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Evidence Guide: FDFRB4008A - Set up sustainable 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

 

FDFRB4008A - Set up sustainable baking operations

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

Conduct sustainability related research for the bakery business

  1. Industry information resources are identified and accessed to maintain bakery business knowledge
  2. Sustainability related regulatory requirements, drivers and influences that impact on the baking industry are analysed and assessed for relevance to business operations
  3. Information is assessed and used to inform a sustainability plan for the business
  4. Bakery business plan is examined and implications for set-up identified and prioritised
Industry information resources are identified and accessed to maintain bakery business knowledge

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sustainability related regulatory requirements, drivers and influences that impact on the baking industry are analysed and assessed for relevance to business operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Information is assessed and used to inform a sustainability plan for the business

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bakery business plan is examined and implications for set-up identified and prioritised

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Analyse sustainability implications for bakery

  1. The style of bakery and key characteristics and operational implications are confirmed
  2. Implications for layout, equipment, stock and staffing are identified and incorporated into set-up planning
  3. Criteria for sustainability in bakery operation are determined and strategies for achieving sustainability identified
The style of bakery and key characteristics and operational implications are confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implications for layout, equipment, stock and staffing are identified and incorporated into set-up planning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Criteria for sustainability in bakery operation are determined and strategies for achieving sustainability identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Develop layout plan for bakery

  1. Production area is measured and documented, including identification of services, openings and fixed facilities
  2. Production process is mapped and a layout plan developed to identify placement of equipment and processes
  3. Service and/or distribution requirements are examined and mapped
  4. Layout is assessed for its efficiency, occupational health and safety (OHS) and potential for environmental impact
  5. Potential for generating waste through production and service/distribution process is identified
  6. Opportunities to reduce waste and increase efficiencies are identified and incorporated into planning
  7. Layout plan is finalised and checked to ensure accuracy and completeness
Production area is measured and documented, including identification of services, openings and fixed facilities

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production process is mapped and a layout plan developed to identify placement of equipment and processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Service and/or distribution requirements are examined and mapped

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Layout is assessed for its efficiency, occupational health and safety (OHS) and potential for environmental impact

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Potential for generating waste through production and service/distribution process is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Opportunities to reduce waste and increase efficiencies are identified and incorporated into planning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Layout plan is finalised and checked to ensure accuracy and completeness

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine equipment requirements

  1. Range of products and services to be offered are confirmed
  2. Production equipment, services and facilities, and storage and transfer equipment options required for business operations are identified
  3. Presentation and display equipment requirements are identified and options assessed against décor and image objectives
  4. Equipment options are researched and assessed for appropriateness in meeting business plan goals, targets and budgets
  5. Equipment features are assessed for their efficiency in relation to waste and energy and resource consumption and options prioritised according to sustainability
  6. Equipment is selected based on economic value, operational efficiency and environmental performance
  7. Equipment schedule is itemised, costed and documented
Range of products and services to be offered are confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Production equipment, services and facilities, and storage and transfer equipment options required for business operations are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Presentation and display equipment requirements are identified and options assessed against décor and image objectives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment options are researched and assessed for appropriateness in meeting business plan goals, targets and budgets

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment features are assessed for their efficiency in relation to waste and energy and resource consumption and options prioritised according to sustainability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is selected based on economic value, operational efficiency and environmental performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment schedule is itemised, costed and documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine stock requirements

  1. Stock requirements for product range and quality criteria are identified and quantities estimated
  2. Stock options are assessed for their economic value, quality and their impact on the environment resulting from production and distribution processes
  3. Stock is specified based on economic value, quality and environmental performance
  4. Suppliers are researched and selected to support ongoing operations
  5. Purchasing schedule is developed, costed and documented
Stock requirements for product range and quality criteria are identified and quantities estimated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stock options are assessed for their economic value, quality and their impact on the environment resulting from production and distribution processes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stock is specified based on economic value, quality and environmental performance

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suppliers are researched and selected to support ongoing operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Purchasing schedule is developed, costed and documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Determine human resource requirements

  1. Activities and tasks required to operate bakery are identified
  2. Number of staff required is determined and job roles documented
  3. Costing implications of staff are calculated
Activities and tasks required to operate bakery are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Number of staff required is determined and job roles documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Costing implications of staff are calculated

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assess environmental sustainability of bakery

  1. Concept of carbon footprint is described and types of environmental impact of bakery operations are identified
  2. Opportunities for improving environmental performance of operations are identified
  3. Measures of environmental performance are identified
  4. Strategy for ongoing monitoring of environmental performance is developed and documented
Concept of carbon footprint is described and types of environmental impact of bakery operations are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Opportunities for improving environmental performance of operations are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measures of environmental performance are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Strategy for ongoing monitoring of environmental performance is developed and documented

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:

determine stock, equipment and human resources required for bakery operation

evaluate options for facilities and production operations

map bakery processes

identify sustainability issues for bakery and implications for operations

identify opportunities for improvement

develop sustainability plans that demonstrate an understanding of product and service flow and waste minimisation.

Context of and specific resources for assessment

Assessment of this unit must occur in a real or simulated workplace. Such an environment must provide an opportunity for the assessee to:

prepare or complete set-up plans given location and market information for bakery.

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:

identify relevant information for bakery operation and assess information sources

analyse bakery business plan

compare products and services

assess impact of trends and influences on bakery operations

calculate costs associated with equipment, stock and human resources

document plans

conduct research

analyse functions and processes within a retail bakery

apply sustainability concepts to operations

interpret information on environmental performance of products, services and equipment

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 bakery business and industry information

equipment used in retail bakery

product and service range within retail bakery operations

concepts of process flow, waste and energy efficiency

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

Research

Research may include:

on-site visits

stakeholder engagement

trade publications

internet resources

engagement of professional services, such as solicitors, accountants, baking associations, business advisors, bakery operators, bakers, suppliers, and sustainability or lean manufacturing experts

Bakery businesses

Bakery businesses may include:

country style bakery

café bakery

franchise

retail bakery

specialist bakery, such as sourdough

wholesale bakery

Implications

Implications may include:

requirement to adhere to established criteria

scope of operation and product range

requirement for specific staffing expertise

time and process requirements for production

production methodologies

quality of ingredients

supply criteria

quantities and timelines for production

customer demands

Criteria for sustainability and environmental performance

Criteria for sustainability and environmental performance may include:

energy consumption

water consumption

use of alternative energy sources

type and transportation of ingredients and materials

use of chemicals and treatments

waste treatment, disposal, recycling, re-use and wastewater treatment

resource consumption

process efficiencies

waste

Waste

Waste may include:

excessive use of energy or material resources

overproduction

unnecessary movement of people, stock and product

unproductive time

faulty products or non-compliances with workplace standards

duplication

unnecessary costs

pollution

Stock requirements

Stock requirements may include:

ingredients

disposable supplies

water

cleaning agents

power