This unit of competency describes the skills and knowledge required to produce sweet yeast products in a commercial baking environment. Sweet yeast products include enriched breads and fruited enriched breads.

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.

Sweet yeast baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments ancillary equipment, including: dried fruit storage containers jugs used for storing glazes dry ingredient storage containers baking trays used for sweet yeast cooling wires used for sweet yeast tools and utensils, including: piping bags used for decorating piping nozzles used for decorating brushes used for glazing products knives used for decorating and cutting.

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 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 sweet yeast baking equipment and check to confirm readiness for use
Select and prepare ingredients and check to confirm quality and quantity
Clean and condition fruits to prepare for use
Prepare sweet fillings as required for product type
Measure ingredient quantities to meet recipe specifications
Load ingredients into mixer in required placement
Operate and monitor mixer to achieve sweet yeast dough development for product type
Check mixed sweet yeast dough to identify faults and rectify
Divide, scale, mould and intermediate prove sweet yeast dough to meet end-product shape and baked weight
Apply sweet fillings to sweet yeast doughs to meet product type
Final mould sweet yeast dough to meet product requirements, and place on baking surfaces for final prove
Retard sweet yeast dough as required for product type
Final prove sweet yeast dough as required for product type
Check processed sweet yeast dough 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 sweet yeast product type
Unload and de-pan sweet yeast products to cool
Glaze products after baking as required for product type
Check sweet yeast products to identify faults and rectify
Prepare finishing mediums to meet recipe specifications
Finish baked products to meet end-product specifications
Check finished products to identify faults and rectify
Prepare and transfer 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 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 sweet yeast baking equipment and check to confirm readiness for use
Select and prepare ingredients and check to confirm quality and quantity
Clean and condition fruits to prepare for use
Prepare sweet fillings as required for product type
Measure ingredient quantities to meet recipe specifications
Load ingredients into mixer in required placement
Operate and monitor mixer to achieve sweet yeast dough development for product type
Check mixed sweet yeast dough to identify faults and rectify

Assessment Cover Sheet

FBPRBK3014 - Produce sweet yeast 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

FBPRBK3014 - Produce sweet yeast 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: