The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

compare and evaluate product features

identify market opportunities

prepare product development proposal, including production processes, costings and rationale

present product ideas.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

local market for which product is to be developed

existing product range, ingredients, recipes/formulas, equipment and methods used in the workplace

product development procedures used in the workplace.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Required skills

Ability to:

identify competitors

identify local demography relevant to retail bakery products

determine product development opportunities

identify the main ingredients and method used to produce competing products

modify existing formulas/recipes to produce required product

determine product assembly and presentation

cost product

present product proposal

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

sources of information on local market, product range and performance of similar products

expected quality and taste of products to meet business and customer expectations

basic composition and methods used to produce retail bakery products relevant to the business

availability of ingredients and processing equipment required by new product

food safety issues related to production, preparation, presentation and storage of product

methods of gaining customer feedback, such as conducting tastings

methods of estimating fixed and variable costs, and profit margin to determine sale price range

basic awareness of trade practice issues when pricing products

communication skills required to research and present information

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, workplace environmental guidelines and industrial awards and agreements

New products

New products are based on known formulas/recipes

Evaluation of competing products

Evaluation of competing products relies primarily on observation and taste