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
Read and interpret a Certificate of Analysis for breadmaking flour
Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients
Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics
Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients
Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes
Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients
Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product
Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product
Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes
Examine the features and benefits of different ingredient changes and interactions during fermentation
Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes
Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes
Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes
Identify the impact of temperature, moisture and time on production and product outcome in management of operations
Identify the impacts of varying baking processes on production and product outcome in production planning and management
Select and manage baking processes to maximise production efficiencies
Identify and address production problems in process variations

Assessment Cover Sheet

FBPRBK4008 - Apply bread baking science

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

FBPRBK4008 - Apply bread baking science

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: