Assessor Resource

FDFRB4009A
Coordinate material supply for baking processes

Assessment tool

Version 1.0
Issue Date: May 2024


This unit applies to a retail bakery. It targets those responsible for acquiring ingredients, equipment and other resources, and developing supply relationships required for the day-to-day operation of bakery enterprise. This unit requires an ability to assess the quality and value of baking ingredients and services.

This unit of competency covers the skills and knowledge required to research, select and establish suppliers for a bakery enterprise and coordinate the ongoing procurement to ensure quality and quantity targets are achieved.

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

Prerequisites

FDFRB4003A

Apply baking science to work practices

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:

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.

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 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

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

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
Production schedule and product range are analysed to identify stock and ordering requirements 
Quality criteria for ingredients and other material supplies is identified 
Range, type and volume of flour, yeast and other key baking ingredients required for operations are confirmed 
Specifications and material safety data sheets (MSDS) relating to bakery stock are interpreted and confirmed 
Special requirements are identified, including handling requirements for hazardous materials and storage conditions for bakery ingredients 
Seasonal impacts on availability of bakery ingredients are identified and reflected in supply requirements 
Stock requirements are documented according to workplace practice 
Existing suppliers for baking materials and other resources are identified and value add determined 
Inputs to suppliers are determined and implications for bakery identified 
Impacts of costs, service, quality and response times on bakery operations are determined 
Supply relationships are examined for suitability to bakery operation 
Types of supply arrangements are examined for suitability to bakery operations 
Research is conducted to identify suppliers for required ingredients according to production schedule 
Sustainability criteria are used to assess value of suppliers 
Suppliers are analysed and compared to make selection according to the quality, sustainability, delivery and cost requirements of the business 
Ingredient knowledge is applied to identify quality standards, most suitable variations or alternatives 
Suppliers are selected and supply relationships established 
Supply arrangements are confirmed and documented according to the business needs 
Suppliers are monitored to ensure materials are received according to specifications 
Variations in requirements due to marketing or product development activity are accommodated in supply arrangements 
Ingredient quality is regularly checked against established criteria 
Problems with supply are addressed and changes to arrangements made as required 

Forms

Assessment Cover Sheet

FDFRB4009A - Coordinate material supply for baking processes
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

FDFRB4009A - Coordinate material supply for baking processes

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: