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.

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Non laminated pastry cooking equipment must include:	equipment, including: industrial mixer and attachments freezer industrial cook tops equipment accessories, including: dough hook dough beater cook pots used to cook fillings ancillary equipment, including: pie tins or foils used to bake pastry tools and utensils, including: cutting boards food preparation knives.
Non laminated pastry filling must include:	sweet thickened or unthickened filling savoury thickened or unthickened filling.

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 product types and volumes to schedule production
Calculate yield and adjust recipe to meet required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select non laminated pastry cooking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins and trays to meet work requirements
Select and handle perishables according to food safety requirements
Measure non laminated pastry filling ingredient quantities to meet recipe specification and prepare for use
Prepare fruit as required for product type
Blend and combine ingredients to meet product type
Check fillings to identify faults and rectify
Store fillings according to food safety requirements
Measure pastry ingredient quantities to meet recipe specifications
Load ingredients into mixer in required sequence
Operate and monitor mixer to mix non laminated pastry dough
Check non laminated pastry dough to identify faults and rectify
Prepare and transfer non laminated pastry dough for storage as required in accordance with food safety requirements
Roll non laminated pastry to thickness as required for product type
Cut, slice and portion non laminated pastry as required for product type
Form non laminated pastry in required shapes for filling as required for product type
Add fillings as required for product type
Load tins and trays to prepare for baking
Check non laminated pastry products to identify faults and rectify
Cook fat in liquid to form boiled mass
Cook flour in boiled mass to form roux
Cool roux in preparation for folding in egg
Fold egg into roux to produce choux pastry
Pipe choux pastry onto trays ready for baking
Check pre-bake choux products to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specification
Pre-bake finish non laminated pastry products to meet end-product specification
Check pre-bake finished non laminated pastry products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Blind bake with blind baking medium as required for product type
Load oven and monitor baking to achieve even bake and stability for product type
Unload and transfer non laminated pastry products to cool
Check non laminated pastry product bake to identify faults and rectify
Prepare finishing mediums to meet recipe specification
Melt chocolate in preparation for finishing non laminated pastry products
Finish baked non laminated pastry products to meet end-product specification
Check finished non laminated pastry products to identify faults and rectify
Prepare and transfer non laminated pastry products for presentation and storage in accordance with packaging and food safety requirements
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Complete workplace records according to workplace requirements
Confirm product types and volumes to schedule production
Calculate yield and adjust recipe to meet required production volumes
Confirm work area and work practices meet food safety and workplace health and safety requirements
Select and wear personal protective equipment according to safety requirements
Select non laminated pastry cooking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins and trays to meet work requirements

Assessment Cover Sheet

FBPRBK3002 - Produce non laminated pastry 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

FBPRBK3002 - Produce non laminated pastry 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: