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Evidence Guide: FBPRBK3018 - Produce basic artisan products

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

 

FBPRBK3018 - Produce basic artisan products

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

Prepare for work

  1. Confirm product types and volumes to schedule production
  2. Calculate yield and adjust recipe to meet required production volumes
  3. Confirm work area and work practices meet food safety and workplace health and safety requirements
  4. Select and wear personal protective equipment according to safety requirements
  5. Select basic artisan baking equipment and check to confirm readiness for use
  6. Select ingredients and check to confirm quality and quantity
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select basic artisan baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix basic artisan doughs

  1. Measure ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required ingredient placement
  3. Operate and monitor mixer to achieve basic artisan dough development for product type
  4. Check mixed basic artisan dough to identify faults and rectify
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 achieve basic artisan dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check mixed basic artisan dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process basic artisan dough

  1. Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight
  2. Final mould and place on baking surfaces for final prove
  3. Laminate basic artisan dough with laminating fat as required for product type
  4. Retard basic artisan dough as required for product type
  5. Final prove basic artisan dough as required for product type
  6. Check processed basic artisan dough to identify faults and rectify
Divide, scale, mould and intermediate prove basic artisan dough to meet required end-product shape and baked weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould and place on baking surfaces for final prove

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Laminate basic artisan dough with laminating fat as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Retard basic artisan dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final prove basic artisan dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed basic artisan dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish basic artisan products

  1. Prepare pre-bake finishing mediums to recipe specification
  2. Pre-bake finish basic artisan products to meet end-product specification
  3. Check pre-bake finished basic artisan products to identify faults and rectify
Prepare pre-bake finishing mediums to recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish basic artisan products to meet end-product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check pre-bake finished basic artisan products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fry basic artisan products

  1. Set frying temperatures and times to prepare for frying
  2. Visually check basic artisan dough size to confirm readiness for frying
  3. Load fryer and monitor frying to maintain fryer temperatures
  4. Unload basic artisan fried products to cool
  5. Check fried basic artisan products to identify faults and rectify
Set frying temperatures and times to prepare for frying

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check basic artisan dough size to confirm readiness for frying

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load fryer and monitor frying to maintain fryer temperatures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload basic artisan fried products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check fried basic artisan products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake basic artisan products

  1. Set baking temperatures and times to prepare for baking
  2. Visually check dough size to confirm readiness for baking, and load oven as required for product type
  3. Monitor baking to achieve baked colour and stability required for basic artisan product type
  4. Unload, de-pan and cool to meet basic artisan product type
  5. Check basic artisan product to identify faults and rectify
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check dough size to confirm readiness for baking, and load oven as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor baking to achieve baked colour and stability required for basic artisan product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload, de-pan and cool to meet basic artisan product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check basic artisan product to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-bake/fry finish basic artisan products

  1. Prepare post-bake finishing mediums to meet recipe specifications
  2. Post-bake finish baked and fried basic artisan products to meet end-product specification
  3. Check post-baked finished basic artisan products to identify faults and rectify
  4. Prepare and transfer basic artisan products for presentation and storage according to packaging and food safety requirements
Prepare post-bake finishing mediums to meet recipe specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Post-bake finish baked and fried basic artisan products to meet end-product specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check post-baked finished basic artisan products to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer basic artisan products for presentation and storage according to packaging and food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work

  1. Clean equipment and work area to meet housekeeping standards
  2. Dispose of waste according to workplace requirements
  3. Complete workplace records according to workplace requirements
  4. Confirm product types and volumes to schedule production
  5. Calculate yield and adjust recipe to meet required production volumes
  6. Confirm work area and work practices meet food safety and workplace health and safety requirements
  7. Select and wear personal protective equipment according to safety requirements
  8. Select basic artisan baking equipment and check to confirm readiness for use
  9. Select ingredients and check to confirm quality and quantity
Clean equipment and work area to meet housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete workplace records according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select basic artisan baking equipment and check to confirm readiness for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select ingredients and check to confirm quality and quantity

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.

Basic artisan baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

pastry sheeter, dough break or rolling pin

ancillary equipment, including:

oven baking trays

cooling wires

dough and pastry benches

tools and utensils, including:

rolling pins

oven gloves

plastic and metal scrapers

containers used to store fillings

bowls and measuring jugs.