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
Identify the main types of fats, butter and oils used to produce baked products
Recognise the differences between fats, butter and oils
Recognise the differences between animal and vegetable fats and oils
Identify the effect of baking on fats, butter and oils
Identify storage requirements of fats, butter and oils to maintain freshness and quality
Recognise common faults that can occur in baked products that are related to fats, butter and oils
Identify common food safety hazards related to fats, butter and oils
Determine the hazards related to working with fats, butter and oils, and how the associated risks can be managed
Identify the main types of sugars used in baked products
Recognise the differences between different sugars and sweeteners
Recognise the effects that sugars have on baked products
Identify storage requirements of sugar
Recognise common faults that can occur in baked products that are related to sugar
Determine the hazards related to working with sugar, and how the associated risks can be managed
Recognise the function of eggs in producing baked products
Identify the characteristics of different types of eggs
Identify the nutritional make-up of egg yolks and whites
Identify storage conditions to ensure eggs are kept fresh
Recognise common faults that can occur in baked products that are related to eggs
Identify common food safety hazards related to eggs
Determine the hazards related to working with eggs, and how the associated risks can be managed
Recognise the function of nuts and dried fruits in producing baked products
Identify the characteristics of different nuts and fruit dried in different ways
Determine the different ways that nuts and dried fruits are prepared for baking processes
Identify storage conditions to ensure nuts and dried fruits are kept fresh
Recognise common faults that can occur in baked products that are related to nuts and/or dried fruits
Identify common food safety hazards and allergies related to nuts and dried fruit
Determine the hazards related to working with nuts and dried fruits, and how the associated risks can be managed
Recognise the function of herbs and spices in baked products
Identify the characteristics of different herbs and spices
Identify storage conditions to ensure herbs and spices are kept fresh
Identify common food safety hazards and allergies related to herbs and spices
Recognise common faults that can occur in baked products that are related to herbs and spices
Recognise the function of flavourings and colourings in baked products
Identify the characteristics of different flavourings and colourings used
Identify storage conditions to ensure flavourings and colourings are kept fresh
Recognise common faults that can occur in baked products that are related to flavourings and colourings
Identify common food safety hazards and allergies related to flavourings and colourings
Determine the hazards related to working with flavourings and colourings, and how the associated risks can be managed

Assessment Cover Sheet

FBPTEC3005 - Work with bakery ingredients, their functions and interactions

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

FBPTEC3005 - Work with bakery ingredients, their functions and interactions

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: