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.

Biscuit and cookie baking equipment must include:

equipment, including: industrial mixer and attachments industrial cook tops equipment accessories, including: whisk attachment beater attachment gas or electric hot plates and attachments dish washing sinks, taps and accessories cook pots baking trays dry ingredient containers refrigerated ingredient containers mixing bowls equipment used to melt chocolate tools and utensils, including: hand whisks hand spoons biscuit and pastry cutters rolling pins flour brushes egg wash brushes piping bags piping nozzles.

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 product 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 biscuit and cookie baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare baking trays to match biscuit and cookie type
Measure ingredient quantities to meet recipe specifications
Load ingredients into mixer and cook pots in required sequence as required for product type
Operate mixer and monitor mixing in mixers and cook pots to mix biscuit and cookie batters and doughs
Fold in ingredients as required to meet product type
Check biscuit and cookie batters and doughs to identify batter faults and rectify
Store biscuit and cookie batters and doughs according to food safety requirements
Deposit, portion and cut biscuit and cookie batters and doughs to trays to meet product type
Pre-bake finish cookies and biscuits as required to meet product type
Set baking temperatures and times to prepare for baking
Load oven and monitor to achieve correct bake and stability for biscuit and cookie product type
Use sight and feel to assess bake of biscuit and cookie products
Unload baked biscuit and cookie products to cool
Check biscuit and cookie 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 as required for product type
Prepare garnishes for decorating as required for product type
Prepare piping bags to decorate with chocolate and pipe finishing decorations
Check finishing mediums to identify faults and rectify
Fill biscuit and cookie products as required for product type
Apply garnishes and decorating finishes to decorate biscuit and cookie products as required for product type
Check finished biscuit and cookie products to identify finishing faults and rectify
Prepare and transfer finished biscuit and cookie 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 required product 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 biscuit and cookie baking equipment and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare baking trays to match biscuit and cookie type

Assessment Cover Sheet

FBPRBK3009 - Produce biscuit and cookie 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

FBPRBK3009 - Produce biscuit and cookie 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: