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.

Specialty flour bread baking equipment must include:

equipment, including: industrial oven industrial mixer and attachments dish washing area equipment accessories, including: dish washing area taps and accessories ancillary equipment, including: specialty flour storage containers grain soaking containers dough storage containers tools and utensils, including: dusting sieves scoring knives spray bottles thermometers.

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 special dietary requirements and 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 specialty flour 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 specification
Load ingredients into mixer in required ingredient placement
Operate and monitor mixer to achieve speciality flour bread dough development for product type
Check specialty flour dough to identify faults and rectify
Divide, scale, mould and rest dough to meet required end-product specialty flour product shapes and baked weights
Final mould dough and place on baking surfaces for final prove as required
Final prove specialty flour dough as required for product type
Check processed specialty flour dough to identify faults and rectify
Prepare pre-bake finishing mediums to recipe specifications
Pre-bake finish specialty flour products to meet end-product specifications
Check pre-bake finished specialty flour products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check dough size to confirm specialty flour product readiness for baking
Load oven and steam as required for specialty flour product type
Monitor baking to achieve baked colour and stability required for speciality flour bread product type
Unload and de-pan baked specialty flour products to cool
Check specialty flour bread product to identify faults and rectify
Prepare and transfer products for presentation and storage according to 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 special dietary requirements and 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 specialty flour bread baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity

Assessment Cover Sheet

FBPRBK3007 - Produce specialty flour 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

FBPRBK3007 - Produce specialty flour 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: