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.

Baking equipment for gateaux, tortes and entremets must include:	equipment, including: industrial mixer and attachments freezer cool room or refrigerator industrial cook tops equipment accessories, including: dough hook attachment cake beater attachment cake whisk attachment ancillary equipment, including: rolling pin cake hoops or tins equipment to temper chocolate plateware for entremets tools and utensils, including: pallet knives ladles or spoons scrapers cake knives.
Bases must include:	cake laminated or short pastry.
Fillings and finishes must include:	sabayon or custard aerated creams chocolate-based glazes or sauces tempered couverture chocolate fruit fillings bavarois or mousse meringue or butter cream chocolate or sugar garnishes.

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 baking equipment for gateaux, tortes and entremets and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins, trays and pans to match type of gateaux, tortes or entremets
Measure ingredient quantities to meet recipe specifications
Process ingredients to mix bases for gateaux, tortes and entremets
Set and load oven and monitor baking to bake bases
Check base bake to identify faults and rectify
Prepare and transfer bases for storage in accordance with food safety requirements
Measure filling and finishing ingredient quantities to meet recipe specifications
Process ingredients to make fillings and finishes for gateaux, tortes and entremets
Check fillings and finishes for gateaux, tortes and entremets to identify faults and rectify
Prepare and transfer fillings and finishes for storage according to food safety requirements
Prepare bases for assembly to meet product type
Combine fillings and bases to assemble gateaux, tortes and entremets as required for product type
Check assembly for gateaux, tortes and entremets to identify faults and rectify
Apply finishes to gateaux, tortes and entremets as required for product type
Apply garnishes to finish gateaux, tortes and entremets as required for product type
Check finishing for gateaux, tortes and entremets to identify faults and rectify
Prepare and transfer finished gateaux, tortes and entremets 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 baking equipment for gateaux, tortes and entremets and check to confirm readiness for use
Select ingredients and check to confirm quality and quantity
Prepare tins, trays and pans to match type of gateaux, tortes or entremets

Assessment Cover Sheet

FBPRBK4003 - Produce gateaux, tortes and entremets

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

FBPRBK4003 - Produce gateaux, tortes and entremets

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: