough and the multigrain seeds require a changeover before white runs after it. Jo Tran wants a schedule that gets every order out in full and on time, plus a stock check and order for flour, yeast and improver.

Your brief. Prepare a Thursday night production schedule for the bread line that sequences the three doughs correctly, meets the Friday orders within the slicer capacity available, and confirms the ingredient stock and orders needed, then record the planned batches in the batch record system.
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Tasks

Deliverables

  • Thursday night production schedule
  • Ingredient stock check and order
  • Planned batch records
  • Cover note to the Bakery Manager

Documents to use

Systems to use

Production Batch Records

Every food, beverage and pharmaceutical batch from planning to release, with line, quantity, status and the notes that support release.

Raw Material Receipts and Stock

Every inbound lot of raw material and packaging with supplier, quantity, allergen status and quarantine or release status.

Maintenance and Calibration Requests

Breakdown, preventive, calibration and hygienic design requests on plant and instruments at all three sites.

For trainers and assessors

Units of competency

Current on training.gov.au for the Food, Beverage and Pharmaceutical as at 10 September 2026.

FBPRBK3012Schedule and produce bread production
FBPHVB3017Operate a bread dough mixing and development process
FBPHVB3013Operate and monitor a baking process
FBPRBK3016Control and order bakery stock

Qualifications

FBP31121Certificate III in High Volume Baking
FBP30421Certificate III in Bread Baking
Assessor notes

What to look for

Evidence guide

Check the arithmetic from orders to mixes, the sequence reasoning around the seed changeover, the slicer capacity constraint being applied rather than ignored, and the stock check drawing on the receipts system. The schedule must allow time for critical control point checks and the cover note must state risks plainly.

The student's evidence summary lists every record they created or changed in the systems named above, their notes and the tasks they ticked. Verify it against the deliverables and your own assessment tool.