List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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
Identify the statutory compositional requirements for chocolate and sugar-panned products
Select the required formulation for the products
Select the appropriate production system and a sequence of activity to prepare the system for operation
Prepare equipment and access the safe operating procedures for its operation
Implement the production schedule to ensure all resources and requirements are available and meet company requirements
Set the production system to operating specifications before and during production
Interpret and document data requirements and collection points for food safety, quality and production standards
Implement and monitor procedures to deal with non-conformance in relation to process and the final product
Implement and monitor concentration and drying procedures
Implement and monitor process controls
Identify product defects and the cause
Conduct a sensory analysis and analyse results
Implement adjustments to inputs, process and equipment to maintain quality of product
Report problems to designated person
Review the critical control points and critical limits for product safety
Review the operating procedures and the process control system for food safety and quality
Review the safe work systems for processing
Review environmental impacts and energy efficiencies for processing

Assessment Cover Sheet

FBPFST5011 - Implement and review the processing of chocolate and sugar-panned 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

FBPFST5011 - Implement and review the processing of chocolate and sugar-panned 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: