Produce sourdough products Evidence Guide

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Evidence Guide: FDFRB4004A - Produce sourdough 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

FDFRB4004A - Produce sourdough products

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

Examine features and processes in sourdough production

Key differences between sourdough and straight dough products and the range of sourdough products are identified
Implications of using sourdough on production processes and requirements are identified
Techniques used to produce sourdough are examined and the range of outcomes identified
Role of ingredients and bacteria in sourdough fermentation and types of yeast are identified
Benefits of sourdough products and organic ingredients are identified and marketing opportunities examined

Key differences between sourdough and straight dough products and the range of sourdough products are identified

Completed
Date:

Teacher:

Evidence:

Implications of using sourdough on production processes and requirements are identified

Completed
Date:

Teacher:

Evidence:

Techniques used to produce sourdough are examined and the range of outcomes identified

Completed
Date:

Teacher:

Evidence:

Role of ingredients and bacteria in sourdough fermentation and types of yeast are identified

Completed
Date:

Teacher:

Evidence:

Benefits of sourdough products and organic ingredients are identified and marketing opportunities examined

Completed
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Evidence:

Produce sourdough starter

Process for fermentation and development of sourdough starter is selected
Flour and other ingredients are selected to refresh culture and achieve desired outcomes
Impacts of flour types, temperature, time and moisture on fermentation is described and typical problems identified
Ingredients and equipment are selected and prepared for use
Starter is generated and refreshed to achieve optimum fermentation activity
Appearance, size and aroma are examined to assess starter maturity

Process for fermentation and development of sourdough starter is selected

Completed
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Evidence:

Flour and other ingredients are selected to refresh culture and achieve desired outcomes

Completed
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Evidence:

Impacts of flour types, temperature, time and moisture on fermentation is described and typical problems identified

Completed
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Evidence:

Ingredients and equipment are selected and prepared for use

Completed
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Starter is generated and refreshed to achieve optimum fermentation activity

Completed
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Evidence:

Appearance, size and aroma are examined to assess starter maturity

Completed
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Evidence:

Prepare sourdough products

Ingredients are selected, weighed and mixed according to production requirements
Bulk fermentation is conducted
Dough is divided, rested and moulded
Dough pieces are retarded according to anticipated sales requirements
Dough pieces are selected at optimum proof and baked according to product requirements
Final product is cooled, assessed for quality and prepared for sale
Processes specified are in accordance with workplace environmental guidelines

Ingredients are selected, weighed and mixed according to production requirements

Completed
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Evidence:

Bulk fermentation is conducted

Completed
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Evidence:

Dough is divided, rested and moulded

Completed
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Evidence:

Dough pieces are retarded according to anticipated sales requirements

Completed
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Evidence:

Dough pieces are selected at optimum proof and baked according to product requirements

Completed
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Evidence:

Final product is cooled, assessed for quality and prepared for sale

Completed
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Evidence:

Processes specified are in accordance with workplace environmental guidelines

Completed
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Evidence:

Assess commercial viability of sourdough product

Marketplace interest in sourdough products is assessed through research
Product ingredients and production costs are calculated
Product is priced according to business pricing policy and estimated costs calculated
Actual costs are analysed
Product range is selected and produced according to commercial viability
Spoils and waste are recorded

Marketplace interest in sourdough products is assessed through research

Completed
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Evidence:

Product ingredients and production costs are calculated

Completed
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Evidence:

Product is priced according to business pricing policy and estimated costs calculated

Completed
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Evidence:

Actual costs are analysed

Completed
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Evidence:

Product range is selected and produced according to commercial viability

Completed
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Evidence:

Spoils and waste are recorded

Completed
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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: describe the features, benefits and processes that apply to sourdough products describe the impacts of process and ingredients on sourdough products produce starter culture produce a range of sourdough products identify and address problems with dough development, fermentation and production investigate market interest in sourdough products assess outcomes against quality standards apply safe work practices and identify OHS hazards and controls cost final product apply food safety procedures.
Context of and specific resources for assessment	Assessment must occur in a real or simulated workplace where the assessee has access to: work procedures, including advice on relevant product requirements, safe work practices, food safety, quality and environmental requirements recipes and customer specifications production equipment appropriate to product type materials/ingredients to meet recipe requirements ingredient pricing information personal protective clothing, equipment and material safety data sheets (MSDS), as required cleaning procedures, materials and equipment as required.
Method of assessment	This unit should be assessed together with other units of competency relevant to the function or work role.
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:

evaluate sourdough products within bakery range

compare and select ingredients for sourdough products

produce and maintain starter cultures

mould dough to meet market expectations

monitor stages in the sourdough fermentation process

assess product quality

produce a range of sourdough products

finish and present bread product to meet product and customer requirements, including applying toppings as required

clean equipment, utensils and work area to comply with hygiene standards

maintain workplace records as required

maintain work area to meet housekeeping standards

measure actual production costs against estimate and account for any variation

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:

the science behind the production of sourdough

techniques and processes in the manufacture of sourdough

health benefits associated with eating sourdough products

markets for sourdough produce

sourdough ingredients and processes, including:

preparation techniques

processing techniques

production techniques

range of grains in breads and types of specialty flours

use of pre-ferments, double hydration techniques, use of sprouted grains and use of specialty flours, such as buckwheat and spelt

different mixing, shaping and baking techniques

principles and processes involved for extended fermentation doughs

fermentation process in chemical and natural sourdoughs as this affects dough preparation, baking and final product characteristics, and related food safety issues

preparation stages and requirements for nominated bread types , including:

starter preparation

dough scaling and moulding methods, including sheeting, hand scaling, and mechanical dividing and rounding

intermediate proof methods

baking parameters for different bread types

the effect of ingredients on shelf life and food safety

optimum storage conditions and shelf life for ingredients and related sequencing requirements

optimum storage conditions for the finished product prior to sale

ingredient suppliers and pricing information

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

trade practice issues when pricing products

business policy and parameters in pricing products

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
Legislative requirements	Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes: the Food Standards Code, including labelling, weights and measures legislation legislation covering food safety, environmental management and occupational health and safety (OHS)
Ingredients	Ingredients may include combinations of: flour (e.g. rye, white, wholemeal and organic) water fruit (e.g. apples, pears and dried fruits) vegetables (e.g. potatoes and pumpkin) nuts, grains and seeds salt eggs dairy products fats and oils
Fermentation problems	Fermentation problems may relate to: temperature moisture timing contamination ingredients
Sourdough products	Sourdough products may include: Organic traditional and yeasted breads, cakes and pastries
Market research	Market research may include: customer surveys product tasting customer consultations product trials

NTISthis.com

Evidence Guide: FDFRB4004A - Produce sourdough products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

FDFRB4004A - Produce sourdough products

Examine features and processes in sourdough production

Produce sourdough starter

Prepare sourdough products

Assess commercial viability of sourdough product

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _