This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down processes used to bake and depan baked products.

This unit applies to individuals who work under general supervision and exercise limited autonomy in a food processing production workplace. It typically applies to the production worker responsible for producing baked products that may include pastry, biscuits, cake and other dough-based products that may be fresh or frozen.

This unit does not apply to production of bread. For bread baking, refer to the relevant plant baking and/or retail baking units of competency.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.

No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice	Yes	No	Comments/feedback
Confirm materials are available to meet operating requirements
Wear appropriate personal protective clothing and ensure correct fit according to work health and safety requirements
Prepare materials to meet production requirements
Confirm services are available and ready for operation
Check equipment performance and pans, and adjust according to operating requirements
Set the process to meet safety and production requirements
Conduct pre-start checks according to operator instructions
Start, operate and monitor the baking process for variation in operating conditions according work health and safety and operating procedures
Load product and bake product to specification according to food safety and operating requirements
Identify, rectify and report out-of-specification equipment, product or process outcomes according to workplace requirements
Follow and apply workplace cleaning and environmental procedures
Identify the appropriate shutdown procedure
Shut down the process safely according to operating procedures
Identify and report maintenance requirements
Maintain workplace records in appropriate format

Assessment Cover Sheet

FBPOPR2029 - Operate a baking process

Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FBPOPR2029 - Operate a baking process

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: