Apply baking science to work practices Evidence Guide

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Evidence Guide: FDFRB4003A - Apply baking science to work practices

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

FDFRB4003A - Apply baking science to work practices

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

Select and use ingredients to ensure quality outcomes

Impact of ingredients on final product is identified and considered in selection, measurement and use
Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients
Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients
Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes
Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients
Common chemical reactions and factors required to cause a reaction are managed to control impact on quality
Legal and quality requirements relating to use of ingredients and food additives are applied
Knowledge of ingredients, processes and interactions is used to predict product shelf life
Problems relating to ingredients are identified and addressed

Impact of ingredients on final product is identified and considered in selection, measurement and use

Completed
Date:

Teacher:

Evidence:

Processes used in the manufacture of ingredients and their impact on quality are identified and considered in the selection of ingredients

Completed
Date:

Teacher:

Evidence:

Types of food additives and corresponding E numbers used in bakery products, their functions and possible reactions are considered in the selection of ingredients

Completed
Date:

Teacher:

Evidence:

Reactions and properties of sugars, proteins and fats can be identified and tracked through baking production processes

Completed
Date:

Teacher:

Evidence:

Properties of common emulsions, suspensions and solutions and their impacts on quality are considered in the selection of ingredients

Completed
Date:

Teacher:

Evidence:

Common chemical reactions and factors required to cause a reaction are managed to control impact on quality

Completed
Date:

Teacher:

Evidence:

Legal and quality requirements relating to use of ingredients and food additives are applied

Completed
Date:

Teacher:

Evidence:

Knowledge of ingredients, processes and interactions is used to predict product shelf life

Completed
Date:

Teacher:

Evidence:

Problems relating to ingredients are identified and addressed

Completed
Date:

Teacher:

Evidence:

Manage nutritional features of bakery products

Public health and environmental hazards relating to bakery products are identified and controlled in bakery production
Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling
Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling
Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies
Role of bakery products in diet and their nutritional features are determined
Regulations regarding nutritional labelling are applied

Public health and environmental hazards relating to bakery products are identified and controlled in bakery production

Completed
Date:

Teacher:

Evidence:

Intolerances to foods, artificial and natural additives used in baking products and typical reactions are identified and considered in product development and labelling

Completed
Date:

Teacher:

Evidence:

Allergies and autoimmune diseases relating to bakery products and typical reactions are identified and considered in product development and labelling

Completed
Date:

Teacher:

Evidence:

Alternative ingredients, production processes and products are selected to cater to customers with intolerance and allergies

Completed
Date:

Teacher:

Evidence:

Role of bakery products in diet and their nutritional features are determined

Completed
Date:

Teacher:

Evidence:

Regulations regarding nutritional labelling are applied

Completed
Date:

Teacher:

Evidence:

Control aspects of fermentation

Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes
Types of fermentation and features of process are examined and selected according to product requirements
Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed
Impact of different fermentation processes on the bakery product is considered in selection of production processes

Role and science of fermentation in bakery products is identified and process variations applied to achieve different outcomes

Completed
Date:

Teacher:

Evidence:

Types of fermentation and features of process are examined and selected according to product requirements

Completed
Date:

Teacher:

Evidence:

Role of Lactic Acid Bacteria (LAB) in fermentation and influences/factors are identified and managed

Completed
Date:

Teacher:

Evidence:

Impact of different fermentation processes on the bakery product is considered in selection of production processes

Completed
Date:

Teacher:

Evidence:

Manage baking processes

Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes
Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes
Impact of temperature, moisture and time on production and product outcome are considered in management of operations
Impacts of varying baking processes on production and product outcome are considered in production planning and management
Production problems are identified and addressed
Processes specified are in accordance with workplace environmental guidelines
Baking processes are selected and managed to maximise production efficiencies

Role and science of retardation in bakery products is identified and process variations applied to achieve different outcomes

Completed
Date:

Teacher:

Evidence:

Role and science of freezing in bakery products is identified and process variations applied to achieve different outcomes

Completed
Date:

Teacher:

Evidence:

Impact of temperature, moisture and time on production and product outcome are considered in management of operations

Completed
Date:

Teacher:

Evidence:

Impacts of varying baking processes on production and product outcome are considered in production planning and management

Completed
Date:

Teacher:

Evidence:

Production problems are identified and addressed

Completed
Date:

Teacher:

Evidence:

Processes specified are in accordance with workplace environmental guidelines

Completed
Date:

Teacher:

Evidence:

Baking processes are selected and managed to maximise production efficiencies

Completed
Date:

Teacher:

Evidence:

Assessed

Teacher: ___________________________ Date: _

Signature: ________________________________________________

Comments:

Instructions to Assessors

Evidence Guide


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. Competency 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: identify bakery ingredients and describe their function and chemical changes through the production process describe the nutritional features of bakery ingredients and products identify possible allergies and reactions to bakery products describe key baking processes and how and why they impact on ingredients and the final product outcome identify and address common issues and problems with ingredients and production processes.
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to: product specifications, including advice on ingredients Food Standards Code product range and related production processes workplace information recording systems, requirements and procedures.
Method of assessment	This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be: FDFTEC4005A Apply an understanding of food additives FDFTEC4006A Apply an understanding of legal requirements in food production FDFTEC4009A Identify the physical and chemical properties of materials, food and related products.
Guidance information for assessment	To ensure consistency of performance, competency should be assessed 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 and Knowledge

Required skills

Ability to:

identify bakery ingredients and group them by function, including:

proteins

fats

carbohydrates

additives

identify the role of enzymes in generating biological reactions (e.g. amylase in bread)

read and interpret technical information to describe food properties and/or reactions, including recognising and applying appropriate units of measurement and terms

review and/or establish procedures to describe storage, handling and processing conditions that affect the characteristics of ingredients, such as:

changes in pH

temperature change

specific gravity

exposure to light

exposure to humidity

packaging materials

review and/or establish procedures to describe the method of preparation and addition of ingredients to food products produced in the workplace

address production problems and determine root cause

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:

types of ingredients and production processes used in bakery products

the functions of ingredients

what ‘E’ numbers are and how they apply to baking

range of allergies and intolerances to bakery products

the functions, interactions and potential problems associated with ingredients

coding and labelling systems used to describe ingredients and additives

the basic molecular structures of carbohydrates, proteins and fats

for a given production process, the processing stages designed to affect the structure of these compounds

information sources on allergies and intolerances relevant to baking products

dough rheology and physical dough testing data

determinants of bread quality

hydrogenation of fats and oils

shelf life prediction and testing

legal requirements relating to labelling used as established by the Food Standards Code

typical quantities used and related units of measurement

preparation requirements

mechanical and chemical aeration

health and nutrition issues related to ingredients

handling and processing conditions that affect the characteristics of ingredients

typical problems with ingredients and production processes

Range Statement


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, and industrial awards and agreements and takes account of occupational health and safety (OHS) and environmental impacts
Bakery products	Bakery products may include: breads cakes pastry products
Ingredients	Ingredients may include: yeast processing aids (e.g. enzymes) functional ingredients fat replacers flours water salt folic acid eggs and egg by-products fruit nuts, seeds and cereals oils and fats improvers emulsifiers humectants dairy products essences, additives and preservatives sugar and glucose jams and fillings spices
Autoimmune diseases	Autoimmune diseases may include: coeliac disease Are there others?
Aspects of fermentation	Aspects of fermentation may include: alcoholic fermentation lactic acid fermentation: facultative heterofermentative bacteria obligate heterofermentative bacteria obligate homofermentative bacteria microbial growth kinetics (e.g. lag, log, peak and death stages) metabolic activity

NTISthis.com

Evidence Guide: FDFRB4003A - Apply baking science to work practices

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

FDFRB4003A - Apply baking science to work practices

Select and use ingredients to ensure quality outcomes

Manage nutritional features of bakery products

Control aspects of fermentation

Manage baking processes

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _