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.

Frozen and par baked dough baking equipment must include:

equipment, including: industrial oven industrial prover industrial mixer and attachments pastry sheeter/dough break or rolling pin freezer equipment accessories, including: oven baking trays freezing trays freezing racks ancillary equipment, including: rolling pin cooling wires dough and pastry benches tools and utensils, including: rolling pins cake knives bread knives processing knives dough scrapers.

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 volume
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 frozen and par baked dough 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 frozen dough development for product type
Check frozen and par baked dough to identify dough faults and rectify
Divide, scale, mould and intermediate prove frozen and par baked dough to meet required end-product shape and baked weight
Final mould frozen and par baked dough and place on freezing or baking surfaces
Laminate and finish frozen and par baked dough as required prior to freezing or par baking
Check processed frozen and par baked dough to identify faults and rectify
Package and freeze frozen and par baked dough to meet food safety requirements
Final prove par baked dough to prepare for baking
Set baking temperatures and times to prepare for par baking
Visually check dough size to confirm readiness for baking
Load oven and steam as required for product type
Monitor baking to achieve internal par bake temperature for par bake
Unload and de-pan par baked product to cool
Check par baked bread products to identify faults and rectify
Package and freeze par baked bread product to meet food safety requirements
Transfer frozen doughs and par baked breads from frozen storage to trays and pans, to recover and thaw according to food safety requirements
Final prove frozen doughs as required for product type
Check recovered doughs and par baked breads to identify faults and rectify
Prepare pre-bake finishing mediums to meet recipe specifications
Prepare simple fillings to meet recipe specifications
Pre-bake finish frozen and par baked products to meet end-product specifications
Check pre-bake finished products to identify faults and rectify
Set baking temperatures and times to prepare for baking
Visually check frozen dough size to confirm readiness for baking
Load oven and steam frozen bread as required for product type
Monitor baking to achieve baked colour and stability required for frozen dough product type
Unload and de-pan baked products to cool
Check product bake to identify faults and rectify
Prepare post-bake finishing mediums to meet recipe specifications
Post-bake finish products to meet end-product specifications
Check post-bake finished products to identify faults and rectify
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 volume
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 frozen and par baked dough 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 frozen dough development for product type
Check frozen and par baked dough to identify dough faults and rectify

Assessment Cover Sheet

FBPRBK3011 - Produce frozen dough 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

FBPRBK3011 - Produce frozen dough 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: