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
Confirm work requirements for non laminated pastry production with supervisor
Identify and report work health and safety hazards to supervisor
Select and wear personal protective equipment according to safety requirements
Check work area and personal hygiene meet food safe conditions
Select equipment and check readiness for use
Select ingredients and check quality and quantity
Prepare foils and trays for use
Measure ingredient quantities to meet recipe specification
Load, operate and monitor equipment to mix non laminated pastry dough
Roll and form dough to meet product type, and form into foils or place on trays
Check non laminated pastry dough to identify routine pastry problems, and report to supervisor
Confirm dough readiness and baking settings with supervisor
Set and warm oven to prepare for baking
Fill unbaked non laminated pastry products as required to meet product type
Load oven and monitor baking to achieve even bake
Unload and cool baked products to meet product type
Fill baked non laminated pastry product as required to meet product type
Check baked products to identify routine baked non laminated pastry product faults, and report to supervisor
Clean equipment and work area to meet food safe conditions
Dispose of waste according to workplace requirements
Confirm work requirements for non laminated pastry production with supervisor
Identify and report work health and safety hazards to supervisor
Select and wear personal protective equipment according to safety requirements
Check work area and personal hygiene meet food safe conditions
Select equipment and check readiness for use
Select ingredients and check quality and quantity
Prepare foils and trays for use

Assessment Cover Sheet

FBPRBK2001 - Assist non laminated pastry production

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

FBPRBK2001 - Assist non laminated pastry production

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: