This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a dough mixing process.

This unit applies to individuals who apply basic operating principles to the operation and monitoring of a dough mixing process in a production baking environment.

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
Identify and fit personal protective equipment required for operation
Identify and confirm cleaning and maintenance status
Weigh or measure ingredients to meet recipe requirements
Fit and adjust mixing equipment in accordance with operating requirements
Enter processing and operating parameters to meet safety and production requirements
Check and adjust equipment performance as required
Carry out pre-start checks as required by workplace procedures
Start up the dough mixing process according to workplace procedures
Introduce ingredients to mixing process in correct sequence and quantity
Monitor equipment and identify and report variations in operating conditions
Monitor process to confirm dough meets specifications
Identify and rectify or report outcomes that fail to meet product specifications
Transfer finished dough according to workplace procedures
Maintain work area and conduct activities according to workplace procedures, food safety and environmental guidelines
Maintain workplace records in required format
Identify appropriate shutdown procedure
Shut down process safely and clean equipment according to workplace procedures
Identify and report maintenance issues according to workplace procedures

Assessment Cover Sheet

FBPPBK3001 - Operate a dough mixing 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

FBPPBK3001 - Operate a dough mixing 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: