This unit of competency describes the skills and knowledge required to prepare fillings for use in bread, cake or pastry products using food preparation equipment in a commercial baking environment.

The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.

All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation 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 baked product filling types and volumes with supervisor
Identify and report work health and safety hazards to supervisor
Select and wear personal protective equipment according to safety requirements
Check work area and personal hygiene meet food safe conditions
Select food preparation equipment and check readiness for use
Check knives are sharp and ready for use
Select ingredients and check quality and quantity
Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
Measure ingredient quantities to meet recipe specification
Prepare ingredients using knives to make cuts
Blend and thicken cold fillings to meet recipe specifications
Blend and cook hot fillings to meet recipe specifications
Check fillings to identify routine filling faults, and report to supervisor
Cool cooked fillings to meet food safe conditions
Store prepared fillings to meet food safe conditions
Clean equipment and work area to meet food safe conditions
Dispose of waste according to workplace requirements
Confirm baked product filling types and volumes with supervisor
Identify and report work health and safety hazards to supervisor
Select and wear personal protective equipment according to safety requirements
Check work area and personal hygiene meet food safe conditions
Select food preparation equipment and check readiness for use
Check knives are sharp and ready for use
Select ingredients and check quality and quantity
Thaw, condition and reheat ingredients as required in food safe conditions to prepare for use
Measure ingredient quantities to meet recipe specification
Prepare ingredients using knives to make cuts
Blend and thicken cold fillings to meet recipe specifications
Blend and cook hot fillings to meet recipe specifications
Check fillings to identify routine filling faults, and report to supervisor
Cool cooked fillings to meet food safe conditions
Store prepared fillings to meet food safe conditions

Assessment Cover Sheet

FBPRBK2002 - Use food preparation equipment to prepare fillings

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

FBPRBK2002 - Use food preparation equipment to prepare fillings

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: