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 characteristics of flour produced from different grains
Identify the purpose of flour in bakery products
Identify each component of flour, including protein quality and quantity, fibre content, starch levels and damaged starch, fats/oils, natural sugars and moisture contents
Identify the different types and/or grades of flour available to produce baked products
Identify storage requirements of flour to maintain quality
Recognise common faults that can occur in baked products that are related to flour
Identify common food safety hazards and allergies related to flour
Determine the hazards related to working with flour, and how the associated risks can be managed
Identify different types of leavening agents and how they ferment in the baking process
Recognise the impact of leavening agents on baked products
Identify the storage requirements for leavening agents to ensure viability
Recognise the various ways that leavening agents can be used in baked products
Recognise common faults that can occur in baked products that are related to fermentation
Identify common food safety hazards related to leavening agents and fermentation
Determine the hazards related to working with leavening agents, and how the associated risks can be managed
Identify typical additives that are used to produce baked products
Recognise the purpose of different additives and their effect on baked products
Identify the storage requirements for bakery additives to ensure viability
Recognise common faults that can occur in baked products that are related to additives
Identify common food safety hazards related to bakery additives, and how they are controlled
Determine the hazards related to working with bakery additives, and how the associated risks can be managed

Assessment Cover Sheet

FBPTEC3006 - Work with flours and baking additives

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

FBPTEC3006 - Work with flours and baking additives

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: