Assessor Resource

FDFRB4001A
Apply marketing principles to retail bakery

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to a retail bakery. It targets the skills of those responsible for the business success of the bakery and requires an examination of trends and influences on retail baking, local market conditions and the selection of promotional strategies for baking products and services in order to meet consumer needs and expectations.

This unit of competency covers the skills and knowledge required to examine marketplace influences on retail bakeries and determine strategies for promotion and marketing of retail bakery products.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not applicable.

Employability Skills

This unit contains employability skills



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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:

access and interpret industry information

analyse the business plan to determine marketing objectives and suitable marketing activity

identify key trends and influences on retail bakery

determine key features of target market

assess market conditions and position bakery

select suitable product range to meet the needs of target market

select showcases, displays and décor to meet marketing objectives

determine product pricing

analyse and select promotional options for bakery, including presentation, packaging and sales strategies.

Context of and specific resources for assessment

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

retail bakery market data and information.

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.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

access and interpret retail bakery business and market information

analyse research findings and make recommendations

analyse bakery business plan

conduct research into bakery operation and consumer base

make comparisons on product and service suitability

determine suitability of bakery décor and displays

cost and price bakery products

analyse labelling and packaging options and legislative requirements

assess suitability of promotional strategies

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 marketing activity

typical bakery products available to meet variety of consumer needs

promotional resources suitable for bakery operations

marketing principles and practices

labelling and packaging options and legislative requirements

dietary, cultural and religious influences on retail bakery product choice

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.

Information sources

Information sources may include:

trade magazines and journals

networks and industry events

other businesses

internet

statistical data and population demographics

dietary and cultural information

colleagues and industry experts

business, marketing and promotional personnel

Specific dietary needs

Specific dietary needs may include:

low Glycemic Index (GI)

sugar free and fat free

dairy free

gluten free

rice flour

yeast free

low fat

low salt

vegetarian

vegan

Specific cultural and religious needs

Specific cultural and religious needs nay include:

foods prepared to cultural and religious dietary laws (e.g. Kosher and Halal)

national and regional food products

foods that mark significant events (e.g. Christmas, Ramadan, Easter, Rosh Hashanah, Passover, Zul Hijjah and weddings)

feasting

fasting

alcohol-free beverages

pork-free foods

beef-free foods

Competing businesses

Competing businesses may include:

cafes

restaurants

supermarkets

retail outlets

fast food chains

other bakeries

Visual presentation

Visual presentation may include:

colours, pictures, wall hangings and fabrics

product posters and price lists

counter, showcases, racks and trays

tables, chairs and dining implements

flooring and lighting

outside areas and awnings

staff outfits and presentation

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Information sources on industry trends are identified and accessed to inform retail baking research 
The business plan is examined to determine marketing goals and strategies 
Type of retail bakery operation is analysed to determine impacts on promotional and marketing activities, including presentation and product display 
Trends in retail baking product range are identified 
Market influences on bakery products and presentation are examined 
Trends and influences are analysed to determine priorities for promotional and marketing activities 
Information is gathered on local population and target market determined and consumer profile identified 
Competing businesses are identified and market position and product range examined 
Market segmentation for specific bakery products are identified 
Consumer dietary needs are identified and impacts on retail baking determined 
Cultural and religious influences on retail baking are identified and impacts on retail baking determined 
Marketing opportunities are identified for retail bakery products and services 
Selection of bakery products is confirmed to meet market needs 
Type of service for bakery products is confirmed to meet market needs 
Position in market is determined and product range is selected accordingly 
Costs of production are accessed to determine product profitability 
Prices of competitor products are identified and used to inform price point and market position 
Costs for products are determined in accordance with production costs, market conditions and position 
Process for ongoing monitoring of bakery performance is confirmed to inform product changes 
Visual layout of bakery is designed to promote attractiveness and customer interest 
Lighting, décor and showcases are selected to promote bakery appeal in accordance with marketing objectives 
Promotional props and product information are provided to generate customer sales 
Types of packaging for bakery products are identified and assessed for suitability to meet market conditions 
Labelling design and features are determined to meet consumer information requirements 
Compliance of labelling and packaging with legislative requirements is confirmed 
Display area is examined and suitability to meet consumer needs assessed 
Options for display and presentation of bakery products are identified and strategy selected to maximise consumer appeal 
Key events influencing consumer bakery purchases are identified and product range selected 
Consumer information requirements on bakery products are identified and strategies for meeting these needs are determined 
Options for marketing and promotion of bakery products are examined and suitable strategies selected 
Promotional ideas and options are documented 

Forms

Assessment Cover Sheet

FDFRB4001A - Apply marketing principles to retail bakery
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFRB4001A - Apply marketing principles to retail bakery

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: