This unit of competency describes the skills and knowledge required to produce savoury bread products in a commercial baking environment.

This unit applies to individuals who apply a broad range of knowledge and skills with responsibility for their own work. This includes applying and communicating known solutions to 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.

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Savoury bread baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments industrial cook tops cool room or refrigeration dish washing sinks equipment accessories, including: cool room or refrigerator shelving dish washing sink taps and attachments ancillary equipment, including: pizza trays cook pots used for preparing savoury fillings storage containers used for storing savoury fillings containers used for storing savoury sauces baking trays and pans used for baking savoury products cooling wires used for cooling savoury products cutting boards used for savoury fillings equipment used to steam savoury bread tools and utensils, including: scrapers ladles and cooking spoons serrated bread knives food preparation knives.

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 product types and volumes to schedule production
Calculate yield and adjust recipe to meet special dietary requirements and required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select savoury bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Select and handle perishables according to food safety requirements
Measure ingredient quantities to meet recipe specifications and prepare for use
Blend and combine ingredients to meet savoury product type
Check savoury filling to identify faults and rectify
Store savoury fillings according to food safety requirements
Measure ingredient quantities to meet recipe specifications
Load ingredients into mixer in required ingredient placement
Operate and monitor mixer to achieve savoury dough development for product type
Add savoury fillings to dough during mixing to meet product type
Check savoury dough to identify faults and rectify
Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight
Final mould and shape savoury dough in preparation for applying fillings and toppings
Retard savoury dough as required for product type
Final prove savoury dough as required for product type
Check processed savoury dough to identify faults and rectify
Select savoury ingredients from storage to meet recipe specifications
Prepare and apply sauces to savoury doughs according to product type
Fill and top savoury doughs as required according to product type
Identify savoury ingredients for reuse, and store according to food safety requirements
Check topped and filled savoury bread doughs to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check dough size to confirm readiness for baking
Monitor baking to achieve baked colour and stability required for savoury bread product type
Unload savoury products to cool according to food safety requirements
Check savoury bread bake to identify faults and rectify
Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements
Set steaming settings to prepare for steaming
Visually check dough size to confirm readiness for steaming
Load steaming equipment and monitor steaming to achieve steam levels for product type
Unload steamed products to cool according to food safety requirements
Check steamed savoury bread product to identify faults and rectify
Prepare and transfer steamed products for presentation and storage according to packaging and food safety requirements
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Complete workplace records according to workplace requirements
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet special dietary requirements and required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select savoury bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity

Assessment Cover Sheet

FBPRBK3006 - Produce savoury bread products

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

FBPRBK3006 - Produce savoury bread products

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: