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Evidence Guide: FBPCON2001 - Examine raw ingredients used in confectionery

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPCON2001 - Examine raw ingredients used in confectionery

What evidence can you provide to prove your understanding of each of the following citeria?

Recognise raw ingredients used in confectionery production

  1. Identify key confectionery groups and their features
  2. Recognise commonly used raw ingredients and their origins
  3. Identify types of carbohydrates used in confectionery
  4. Identify types of sweeteners used in confectionery
  5. Discriminate between grades and properties of sugar
  6. Identify types of starches and glucose syrups
  7. Identify types of fats used in confectionery
Identify key confectionery groups and their features

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise commonly used raw ingredients and their origins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of carbohydrates used in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of sweeteners used in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discriminate between grades and properties of sugar

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of starches and glucose syrups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify types of fats used in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine the effects of raw materials in confectionery production

  1. Compare effects of using different types of commonly used raw ingredients in confectionery
  2. Compare effects of using different types of carbohydrates and fats in confectionery
  3. Compare effects of using different types of sugars in confectionery
  4. Examine effects of using types of starches and glucose syrups in confectionery
  5. Examine effects of temperature and water on raw ingredients
  6. Examine effects of production processes on raw ingredients
Compare effects of using different types of commonly used raw ingredients in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare effects of using different types of carbohydrates and fats in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Compare effects of using different types of sugars in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine effects of using types of starches and glucose syrups in confectionery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine effects of temperature and water on raw ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Examine effects of production processes on raw ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Recognise processing requirements for raw materials

  1. Interpret specifications for production
  2. Predict implications for processing of raw materials
  3. Identify common problems associated with raw materials
  4. Determine actions required to address common problems
  5. Identify storage and handling requirements for raw ingredients
  6. Identify processing requirements in accordance with work procedures
Interpret specifications for production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Predict implications for processing of raw materials

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify common problems associated with raw materials

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine actions required to address common problems

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify storage and handling requirements for raw ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify processing requirements in accordance with work procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge