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 FBPRBK4008, 'Apply bread baking science'.
- Google Links
- links to google searches, with filtering in place to maximise the usefulness of the returned results
- Books
- Reference books for 'Apply bread baking science' 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. Analyse aspects of ingredients on finished bread products | 1.1 Read and interpret a Certificate of Analysis for breadmaking flour 1.2 Identify the impact of ingredients on final products, and consider these impacts when selecting, measuring and using ingredients 1.3 Identify processes and techniques used in the manufacture of ingredients, and how these impact on ingredient characteristics 1.4 Identify types of food additives used in bread products, their functions and the likely reactions they may cause when combined with other ingredients 1.5 Identify the properties and reactions of sugars, proteins and fats, and their tracking points during baking production processes 1.6 Identify the properties of common emulsions, suspensions and solutions, and their impacts on the finished product, when selecting ingredients 1.7 Recognise common chemical and physical reactions, and factors required to cause a reaction, to control impact on the finished product 1.8 Apply knowledge of ingredients, interactions and baking processes to predict product shelf life of finished product |
2. Analyse aspects of ingredient variations and changes in processing | 2.1 Identify the role and science of fermentation in bread products and apply process variations to achieve different outcomes 2.2 Examine the features and benefits of different ingredient changes and interactions during fermentation |
3. Manage variations in baking processes | 3.1 Identify the role and science of mixing ingredients in bakery products and apply process variations to achieve different outcomes 3.2 Identify the role and science of retardation in bakery products and apply process variations to achieve different outcomes 3.3 Identify the role and science of freezing in bakery products and apply process variations to achieve different outcomes 3.4 Identify the impact of temperature, moisture and time on production and product outcome in management of operations 3.5 Identify the impacts of varying baking processes on production and product outcome in production planning and management 3.6 Select and manage baking processes to maximise production efficiencies 3.7 Identify and address production problems in process variations |