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Evidence Guide: FBPRBK4006 - Coordinate baking operations

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

 

FBPRBK4006 - Coordinate baking operations

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

Plan bakery production

  1. Identify types and estimate volumes of baked products needed to meet production demand and customer special orders
  2. Identify production processes, equipment and labour needed to produce baked product types and production volumes
  3. Select and collate master recipes to meet baked product types, and adjust to meet production volumes
  4. Prepare preparation lists to specify pre-production requirements
  5. Prepare production schedules to meet production volumes
  6. Calculate and check availability of bakery supplies needed to meet baked product types and volumes, and order additional stock as required to meet bakery production supply needs
Identify types and estimate volumes of baked products needed to meet production demand and customer special orders

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify production processes, equipment and labour needed to produce baked product types and production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and collate master recipes to meet baked product types, and adjust to meet production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare preparation lists to specify pre-production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare production schedules to meet production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate and check availability of bakery supplies needed to meet baked product types and volumes, and order additional stock as required to meet bakery production supply needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and control bakery production

  1. Provide production schedules to bakery production staff for implementation
  2. Confirm recipes used meet required baked product types
  3. Monitor and address food safety risks to meet food safety standards
  4. Monitor and address workplace health and safety risks to meet safety requirements
  5. Monitor and control bakery work flow to maximise productivity
  6. Monitor and control product and process parameters to meet end-product specifications, including the baked weight
Provide production schedules to bakery production staff for implementation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm recipes used meet required baked product types

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and address food safety risks to meet food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and control bakery work flow to maximise productivity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and control product and process parameters to meet end-product specifications, including the baked weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete bakery production

  1. Confirm bakery production, including customer special orders, meets scheduled product types, volumes and times
  2. Confirm final product evaluations meet end-product specifications prior to product release for storage or sale
  3. Confirm safe storage of baked products according to food safety standards and workplace procedures
  4. Complete baking operations documentation according to workplace procedures
Confirm bakery production, including customer special orders, meets scheduled product types, volumes and times

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm final product evaluations meet end-product specifications prior to product release for storage or sale

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm safe storage of baked products according to food safety standards and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete baking operations documentation according to workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge