NTISthis.com

Evidence Guide: FBPRBK3015 - Schedule and produce bakery 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

 

FBPRBK3015 - Schedule and produce bakery production

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

Plan production schedule

  1. Establish production targets to meet daily production requirements
  2. Reformulate master recipes to meet production targets
  3. Estimate process timing and plan process sequence to meet production targets
  4. Document production schedule according to workplace requirements
Establish production targets to meet daily production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reformulate master recipes to meet production targets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Estimate process timing and plan process sequence to meet production targets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document production schedule according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plan production resources and processes

  1. Identify equipment requirements, and check to confirm availability and operational readiness for production
  2. Calculate ingredient quantities required to meet production targets
  3. Confirm availability and quality of ingredient stocks to prepare for production
Identify equipment requirements, and check to confirm availability and operational readiness for production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate ingredient quantities required to meet production targets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm availability and quality of ingredient stocks to prepare for production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement production

  1. Implement the production schedule to produce baked products
  2. Monitor production against the production schedule to identify variances, and rectify to ensure production targets are met
  3. Monitor and control food safety risks to meet food safety standards
  4. Monitor and control workplace health and safety risks to meet workplace health and safety requirements
  5. Assess baked products against required volumes and end-product specifications to identify faults and rectify
Implement the production schedule to produce baked products

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor production against the production schedule to identify variances, and rectify to ensure production targets are met

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and control food safety risks to meet food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and control workplace health and safety risks to meet workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess baked products against required volumes and end-product specifications to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete production

  1. Clean equipment and work area to meet housekeeping standards
  2. Dispose of waste according to workplace requirements
  3. Document scheduling adjustments and production outputs according to workplace requirements
Clean equipment and work area to meet housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Document scheduling adjustments and production outputs according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge
Range Statement

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Daily production requirements must include:

baked products, including breads, cakes and pastries

production volume

end-product specifications

times for completion for baked products.