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Evidence Guide: FBPRBK4001 - Produce artisan bread 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

 

FBPRBK4001 - Produce artisan bread 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 artisan bread 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 artisan bread 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:

 

 

 

 

 

 

 

Prepare artisan bread fillings

  1. Measure artisan filling ingredient quantities and prepare to meet recipe specification
  2. Check artisan fillings to identify faults and rectify
  3. Store artisan fillings according to food safety requirements
Measure artisan filling ingredient quantities and prepare to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check artisan fillings to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store artisan fillings according to food safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix artisan ferments

  1. Measure artisan ferment ingredient quantities to meet recipe specifications
  2. Load ingredients into mixer in required ingredient placement
  3. Operate and monitor mixer to achieve artisan bread dough development for product type
  4. Check artisan ferment to identify faults and rectify
  5. Store artisan ferments according to food safety and product requirements
Measure artisan ferment 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 artisan bread dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check artisan ferment to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store artisan ferments according to food safety and product requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix artisan bread dough

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Add fillings as required to meet artisan bread product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check artisan dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process artisan bread dough

  1. Divide, scale and mould dough to meet end-product shapes and baked weights
  2. Fold in fillings as required to meet product type
  3. Rest and fold artisan dough as required for product type
  4. Check artisan dough to confirm strength and tenacity
  5. Scale artisan dough for intermediate prove
  6. Final mould artisan dough and place on baking or proving surfaces for final prove
  7. Retard artisan dough as required for product type
  8. Check processed artisan dough to identify faults and rectify
Divide, scale and mould dough to meet end-product shapes and baked weights

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Fold in fillings as required to meet product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rest and fold artisan dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check artisan dough to confirm strength and tenacity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Scale artisan dough for intermediate prove

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Final mould artisan dough and place on baking or proving surfaces for final prove

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Retard artisan dough as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check processed artisan dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish artisan bread products

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pre-bake finish artisan products to meet end-product specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake artisan bread products

  1. Set baking temperatures and times to prepare for baking
  2. Visually check artisan dough size to confirm readiness for baking
  3. Load oven and steam artisan bread as required for product type
  4. Monitor baking to achieve baked colour and stability required for artisan bread product type
  5. Unload and de-pan artisan baked products to cool
  6. Check artisan bread product to identify faults and rectify
  7. Prepare and transfer products for presentation and storage according to packaging and food safety requirements
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check artisan dough size to confirm readiness for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and steam artisan bread as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan artisan baked products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check artisan bread product to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and transfer 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 artisan bread 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 artisan bread 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.

Artisan bread baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

cool room or refrigerator

equipment accessories, including:

oven setter boards, trays or belts

cool room or refrigerator shelving

ancillary equipment, including:

dough proving tubs

mixing bowls

proving boards/trays

proving racks

dry ingredient storage containers

cutting boards

tools and utensils, including:

bread knives

scoring knives

food processing knives

dough scrapers

spray bottles

sieves.