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.

Sponge cake baking equipment must include:

equipment, including: industrial oven hand washing sinks industrial mixer and attachments equipment accessories, including: cake whisk sink taps and accessories industrial oven decks and accessories ancillary equipment, including: sponge baking trays sponge tins cupcake tins ingredient storage containers tools and utensils, including: pallet knives piping bags piping nozzles plastic scrapers icing sieves measuring jugs mixing bowls.

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 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 sponge cake baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins, trays and pans to match sponge cake product type
Measure ingredient quantities to meet recipe specifications
Load ingredients into mixer in required ingredient sequence
Operate and monitor mixer to mix sponge cake batter as required for product type
Fold in ingredients as required to meet product type
Check sponge cake batter to identify faults and rectify
Deposit, spread and pipe sponge cake batters into tins and trays to prepare for baking
Set baking temperatures and times to meet sponge cake product type and size
Load oven and monitor baking to achieve baked colour and quality for product type
Use sight and feel to assess bake of sponge cake products
Unload and de-pan baked sponge products to cool
Check sponge cake product bake to identify faults and rectify
Assemble finishing ingredients and equipment and prepare for use
Measure finishing ingredient quantities to meet recipe specifications
Operate and monitor mixer to prepare creams and icings as required for product type
Melt and prepare chocolate for decorating as required for product type
Prepare jams for decorating and filling as required for product type
Prepare garnishes for decorating as required for product type
Prepare paper piping bags to decorate with chocolate
Prepare piping bags to pipe finishing decorations
Check finishing mediums to identify faults and rectify
Cut sponge cake product into portions as required for product type
Split and fill sponge products as required for product type, and transfer to cake boards as required for product type
Apply creams and icings to mask and finish sponge cake products as required for product type
Apply garnishes and decorations to decorate sponge products as required for product type
Apply simple written inscriptions to decorate sponge products as required for product type
Check sponge cake product finishing 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 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 sponge cake baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins, trays and pans to match sponge cake product type

Assessment Cover Sheet

FBPRBK3008 - Produce sponge cake 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

FBPRBK3008 - Produce sponge cake 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: