Assessor Resource

FBPRBK4006
Coordinate baking operations

Assessment tool

Version 1.0
Issue Date: May 2024


This unit of competency describes the skills and knowledge required to coordinate baking operations 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 and limited responsibility for the output of others in a team. 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)

Submission Requirements

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)


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
Identify types and estimate volumes of baked products needed to meet production demand and customer special orders 
Identify production processes, equipment and labour needed to produce baked product types and production volumes 
Select and collate master recipes to meet baked product types, and adjust to meet production volumes 
Prepare preparation lists to specify pre-production requirements 
Prepare production schedules to meet production volumes 
Calculate and check availability of bakery supplies needed to meet baked product types and volumes, and order additional stock as required to meet bakery production supply needs 
Provide production schedules to bakery production staff for implementation 
Confirm recipes used meet required baked product types 
Monitor and address food safety risks to meet food safety standards 
Monitor and address workplace health and safety risks to meet safety requirements 
Monitor and control bakery work flow to maximise productivity 
Monitor and control product and process parameters to meet end-product specifications, including the baked weight 
Confirm bakery production, including customer special orders, meets scheduled product types, volumes and times 
Confirm final product evaluations meet end-product specifications prior to product release for storage or sale 
Confirm safe storage of baked products according to food safety standards and workplace procedures 
Complete baking operations documentation according to workplace procedures 

Forms

Assessment Cover Sheet

FBPRBK4006 - Coordinate baking operations
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

FBPRBK4006 - Coordinate baking operations

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: