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.

Specialist pastry equipment must include:	equipment, including: microwave refrigerator pastry sheeter or pastry break equipment accessories, including: refrigerator shelving ancillary equipment, including: pie tins or foils hand wash areas cooling wires used for pastry trays used for pastry baking tools and utensils, including: pastry brushes measuring jugs mixing spoons used for cooking containers used for storing fillings.
Specialist pastry filling must include:	blended cold filling unthickened cold filling thickened cooked filling unthickened cooked 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 specialist pastry equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Clean and condition fruits to prepare for use
Prepare tins and trays to meet work requirements
Select and handle perishables according to food safety requirements
Measure specialist pastry filling ingredient quantities to meet recipe specification and prepare for use
Blend and combine filling ingredients to meet product type
Check fillings to identify faults and rectify
Store fillings according to food safety requirements
Measure specialist pastry ingredient quantities to meet recipe specifications
Load ingredients into mixer in required sequence
Operate and monitor mixer to mix specialist pastry dough
Incorporate butter into sugar for sweet short pastry sugar batter method
Incorporate butter into finished mixed dough for English and French method laminated pastry
Mix extensible pastry dough and rest for processing
Fold and laminate laminated pastry dough with number of folds required for product type
Check specialist pastry dough to identify faults and rectify
Prepare and transfer specialist pastry dough for storage as required in accordance with food safety requirements
Roll laminated and non laminated pastry to thickness required for product type
Cut, slice and portion specialist pastry as required for product type
Stretch extensible dough for filling as required for product type
Add fillings as required for product type
Load tins and trays to prepare for baking
Check pre-bake formed and filled specialist pastry products to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specifications
Pre-bake finish specialist pastry products to meet end-product specification
Check pre-bake finished specialist pastry products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Blind bake specialist pastry with blind baking medium as required for product type
Load oven and monitor baking to achieve bake and stability required for product type
Unload and transfer specialist pastry products to cool
Check specialist pastry product bake to identify faults and rectify
Prepare post-bake fillings and finishing mediums to meet recipe specifications
Finish baked specialist pastry products to meet end-product specifications
Fill baked specialist pastry products to meet end-product specifications
Check finished specialist pastry products to identify faults and rectify
Prepare and transfer specialist 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 specialist pastry equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Clean and condition fruits to prepare for use
Prepare tins and trays to meet work requirements

Assessment Cover Sheet

FBPRBK3003 - Produce specialist 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

FBPRBK3003 - Produce specialist 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: