This unit of competency describes the skills and knowledge required to apply baking techniques to develop baked 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.

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 baked product trends to identify opportunities for new product development for local market
Review current baked product range to identify opportunities for improving products and processes
Evaluate identified opportunities to define and document product development purpose and concept
Interpret product development concepts to prepare product specifications
Develop and document draft recipes to meet product specifications and Food Standards Code
Adjust draft recipes to meet special dietary, cultural or religious needs
Select processes and develop draft process specifications and production work flow to meet product specifications
Estimate product costings using draft recipes and draft process specifications
Schedule and confirm availability of equipment to meet draft process specifications
Identify ingredients to meet draft recipes and check to confirm quality and quantity
Identify equipment and resource constraints, and resolve according to workplace procedures
Identify and assess food safety and workplace health and safety risks, and determine risk controls
Produce trial products using draft recipes and process specifications
Implement and monitor food safety and workplace health and safety risk controls
Monitor production trial to identify production trial problems and rectify
Record production trial process data according to workplace procedures
Evaluate trial products against product specifications to identify non-conformances
Interpret process data and trial product evaluation results to adjust recipes and process variables, and coordinate successive production trials to meet product specifications
Record production trial variables and results according to workplace procedures
Schedule and reproduce product to confirm recipe and process specification
Assess suitability of existing packaging supplies for final product packaging
Evaluate final product to verify product specifications and food safety requirements are met
Calculate final product cost using final recipes and process specifications
Determine product pricing and confirm commercial viability

Assessment Cover Sheet

FBPRBK4004 - Develop baked 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

FBPRBK4004 - Develop baked 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: