Formats and tools
- Unit Description
- Reconstruct the unit from the xml and display it as an HTML page.
- Assessment Tool
- an assessor resource that builds a framework for writing an assessment tool
- Assessment Template
- generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
- Assessment Matrix
- a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
- Wiki Markup
- mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
- Evidence Guide
- create an evidence guide for workplace assessment and RPL applicants
- Competency Mapping Template
- Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
- Observation Checklist
- create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)
- Self Assessment Survey
- A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
- Moodle Outcomes
- Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
- Registered Training Organisations
- Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver FBPRBK3006, 'Produce savoury bread products'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Produce savoury bread products' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare for work | 1.1 Confirm product types and volumes to schedule production 1.2 Calculate yield and adjust recipe to meet special dietary requirements and required production volumes 1.3 Confirm work area and work practices meet food safety and workplace health and safety requirements 1.4 Select and wear personal protective equipment according to safety requirements 1.5 Select savoury bread baking equipment and check to confirm readiness for use 1.6 Select ingredients and check to confirm quality and quantity |
2. Prepare savoury fillings | 2.1 Select and handle perishables according to food safety requirements 2.2 Measure ingredient quantities to meet recipe specifications and prepare for use 2.3 Blend and combine ingredients to meet savoury product type 2.4 Check savoury filling to identify faults and rectify 2.5 Store savoury fillings according to food safety requirements |
3. Mix savoury bread dough | 3.1 Measure ingredient quantities to meet recipe specifications 3.2 Load ingredients into mixer in required ingredient placement 3.3 Operate and monitor mixer to achieve savoury dough development for product type 3.4 Add savoury fillings to dough during mixing to meet product type 3.5 Check savoury dough to identify faults and rectify |
4. Process savoury bread dough | 4.1 Divide, scale, mould and intermediate prove dough to meet required end-product shape and baked weight 4.2 Final mould and shape savoury dough in preparation for applying fillings and toppings 4.3 Retard savoury dough as required for product type 4.4 Final prove savoury dough as required for product type 4.5 Check processed savoury dough to identify faults and rectify |
5. Apply toppings and fillings to savoury bread dough | 5.1 Select savoury ingredients from storage to meet recipe specifications 5.2 Prepare and apply sauces to savoury doughs according to product type 5.3 Fill and top savoury doughs as required according to product type 5.4 Identify savoury ingredients for reuse, and store according to food safety requirements 5.5 Check topped and filled savoury bread doughs to identify faults and rectify |
6. Bake savoury bread products | 6.1 Set baking temperatures and times to prepare for baking 6.2 Visually check dough size to confirm readiness for baking 6.3 Monitor baking to achieve baked colour and stability required for savoury bread product type 6.4 Unload savoury products to cool according to food safety requirements 6.5 Check savoury bread bake to identify faults and rectify 6.6 Prepare and transfer baked savoury products for presentation and storage according to packaging and food safety requirements |
7. Steam savoury bread products | 7.1 Set steaming settings to prepare for steaming 7.2 Visually check dough size to confirm readiness for steaming 7.3 Load steaming equipment and monitor steaming to achieve steam levels for product type 7.4 Unload steamed products to cool according to food safety requirements 7.5 Check steamed savoury bread product to identify faults and rectify 7.6 Prepare and transfer steamed products for presentation and storage according to packaging and food safety requirements |
8. Complete work | 8.1 Clean equipment and work area to meet housekeeping standards 8.2 Dispose of waste according to workplace requirements 8.3 Complete workplace records according to workplace requirements |