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.

Daily production requirements must include:

baked products, including breads, cakes and pastries production volume end-product specifications times for completion for baked products.

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
Establish production targets to meet daily production requirements
Reformulate master recipes to meet production targets
Estimate process timing and plan process sequence to meet production targets
Document production schedule according to workplace requirements
Identify equipment requirements, and check to confirm availability and operational readiness for production
Calculate ingredient quantities required to meet production targets
Confirm availability and quality of ingredient stocks to prepare for production
Implement the production schedule to produce baked products
Monitor production against the production schedule to identify variances, and rectify to ensure production targets are met
Monitor and control food safety risks to meet food safety standards
Monitor and control workplace health and safety risks to meet workplace health and safety requirements
Assess baked products against required volumes and end-product specifications to identify faults and rectify
Clean equipment and work area to meet housekeeping standards
Dispose of waste according to workplace requirements
Document scheduling adjustments and production outputs according to workplace requirements

Assessment Cover Sheet

FBPRBK3015 - Schedule and produce bakery production

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

FBPRBK3015 - Schedule and produce bakery production

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: