This unit of competency describes the skills and knowledge required to produce basic artisan products in a commercial baking environment. Basic artisan products include European basic artisan products, cultural basic artisan products, laminated basic artisan products, fried basic artisan products, highly enriched basic artisan products and festive occasion basic artisan products.

This unit applies to individuals who apply a broad range of specialised knowledge and skills with responsibility for their own work. This includes applying and communicating non-routine technical solutions to predictable and unpredictable 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.

Basic artisan baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments pastry sheeter, dough break or rolling pin ancillary equipment, including: oven baking trays cooling wires dough and pastry benches tools and utensils, including: rolling pins oven gloves plastic and metal scrapers containers used to store fillings bowls and measuring jugs.

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 basic artisan baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Measure ingredient quantities to meet recipe specifications
Load ingredients into mixer in required ingredient placement
Operate and monitor mixer to achieve basic artisan dough development for product type
Check mixed basic artisan dough to identify faults and rectify
Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight
Final mould and place on baking surfaces for final prove
Laminate basic artisan dough with laminating fat as required for product type
Retard basic artisan dough as required for product type
Final prove basic artisan dough as required for product type
Check processed basic artisan dough to identify faults and rectify
Prepare pre-bake finishing mediums to recipe specification
Pre-bake finish basic artisan products to meet end-product specification
Check pre-bake finished basic artisan products to identify faults and rectify
Set frying temperatures and times to prepare for frying
Visually check basic artisan dough size to confirm readiness for frying
Load fryer and monitor frying to maintain fryer temperatures
Unload basic artisan fried products to cool
Check fried basic artisan products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check dough size to confirm readiness for baking, and load oven as required for product type
Monitor baking to achieve baked colour and stability required for basic artisan product type
Unload, de-pan and cool to meet basic artisan product type
Check basic artisan product to identify faults and rectify
Prepare post-bake finishing mediums to meet recipe specifications
Post-bake finish baked and fried basic artisan products to meet end-product specification
Check post-baked finished basic artisan products to identify faults and rectify
Prepare and transfer basic artisan 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 basic artisan baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity

Assessment Cover Sheet

FBPRBK3018 - Produce basic artisan 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

FBPRBK3018 - Produce basic artisan 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: