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.

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
Process stock orders in accordance with workplace procedures
Maintain and adjust stock re-order cycles to meet bakery requirements
Check and record incoming stock against order and delivery specifications to identify discrepancies and rectify
Check food product packaging on delivery to identify damage and rectify
Check and record temperature on delivery of frozen and chilled food products to ensure food safety standards are met, and rectify
Date code perishable items on delivery to maximise use
Communicate with suppliers to ensure continuity of supply
Monitor ordering and supply processes to identify problems and rectify
Keep stock to maximise use and minimise waste
Clean storage areas to meet food safe housekeeping requirements
Inspect storage areas to identify indicators of pest contamination and rectify
Use safe manual handling techniques to move and store stock
Label stock with dates in accordance with workplace procedures
Store perishable stock in sealed containers to avoid food contamination and pests
Monitor and maintain cleanliness of stock handling and storage areas to meet housekeeping and hygiene requirements
Monitor and record stock levels in accordance with workplace procedures
Monitor stock performance to determine stock usage rate
Rotate stock according to use-by date to maximise use and minimise waste
Check and adjust environmental conditions to maintain quality of perishables
Conduct temperature checks of perishables to identify storage problems, and rectify to protect perishables from spoilage
Inspect items for pest damage and infestation and dispose of spoiled stock according to workplace procedures
Check storage of stock to identify stock problems, and rectify to maintain stock quality
Identify, record and report stock losses in accordance with workplace procedures
Identify avoidable losses and determine the cause of the loss to recommend and implement solutions to prevent future avoidable losses

Assessment Cover Sheet

FBPRBK3016 - Control and order bakery stock

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

FBPRBK3016 - Control and order bakery stock

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: