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

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.

Artisan bread baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments cool room or refrigerator equipment accessories, including: oven setter boards, trays or belts cool room or refrigerator shelving ancillary equipment, including: dough proving tubs mixing bowls proving boards/trays proving racks dry ingredient storage containers cutting boards tools and utensils, including: bread knives scoring knives food processing knives dough scrapers spray bottles sieves.

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 artisan bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Measure artisan filling ingredient quantities and prepare to meet recipe specification
Check artisan fillings to identify faults and rectify
Store artisan fillings according to food safety requirements
Measure artisan ferment ingredient quantities to meet recipe specifications
Load ingredients into mixer in required ingredient placement
Operate and monitor mixer to achieve artisan bread dough development for product type
Check artisan ferment to identify faults and rectify
Store artisan ferments according to food safety and product requirements
Measure artisan bread dough ingredient quantities to meet recipe specifications
Load ingredients into mixer in required ingredient placement
Operate and monitor mixer to achieve artisan bread dough development for product type
Add fillings as required to meet artisan bread product type
Check artisan dough to identify faults and rectify
Divide, scale and mould dough to meet end-product shapes and baked weights
Fold in fillings as required to meet product type
Rest and fold artisan dough as required for product type
Check artisan dough to confirm strength and tenacity
Scale artisan dough for intermediate prove
Final mould artisan dough and place on baking or proving surfaces for final prove
Retard artisan dough as required for product type
Check processed artisan dough to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specifications
Pre-bake finish artisan products to meet end-product specifications
Check pre-bake finished artisan products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check artisan dough size to confirm readiness for baking
Load oven and steam artisan bread as required for product type
Monitor baking to achieve baked colour and stability required for artisan bread product type
Unload and de-pan artisan baked products to cool
Check artisan bread product 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 artisan bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity

Assessment Cover Sheet

FBPRBK4001 - Produce artisan 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

FBPRBK4001 - Produce artisan 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: