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.
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
|---|---|---|---|
| Identify characteristics of flour produced from different grains | |||
| Identify the purpose of flour in bakery products | |||
| Identify each component of flour, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents | |||
| Identify the different types and/or grades of flour available to produce baked products | |||
| Identify storage requirements of flour to maintain quality | |||
| Recognise common faults that can occur in baked products that are related to flour | |||
| Identify common food safety hazards and allergies related to flour | |||
| Determine the hazards related to working with flour, and how the associated risks can be managed | |||
| Identify different types of leavening agents and how they ferment in the baking process | |||
| Recognise the impact of leavening agents on baked products | |||
| Identify the storage requirements for leavening agents to ensure viability | |||
| Recognise the various ways that leavening agents can be used in baked products | |||
| Recognise common faults that can occur in baked products that are related to fermentation | |||
| Identify common food safety hazards related to leavening agents and fermentation | |||
| Determine the hazards related to working with leavening agents, and how the associated risks can be managed | |||
| Identify typical additives that are used to produce baked products | |||
| Recognise the purpose of different additives and their effect on baked products | |||
| Identify the storage requirements for bakery additives to ensure viability | |||
| Recognise common faults that can occur in baked products that are related to additives | |||
| Identify common food safety hazards related to bakery additives, and how they are controlled | |||
| Determine the hazards related to working with bakery additives, and how the associated risks can be managed |
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:
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: