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

FBPRBK2005 Mapping and Delivery Guide
Maintain ingredient stores

Version 1.0
Issue Date: May 2024


Qualification -
Unit of Competency FBPRBK2005 - Maintain ingredient stores
Description
Employability Skills
Learning Outcomes and Application This unit of competency describes the skills and knowledge required to maintain ingredient stores in a commercial baking environment.The unit applies to individuals who undertake routine work under supervision. This includes identifying and providing solutions to a limited range of predictable problems.All work must be carried out to comply with workplace procedures, in accordance with State/Territory food safety, and work health and safety, regulations and legislation 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: Maintain stock quality
  • Confirm required stock food safe storage conditions with supervisor
  • Check date codes to identify out-of-date stock
  • Inspect stock to identify damage and spoilage
  • Protect stock from cross-contamination to maximise use
  • Check stock to identify stock quality problems for supervisor
       
Element: Maintain perishables quality
  • Identify perishables and confirm required food safe storage conditions with supervisor
  • Measure, record and check perishables temperatures meet food safe storage conditions
  • Rotate perishables to maximise use
  • Check perishables to identify stock quality problems for supervisor
       
Element: Maintain stock levels
  • Confirm required stock levels with supervisor
  • Use safe manual handling techniques to handle ingredient stores
  • Check ingredient levels and replenish as needed to maintain required levels
  • Clean ingredient storage equipment to meet food safe conditions
  • Complete store records according to workplace requirements
       

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
Confirm required stock food safe storage conditions with supervisor 
Check date codes to identify out-of-date stock 
Inspect stock to identify damage and spoilage 
Protect stock from cross-contamination to maximise use 
Check stock to identify stock quality problems for supervisor 
Identify perishables and confirm required food safe storage conditions with supervisor 
Measure, record and check perishables temperatures meet food safe storage conditions 
Rotate perishables to maximise use 
Check perishables to identify stock quality problems for supervisor 
Confirm required stock levels with supervisor 
Use safe manual handling techniques to handle ingredient stores 
Check ingredient levels and replenish as needed to maintain required levels 
Clean ingredient storage equipment to meet food safe conditions 
Complete store records according to workplace requirements 

Forms

Assessment Cover Sheet

FBPRBK2005 - Maintain ingredient stores
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

FBPRBK2005 - Maintain ingredient stores

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: