Assessor Resource

FDFRB4002A
Control bakery operations to meet quality and production requirements

Assessment tool

Version 1.0
Issue Date: June 2024


This unit applies in a retail bakery environment where production requirements are determined by consumer purchasing patterns for bakery products. It applies to those responsible for the production management of the operation in order to meet consumer demand. Processes, such as retardation, are included as techniques used to control production flow.

This unit of competency covers the skills and knowledge required to determine production targets and control production processes in order to meet retail bakery output requirements.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competency in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

determine production targets and requirements to meet targets

conduct estimations and calculations to determine production requirements

determine dough making and retarding processes required for production

schedule production to meet customer requirements

communicate production requirements and ensure resources are available

monitor production to ensure targets are achieved

address any non-conformance to meeting production targets

assess waste in production processes

apply food safety procedures.

Context of and specific resources for assessment

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to prepare or complete a daily production schedule, including:

sales performance, history and other relevant information

product formulations

formulae to calculate batch weight to finished product weight

process equipment and information on machine capacity.

Method of assessment

This unit should be assessed together with other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency of performance, competency should be assessed on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

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.

Required skills

Ability to:

identify relevant information, such as sales volumes and purchasing patterns and any conditions that could influence sales

estimate how much and what type of product is required and the time it should be available

calculate dough weight compared to finished product weight

determine optimum batch size, number and timing, taking account of process stages, equipment capacity and availability of labour

produce or complete a production schedule covering each stage of the production process

regulate dough/batter maturity and proofing of yeast products so they arrive at the oven at the optimum time and condition

develop a production schedule

ensure availability of stock, human and material resources and equipment in order to meet production requirements

monitor operations and address variations to production schedule

compare outcomes against standards and targets

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

sources of information on sales performance, history and special events

methods used to regulate dough/batter maturation and proofing, including formulation, temperature control and time

production schedule formats and level of detail as appropriate to meet workplace scheduling requirements

baking processes and stages to match production to optimal timing and equipment capacity

monitoring procedures

quality standards

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Sales history

Sales history may include:

number of products sold over a given period

pattern of sales over the course of a day

Special conditions

Special conditions that may affect production requirements may include:

weather conditions

special events or occasions affecting orders

Specialised product range

Specialised product range may Include:

products with specific dietary criteria (e.g. gluten free, flourless, wheat free, sugar free, vegetarian and low salt)

Production requirements for specialised product range

Production requirements for specialised product range may include:

use of specific equipment

absence of any trances of ingredients in equipment

use of specialised ingredients

additional preparation requirements

Retarding strategies

Retarding strategies may include:

use of frozen dough

retarding by temperature controls

fermentation strategies

selection of starters

Waste

Waste may include:

time

ingredients

space

non-conforming product

human resources

energy

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
Sales history information is analysed and current variables considered to determine expected production targets 
Special conditions that may affect production requirements are incorporated into production targets 
Production targets are specified for product range 
Production requirements for specialised product range are identified and incorporated into production planning 
Quality criteria for product range are confirmed 
Production targets are documented according to workplace practice 
Ingredients required to meet production targets are identified and quantities calculated and documented 
Current stock is assessed and material order requirements determined 
Equipment requirements are determined and availability and operational readiness assessed 
Labour requirements to meet production targets are determined 
Specialised skill requirements are identified and resourced 
Production process is mapped to determine flow requirements 
Fermentation techniques are selected according to production requirements 
Retarding strategies are selected according to production requirements 
Strategies for the control and handling of frozen products are selected 
Techniques for controlling retarding are implemented in the production process 
Processes specified are in accordance with workplace environmental guidelines 
Production is scheduled to meet production targets in accordance with quantity and quality standards 
Production schedule reflects bakery capacity and expected consumer purchase patterns 
Production schedule is documented according to workplace practice 
Production schedule is communicated to relevant staff members 
Availability and readiness of all production requirements are arranged and confirmed 
Production operations are monitored and assessed against production targets 
Variances to operations are assessed for impact on production outcomes and action taken accordingly 
Flow of product is monitored to ensure product quality is maintained 
Achievement of production schedule is assessed and variations determined and documented 
Quality of bakery products is assessed against established standards 
Production waste is monitored at each stage of production and waste reduction strategies determined 
Outputs are documented with production scheduling information 

Forms

Assessment Cover Sheet

FDFRB4002A - Control bakery operations to meet quality and production requirements
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

FDFRB4002A - Control bakery operations to meet quality and production requirements

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: