NTISthis.com

Evidence Guide: FDFRB4009A - Coordinate material supply for baking processes

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

 

FDFRB4009A - Coordinate material supply for baking processes

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

Confirm stock requirements for bakery

  1. Production schedule and product range are analysed to identify stock and ordering requirements
  2. Quality criteria for ingredients and other material supplies is identified
  3. Range, type and volume of flour, yeast and other key baking ingredients required for operations are confirmed
  4. Specifications and material safety data sheets (MSDS) relating to bakery stock are interpreted and confirmed
  5. Special requirements are identified, including handling requirements for hazardous materials and storage conditions for bakery ingredients
  6. Seasonal impacts on availability of bakery ingredients are identified and reflected in supply requirements
  7. Stock requirements are documented according to workplace practice
Production schedule and product range are analysed to identify stock and ordering requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quality criteria for ingredients and other material supplies is identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Range, type and volume of flour, yeast and other key baking ingredients required for operations are confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Specifications and material safety data sheets (MSDS) relating to bakery stock are interpreted and confirmed

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Special requirements are identified, including handling requirements for hazardous materials and storage conditions for bakery ingredients

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seasonal impacts on availability of bakery ingredients are identified and reflected in supply requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stock requirements are documented according to workplace practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate bakery suppliers

  1. Existing suppliers for baking materials and other resources are identified and value add determined
  2. Inputs to suppliers are determined and implications for bakery identified
  3. Impacts of costs, service, quality and response times on bakery operations are determined
  4. Supply relationships are examined for suitability to bakery operation
  5. Types of supply arrangements are examined for suitability to bakery operations
Existing suppliers for baking materials and other resources are identified and value add determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Inputs to suppliers are determined and implications for bakery identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Impacts of costs, service, quality and response times on bakery operations are determined

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supply relationships are examined for suitability to bakery operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Types of supply arrangements are examined for suitability to bakery operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Negotiate arrangements with suppliers

  1. Research is conducted to identify suppliers for required ingredients according to production schedule
  2. Sustainability criteria are used to assess value of suppliers
  3. Suppliers are analysed and compared to make selection according to the quality, sustainability, delivery and cost requirements of the business
  4. Ingredient knowledge is applied to identify quality standards, most suitable variations or alternatives
  5. Suppliers are selected and supply relationships established
  6. Supply arrangements are confirmed and documented according to the business needs
Research is conducted to identify suppliers for required ingredients according to production schedule

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sustainability criteria are used to assess value of suppliers

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suppliers are analysed and compared to make selection according to the quality, sustainability, delivery and cost requirements of the business

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredient knowledge is applied to identify quality standards, most suitable variations or alternatives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suppliers are selected and supply relationships established

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Supply arrangements are confirmed and documented according to the business needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor supply

  1. Suppliers are monitored to ensure materials are received according to specifications
  2. Variations in requirements due to marketing or product development activity are accommodated in supply arrangements
  3. Ingredient quality is regularly checked against established criteria
  4. Problems with supply are addressed and changes to arrangements made as required
Suppliers are monitored to ensure materials are received according to specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Variations in requirements due to marketing or product development activity are accommodated in supply arrangements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ingredient quality is regularly checked against established criteria

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Problems with supply are addressed and changes to arrangements made as required

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:

select suppliers for bakery ingredients to meet the quality, quantity and cost criteria of the business

research suppliers and make comparative judgements about supply suitability

apply knowledge of bakery ingredients to determine supply requirements and quality

solve supply related problems

ensure supply meets the production requirements of the business

complete documentation relating to supply.

Context of and specific resources for assessment

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

retail bakery production schedule and product range.

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:

access and interpret retail bakery business and supplier information

analyse research findings and make recommendations

establish supply relationships

make comparisons on product and service suitability

cost and price bakery ingredients

analyse labelling and packaging options and legislative requirements

monitor compliance with supply arrangements

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:

information sources available to inform supply activity

specifications and MSDS documentation for bakery materials

procurement procedures for business

labelling and packaging options and legislative requirements for bakery operations

range of bakery ingredients and alternatives

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.

Research

Research may include:

trade magazines and journals

networks and industry events

other businesses

internet

trade shows

business, marketing and promotional personnel

Inputs to existing suppliers

Inputs to existing suppliers may include:

organic certification

genetic modification

quality standards

sustainability credentials

supply relationships

reputation

Supply chain relationships

Supply chain relationships may include:

partnership arrangements

manufacturer to retailer

manufacturer to distributor

distributor to retailer

Supply arrangements

Supply arrangements may include:

managed inventories

collaborative forecasting

quick response

just in time

continuous replenishments

Sustainability criteria

Sustainability criteria may include:

environmental, economic and social implications and impacts

Special requirements

Special requirements may include:

low Gycemic Index (GI)

sugar free and fat free

dairy free

gluten free

rice flour

yeast free

low fat

low salt

vegetarian

vegan

delivery times

extra quantities

quality or grade

organic

biodynamic

halal

kosher