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.

Basic bread baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments industrial dough moulding equipment equipment accessories, including: industrial dough moulding equipment accessories ancillary equipment, including: dry ingredients storage containers industrial baking tins and lids bread baking trays ingredient storage bins tools and utensils, including: dough knives dough scrapers water spray bottles scoring knives flour sieves.

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 basic bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Measure ingredient quantities to meet recipe specifications
Load ingredients into the mixer in the required ingredient placement
Operate and monitor mixer to achieve basic bread dough development for product type
Check mixed basic dough to identify faults and rectify
Divide, scale, mould and intermediate prove basic dough to meet required end-product shape and baked weight
Final mould basic dough and place on baking surfaces and pre-prove score for product type before final prove
Retard basic dough as required for product type
Final prove basic dough as required for product type
Check processed basic dough to identify faults and rectify
Prepare finishing ingredients to meet recipe specifications
Pre-bake finish basic bread products to meet end-product specifications
Check pre-bake finished basic bread products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check basic dough size to confirm readiness for baking, and post-prove score for product type prior to baking
Load oven and steam as required for product type
Monitor baking to achieve baked colour and stability required for basic bread product type
Unload and de-pan baked basic bread products to cool
Check basic bread product bake to identify faults and rectify
Prepare and transfer 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 basic bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Measure ingredient quantities to meet recipe specifications
Load ingredients into the mixer in the required ingredient placement
Operate and monitor mixer to achieve basic bread dough development for product type
Check mixed basic dough to identify faults and rectify

Assessment Cover Sheet

FBPRBK3005 - Produce basic bread 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

FBPRBK3005 - Produce basic bread 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: