Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

FBPPBK2007 Mapping and Delivery Guide
Operate a pastry production process

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPPBK2007 - Operate a pastry production process
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to set up, operate, adjust and shut down a pastry production process, including mixing and sheeting or layering processes.This unit applies to individuals who work in a production baking environment under general supervision with some accountability for their own work. This includes identifying and providing solutions to a limited range of predictable problems relating to the operation and monitoring of the pastry production process and associated equipment.All work must be carried out to comply with workplace procedures, in accordance with State/Territory work health and safety, and food safety regulations, legislation and standards that apply to the workplace.No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare the pastry production equipment and process for operation
  • Read or listen to work instructions from supervisor and clarify where needed
  • Identify work health and safety hazards and report to supervisor
  • Wear appropriate personal protective equipment and ensure correct fit
  • Confirm availability of materials to meet production requirements
  • Identify and confirm cleaning and maintenance requirements have been met
  • Fit machine components and related attachments and adjust to meet operating requirements
  • Select processing and operating parameters to meet safety and production requirements
  • Check and adjust equipment according to manufacturer instructions to ensure optimum performance
  • Carry out pre-start checks according to operator instructions
       
Element: Operate and monitor the pastry production process
  • Start the pastry production process according to workplace procedures
  • Monitor equipment to identify variation in operating conditions and report variations in equipment operation
  • Monitor the process to confirm that product meets specifications
  • Identify, rectify and report out-of-specification product and process outcomes
  • Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines
       
Element: Shut down the process
  • Complete the pastry production process safely, according to workplace procedures
  • Identify and report maintenance requirements
  • Maintain workplace records accurately according to workplace procedures
       

Submission Requirements

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)

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
Read or listen to work instructions from supervisor and clarify where needed 
Identify work health and safety hazards and report to supervisor 
Wear appropriate personal protective equipment and ensure correct fit 
Confirm availability of materials to meet production requirements 
Identify and confirm cleaning and maintenance requirements have been met 
Fit machine components and related attachments and adjust to meet operating requirements 
Select processing and operating parameters to meet safety and production requirements 
Check and adjust equipment according to manufacturer instructions to ensure optimum performance 
Carry out pre-start checks according to operator instructions 
Start the pastry production process according to workplace procedures 
Monitor equipment to identify variation in operating conditions and report variations in equipment operation 
Monitor the process to confirm that product meets specifications 
Identify, rectify and report out-of-specification product and process outcomes 
Conduct work and maintain a clean and tidy workplace according to workplace environmental guidelines 
Complete the pastry production process safely, according to workplace procedures 
Identify and report maintenance requirements 
Maintain workplace records accurately according to workplace procedures 

Forms

Assessment Cover Sheet

FBPPBK2007 - Operate a pastry production process
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

FBPPBK2007 - Operate a pastry production process

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: