This unit of competency describes the skills and knowledge required to develop advanced artisan bread methods 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:

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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.

Advanced finishing methods must include:	advanced stencilling using speciality stencils oiled dough skins advanced scoring advanced moulding.
Bread properties must include:	flavour profiles crumb and crust textures internal and external appearance aromas baked condition.

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
Research and analyse local and international advanced artisan bread making trends to extend knowledge of artisan dough rheology
Apply knowledge of advanced artisan bread making to inform advanced artisan bread making ideas
Adapt recipes and processes based on advanced artisan bread making ideas
Use experimentation to trial and refine advanced artisan bread ideas and achieve desired advanced artisan bread product outcomes
Produce advanced artisan bread products using recipes and baking processes based on research and experimentation
Document trial outcomes, recipes and process and product specifications according to workplace procedures
Research and analyse advanced finishing trends to extend knowledge of advanced finishing methods
Apply knowledge of advanced finishing methods to inform advanced finishing design ideas
Finish advanced artisan bread products using advanced design methods of moulding and scoring
Prepare advanced bread product evaluation samples for sensory analysis testing
Undertake sensory analysis of bread samples to evaluate bread properties
Document sensory analysis findings for advanced bread product according to workplace requirements
Assess the compatibility of advanced artisan breads with food items and beverages
Develop informed opinions to support the selection of compatible food and beverage items with flavour profiles of advanced artisan bread products
Document food and beverage matching to support advanced artisan bread products according to workplace procedures

Assessment Cover Sheet

FBPRBK4002 - Develop advanced artisan bread methods

Assessment task 1: [title]

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I declare that the assessment tasks submitted for this unit are my own work.

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Result: Competent Not yet competent

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Assessment Record Sheet

FBPRBK4002 - Develop advanced artisan bread methods

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

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Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

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