NTISthis.com

Evidence Guide: FBPRBK2004 - Assist basic bread production

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

 

FBPRBK2004 - Assist basic bread production

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

Prepare for work

  1. Confirm work requirements for bread production with supervisor
  2. Identify and report work health and safety hazards to supervisor
  3. Select and wear personal protective equipment according to safety requirements
  4. Check work area and personal hygiene meet food safe conditions
  5. Select equipment and check readiness for use
  6. Select ingredients and check quality and quantity
  7. Prepare trays and pans for use
Confirm work requirements for bread production with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report work health and safety hazards to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check work area and personal hygiene meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select equipment and check readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare trays and pans for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare bread dough

  1. Measure ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required ingredient placement
  3. Operate and monitor mixer to mix dough
  4. Divide, scale, mould and rest dough to meet required dough size and shape
  5. Final mould dough and load onto trays and pans
  6. Prove dough ready for baking
  7. Check dough to identify routine dough faults, and report to supervisor
  8. Confirm dough readiness and baking settings with supervisor
  9. Set and warm oven to prepare for baking
  10. Load oven and monitor baking to achieve even bake
  11. Unload and cool baked products to meet product type
  12. Check baked products to identify routine basic bread product faults, and report to supervisor
  13. Transfer basic bread products for presentation and storage in food safe conditions
Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Divide, scale, mould and rest dough to meet required dough size and shape

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould dough and load onto trays and pans

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prove dough ready for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check dough to identify routine dough faults, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm dough readiness and baking settings with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set and warm oven to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and monitor baking to achieve even bake

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and cool baked products to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check baked products to identify routine basic bread product faults, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer basic bread products for presentation and storage in food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work

  1. Clean equipment and work area to meet food safe conditions
  2. Dispose of waste according to workplace requirements
  3. Confirm work requirements for bread production with supervisor
  4. Identify and report work health and safety hazards to supervisor
  5. Select and wear personal protective equipment according to safety requirements
  6. Check work area and personal hygiene meet food safe conditions
  7. Select equipment and check readiness for use
  8. Select ingredients and check quality and quantity
  9. Prepare trays and pans for use
  10. Measure ingredient quantities to meet recipe specifications
  11. Load ingredients into mixer in required ingredient placement
  12. Operate and monitor mixer to mix dough
  13. Divide, scale, mould and rest dough to meet required dough size and shape
  14. Final mould dough and load onto trays and pans
  15. Prove dough ready for baking
  16. Check dough to identify routine dough faults, and report to supervisor
  17. Confirm dough readiness and baking settings with supervisor
  18. Set and warm oven to prepare for baking
  19. Load oven and monitor baking to achieve even bake
  20. Unload and cool baked products to meet product type
  21. Check baked products to identify routine basic bread product faults, and report to supervisor
  22. Transfer basic bread products for presentation and storage in food safe conditions
Clean equipment and work area to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work requirements for bread production with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report work health and safety hazards to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check work area and personal hygiene meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select equipment and check readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare trays and pans for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required ingredient placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to mix dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Divide, scale, mould and rest dough to meet required dough size and shape

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould dough and load onto trays and pans

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prove dough ready for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check dough to identify routine dough faults, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm dough readiness and baking settings with supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Set and warm oven to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and monitor baking to achieve even bake

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and cool baked products to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check baked products to identify routine basic bread product faults, and report to supervisor

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transfer basic bread products for presentation and storage in food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean equipment and work area to meet food safe conditions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge